Spinach Feta Turkey Burgers

Spinach Feta Turkey Burgers are juicy, flavorful, and wonderfully satisfying! Packed with fresh spinach, tangy feta cheese, and savory herbs, these lighter burgers bring all the deliciousness without the heaviness. Perfect for weeknight dinners or summer grilling.

Why You’ll Love This Recipe

Juicy, savory, and packed with Mediterranean-inspired flavor, these Spinach Feta Turkey Burgers are a lighter twist on a classic favorite. Tender ground turkey is mixed with spinach, tangy feta, and simple seasonings to create burgers that are moist, satisfying, and full of flavor. Easy to make and perfect for weeknight dinners or summer grilling

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Ingredients You’ll Need

For the Burgers

• 1½ pounds (680 g) ground turkey (93% lean or above)
• 1 large egg
• ½ cup finely chopped fresh spinach (about 1 packed cup before chopping)
• ½ cup crumbled feta cheese
• ¼ cup finely diced onion
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Optional: ½ teaspoon lemon zest for brightness

For Serving (Optional)

• Burger buns or lettuce wraps
• Tzatziki or yogurt sauce
• Sliced tomatoes
• Red onion slices
• Lettuce or arugula

Substitution Notes:

• Ground turkey: You can use ground chicken if preferred, though turkey has the best texture.
• Fresh spinach: Frozen spinach works too — just thaw completely and squeeze out ALL the moisture.
• Feta cheese: Try goat cheese for a creamier texture, or use shredded mozzarella for milder flavor.
• Buns: Whole wheat buns, ciabatta rolls, or even pita pockets work beautifully!

Why These Ingredients Work

Let me break down the magic happening in these burgers:

Ground turkey provides a lean, protein-packed base that’s healthier than beef but still incredibly satisfying when seasoned properly.

The egg acts as a binder, holding everything together so your patties don’t crumble apart (essential for turkey burgers!).

Fresh spinach adds moisture, color, and nutrients while keeping the burgers tender and juicy from the inside out.

Feta cheese is the star player here — its salty, tangy flavor creates pockets of creamy goodness throughout each bite.

Onion and garlic build a savory foundation that makes these burgers taste restaurant-quality.

Oregano brings that classic Mediterranean herb flavor that ties everything together beautifully.

Lemon zest (if you use it) adds a subtle brightness that makes the flavors POP and keeps things feeling fresh and light.

Essential Tools and Equipment

You won’t need anything fancy for these burgers! Here’s what I reach for:

• Large mixing bowl for combining ingredients
• Large skillet or grill pan (cast iron works wonderfully)
• Spatula for flipping
• Meat thermometer to ensure perfect doneness (165°F is the magic number!)
• Measuring cups and spoons
• Optional: Outdoor grill if you prefer that smoky char

How To Make Spinach Feta Turkey Burgers

Step 1: Make the Burger Mixture

Place the ground turkey in a large bowl — this is where the magic begins! Add the egg, chopped spinach, crumbled feta, diced onion, minced garlic, oregano, salt, and black pepper. If you’re using lemon zest (and I highly recommend it!), add it now for that bright Mediterranean flavor.

Here’s the KEY: Gently mix everything with your hands or a sturdy spoon until just combined. Don’t overmix or overwork the meat — this is the number one mistake that leads to tough, dense burgers. You want everything incorporated but still tender.

Step 2: Shape the Patties

Divide the mixture into 4 equal portions. I like to eyeball it, but you can also use a kitchen scale if you want perfect uniformity (about 6 ounces each).

Shape each portion into a patty about ¾-inch thick. Now here’s my secret trick: Press a shallow indentation into the center of each patty with your thumb. This little dimple helps the burgers cook evenly and prevents them from puffing up into little meatballs in the pan. Trust me on this one!

Step 3: Cook the Burgers

Stovetop Method (My Preferred Way):

Heat a large skillet or grill pan over medium-high heat and lightly oil the surface with a drizzle of olive oil or cooking spray. Add the patties and cook for about 5–6 minutes per side, until they’re golden brown and beautiful. The internal temperature should reach 165°F (74°C) — use a meat thermometer to be sure! Don’t press down on the burgers while cooking (I know it’s tempting!) because that squeezes out all the delicious juices.

Grill Method:

Preheat your grill to medium-high heat. Oil the grates well to prevent sticking. Grill the patties for 5–6 minutes per side until cooked through and juicy with those gorgeous grill marks. The feta might make them slightly more delicate, so flip carefully!

Step 4: Serve and Enjoy

If you’re using buns, toast them lightly in the pan or on the grill — this adds texture and prevents soggy buns. Place your beautiful turkey burgers on the buns or in lettuce wraps for a lighter option.

Now comes the fun part: toppings! I love adding a generous dollop of tzatziki sauce, fresh tomato slices, crisp red onion, and peppery arugula.

You Must Know

• Don’t skip the indentation! That little dimple in the center is CRUCIAL for even cooking. Without it, your burgers will puff up and cook unevenly.
• Keep the turkey cold until you’re ready to mix and cook. Cold meat is easier to work with and helps the patties hold their shape better.
• Pat the spinach dry after chopping. Excess moisture can make the mixture too wet and cause your burgers to fall apart.
• Use a meat thermometer — it’s the only foolproof way to know when turkey is perfectly cooked without being dry. 165°F is your target!
• Let them rest for 2-3 minutes after cooking. This allows the juices to redistribute throughout the patty for maximum juiciness.

Personal Secret: I always make a small test patty first — just a tablespoon of the mixture cooked in the pan. This lets me taste and adjust the seasoning before committing to all four burgers. It’s saved me SO many times!

Pro Tips & Cooking Hacks

Expert-Level Tips:

• Add a tablespoon of Greek yogurt to the mixture for extra moisture and tang
• Use a cookie scoop to portion the mixture evenly before shaping
• Chill the formed patties in the fridge for 15-20 minutes before cooking — this helps them hold together beautifully

Common Mistakes to Avoid:

• Overmixing the meat — this makes tough, dense burgers. Mix just until combined!
• Making patties too thick — thicker isn’t always better. ¾-inch is the sweet spot for even cooking.
• Cooking on too high heat — this burns the outside before the inside cooks through. Medium-high is perfect.
• Using turkey that’s too lean — 93% lean is ideal. Anything leaner and you’ll have dry burgers.

Smart Shortcuts:

• Buy pre-crumbled feta to save time
• Use frozen chopped spinach (thawed and squeezed dry) when fresh isn’t available
• Pre-minced garlic from a jar works in a pinch
• Make a double batch and freeze uncooked patties for future meals

Flavor Variations & Suggestions

Mediterranean Herb Version: Add fresh dill and mint along with the oregano for a more herbaceous flavor profile.

Spicy Kick: Mix in ½ teaspoon red pepper flakes and top with spicy harissa mayo instead of tzatziki.

Italian Style: Swap feta for mozzarella and parmesan, add sun-dried tomatoes, and use Italian seasoning instead of oregano.

Greek-Inspired: Add chopped kalamata olives to the mixture and top with cucumber, tomatoes, and a drizzle of red wine vinegar.

Sun-Dried Tomato: Mix in 2-3 tablespoons chopped sun-dried tomatoes for concentrated tomato flavor and extra moisture.

Lighter Option: Serve in lettuce wraps (butter lettuce or romaine work great) or over a Mediterranean salad instead of buns.

Make-Ahead Options

These burgers are PERFECT for meal prep, which is one of my favorite things about them!

Uncooked Patties: Form the patties and place them on a parchment-lined baking sheet. Cover tightly with plastic wrap and refrigerate for up to 24 hours before cooking. You can also freeze them for up to 3 months — just place parchment paper between each patty so they don’t stick together. Thaw overnight in the fridge before cooking.

Cooked Burgers: These keep beautifully in the fridge for 3-4 days. Store in an airtight container and reheat gently in a skillet or microwave.

Freezing Cooked Burgers: Wrap each cooked burger individually in foil or plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Reheat from frozen in a 350°F oven for 15-20 minutes, or thaw first and reheat in a skillet.

Time-Saving Tip: I like to prep the burger mixture in the morning, shape the patties, and keep them covered in the fridge. Then when dinner rolls around, I just need to cook them — easy weeknight win!

Recipe Notes & Baker’s Tips

• Spinach prep matters: Make sure to chop your spinach finely! Large pieces can make the patties fall apart. I stack the leaves, roll them tightly, and slice thin ribbons before chopping.
• Feta quality: I prefer block feta that you crumble yourself rather than pre-crumbled. It’s creamier and has better flavor. The pre-crumbled stuff often has added starches that affect texture.
• Turkey temperature: Room temperature turkey mixes more easily, but I actually prefer working with cold turkey because it holds its shape better. Take your pick!
• Doneness check: Turkey must reach 165°F for food safety, but it continues cooking a bit after you remove it from heat. I pull mine at 162-163°F and let carryover cooking finish the job.
• Grilling note: If you’re grilling, these burgers are slightly more delicate than beef because of the feta. Use a fish spatula for easier flipping, and make sure your grates are super clean and well-oiled.

Serving Suggestions

These spinach feta turkey burgers are incredibly versatile! Here’s how I love to serve them:

Classic Style: On toasted brioche buns with tzatziki, tomato, red onion, and arugula. Simple and perfect.

Mediterranean Plate: Skip the bun and serve over a Greek salad with cucumbers, tomatoes, olives, and a lemon-olive oil dressing.

Dinner Sides: Pair with crispy sweet potato fries, a simple cucumber salad, roasted vegetables, or Mediterranean pasta salad.

Lunch Bowls: Chop the burger and serve over quinoa or rice with hummus, roasted red peppers, and chickpeas.

Party-Style: Make slider-sized patties and serve on small buns as appetizers — they disappear SO fast!

Sauce Options: Tzatziki is my favorite, but these also shine with garlic aioli, hummus, or a simple lemon-herb yogurt sauce.

Garnish Ideas: Fresh dill, a squeeze of lemon juice, pickled red onions, or a drizzle of olive oil take them over the top.

How to Store Your Spinach Feta Turkey Burgers

Refrigerator: Store cooked burgers in an airtight container in the fridge for up to 4 days. Keep them separate from the buns to prevent sogginess.

Freezer: Wrap cooked burgers individually in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Label with the date so you remember when you made them!

Reheating Instructions:

• From the fridge: Reheat in a skillet over medium heat for 3-4 minutes per side, or microwave for 1-2 minutes until heated through.
• From frozen: Thaw overnight in the fridge first, then reheat as above. Or bake from frozen at 350°F for 20-25 minutes until heated through.

Pro tip: I like to wrap cooked burgers in foil before freezing — they reheat beautifully this way and stay super moist!

Allergy Information

Contains: Eggs, dairy (feta cheese)

Gluten-free: The burgers themselves are naturally gluten-free! Just serve on gluten-free buns or lettuce wraps.

Dairy-free option: Omit the feta cheese and add 2 tablespoons of tahini or an extra drizzle of olive oil to keep the burgers moist. You can also try dairy-free feta alternatives.

Egg-free option: Replace the egg with 2 tablespoons of ground flaxseed mixed with 3 tablespoons water (let it sit for 5 minutes to thicken). The texture will be slightly different but still delicious!

Low-carb/Keto: Skip the bun and serve in lettuce wraps or over a salad — totally keto-friendly!

Questions I Get Asked A Lot

Can I use ground chicken instead of turkey?

Absolutely! Ground chicken works just as well. The flavor and texture will be very similar. Just make sure it’s also 93% lean or similar for the best results.

Why are my turkey burgers falling apart?

This usually happens for one of three reasons: (1) the mixture is too wet from excess spinach moisture — make sure to pat the spinach dry, (2) you didn’t add the egg, which is crucial for binding, or (3) you’re flipping them too soon before they’ve had a chance to set. Let them cook undisturbed for the full 5-6 minutes before flipping!

Can I make these without feta cheese?

Yes, but the feta adds so much flavor and moisture! If you need to skip it, add an extra tablespoon of olive oil or a few tablespoons of Greek yogurt to the mixture to compensate for the moisture loss. You could also try goat cheese, shredded mozzarella, or even cream cheese as substitutes.

How do I keep turkey burgers from drying out?

Great question! Here are my secrets: (1) Don’t use turkey that’s too lean — 93% is perfect, anything leaner gets dry, (2) Don’t overcook them — 165°F is your target, no higher, (3) The feta and spinach add moisture from within, and (4) Don’t press down on the burgers while cooking — that squeezes out all the juices!

Can I prep these ahead for a party?

YES! This is one of my favorite party tricks. Form the patties up to 24 hours ahead and keep them covered in the fridge. You can also cook them completely, chill, and reheat just before serving. For parties, I often make slider-sized versions — so much easier to eat and everyone loves them!

Do these work on a George Foreman grill or indoor grill?

They do! Just be extra gentle when placing them on the grill since they’re slightly more delicate than beef burgers. Cook for about 4-5 minutes with the lid closed, checking for that 165°F internal temperature.

💬 Tried this recipe? Leave a comment and rating below! I’d LOVE to hear how your Spinach Feta Turkey Burgers turned out! Did you add any fun variations?