Description
Spinach Feta Turkey Burgers combine lean ground turkey with fresh spinach, tangy feta cheese, aromatic garlic, and Mediterranean herbs for a juicy, flavorful burger that’s healthier than beef but just as satisfying. These easy-to-make patties can be cooked on the stovetop or grill and are perfect served on buns with tzatziki sauce or in lettuce wraps for a lighter option.
Ingredients
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!
Instructions
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.
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!
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!
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.
Notes
- 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
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mediterranean