Greek turkey patties
Keto main + family starch · 4 servings · US measures · 15 min active per base batch per four-serving batch
Total time: 40 min
Greek turkey patties with cucumber salad and yogurt.
Flip patties once; heat one family bread choice during cooking.
The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.
Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.
Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.
| Preheat both air fryers to 380°F. Arrange four patties per basket with gaps. | |||
| If scaled egg is half an egg: beat one whole egg and weigh about 25 g. | |||
| Warm the family side per package near the end of cooking; serve separately. | |||
300g Cucumberdiced | Prepare cucumber and greens. | Plate two cooked turkey patties per serving with cold cucumber, greens and lemon-yogurt sauce. | |
|---|---|---|---|
142g Salad greenswashed, ready to eat · Buy by scaled edible weight. | |||
120g Plain strained Greek yogurtplain, strained · At least 9 g protein and no more than 4 g total carbs per 100 g. | Mix yogurt and lemon. | ||
15g Lemon juiceunsweetened | |||
680g 93%-lean ground turkeyraw | Mix turkey, egg, flax, feta and seasoning just until combined. Then: Form patties about 100 g each, 3¼ inches across and ¾ inch thick; about two per serving. | Lightly oil both baskets; load patties with gaps. Four per basket for base batch only if they fit; do not cram. Then: Air fry at 380°F for 14–18 min, flipping once halfway; each patty must reach 165°F. | |
50g Large eggas purchased · For fractional eggs, beat whole eggs and weigh 50 g per large-egg portion; half an egg is about 25 g. | |||
14g Ground flaxseedground, not whole · Ground seed acts as a binder; whole seeds are not equivalent. | |||
50g Crumbled fetaas sold · Cheese label and rennet vary. | |||
1g Dried oregano | |||
3g Garlic powder | |||
2g Fine saltUse the proportional split described in the method. | |||
to taste Black pepper | |||
5g Olive oilas purchased · Lightly oil baskets. | |||
Ingredients
- 680g 93%-lean ground turkeyraw
- 50g Large eggas purchased · For fractional eggs, beat whole eggs and weigh 50 g per large-egg portion; half an egg is about 25 g.
- 14g Ground flaxseedground, not whole · Ground seed acts as a binder; whole seeds are not equivalent.
- 50g Crumbled fetaas sold · Cheese label and rennet vary.
- 1g Dried oregano
- 3g Garlic powder
- 2g Fine saltUse the proportional split described in the method.
- to taste Black pepper
- 5g Olive oilas purchased · Lightly oil baskets.
- 300g Cucumberdiced
- 142g Salad greenswashed, ready to eat · Buy by scaled edible weight.
- 120g Plain strained Greek yogurtplain, strained · At least 9 g protein and no more than 4 g total carbs per 100 g.
- 15g Lemon juiceunsweetened
Separate family starch · 4 diners
240g Pita
ready to eat; warm briefly · One ready-to-eat 60 g pita per non-keto diner; warm briefly. Contains wheat; check package. Serve pita alongside both patties and salad.
Before you start
- Two air fryers, each with roughly 8×8 inches usable flat space for four patties
- Instant-read thermometer
- Clean board and serving tools
Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.
Cook
- Prepare
Preheat both fryers to 380°F. Prepare cucumber, greens, and yogurt mixed with lemon first. Mix turkey, egg, flax, feta, oregano, garlic, salt, and pepper just until combined. If the scaled egg amount is half an egg, beat one whole egg and use half by weight, about 25 g.
- Cook
Form patties about 100 g each, 3¼ inches across and ¾ inch thick; allow about two per adult. Oil baskets lightly. In the four-serving batch, put four patties in each only if they fit with gaps; about 8×8 inches of usable flat space per basket is a starting fit check. Do not cram them in.
- Finish
Cook about 14–18 minutes, flipping once halfway, until each patty reaches 165°F. If serving non-keto diners, warm the chosen family bread during cooking. Serve patties with cucumber, greens, and yogurt sauce. A family bun is one double-patty serving, or put one patty in the bun and the other beside it; pita goes alongside the full plate.
Where your attention goes
- Prepare and form · 10–12 min
Prepare cold sides first; mix lightly and form patties roughly 100 g each, 3¼ inches across and ¾ inch thick.
- Air fry · 14–18 min
Four patties per basket only if gaps remain; flip once halfway, check each for 165°F. Warm one bread choice during cook.
- Serve · 2 min
Two patties per person with cucumber, greens, and yogurt.
Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.
Capacity fallback
If patties do not fit with gaps, bake on half-sheet pans at 425°F for about 18–22 min; check every patty for 165°F. Four-serving base batch can fit on one pan; larger batches may need more pans or rounds. Allow 35–40 min for the base batch.
Why this works
Ground flax binds the turkey; feta and lemon yogurt keep a lean patty from tasting flat.
- Ground flax binds; whole flax is not equivalent.
- Do a cold basket fit check before committing to air frying.
Nutrition per serving
Calories: 378 kcal; protein: 39.9 g; total carbs: 7.7 g; fiber: 2.3 g; net carbs: 5.4 g
Per adult: base includes measured sauces, seeds and sides. Family nutrition adds one selected starch portion. US net carbs = total carbohydrate − fiber. Labels and food variation matter; no guarantee of ketosis.
- Vitamin B12
- 2.5 mcg · 105% DV
- Selenium
- 43 mcg · 79% DV
- Cholesterol
- 186 mg · 62% DV
- Niacin (B3)
- 9.7 mg · 61% DV
- Pantothenic acid (B5)
- 2.4 mg · 49% DV
- Zinc
- 5.4 mg · 49% DV
- Riboflavin (B2)
- 0.6 mg · 46% DV
- Vitamin B6
- 0.8 mg · 46% DV
- Vitamin K
- 51 mcg · 43% DV
- Phosphorus
- 491 mg · 39% DV
- Copper
- 0.3 mg · 33% DV
- Saturated fat
- 6.4 g · 32% DV
- Vitamin A
- 259 mcg RAE · 29% DV
- Total fat
- 21 g · 27% DV
- Choline
- 145 mg · 26% DV
- Thiamin (B1)
- 0.3 mg · 22% DV
- Folate
- 84 mcg DFE · 21% DV
- Sodium
- 439 mg · 19% DV
- Iron
- 3.2 mg · 18% DV
- Magnesium
- 73 mg · 17% DV
- Calcium
- 176 mg · 14% DV
- Potassium
- 672 mg · 14% DV
- Manganese
- 0.2 mg · 11% DV
- Vitamin C
- 5.2 mg · 6% DV
- Vitamin D
- 1 mcg · 5% DV
- Vitamin E
- 0.7 mg · 4% DV
Listed allergens: egg, milk, wheat. Check purchased labels and cross-contact.
First-cook checks
- Patties may require the oven fallback in smaller fryers.
- Check every packaged ingredient label for additional allergens; this data is not an allergy guarantee.
Leftovers
Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.
Sources
- USDA FoodData Central source data
https://fdc.nal.usda.gov/download-datasets/ - FoodSafety.gov safe minimum temperatures
https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures - USDA poultry handling guidance
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/chicken-farm-table
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.