High-heat cooking oil (such as sunflower, safflower or grape seed oil), as needed
Olive oil cooking spray
2 6-inch whole grain pitas, halved
1/3 cup crumbled reduced-fat feta cheese, optional
In a large bowl, combine turkey, zucchini, 2 tbsp cilantro, 1 tbsp lemon juice, 2 cloves garlic, green onions, 1 1/2 tsp cumin, 1/4 tsp pepper and 1/4 tsp salt. Form into 8 1/2-inch thick patties, then transfer to a large, parchment-lined baking sheet. Cover and refrigerate for at least 1 hour or overnight.
Prepare tahini sauce: In a small bowl, combine yogurt, tahini, 1 tbsp lemon juice, remaining 1/2 tsp cumin and 1 clove garlic until smooth, adding up to 3 tbsp water to reach desired consistency. Cover and refrigerate.
Prepare salsa: In a medium bowl, combine tomatoes, cucumber, red onion, mint, remaining 2 tbsp cilantro, 1/4 tsp pepper and and 1 tbsp lemon juice. Season with additional salt. Cover and refrigerate.
Heat an outdoor grill to medium-high and lightly oil grate with cooking oil. (NOTE: A nonstick grill pan will work here too.) Mist patties with cooking spray and grill on both sides for 8 to 10 minutes, turning once, until golden brown, no pink remains inside and an instant-read thermometer registers 165F when inserted in center.
Divide tahini sauce between pitas. Place 2 patties into each pocket and divide salsa evenly among burgers. Top with feta (if using)
Chef Jo's transformed food truck burger is based on a classic from Grill 'Em All, winners of Food Network's The Great Food Truck Race. The truck is the heavy metal brainchild of two longtime buddies who use fresh, local ingredients for their German-inspired beef burger.
Grated zucchini adds extra juiciness and a slight sweetness to these crowd-pleasing sliders. While the brilliant pink hue of our beet tzatziki might seem surprising, the method of swapping out cucumber for beets is quite traditional in certain regions of the Mediterranean. If the pink is too much, though, opt for golden beets.