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: Wheat, Soy)
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 Dec 2025- Flavor: Many loved the Turkish spice blend and feta in the patties, praising the dish's Mediterranean flavors 🍲.
- Ease of prep: Some found it time-consuming, but most agreed the effort was worth it for the delicious result.
- Suggestions: Consider using less Turkish spice if sensitive to salt; add extra herbs or richer stock for deeper flavor.
- Portions: Generous servings satisfied most; some even had enough for tasty leftovers the next day.
- Texture: A few found the ground turkey too finely processed; consider using leaner turkey for better consistency.
