Turkey Feta Patties

🥘 Ingredients

• Turkish spice blend
  2 tbsp
• bulgur wheat
  1 c
• chicken stock concentrate
  2 unit
• cooking oil
  2 tsp
• dill
  ¼ oz
• feta cheese
  ½ cup
• garlic
  2 clove
• ground turkey
  20 oz
• lemon
  1 unit
• panko breadcrumbs
  ½ cup
• pepper
• persian cucumber
  2 unit
• roma tomato
  2 unit
• salt
• scallions
  4 unit
• sour cream
  4 tbsp
• soy sauce
  4 tbsp
• water
  1 c
• yogurt
  4 tbsp

🍳 Cookware

• small pot
• small bowl
• large bowl
• large pan

1. 

   1

   In a small pot , combine bulgur wheat , chicken stock concentrate , water , ½ tsp Turkish spice blend , 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 pepper to taste. Let cool. TIP: Spread bulgur around and up the sides of a large bowl to help it cool faster.

   bulgur wheat: 1 c, chicken stock concentrate: 2 unit, water: 1 c, Turkish spice blend: 2 tbsp, salt, pepper
2. 

   2

   Meanwhile, wash and dry all 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 roma tomato into ½-inch pieces. Trim and quarter persian cucumber lengthwise; slice crosswise into ½-inch-thick pieces.

   lemon: 1 unit, dill: ¼ oz, scallions: 4 unit, garlic: 2 clove, roma tomato: 2 unit, persian cucumber: 2 unit
3. 

   3

   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.

   sour cream: 4 tbsp, yogurt: 4 tbsp
4. 

   4

   In a large bowl , gently combine ground turkey , scallion whites, soy sauce , panko breadcrumbs , half the feta cheese (crumble feta before adding), half the minced garlic, remaining Turkish Spice, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper. 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 cooking 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.

   ground turkey: 20 oz, soy sauce: 4 tbsp, panko breadcrumbs: ½ cup, feta cheese: ½ cup, cooking oil: 2 tsp
5. 

   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. 

   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.