Turkey Burgers With Feta and Dill

½ medium red onion

2 small cloves garlic

4 stems fresh dill

1 pound to 1 1/4 pounds ground turkey (breast meat; see note)

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ cup crumbled feta cheese

4 whole-grain hamburger buns

Green-leaf lettuce leaves, for serving

Heat a grill pan or cast-iron skillet over medium-high heat.

Meanwhile, cut the red onion into thin slices, reserving 4 of them for serving. Finely chop the remaining red onion slices, garlic and dill; together is OK. Transfer to a mixing bowl, then add the ground turkey, salt, pepper and feta. Grease the palms of your clean hands with a light coating of cooking oil spray, then use your hands to gently blend the mixture. Form into 4 equal patties that are 3/4- to 1-inch thick.

Grease both sides of each patty lightly with cooking oil spray, then place in the pan. Cook for about 4 minutes on each side, nicely browning the exterior and making sure the interior is cooked through (165 degrees on an instant-read thermometer).

Note: We tested these using 16 ounces and 20 ounces of ground turkey, and preferred the thicker burgers from the 20-ounce portion. Both work fine. The burgers can be cooked on an outdoor grill as well.

While the burgers are cooking, you can toast the buns and gather condiments.

Place lettuce leaves on each bottom bun, then the burgers. Put a slice of red onion on each burger, then finish with the top buns. Serve with baked sweet potato fries or a cucumber salad.

Serves 4

Nutrition | Per serving (using 1 pound meat): 320 calories, 36 g protein, 27 g carbohydrates, 8 g fat, 4 g saturated fat, 80 mg cholesterol, 630 mg sodium, 4 g dietary fiber, 3 g sugar

Nutrition | Per serving (using 1 1/4 pounds meat): 350 calories, 42 g protein, 27 g carbohydrates, 8 g fat, 4 g saturated fat, 95 mg cholesterol, 660 mg sodium, 4 g dietary fiber, 3 g sugar

Adapted from "Prevention's Mediterranean Table: 100 Vibrant Recipes to Share for Lifelong Health," by the editors of Prevention Magazine and Jennifer McDaniel (Rodale, 2017).