FOOD & DRINK: RECIPE
GoneGreek
Feta Turkey Burgers
Homegrown Recipes by Maggie K. Smith
The first time I flew on an airplane was a 20 some hour flight
to Greece with a group of Berea College Study Abroaders. I was
nervous. There were so many firsts besides the plane ride.
I was traveling for the longest amount of time away from fam-
ily. I wasn’t really close with any of the other students, and I
hadn’t really dipped my toe into Mediterranean cuisine. The trip
was focused on food and agriculture, and, now looking back, it
was one of the greatest adventures of my life.
I recall, romantically, the lush markets with everything you
could imagine. I tried a locally grown apricot, which I loved. I
ate my fill of cherries and basically floated my way through the
country on a sea of wine. I tasted Greek yogurt while stand-
ing in a field with a farmer and his herd, from a cooler. I took
a cooking class with a matriarch named Zula, who said I was
a natural with filo dough, which is one of the hardest pastry
pieces to execute and a vital part of my favorite Greek dish,
spanakopita or otherwise known as spinach pie.
I was weirdly enchanted with the fresh anchovies, which were
gutted then lightly breaded and fried with the bones in them
(for the record, you ate the bones, and it was YUM), admittedly,
I was in a swimsuit and a sarong sitting on beach while consum-
ing them, so my view could be rose colored. What a time it was, I
miss that place, and long to return in the next decade.
Until then, I try to channel the flavors of that time as fre-
For the Burgers:
Olive Oil, a couple
tablespoons
1lb package of ground
turkey
1 red bell pepper
½ white onion
¾ cup Feta crumbles
1 tsp Minced Garlic
1 tsp black pepper
1 tsp salt
1 egg
For the Tzatziki:
1 cup Greek Yogurt
1 small lemon
3 TBSP dried or fresh dill
½ red onion
Balsamic vinegar
Spring Mix
18
½ an English cucumber
1/3 cup olive oil
Salt and pepper to taste
For the Salad:
½ red onion, thinly sliced
Madison Magazine F E B R UA RY- M A R C H 2 02 0
quently as possible and one of my go-to recipes are feta filled
turkey burgers. The first time I had a variation of this recipe
was at my dear friend, Sam Cole’s house. She’s a fabulous cook
and some of the meals we have shared have inspired me to
tweak and dream up new recipes, her friendship is something I
am forever thankful for.
As I’ve tried different varieties of “stuffed” burgers, I have
realized that the more consistent the chop on your ingredients,
the better and for me, my mini-chopper is a real time saver. This
dish is served on a bed of spring mix that is lightly tossed in bal-
samic, then a “stuffed” burger is placed on top and covered with
Tzatiki (Greek yogurt sauce, my favorite part). You could also
put these burgers on a pita and keep the same spring mix and
sauce and it’s just as good, whatever you are in the mood for.
This recipe makes four small burgers.
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