Spinach and Feta Turkey Burgers
This moist turkey burger is filled with spinach, feta and spices for a juicy burger that is packed with a whole lot of flavor! Serve with mayo or tzatziki and pickled onions for the perfect easy summer dinner you'll want on repeat.
Servings: 4
Calories: 244kcal
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.
- 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.
- Assemble the burgers with tzatziki on both sides of the bun, then top with pickled onions, lettuce, and tomatoes.
Quick Pickled Red Onions
- In a bowl or jar, mix the vinegar, hot water, sugar, and salt until dissolved.
- Add the sliced red onions to the liquid, making sure they’re fully submerged.
- 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.
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