topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Turkey Feta Patties

Turkey Feta Patties

with Bulgur Greek Salad & Creamy Lemon Dill Sauce

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.

Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes


serving amount

½ cup

Bulgur Wheat

(Contains Wheat)

1 unit

Chicken Stock Concentrate

1 tablespoon

Turkish Spice Blend

2 unit


1 clove


1 unit


¼ ounce


1 unit

Roma Tomato

1 unit

Persian Cucumber

2 tablespoon

Sour Cream

(Contains Milk)

2 tablespoon


(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




Nutrition Values

/ per serving
Calories640 kcal
Fat25 g
Saturated Fat8 g
Carbohydrate66 g
Sugar8 g
Dietary Fiber10 g
Protein41 g
Cholesterol125 mg
Sodium1970 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Small Bowl
Large Bowl
Large Pan


Cook Bulgur

• 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.

Mix Sauce

• 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.

Form & Cook Patties

• 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.

Mix Salad

• 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.