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Greek turkey smash burger tacos
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5 from 9 votes

Greek-Inspired Turkey Smash Burger Tacos

OK, you guys, these turkey smash burger tacos are just…WOW. They're seriously about to become your new weeknight dinner obsession! They combine the best of two worlds – those irresistible thin, crispy edges of a smashed burger with the handheld convenience of a taco. They're my latest kitchen miracle – combining an innovative cooking technique with bold Mediterranean flavors that will totally transform your dinner game.
Prep Time10 minutes
Cook Time1 minute
Total Time11 minutes
Course: Dinner
Cuisine: American
Diet: Gluten Free
Servings: 6 tacos
Author: Mary Smith

Equipment

Ingredients

  • 6 gluten free tortillas I like to use Siete Cassava tortillas for this recipe
  • 1 lb ground turkey
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 cucumber diced
  • 1.5 cups diced tomato
  • Pickled onions
  • Extra feta optional
  • Diced pepperoncinis Extra
  • chopped parsley for garnish, optional

Yogurt Lemon Dill Sauce

  • 1 cup plain non-fat Greek yogurt
  • 2 cloves minced garlic
  • ⅓ cup feta cheese
  • 2 tbsp lemon juice
  • 2 tbsp minced fresh dill
  • 1 tbsp olive oil
  • ½ tsp salt

Instructions

  • Combine the dill yogurt sauce ingredients in a bowl and whisk to combine, Set aside in the fridge until ready to serve.
  • Divide the 1 lb of turkey into 6 equal portions and roll them each into a ball.
  • Place the ball in the middle of the tortilla and press down to spread it out into a very thin layer to cover as much of the surface of the tortilla as possible.
  • Sprinkle the turkey with the salt, pepper, garlic powder and oregano (dividing it equally between the 6 tacos). 
  • Heat a cast iron skillet or griddle over medium high heat and spray with avocado oil.
  • Place the tortillas meat-side down and cook for 2-3 minutes until browned. Lightly spray the tortilla with more oil, then flip.
  • Cook for an additional 1-2 minutes. 
  • Serve topped with the yogurt dill sauce, diced cucumbers, tomatoes, pickled onions and diced pepperoncinis + fresh parsley. Enjoy!!

Notes

    • Don't Skip the Resting Time for the Sauce: The yogurt sauce really does benefit from at least 15-30 minutes in the fridge. The flavors meld together and the garlic gets slightly less sharp, creating a more balanced flavor. For a dairy free option, try this Dairy Free Tzatziki Sauce!
    • The Right Heat Level: Getting your pan to the right temperature is crucial. You want medium-high heat – hot enough to create those crispy edges, but not so hot that the tortilla burns before the meat cooks through. If you have an infrared thermometer, aim for around 375-400°F.
    • Doneness: Turkey is fully cooked when it reaches 165°F internally, but since the patty is so thin, you can usually tell by looking. The meat should no longer be pink, and the edges should be deeply browned and crispy. If you're unsure, a quick cut into the center will let you check.
Nutrition info is for 1 taco with ⅙ of the yogurt dill sauce, cucumbers, and tomatoes. 

Nutrition

Serving: 1taco | Calories: 260kcal | Carbohydrates: 24g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 925mg | Potassium: 480mg | Fiber: 6g | Sugar: 4g | Vitamin A: 169IU | Vitamin C: 9mg | Calcium: 116mg | Iron: 2mg