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Lunch

198 kcal

35 min

Turkey Burgers With Tzatziki Sauce

Oct 2, 2026

Turkey Burgers With Tzatziki Sauce: a USDA child-care recipe for preschool menu planning. Original yield: 6 servings.

Preschool

6 g

Fat

22 g

Carbs

2 g

Sugar

436 mg

Sodium

17 g

Protein

198 kcal

Calories

Instructions

Total time

35 min

Step 1

Preheat over to 400 °F.

Step 2

Prepare Tzatziki sauce: In a small bowl, mix 2 Tbsp yogurt, cucumber, mint leaves, and lemon juice (makes about ¼ cup 2 Tbsp). Chill sauce. Cool to 40 °F or lower within 4 hours. Hold at 40 °F or lower. Use for step 11.

Step 3

Thaw, drain, and squeeze excess liquid from spinach. Yields about ½ cup.

Step 4

Prepare burgers: In a medium bowl, mix spinach, ground turkey, remaining yogurt, oregano, garlic powder, salt, and pepper.

Step 5

Shape into 3 oz rectangle patties to fit into pita pockets, about ¼" thick.

Step 6

Coat baking sheet with nonstick cooking spray.

Step 7

Place burgers on baking sheet.

Step 8

Bake for 20 minutes. Heat to 165 °F for at least 15 seconds.

Step 9

Cut pita pocket in half.

Step 10

Place a turkey burger and a tomato into each half.

Step 11

Top each burger with 1 tablespoon Tzatziki sauce.

Step 12

Serve ½ pita.Critical Control Point: Hold for hot service 140 °F or higher.

Ingredients (6 servings)

Ingredients (original recipe yield)

Tzatziki Sauce

Greek yogurt, plain, non-fat

¼ cup

Cucumber, fresh, peeled, chopped

¼ cup

Mint leaves, fresh, chopped

2 tsp

Lemon juice, fresh squeezed, seed removed; or lemon juice, bottled

1 tsp

Turkey Burgers

Spinach, frozen, chopped

1¼ cups

Ground turkey, fresh or frozen, at least 93% lean

13 oz

Oregano, dried

1 tsp

Garlic powder

1 tsp

Salt, table

½ tsp

Black pepper, ground

½ tsp

Tomato, fresh, ⅛" slices (about 2½ oz)

6 slices

Whole-wheat pitas (at least 70 gm each)

3 -

Nonstick cooking spray

Allergy information

Potential allergens to check: Milk, Wheat, Gluten-containing cereals. Ingredient-based screening, not a certified allergen analysis. Check every packaged ingredient, substitution and cross-contact risk against the child's allergy plan.

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