I took a walk after work yesterday, and the scents of summer were everywhere: freshly mowed grass, honeysuckle, grilling meats.

Of course my mouth was watering, and my thoughts turned to what I’d like to grill next time I get the opportunity. This recipe is a leading contender. It combines ground turkey with fresh mint, rosemary and flat-leaf parsley, all growing in pots on my patio. It also calls for 2 teaspoons of dried oregano, but I’ll use 2 tablespoons fresh instead.

Feta cheese adds a salty kick, and pita breads fill in perfectly for hamburger buns. I’ll use whole-wheat pita for the fiber and the hearty flavor.

Instead of the lemon quarters, I’ll probably stir together some Greek yogurt and chopped cucumbers to make a quick sauce, and I’ll probably tuck some quartered cherry tomatoes into the pita. Yum!

(Update: I made these for dinner Sunday, and we really enjoyed them. I decided that 2 tablespoons was way too much rosemary, so I used about 2 teaspoons — I can’t tell you the exact amount because I eyed the herbs rather than measuring them. I also reduced the amount of feta to about 1 teaspoon per burger. For a sauce, I cut a small seedless cucumber into small cubes, added it to plain Greek yogurt, then stirred in snipped chives. I served the burgers with zapped whole sweet potatoes and broccoli.)

TURKEY BURGERS WITH FETA AND HERBS

Yield: 4 servings

1 1/4 to 1 1/2 pounds ground turkey

3 tablespoons chopped fresh mint leaves

2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh flat-leaf parsley leaves

2 cloves garlic, minced

2 teaspoons dried oregano

1 teaspoon Dijon mustard

3/4 to 1 1/4 teaspoon freshly ground black pepper, divided

1/8 to 1/4 teaspoon cayenne pepper, optional

4 tablespoons crumbled feta cheese, divided

1 teaspoon kosher salt

1 lemon, quartered

4 small pita pockets

Prepare a medium-hot fire in a charcoal grill or set a gas grill to medium-high.

In a large bowl, combine turkey, mint, rosemary, parsley, garlic, oregano, mustard, 1/4 to 1/2 teaspoon pepper and cayenne. With your hands, mix gently but well. Divide into 4 equal balls. Using your thumb or the back of a tablespoon, make a shallow hole in each ball; fill each with 1 tablespoon cheese. Shape burgers, carefully sealing the openings. Form each into a patty about 3/4 to 1 inch thick, tossing it back and forth between your hands. Handle the patties as little as possible. Cover loosely and refrigerate until coals are ready.

When coals are glowing red, after 15 to 20 minutes, cover with the grate. After 5 minutes, use a wire brush to clean the grate. Brush grate with oil. When coals are covered with pale gray ash and you can leave your hand 5 inches above the fire for 2 to 3 seconds, the coals are ready.

Sprinkle both sides of each burgers with 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill until well-seared and cooked through, moving them to a cooler portion of the grill if necessary. (Burgers should register 170 degrees on an instant-read thermometer.) Tuck into pita bread; serve immediately with lemon quarters.

Note: Instead of grilling, you can cook the burgers in a cast-iron skillet over high heat.

Recipe adapted from “Recipe of the Week: Burgers,” by Sally Sampson (Wiley, $16.95); the photo is from the book. (Please note: If you use this or any other turkey burger recipes directly from this book, cook the burgers to 170 degrees — the directions in the book say to cook the turkey burgers to medium-rare or medium, which is unsafe for poultry.)