Ingredients
1 pound ground turkey (85 percent lean)
3 tablespoons chopped parsley, plus whole leaves for serving
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
Kosher salt and freshly ground pepper
1/2 cup plain yogurt (not Greek)
2 tablespoons fresh lemon juice, plus 1/4 teaspoon grated zest
2 teaspoons extra-virgin olive oil, plus more for drizzling
4 flatbreads (each 6 inches), such as pitas
Hummus, cucumber spears, and arugula, for serving
Preparation
Combine turkey, parsley, Worcestershire, Dijon, 1 teaspoon salt, and 1/4 teaspoon pepper. Cover; refrigerate 20 minutes. Stir together yogurt, lemon juice, and zest; season with salt and pepper.
Set a steamer basket in a wide pot containing 1 inch water. Bring to a boil, then reduce heat to medium. Form turkey mixture into eight 1/2-inch-thick patties. Steam, covered, until a thermometer inserted into patties reads 165 degrees, 3 to 5 minutes. Transfer to a plate; pat dry. Heat a large skillet over high; swirl in oil. Sear burgers, flipping once, until golden, about 2 minutes total. Cook breads over an open burner or under the broiler, turning occasionally, until charred in spots, 30 seconds. Spread with hummus; top each with 2 patties, cucumber, arugula, and parsley leaves. Drizzle with sauce and oil, season with salt and pepper, and serve.
