If you’re not going to eat all four burgers in one sitting, save the individual components to be put together when ready to eat vs. building the burger ahead of time.

Equipment Needed

Measuring cups and spoons, baking sheet lined with parchment paper, large bowl, knife, cutting board, barbecue or grill pan, small pan, whisk and a grill brush


Slice the feta into eight thin slices and place them on one end of a baking sheet lined with parchment paper.

Crumble the remaining feta (approximately 1/2 cup) and place it on the other side the baking sheet.

Drizzle the sliced and crumbled feta with the 2 teaspoons of olive oil and place the baking sheet under the broiler until the feta becomes very golden brown and roasted (approximately 15 minutes). Set aside and let cool.

In a large bowl, combine the ground turkey, oats, 1/2 cup roasted crumbled feta, eggs, Italian seasoning and salt and pepper to taste.

Form the mixture into four burger patties and let rest in the fridge to firm up for 30 minutes.

While the patties are resting in the fridge make the pomegranate glaze. 

In a small saucepan, combine the pomegranate juice, cornstarch, xylitol sweetener and juice from one lemon. Whisk thoroughly until there are no lumps.

Bring the mixture to a boil over medium-high heat. Once thickened, remove from heat and let cool.

Preheat the barbecue to medium-high heat. 

Slice the buns in half and brush them evenly with 2 tablespoons of melted butter.

Toast the buns on the grill until well browned and set aside.

Grill the patties over medium-high heat for 5 to 7 minutes per side or until an internal temperature of 165° has been reached.

Place the bottom buns on a plate or serving platter and top with the turkey patty.

Spoon 1/4 of the glaze on top of each patty. Top each patty with two slices of roasted feta and a handful of arugula. Add the top bun and serve immediately.