It’s all Greek to Me

Want a light and breezy burger night, with a hint of feeling like you’re visiting a beautiful coastal town? Then this is the meal for you.


20 minutes prep30 minutes cook
Serves 4–6
BurgerLean and GreenSaladQuick LunchesSauceSpice Mix


  • Mediterranean Turkey Burgers
  • Mediterranean Cucumber Salad
  • Sweet P’Tot Fries
  • Spicy Sundried Tomato Aioli
  • Tzatziki Sauce
  • Fry Seasoning
  • Gin Cooler



  1. Adjust rack to top position and preheat oven to 425°F.
  2. Dice: 1 onion, cucumber, tomato, sundried tomatoes
    Slice: 1/2 onion, tomato, sweet tot(fries)
    Mince: garlic, 1/2 onion
    Chop: mint
    Wash and separate butter lettuce
  3. If making tzatziki: chop dill, grate cucumber.
  4. If making spicy sundried tomato aioli: make garlic paste, chop sundried tomatoes.
  5. Measure out: spinach, base for sauce of choosing or both, feta.


  1. Pop the sweet p’tot fries in the oven. Don’t forget to set your timer for 20–25 minutes.
  2. While fries are baking, heat a non-stick skillet to medium-high heat, and start mixing and forming the burger patties.
  3. Start cooking the burgers, and in the mean time mix up your sauce(s).
  4. Mix up your dressing for the salad and toss in with the veggies for the cucumber salad.


  1. Toast up your ciabatta buns in the leftover grease from the burgers.
  2. Spread sauce on both sides of buns, top with a patty, lettuce, tomato, and onion.
  3. Divide fries and salad between plates. Use any extra sauce(s) for dipping the fries in.
  4. Mix up some gin coolers. You can make about 4 in typical cocktail shaker, so make enough to share!