Greek Turkey Burger with Feta & Tzatziki

Pat the turkey breast dry and cut into two equal-sized steaks. Rub all over with half of the olive oil (approx. 15 ml), dried oregano, a pinch of salt and pepper, and let it infuse briefly.

Wash the cucumber, coarsely grate it, and squeeze it firmly with your hands or a clean kitchen towel to remove excess water. Peel the garlic clove and grate finely or press.

In a bowl, stir the Greek yogurt with the grated cucumber, garlic, and the remaining olive oil (approx. 15 ml) until smooth. Season to taste with a pinch of salt and pepper.