Dinner just got an upgrade with these juicy, flavorful Greek turkey burgers! Packed with spinach, crumbled feta cheese, and a creamy tzatziki sauce, this effortless ground turkey recipe comes together in under an hour and is perfect for meal prep!
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This turkey burger recipe is easy to whip up and even easier to devour. Packed with all the Greek flavors you love, it adds the perfect Mediterranean twist for burger night! Round it out with zucchini fries or a side of eggplant for a wholesome meal.
📖Why My Recipe Works
- This recipe is all about ease! No need to sauté fresh veggies, use frozen spinach for faster prep and a less watery burger.
- Using dried spices and herbs means we can get this on the grill faster.
🧾Ingredient Notes
- Ground Turkey- 85% or 93% lean ground turkey are the best options for a balance of moisture and flavor. You can also use ground chicken in this recipe.
- Spinach- I used frozen baby spinach to skip sautéing; you just need to thaw and remove excess water. But if you prefer fresh spinach, sauté it briefly until wilted, then chop before adding to the mix.
- Feta Cheese- Substitute with goat cheese or ricotta salata.
- Herbs and Seasonings- Use pantry staples to add flavor to the patties. You can also add a pinch of crushed red pepper for a little heat.
For Serving
- Burger Buns- Use brioche or whole wheat buns. For a low-carb option, swap the bun for lettuce leaves.
- Tzatziki Sauce- Use store-bought tzatziki or make it from scratch with my homemade tzatziki recipe.
- Toppings- Lettuce, juicy tomatoes, and pickled onions (or thinly sliced red onions) add the perfect finishing touch! Looking for more topping ideas? Try sliced cucumbers, Kalamata olives, or roasted red peppers for extra flavor and crunch.
⏲️How to Make Spinach and Feta Turkey Burgers
- Mix the ground turkey, feta, spinach, and seasonings just until combined. Don't overwork the mixture too much, as it can make your burgers dense instead of juicy and moist.
- Divide the turkey mixture into 4 evenly sized patties. Don't pack them too tightly; shape them just firmly enough to hold together. Chill them in the fridge for at least 30 minutes to firm them up so they don't fall apart on the grill.
- Cook the burgers over medium heat on a grill or skillet for 5-6 minutes per side, until they're cooked through in the center and have a beautiful golden crust.
- Time to assemble! Slather tzatziki on both the top and bottom buns, add the lettuce, burger patty, then stack on the tomatoes and pickled onions.
🥗What to Serve with Turkey Burgers
These spinach and feta turkey burgers are my go-to for an easy dinner or lunch, especially during summer when the weather's perfect for grilling. Serve them with lentil tabbouleh, orzo pasta salad, sautéed corn and zucchini, or a creamy coleslaw for the ultimate summer spread!
👩🏻🍳 Expert Tips
- If you're grilling the burgers, use indirect heat so they don't fall apart.
- Lightly toast the burger buns for 30 seconds to a minute until warm and slightly crisp.
- You can form and chill the burgers the day before. Just cover tightly with plastic wrap.
Ground Turkey Recipes
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📖 Recipe Card
Spinach and Feta Turkey Burgers
Ingredients
Spinach Feta Turkey Burgers
- 1 pound ground turkey see notes
- 5 ounces frozen spinach thawed and squeezed dry
- 4 ounces feta cheese crumbled
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Neutral oil for cooking
For Serving
- Burger buns or lettuce wraps
- Tzatziki sauce
- Lettuce
- Sliced Tomatoes
- Pickled Onions
Quick Pickled Red Onions
- 1 small red onion thinly sliced
- ½ cup apple cider vinegar
- 1 cup hot water
- 1 Tablespoon sugar
- 1 ½ teaspoon salt
Instructions
Turkey Burgers
- Mix ground turkey, spinach, feta, and seasonings in a large bowl. Use your hands to combine gently-don't overmix. Form the mixture into four equal burger patties, about ½ inch thick.1 pound ground turkey, 5 ounces frozen spinach, 4 ounces feta cheese, 1 teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon cumin, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Chill the patties in the refrigerator for at least 30 minutes to help them hold their shape during cooking.
- Heat 2 tablespoons of oil in a skillet, or preheat your grill to medium heat and lightly oil the grates. Cook the burgers for 5-6 minutes per side, until they reach an internal temperature of 165°F and are golden brown on the outside.Neutral oil
- Assemble the burgers with tzatziki on both sides of the bun, then top with pickled onions, lettuce, and tomatoes.Burger buns or lettuce wraps, Tzatziki sauce, Lettuce, Pickled Onions, Sliced Tomatoes
Quick Pickled Red Onions
- In a bowl or jar, mix the vinegar, hot water, sugar, and salt until dissolved.½ cup apple cider vinegar, 1 cup hot water, 1 Tablespoon sugar, 1 ½ teaspoon salt
- Add the sliced red onions to the liquid, making sure they're fully submerged.1 small red onion
- Let the onions sit for 30 minutes at room temperature. For enhanced flavor, refrigerate for at least 1 hour.
Notes
- Make the burgers ½ inch wider than your bun, they will shrink during cooking.
Storing Leftovers
- Store leftover burgers in an airtight container and refrigerate for 3-4 days. Reheat them on a skillet over medium heat or in the oven (or air fryer) at 350°F for 5-10 minutes, or until warm and crisp again.
- Leftover red onions will keep in the fridge for up to 2 weeks.
Equipment
Nutrition
Common Recipe Questions
Yes, you can freeze uncooked patties for up to 3 months. Place them on a baking sheet then freeze to keep them firm and in shape. Then, once frozen, you can transfer to a freezer bag.
The internal temperature should reach 165°F to make sure the burgers are fully cooked.
Debbie says
Meal prepped these and they were great even after freezing.