Crispy Skillet Turkey Burgers with Tomato-Feta Salad

Using goat cheese instead of feta

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk 2 tablespoons oil, 1 1/2 teaspoons oregano, Garlic, 1/2 teaspoon lemon zest, One tablespoon lemon juice, Quarter teaspoon pepper and 1/4 teaspoon salt together in a medium bowl. Add tomatoes and half of onion and toss to coat. Set aside.

Step 2

Whisk 3 tablespoons mayonnaise, Remaining 1/2 teaspoon oregano, remaining 1/4 teaspoon lemon zest, Remaining one tablespoon lemon juice and quarter teaspoon pepper together in small bowl. Set aside.

Step 3

Using your hands, mix Turkey, panko, Monterey Jack, Remaining half a teaspoon pepper, Remaining half a teaspoon salt, And remaining quarter cup mayonnaise in bowl until thoroughly combined. Divide burger mixture into 4 lightly packed balls, then gently flatten into three quarter inch thick patties. Heat remaining one tablespoon oil and a 12 inch nonstick skillet over medium heat until shimmering. Add patties and cook until well browned and meat registers 160° about 5 minutes per side.

Step 4

Add feta to tomato mixture and gently toss to combine. Season with salt and Pepper to taste. Place burger on bun bottoms and spread with layer of the lemon-Oregano Mayo and top with the remaining onion and arugula. Serve with tomato Feta salad.