Turkey Feta Patties

Ingredients

• 1.0 clove garlic
• 1.0 lemon
• 1.0 persian cucumber
• 1.0 roma tomato
• 2.0 scallions
• 0.25 oz dill
• 0.25 cup feta cheese
• 2.0 tablespoons sour cream
• 2.0 tablespoons yogurt
• 10.0 oz ground turkey
• 1.0 teaspoon cooking oil
• to taste kosher salt
• to taste pepper
• 1.0 tablespoon turkish spice blend
• 0.5 cup bulgur wheat
• 0.25 cup panko breadcrumbs
• 1.0 unit chicken stock concentrate
• 2.0 tablespoons soy sauce

Instructions

1. In a small pot, combine bulgur, stock concentrate, 1 cup water, ½ tsp Turkish Spice, and ¼ 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.
2. 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.
3. In a small bowl, combine sour cream, yogurt, half the lemon zest, 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.
4. 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), and pepper. Mix gently until thoroughly combined. Form turkey mixture into 6 1½-inch meatballs. 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. Cook until browned and cooked through, 2-3 minutes per side.
5. 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.
6. 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.