*Adapted from The Skinnygirl Dish, Mykonos Burger, Bethenny Frankel
Remember when the Real Housewives of New York went on a trip to “Scary Island”? And how Kelly accused Bethenny of being a cook, not a chef, and then all hell broke loose? This might refresh your memory…
Well, I have a theory that if Bethenny had made her Mykonos Burgers that night, things might have turned out differently. I’d take this amazing recipe (with my paleo-friendly tweaks) over Kelly’s jellybeans any day.
Recipe makes 3-4 patties
1 pound lean ground turkey
1/3 cup fresh parsley
3/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1/4 cup feta cheese* (if you’re doing a Whole30, leave this ingredient out)
1/2 cucumber, sliced or diced
4-6 kalamata olives
4-6 cherry tomatoes
Salt, to taste
*There are different views about cheese (and dairy in general) when eating paleo. After doing a little research and finding this post from Mark’s Daily Apple, I decided a small amount of feta wouldn’t hurt me. I did, however, nix the lemon/yogurt sauce from the original recipe. Do whatever is right for you.
In a medium bowl, combine the ground turkey, parsley, pepper, salt, Worcestershire sauce, mustard, garlic powder, and feta cheese.
Use an ice-cream scoop or 1/2 cup measure to make equal size patties.
Put the patties on a broiler pan lined with foil and sprayed with cooking spray (I used Spectrum Olive Oil spray). Broil the patties for 5 to 6 minutes on each side, or until done.
Place each patty on top of a bed of spinach leaves. Add tomatoes, olives, cucumber slices and drizzle with olive oil and lemon juice. Add salt to taste.