pita stuffed with shawarma turkey burger
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Shawarma Turkey Burgers with Caramelized Peppers and Onions

These tasty Shawarma Turkey Burgers are glazed with mango chutney and topped with a creamy feta yogurt sauce, fresh herbs and caramelized onions and peppers.

Ingredients

For the Caramelized Onions and Peppers

  • 2 tbsp olive oil
  • 1 sweet onion cut into strips
  • 1 bell pepper cut into strips
  • 3/4 tsp garam masala
  • salt

for the Herbed Feta Yogurt Sauce

  • 1/2 cup greek yogurt
  • 1/4 cup finely diced cucumber
  • 1/4 cup feta cheese
  • 1/4 cup cilantro
  • 1 tbsp chopped mint
  • 1 tbsp chopped dill
  • 1/2 lime, juiced
  • salt

For the Turkey Burgers

  • 2 Jennie-O Seasoned Turkey Burgers
  • 2 tbsp neutral oil
  • cumin
  • smoked paprika
  • 2 tbsp mango chutney

For the Shawarma Pita

  • 2 pitas
  • 2 tbsp Herbed Feta Yogurt Sauce
  • 2 Mango Chutney Glazed Turkey Burgers
  • 1 cup Caramelized Onions and Peppers
  • 1 handful cilantro roughly chopped

Instructions

For the Caramelized Onions and Peppers

  • Add olive to a pan and turn the heat to medium-high. Add sweet onion, bell pepper and two pinches of salt cook down for 10 minutes. Add garam masala and cook for another 3 minutes until slightly caramelized and aromatic.

For the Herbed Feta Yogurt Sauce

  • Add all ingredients to a bowl and stir. Season with salt and let sit while you prepare the patties

For the Turkey Burgers

  • Sprinkle a little bit of smoked paprika and cumin on both patties and set aside. Heat a cast iron to medium-high and add oil and swirl it around so it coats the cast iron. Fry patties for 7-10 minutes on each side until the burger is cooked through and reaches 165F internally. Remove from heat and smear the patties with mango chutney. Set aside.

For the Shawarma Pitas

  • Assemble pitas. Lightly toast the pitas then smear the Herbed Feta Yogurt Sauce on the inside of each pita. Stuff the glazed turkey burger into each patty and top with the caramelized peppers and onions and cilantro. Serve immediately or wrap in tinfoil and serve within the hour.