From Chef Michael Psilakis

Recipe Serves 4

A Note from Michael Psilakis:

Nothing is more quintessentially summer than a juicy, flavorful burger hot off the grill. For this recipe, I've included a generous tablespoon of garlic puree, which helps bind the patties and adds moisture. Enjoy!

Chef Psilakis brought his Mediterranean-inspired cuisine to Rockefeller Center for our 32nd Annual Chefs' Tribute to Citymeals.

INGREDIENTS:

• Extra virgin olive oil, for rubbing
• 1/4 cup milk
• 2 slices whole wheat bread, crusts removed
• 1 pound ground turkey
• 1 heaping tablespoon garlic puree
• 8 1/4-inch-thick slices beefsteak tomato
• 4 whole wheat English muffins, split and toasted
• 1/4 cup tzatziki
• 1/2 lemon
• Kosher salt
• Fresh ground black pepper
• 8 thin-sliced red onion rings
• 1/2 cup packed arugula
• 3 tablespoons loosely packed chopped mixed herbs (dill, parsley, mint)

METHOD:

1. Line a small tray with parchment paper and rub it all over with olive oil.
2. Combine the milk with 1/4 cup water in a large shallow bowl. Add the bread, using your hands to soak it. Squeeze out any excess liquid.
3. Combine the bread, turkey, and garlic puree in a medium bowl. Mix with your hands until just combined. Handle it as little as possible. Divide the mixture into 4 equal portions. Shape each portion into a 1⁄2-inch-thick patty, place on the tray, and rub olive oil over each.
4. Pre-heat a gas grill or grill pan over medium heat. Season both sides of each patty with salt and pepper, then grill until soft to the touch for burgers that are just cooked through.
5. Spread the dip on 4 of the English muffin halves. Top with a patty followed by a squeeze of lemon juice, 2 slices of tomato, red onion, arugula, herbs, a sprinkle of salt and pepper, and the muffin top.