Turkey Feta Patties with Bulgur Greek Salad & Creamy Lemon Dill Sauce

🥘 Ingredients

• black pepper
  ½ tsp
• bulgur wheat
  1 c
• chicken stock concentrate
  1 tbsp
• cooking oil
  2 tbsp
• dill
  1 piece
• feta cheese
  ½ cup
• garlic
  2 cloves
• ground turkey
  10 oz
• lemon
  1 pieces
• panko breadcrumbs
  2 tbsp
• persian cucumber
  1 pieces
• roma tomato
  2 pieces
• salt
  1 tsp
• scallions
  2 pieces
• sour cream
  2 tbsp
• soy sauce
  1 tbsp
• turkish spice blend
  1 tsp
• water
  1 c
• yogurt
  2 tbsp

🍳 Cookware

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

1. 

   1

   bulgur wheat chicken stock concentrate turkish spice blend scallions garlic lemon dill roma tomato persian cucumber sour cream yogurt ground turkey panko breadcrumbs soy sauce feta cheese cooking oil water salt black pepper

   bulgur wheat: 1 c, chicken stock concentrate: 1 tbsp, turkish spice blend: 1 tsp, scallions: 2 pieces, garlic: 2 cloves, lemon: 1 pieces, dill: 1 piece, roma tomato: 2 pieces, persian cucumber: 1 pieces, sour cream: 2 tbsp, yogurt: 2 tbsp, ground turkey: 10 oz, panko breadcrumbs: 2 tbsp, soy sauce: 1 tbsp, feta cheese: ½ cup, cooking oil: 2 tbsp, water: 1 c, salt: 1 tsp, black pepper: ½ tsp
2. 

   2

   In a small pot , combine bulgur wheat, chicken stock concentrate, water, ½ tsp turkish spice blend, and ¼ tsp salt. Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur wheat is tender, ⏱️ 15 minutes .
3. 

   3

   Drain any excess water from bulgur wheat and fluff with a fork. Season with salt and black pepper to taste. Let cool. Spread bulgur wheat around and up the sides of the pot to help it cool faster.
4. 

   4

   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 garlic. Dice roma tomato into ½-inch pieces. Trim and quarter persian cucumber lengthwise; slice crosswise into ½-inch-thick pieces.
5. 

   5

   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 black pepper.
6. 

   6

   In a large bowl , gently combine ground turkey, scallion whites, soy sauce, panko breadcrumbs, half the feta cheese, half the minced garlic, remaining turkish spice blend, ½ tsp salt, and black pepper. Mix gently until thoroughly combined.
7. 7

   Form ground turkey mixture into 6 1½-inch meatballs. Rub hands with a little cooking oil first to prevent sticking.
8. 8

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add meatballs; gently press down with a spatula to make ½-inch-thick patties. Cook until browned and cooked through, ⏱️ 3 minutes per side.
9. 9

   While patties cook, add roma tomato, persian cucumber, remaining chopped dill, and a squeeze of lemon juice to bulgur wheat. Stir to combine. Season generously with salt and black pepper.
10. 10

    Divide bulgur wheat salad between plates; top with patties. Drizzle with creamy lemon dill sauce. Garnish with scallion greens. Serve with remaining lemon wedges on the side.