These Greek Turkey Burgers with Spinach and Feta are juicy, flavorful, and a great way to change up burger night. Lean ground turkey is mixed with spinach, feta, garlic, oregano, and lemon, then grilled until tender and topped with cool tzatziki, cucumber, and red onion.
Turkey burgers can dry out easily, but the spinach and feta help keep these patties moist while adding big Mediterranean flavor. They're easy enough for a weeknight dinner but still feel right at home at a summer cookout.
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Quick Look
- Flavor: Garlicky, herby, tangy feta, fresh spinach, cool tzatziki
- Key ingredients: Ground turkey, spinach, feta, garlic, oregano, lemon
- Prep time: 10 minutes
- Cook time: 10 to 12 minutes
- Cooking method: Grill, skillet, grill pan, or air fryer
- Best served with: Tzatziki, cucumber, red onion, buns, pita, rice, or Greek salad
Why This Recipe Works
- Juicy turkey burgers - Spinach and feta add moisture and flavor, helping keep lean ground turkey from drying out on the grill.
- Big Greek-inspired flavor - Garlic, oregano, lemon, feta, and tzatziki give these burgers a bright Mediterranean flavor without a lot of extra work.
- Great for cookouts or weeknights - These spinach feta turkey burgers cook quickly and are a lighter change-up from traditional beef burgers.
- Flexible serving options - Serve them on burger buns, tucked into a pita, or bunless over rice, salad, or grilled vegetables.
- Easy to prep ahead - Mix and shape the patties, then refrigerate until you're ready to cook.
Ingredients
- Ground Turkey - I use the 93% lean variety, not the 99% lean ground turkey breast. You'll need a little bit extra fat to help keep the burgers moist on the hot grill.
- Feta Cheese - I recommend using a block of feta cheese over pre-crumbled. It's easier to dice it into small, evenly-sized chunks for mixing into your burgers.
- Spinach - I use chopped fresh baby spinach and saute it in a little olive oil for about 2 minutes until wilted. Then drain off any excess water that's released during cooking. You can use it raw if you like too. Frozen will also work; just be sure to thaw it and remove as much excess moisture as possible.
- Bread Crumbs - these will help bind everything and hold the burgers together
- Olive Oil - Adding a little touch of olive oil to the burger mix gives additional moisture to the burgers and helps keep them from drying out.
- Garlic - Minced garlic gives a great boost of flavor to the burgers. Garlic powder will also work.
What Spinach Should I Use?
Frozen chopped spinach is easiest for these turkey burgers. Thaw it completely, then squeeze out as much liquid as possible before mixing it with the turkey. This keeps the patties from becoming too wet and helps them hold together on the grill.
Fresh spinach also works. Chop it finely, then sauté it for a minute or two until wilted. Let it cool, squeeze out any extra moisture, and then mix it into the burger mixture.
How to Make Spinach Feta Turkey Burgers
- Mix the ingredients: In a large bowl, combine the ground turkey, spinach, feta, garlic, oregano, salt, and pepper. Mix gently with your hands or a fork until everything is evenly combined. Try not to overmix, or the burgers can turn out dense.
- Shape the patties: Form them into 4 equal-sized balls and smash them into round, evenly sized patties, about ¾-inch thick. Press a shallow indent into the center of each patty to help them cook evenly. Refrigerate for at least 30 minutes before cooking.
- Prep the grill: Clean and oil the grates well so the burgers do not stick. Preheat the grill to medium-high heat, around 400°F to 450°F.
- Grill the burgers: Place the turkey burgers on the grill and cook for 5 to 6 minutes per side, flipping once, until the outside is lightly charred and the center reaches 165°F on an instant-read thermometer.
- Rest and serve: Let the burgers rest for a few minutes, then serve on toasted buns or warm pita with tzatziki sauce, sliced cucumber, red onion, lettuce, and tomato.
Cooking Tips for Turkey Burgers
- Do not overmix: Mix just until the ingredients are combined. Overmixing can make turkey burgers dense and tough.
- Squeeze the spinach dry: Too much moisture can make the patties soft and harder to grill.
- Make a shallow indent in the center: Press a small dimple into each patty so the burgers cook evenly and do not puff up too much.
- Chill the patties if they feel soft: A short 30-minute chill helps them firm up before grilling.
- Use a meat thermometer: Turkey burgers are done when the center reaches 165°F. I use the Thermoworks Thermapen for fast, accurate readings. That way, I can pull them off as soon as they are cooked through and keep them as moist as possible.
No Grill? Try These Cooking Options
- Skillet or grill pan: Heat a lightly oiled skillet or grill pan over medium heat. Cook the burgers for 5 to 6 minutes per side, until browned and cooked to 165°F.
- Air fryer: Cook the patties at 375°F for 10 to 12 minutes, flipping halfway through, until the center reaches 165°F.
- Oven: Place the patties on a parchment-lined baking sheet and bake at 400°F for 15 to 18 minutes, or until cooked through.
How to Serve Spinach Turkey Burgers
My favorite way to serve these Greek turkey burgers is on toasted buns with homemade tzatziki sauce, sliced cucumber, red onion, lettuce, and tomato. They're also great tucked into a pita or served bunless over rice or salad.
They pair well with:
- Greek Orzo Pasta Salad
- Greek Cucumber Tomato Salad
- Grilled Vegetable Kabobs
- Quinoa Greek Salad
- Watermelon Basil Salad
Frequently Asked Questions
How do you keep turkey burgers from falling apart?
Squeeze the spinach very dry, avoid overmixing, and chill the patties for 15 to 20 minutes if they feel soft before grilling.
What temperature should turkey burgers be cooked to?
Turkey burgers should reach an internal temperature of 165°F in the center.
Can I use fresh spinach instead of frozen spinach?
Yes. Chop it finely, sauté until wilted, cool it, and squeeze out any excess moisture before adding it to the turkey mixture.
Can I make spinach feta turkey burgers ahead of time?
Yes. Shape the patties up to 24 hours ahead, cover, and refrigerate until ready to cook.
Can I cook these turkey burgers in a skillet?
Yes. Cook them in a lightly oiled skillet over medium heat for 5 to 6 minutes per side, until they reach 165°F.
📖 Recipe
Spinach and Feta Turkey Burgers
These spinach and feta turkey burgers are moist and packed with flavor and are a perfect healthy choice for your next cookout.
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Ingredients
- 1 pound ground turkey, preferably 92-93% lean
- 2 cups fresh spinach, chopped, see note
- 4 ounces feta cheese, diced
- 2 cloves garlic, minced
- ¼ cup breadcrumbs
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper, freshly ground
- 2 Tablespoons olive oil
Instructions
- Mix the ingredients: In a large bowl, combine the ground turkey, spinach, feta, garlic, oregano, salt, and pepper. Mix gently with your hands or a fork until everything is evenly combined. Try not to overmix, or the burgers can turn out dense.
- Form the patties: Divide the mixture into 4 equal-sized balls and press them into round patties, around ¾ inch thick. Make a shallow indent into the center of each patty with your thumb to help them cook evenly and keep them from puffing up too much. Refrigerate at least 30 minutes before cooking.
- Prep the grill: Clean and oil your grill grates, then preheat to medium-high heat, around 400°F to 450°F.
- Cook the burgers: Place the turkey burgers on the grill and cook for 5 to 6 minutes per side, flipping once, until the outside is lightly charred and the center reaches 165°F on an instant-read thermometer.
- Rest and serve: Let the burgers rest for a few minutes, then serve on toasted buns or warm pita with tzatziki sauce, sliced cucumber, red onion, lettuce, and tomato.
Notes
- Use 93% lean ground turkey for the best balance of flavor and moisture. Extra-lean turkey breast can dry out more easily.
- Frozen spinach works best because it is easy to thaw, squeeze dry, and mix evenly into the burgers. Fresh spinach can be used, but it should be cooked, cooled, and squeezed dry first.
- Do not skip squeezing the spinach dry. Too much moisture can make the patties soft and harder to handle.
- If the burger mixture feels sticky, wet your hands lightly before shaping the patties.
- For best results, avoid overmixing. Mix just until the ingredients are combined so the burgers stay tender.
- Turkey burgers must be cooked to 165°F. Use an instant-read thermometer to avoid undercooking or overcooking.
- No grill? Cook the burgers in a lightly oiled skillet or grill pan over medium heat for 5 to 6 minutes per side, or air fry at 375°F for 10 to 12 minutes, flipping halfway through.
- Make ahead: Shape the patties up to 24 hours ahead, cover, and refrigerate until ready to cook.
Nutrition
Calories: 359kcalCarbohydrates: 9gProtein: 29gFat: 20gCholesterol: 105mgSodium: 1005mgPotassium: 230mgFiber: 2gSugar: 3g
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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Marie says
Made these last night and they were absolutely delicious!!
Scott says
Thanks so much Marie!!!
Melanie says
Love this recipe. Make it all the time.
Scott says
Thanks so much!