Make the Tzatziki: Grate 1/2 cucumber, squeeze out excess water with a towel, and stir into Greek yogurt with minced garlic, chopped dill, lemon juice, a pinch of salt, and a drizzle of olive oil. Chill while you cook.

Prep the Veggies: Chop romaine, dice tomatoes and bell pepper, and slice the remaining cucumber. Thinly slice red onion. Set aside in separate bowls.

Season the Meat: In a mixing bowl, combine ground turkey (or your choice) with minced garlic, 1-2 tbsp finely chopped red onion, 1 tbsp chopped parsley, 1 tsp dried oregano, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and black pepper. Add a splash of red wine vinegar or lemon juice. If using turkey or chicken, add 1 beaten egg to help it hold.

Form the Patties or Crumbles: Shape into 4 small patties or keep it loose to cook as crumbled “burger” bits for easy bowl topping.

Cook the Protein: Heat 1 tbsp olive oil in a skillet over medium-high. Cook patties 4-5 minutes per side until browned and cooked through, or cook the crumbles, breaking them up until no pink remains. Target internal temp: 165°F for poultry, 160°F for beef.

Optional Grain Base: If you want extra staying power, add a warm scoop of quinoa or brown rice to each bowl. A half-cup per serving is plenty.

Assemble the Bowls: Add a bed of greens. Top with warm burger patties (sliced) or crumbles, tomatoes, cucumber, bell pepper, a few olives, and a sprinkle of feta.

Dress and Finish: Spoon on tzatziki. Drizzle with a little olive oil and a squeeze of lemon. Add fresh dill or parsley and a crack of black pepper.

Taste and Adjust: Finish with a pinch of salt over the veggies if needed, or an extra dash of vinegar for brightness.