Juicy Greek Turkey Burgers with Pinto Bean Salad and Buckwheat

For the Greek Turkey Burgers: Whisk an egg. In a separate bowl, hand mix the ground turkey, shallot or small onion, crumbled feta, chopped parsley, minced garlic, ground oregano, pink salt, black pepper, paprika, and thyme. Combine this mixture with the whisked egg. Form the mixture into burger patties. Cook the burgers in a pan coated with olive oil over medium heat for 4 minutes on each side. Cover with a lid and continue cooking until they are ready. For the Pinto Bean Salad: In a bowl, combine the rinsed and dried pinto beans, fresh chopped dill & parsley, salt, pepper, thinly sliced shallots, and 1-3 tablespoons of olive oil. For the Buckwheat: Use toasted buckwheat. Boil it, then add salt, garlic powder, and a generous amount of butter. Enjoy!