a handful each of green and kalamata olives, diced
1 tablespoon capers in brine, minced
½ cup chopped parsley
salt and pepper
olive oil
Instructions
Add all of the ingredients except the olive oil to a medium sized bowl and mix well. I confess that I am lazy and cracked and beat the egg right into the mixing bowl, then used the same fork to mix the other ingredients together.
Form the mixture into roughly golf ball sized portions, then flatten into patties, placing on a plate as you go.
Cover the plated patties with plastic wrap and rest in the refrigerator for at least 30 minutes but up to several hours. Don't be tempted to skip this step - it's crucial for texture and flavor.
Heat a skillet (I used nonstick) over medium high heat.
Add a thin coating of olive oil, and then add several patties, allowing enough space between patties for easy flipping. Do not crowd pan. Cook each patty until the bottom is nicely browned (about 4 minutes per side). (For reference, I did this in three batches, removing cooked burgers to a clean plate as I worked.)
Serve with roasted veggies and a minted yogurt sauce.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/mini-med-turkey-burgers-with-roasted-vegetables/