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.
1 small red or golden beet, trimmed, peeled and grated
1 cup plain Greek yogurt (not nonfat), divided
1½ tsp minced garlic, divided
1 tsp dried dill
1/2 tsp fresh ground black pepper, divided
1 lb lean ground turkey
1/2 small yellow onion, grated (1/3 cup grated)
1/2 small zucchini, trimmed and grated (1/2 cup grated)
1 tsp dried oregano
1/4 tsp sea salt
Olive oil cooking spray
8 whole-grain slider buns, toasted
Prepare tzatziki: In a medium bowl, mix beet, ¾ cup yogurt, ½ tsp garlic, dill and ¼ tsp pepper. Set aside.
In a large bowl, mix turkey, onion, zucchini, remaining ¼ cup yogurt, 1 tsp garlic and ¼ tsp pepper and oregano and salt. Form into 8 1/3-cup patties; with your thumb, make a small depression in the center of each patty.
Mist a nonstick skillet or grill pan with cooking spray and heat on medium. Add patties and cook for 5 minutes. (TIP: If necessary, work in batches to prevent overcrowding.) Flip patties and cook until no longer pink in center or an instant-read thermometer registers 165°F when inserted in center, about 4 more minutes.
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