Spinach Feta Turkey Burgers with Dill-y Yogurt and Chopped Mediterranean Salad

For the Dill-y Yogurt:
1 In a bowl, combine the yogurt, dill, garlic, lemon juice, salt and pepper. Mix until well combined. Taste for seasoning and adjust with salt or lemon juice as desired. Cover and refrigerate until ready to use. Leftovers can be refrigerated for up to 4 days.
For the Chopped Mediterranean Salad:
3 In a large bowl, combine the lettuce, tomatoes, cucumbers, onion, olives, parsley, olive oil, lemon juice, salt and pepper. Toss until well combined. Taste for seasoning and adjust with salt or lemon juice as desired. Set aside until ready to serve. Note: If preparing in advance, combine all the ingredients except for the lettuce, then add the lettuce before serving so it stays crunchy.
For the Spinach Feta Turkey Burgers:
5 In a large bowl, combine the ground turkey, chopped spinach, crumbled feta cheese, egg, garlic, crushed red pepper flakes, oregano, salt and pepper. Mix until everything is well combined and slightly tacky. Wet your hands with a bit of cold water and form the mixture into 3-ounce oval-shaped patties. Place the patties on a sheet pan lined with parchment paper and refrigerate 30 minutes to 24 hours before cooking.
6 Preheat a 10-inch frying pan over medium heat.Add the olive oil and heat it until shimmering. Working in batches, carefully add the turkey burgers and cook, undisturbed, until golden brown, around 5minutes. Flip and cook the other sides until golden brown and the thickest part of the burgers reaches 160F. Transfer the cooked burgers to a platter and set aside as you repeat the process with the remaining ones.
7 Serve the Spinach Feta Turkey Burgers with the Dill-y Yogurt and Chopped Mediterranean Salad.