| 1 | cup | greek yogurt plain |
| 0.67 | tbsp | lemon zest |
| 2 | tbsp | lemon juice |
| 4 | clove | garlic |
| 1 | tbsp | extra-virgin olive oil |
| 1.5 | tsp | salt |
| 1 | lb | ground turkey |
| 1 | unit | zucchini |
| 0.5 | cup | canned corn |
| 0.5 | unit | red bell pepper |
| 1 | unit | green onion |
| 1 | unit | egg |
| 0.5 | cup | panko bread crumbs |
| 1 | tsp | ground cumin |
| 0.5 | tsp | pepper |
| 2 | tbsp | vegetable oil |
| 2.2 | unit | whole pita pockets |
| 0.25 | cup | hummus |
| 1 | unit | cucumber |
| 0.6 | unit | tomato |
| 0.5 | head | romaine lettuce |
| 0.1 | unit | gluten free pita pockets |
| 0.67 | tbsp | dried oregano |
For the Greek yogurt sauce:
plain Greek yogurt
lemon zest
fresh lemon juice
garlic cloves, minced
extra-virgin olive oil
sea salt
For the meat burgers: !!! USE GLUTEN FREE PANKO FOR KT
ground turkey breast
zucchini, shredded, excess water squeezed out with a clean kitchen towel or cheesecloth
corn kernels, drained
red bell pepper, cored, seeded, and finely chopped
green onions (white and green parts), thinly sliced
egg, lightly beaten
panko bread crumbs
cloves, finely chopped
ground cumin
salt
dried oregano
ground black pepper
vegetable oil
For serving:
whole pitas, halved into pockets
hummus
Romaine lettuce washed and cut
Chopped cucumber
Sliced tomatoes
STEPS:
Step 1
Make the Greek yogurt sauce by mixing together all of the ingredients in a small bowl. Place in the fridge until ready to serve.
Step 2
Preheat the oven to 425°F.
Step 3
In a large bowl, combine all of the burger ingredients except the oil. Use your hands to mix well and form patties. Around 40 patties or more, not too big or small..
Step 4
Heat the oil in a large ovenproof skillet over medium heat, swirling to coat the bottom of the pan. Add the patties and sear for about 2 minutes on each side until golden brown. Carefully transfer the pan to the oven and bake for 10 minutes, until cooked through.
Step 5
Serve like build your own pita bar..