Greek turkey patties

Keto main + family starch · 4 servings · US measures · 15 min active per original four-serving batch

Greek turkey patties with cucumber salad and yogurt.

Flip patties once; heat one family bread choice during cooking.

The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.

Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.

These newly designed recipes have not been cooked, tasted or stopwatch-tested. Nutrition is an ingredient estimate, not laboratory analysis. Sources support safety, labels or comparable methods; they do not validate this exact recipe.

Ingredients

• 680g 93%-lean ground turkeyraw
• 50g Large eggas purchased · For fractional eggs, beat whole eggs and weigh 50 g per large-egg portion; half an egg is about 25 g.
• 14g Ground flaxseedground, not whole · Ground seed acts as a binder; whole seeds are not equivalent.
• 50g Crumbled fetaas sold · Cheese label and rennet vary.
• 1g Dried oregano
• 3g Garlic powder
• 2g Fine saltUse the proportional split described in the method.
• to taste Black pepper
• 5g Olive oilas purchased · Lightly oil baskets.
• 300g Cucumberdiced
• 142g Salad greenswashed, ready to eat · Buy by scaled edible weight.
• 120g Plain strained Greek yogurtplain, strained · At least 9 g protein and no more than 4 g total carbs per 100 g.
• 15g Lemon juiceunsweetened

Before you start

• Two air fryers, each with roughly 8×8 inches usable flat space for four patties
• Instant-read thermometer
• Clean board and serving tools

Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.

Cook

1. Prepare

   Preheat both fryers to 380°F. Prepare cucumber, greens, and yogurt mixed with lemon first. Mix turkey, egg, flax, feta, oregano, garlic, salt, and pepper just until combined. If the scaled egg amount is half an egg, beat one whole egg and use half by weight, about 25 g.

2. Cook

   Form patties about 100 g each, 3¼ inches across and ¾ inch thick; allow about two per adult. Oil baskets lightly. In the four-serving batch, put four patties in each only if they fit with gaps; about 8×8 inches of usable flat space per basket is a starting fit check. Do not cram them in.

3. Finish

   Cook about 14–18 minutes, flipping once halfway, until each patty reaches 165°F. If serving non-keto diners, warm the chosen family bread during cooking. Serve patties with cucumber, greens, and yogurt sauce. A family bun is one double-patty serving, or put one patty in the bun and the other beside it; pita goes alongside the full plate.

Where your attention goes

• Prepare and form · 10–12 min

  Prepare cold sides first; mix lightly and form patties roughly 100 g each, 3¼ inches across and ¾ inch thick.

• Air fry · 14–18 min

  Four patties per basket only if gaps remain; flip once halfway, check each for 165°F. Warm one bread choice during cook.

• Serve · 2 min

  Two patties per person with cucumber, greens, and yogurt.

Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.

Capacity fallback

If patties do not fit with gaps, bake on half-sheet pans at 425°F for about 18–22 min; check every patty for 165°F. Four-serving base batch can fit on one pan; larger batches may need more pans or rounds. Allow 35–40 min for the base batch.

Why this works

Ground flax binds the turkey; feta and lemon yogurt keep a lean patty from tasting flat.

• Ground flax binds; whole flax is not equivalent.
• Do a cold basket fit check before committing to air frying.

Nutrition per serving

378 kcal · 40 g protein · 8 g total carbohydrate · 2 g fiber · 5 g net carbohydrate

Vitamin B12

2.5 mcg · 105% DV

Selenium

43 mcg · 79% DV

Cholesterol

186 mg · 62% DV

Niacin (B3)

9.7 mg · 61% DV

Pantothenic acid (B5)

2.4 mg · 49% DV

Zinc

5.4 mg · 49% DV

Riboflavin (B2)

0.6 mg · 46% DV

Vitamin B6

0.8 mg · 46% DV

Vitamin K

51 mcg · 43% DV

Phosphorus

491 mg · 39% DV

Copper

0.3 mg · 33% DV

Saturated fat

6.4 g · 32% DV

Vitamin A

259 mcg RAE · 29% DV

Total fat

21 g · 27% DV

Choline

145 mg · 26% DV

Thiamin (B1)

0.3 mg · 22% DV

Folate

84 mcg DFE · 21% DV

Sodium

439 mg · 19% DV

Iron

3.2 mg · 18% DV

Magnesium

73 mg · 17% DV

Calcium

176 mg · 14% DV

Potassium

672 mg · 14% DV

Manganese

0.2 mg · 11% DV

Vitamin C

5.2 mg · 6% DV

Vitamin D

1 mcg · 5% DV

Vitamin E

0.7 mg · 4% DV

Listed allergens: egg, milk, wheat. Check purchased labels and cross-contact.

First-cook checks

• Patties may require the oven fallback in smaller fryers.
• Check every packaged ingredient label for additional allergens; this data is not an allergy guarantee.

Leftovers

Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.

Sources

• USDA FoodData Central source data
  https://fdc.nal.usda.gov/download-datasets/
• FoodSafety.gov safe minimum temperatures
  https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
• USDA poultry handling guidance
  https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/chicken-farm-table

Sources support safety, labels or comparable methods. They do not validate this exact newly designed recipe.