Make the tzatziki by combining Cabot Greek Yogurt or Stonyfield Whole Milk Greek Yogurt with finely chopped dill, grated cucumber, grated garlic, lemon juice, a pinch of salt and a few grinds of black pepper, stir until smooth and chill so the flavors meld while you prepare the burgers.

Prepare the grill for medium high heat and lightly oil the grates to prevent sticking.

In a large bowl fold the ground turkey with chopped kalamata olives, fresh dill, chopped capers, dried oregano, minced garlic, lemon zest, salt and pepper, mix gently to combine without overworking the meat.

Divide the mixture into four equal portions then split each portion in half and flatten each half into a thin round.

Place a spoonful of Dodoni Feta or Mt Vikos Feta in the center of one round leaving a one inch border, top with the matching round and press the edges firmly to seal the cheese inside so it does not leak while grilling.

If the patties feel too soft to handle refrigerate them briefly to firm up before finishing the remaining burgers.

Grill the patties over medium high heat until golden sear marks form then flip once and continue cooking until the internal temperature reaches 165°F and the meat is no longer pink.

Brush the split buns with olive oil and toast on the grill for a couple of minutes during the last moments of cooking until golden and slightly charred.

Spread a generous layer of tzatziki on both bun halves then assemble each burger with a stuffed turkey patty, two tomato slices, red onion slices and iceberg lettuce, top with the bun and serve immediately for best texture and flavor.

To store raw patties wrap each tightly and refrigerate for up to two days or freeze individually in freezer bags for up to three months, thaw in the refrigerator before cooking.

Store cooked patties in an airtight container in the refrigerator for three to four days and reheat in a skillet with a splash of olive oil or broth to restore moisture, keep buns and sauce separate until serving for best results.