1 small red or golden beet, trimmed, peeled and grated
1 cup plain Greek yogurt (not nonfat), divided
1½ tsp minced garlic, divided
1 tsp dried dill
1/2 tsp fresh ground black pepper, divided
1 lb lean ground turkey
1/2 small yellow or white onion, grated (1/3 cup grated)
1/2 small zucchini, trimmed and grated (1/2 cup grated)
1 tsp dried oregano
1/4 tsp sea salt
Olive oil cooking spray
8 whole-grain slider buns, toasted
Prepare tzatziki: In a medium bowl, mix beet, ¾ cup yogurt, ½ tsp garlic, dill and ¼ tsp pepper. Set aside.
In a large bowl, mix turkey, onion, zucchini, remaining ¼ cup yogurt, 1 tsp garlic and ¼ tsp pepper and oregano and salt. Form into 8 1/3-cup patties; with your thumb, make a small depression in the center of each patty.
Mist a nonstick skillet or grill pan with cooking spray and heat on medium. Add patties and cook for 5 minutes. (TIP: If necessary, work in batches to prevent overcrowding.) Flip patties and cook until no longer pink in center or an instant-read thermometer registers 165°F when inserted in center, about 4 more minutes.