Turkey Feta Patties
with Bulgur Greek Salad & Creamy Lemon Dill Sauce
- Wheat
- Milk
- Soy
Sometimes you want a patty without the bread, which is why our chefs came up with this turkey patty and grain meal for you. Ground turkey mingles with tangy feta, crisp scallion, garlic, and a mix of sauces and spices. The patties are shallow-fried, then drizzled with a creamy lemon dill sauce. It’s all served on top of a Greek-style grain salad that features nutty bulgur, fresh cucumber, tomato, and dill, plus a squeeze of tart lemon juice. Trust us: you’ll gobble this meal right up.
Ingredients
½ cup
Bulgur Wheat
(Contains: Wheat)
1 unit
Chicken Stock Concentrate
1 tablespoon
Turkish Spice Blend
2 unit
Scallions
1 clove
Garlic
1 unit
Lemon
¼ ounce
Dill
1 unit
Roma Tomato
1 unit
Persian Cucumber
2 tablespoon
Sour Cream
(Contains: Milk)
2 tablespoon
Yogurt
(Contains: Milk)
10 ounce
Ground Turkey
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
½ cup
Feta Cheese
(Contains: Milk)
Not included in your delivery
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine bulgur, stock concentrate, 1 cup water, ½ tsp Turkish Spice, and ¼ tsp salt. (For 4 servings, use 2 cups water, 1 tsp Turkish Spice, and ½ tsp salt.) Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. • Drain any excess water from bulgur and fluff with a fork. Season with salt and pepper to taste. Let cool. TIP: Spread bulgur around and up the sides of a large bowl to help it cool faster.
• Meanwhile, wash and dry produce. • Zest and quarter lemon. Pick and finely chop fronds from dill. Trim and thinly slice scallions, separating whites from greens; finely chop whites. Peel and mince or grate garlic. Dice tomato into ½-inch pieces. Trim and quarter cucumber lengthwise; slice crosswise into ½-inch-thick pieces.
• In a small bowl, combine sour cream, yogurt, half the lemon zest (all for 4 servings), half the chopped dill, and a squeeze of lemon juice. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.
• In a large bowl, gently combine turkey*, scallion whites, soy sauce, panko, half the feta (crumble feta before adding), half the minced garlic, remaining Turkish Spice, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper. (Use all the feta for 4.) Mix gently until thoroughly combined. • Form turkey mixture into 6 1½-inch meatballs (12 meatballs for 4). TIP: Rub hands with a little oil first to prevent sticking. • Heat a drizzle of oil in a large pan over medium-high heat. Add turkey meatballs; gently press down with a spatula to make ½-inch-thick patties. (For 4, cook in batches if necessary.) Cook until browned and cooked through, 2-3 minutes per side.
• While turkey patties cook, add tomato, cucumber, remaining chopped dill, and a squeeze of lemon juice to bulgur. Stir to combine. Season generously with salt and pepper.
• Divide bulgur salad between plates; top with turkey patties. Drizzle patties with creamy lemon dill sauce. Garnish with scallion greens. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The Turkish spice blend and feta give the patties bold, well-balanced flavor 🎉; some found the soy sauce made them too salty, so consider using half the amount.
- Ease of prep: Most found the recipe straightforward once the produce was prepped, though a few noted it took longer than expected.
- Suggestions: Add extra feta to the bulgur salad for more richness, and use more lemon and dill in the sauce if you love bright, fresh flavors. Rubbing your hands with a little oil before forming the patties helps them hold together and prevents sticking.
- Leftovers: The bulgur salad keeps well and makes a great next-day lunch; one reviewer even enjoyed the leftovers as a breakfast with an egg on top.
Reviews from our home cooks
The turkey feta patties were a surprise treat. The turkey tasted really good. I thought the bulgur greek salad fell a little flat on this and needed a little more flavor. Also the creamy lemon dill sauce was a little too loose to me. All in all this was a good dinner - surprisingly so.
The turkey patties were excellent :) The bulgur greek salad tasted very fresh and had a good flavor. Simple to make and I enjoyed it!
First time trying Bulgur and it was delicious, creamy but filling. The lemon dill sauce make the dish perfect. Turkey patties were tasty.
Loved bulgar greek salad. It took a while to make. I made it a day before the turkey feta patties so the bulgar cooled and didn't wilt the veggies.
I like this recipe. The bulgur was very tasty with addition of the vegetables and the turkey patties were okay. The ground turkey not the best quality, very sticky even with oil so hard and annoying to prepare meatballs. I think could make better use of leftover lemon zest etc.
Can I have 5 stars please? I grew up eating my mom's Greek cooking. The fresh lemony flavor in the salad and the savory turkey patties with cool dilly sauce awakened all of my tastebuds. I will make this again with my family's Tzatziki sauce
We loved this recipe. The spices, feta and creamy dill sauce come together to make this dish so very tasty and satisfying. I will also say that the salt and pepper can be used sparingly as the turkish spice blend is enough to make this dish wonderful.
Turkey was very moist and we loved the seasoning. Always love the bulgar greek salad, of course I added more feta. Gave a good amount of dill which I love.
So tasty and well balanced! The seasoning for the turkey patties was great, the cucumber and tomato added a lot of freshness, the dill was such a good addition, and I loved having the bulgur wheat instead of white rice.
Wow, I never knew turkey meat could taste so good! Thank you for the easy-to-follow recipes. I had never tried dill on a salad; it gave my salad such a nice "touch"! I had also never tried bulgur; delicious!
