The Best Greek-Inspired Burger
Ever since coming up with our homemade Greek seasoning blend, we’ve been on a full-blown Mediterranean kick. (Our recent trip to Sardinia, a stunning island smack dab in the middle of the Mediterranean, probably didn’t hurt either.)
So when it came time to brainstorm recipes for our unconventional Burger Week, a lighter, Greek-inspired turkey burger was on the top of my must-make list.
Now, we all know turkey burgers have a bad rap of being bland and dry. To fix that, I mixed in cooked spinach, crumbled feta, and the real secret? A few spoonfuls of creamy tzatziki. It adds just the right amount of fat and flavor, and honestly? I think it’s what makes these Greek Turkey Burgers some of the best out there!
Ingredient Notes and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Ground turkey. You want a moderately lean turkey, somewhere between a 90/10 to a 93/7. If you can only find leaner than that, you may need to add a teaspoon or two of oil.
- Feta cheese. Whether you buy the block of cheese, or it’s already crumbled, you’ll want the crumbles pretty small so they easily mix into the burger patties.
- Spinach. Previously frozen spinach that has been completely thawed and then drained is what I used. You want to measure the spinach AFTER it has been drained of any water.
- Greek seasoning. I mentioned this before, but I truly believe the Evolving Table Greek Seasoning mix plays a huge role in giving these patties their unique flavor. If you don’t have the time, Cavender’s seasoning is a good alternative, but you will need to adjust the amount of salt added.
- Tzatziki Sauce. If you have the time, this is an incredible recipe for homemade Tzatziki sauce, but since so little is used, Cedar’s brand is a great shortcut!
Step-by-step Instructions + Photos
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Make the turkey burger patties.
Add the ground turkey, feta, spinach, tzatziki, garlic, red onion, Greek seasoning, salt, and pepper to a large bowl. Mix with a spatula or by hand until well combined. Shape into four patties about 4½ to 5-inches wide and 1-inch thick.
Pro Tip: Make sure to wring out the spinach really well, then measure it after draining.
Cook the burgers.
Heat avocado oil in a large skillet over medium heat.
Cook patties in a large skillet with a bit of avocado oil for 5–6 minutes per side, or until internal temp reaches 155–160°F. Tent with foil on a plate for 5 minutes to rest.
Pro Tip: Pulling the burgers off the heat a little early lets them finish cooking as they rest—this keeps them moist and prevents dryness.
Make the tzatziki arugula slaw and assemble the burgers.
While the burgers rest, stir together the arugula, tzatziki, feta, and salt in a medium bowl until evenly coated. (Wait until JUST before serving to do this or else the arugula will begin to wilt!)
Spread hummus on the bottom bun, if using, top with a patty, arugula slaw, tomato slices, and red onion. Add the top bun and then dig in!
FAQs
Yes! Just sauté it quickly until wilted, then squeeze out as much moisture as possible. Make sure to measure after draining, just like with frozen.
Store-bought or homemade both work. If using store-bought, look for one that’s thick and not too watery (it helps hold the patties together better.)
Definitely. Grill over medium heat until they reach 165°F. And make sure to oil the grill grates well and flip gently, since turkey burgers have more of a tendency to fall apart.
Mixing in ingredients like tzatziki and feta adds moisture, but the key is to pull the burgers off the heat around 155–160°F and let them rest. They’ll finish cooking and still be super juicy.
Remaining patties can be kept in the refrigerator for up to 3 to 4 days in an airtight container. Reheat in the microwave or in a skillet over low heat until well heated.
Absolutely! The uncooked patties can be stored for up to 2 months in a sealed container between parchment paper. Before cooking, let it thaw overnight in the refrigerator.
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Greek Turkey Burgers with Feta and Spinach
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Ingredients
Greek Turkey Burgers:
- 1 pound ground turkey
- ¼ cup crumbled feta cheese
- ¼ cup packed spinach previously frozen, fully thawed and drained
- 2 tablespoons tzatziki sauce
- 2 garlic cloves minced
- 2 tablespoons red onion finely diced
- 2 teaspoons Greek seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons avocado oil
Tzatziki Arugula Slaw:
- 2 cups arugula
- 2 tablespoons tzatziki sauce
- 2 tablespoons crumbled feta cheese
- ¼ teaspoon salt
For Serving:
- 4 hamburger buns toasted
- Hummus optional
- Tomato slices optional
- Red onion slices optional
Instructions
- For the Greek Turkey Burgers: Add the ground turkey, feta, spinach, tzatziki, garlic, red onion, Greek seasoning, salt, and pepper to a large bowl. Mix until well combined. Divide the mixture into 4 equal portions and shape into patties about 4½ to 5 inches wide and 1 inch thick.1 pound ground turkey, ¼ cup crumbled feta cheese, ¼ cup packed spinach, 2 tablespoons tzatziki sauce, 2 garlic cloves, 2 tablespoons red onion, 2 teaspoons Greek seasoning, ¼ teaspoon salt, ¼ teaspoon black pepper
- Heat the avocado oil in a large skillet over medium heat. Cook the patties for 5–6 minutes per side, or until the internal temperature reaches 155–160°F. Transfer to a plate and tent with foil. Rest for 5 minutes, allowing the burgers to reach 165°F.2 tablespoons avocado oil
- For the Tzatziki Arugula Slaw: In a medium bowl, mix the arugula with the tzatziki, feta, and salt until well coated.2 cups arugula, 2 tablespoons tzatziki sauce, 2 tablespoons crumbled feta cheese, ¼ teaspoon salt
- Assemble the Burgers: Spread hummus on the bottom half of each bun. Top with a burger patty, arugula salad, tomato slices, and red onion. Finish with the top bun and serve.4 hamburger buns, Hummus, Tomato slices, Red onion slices
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Notes
- Spinach: Wring out the spinach really well BEFORE measuring. You can also use fresh spinach, just make sure to cook until wilted, let it cool slightly, and then squeeze out all of the moisture as possible.
- Grilling Instructions: Yes you CAN grill these, but you want to oil the grates really well as turkey burgers have a tendency to fall apart while grilling. To grill, preheat the grill to medium and then cook the patties for 5–6 minutes per side, flipping carefully, until the internal temp reaches 165°F.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in a skillet or microwave until warmed through.
- Freezing: Uncooked patties can be frozen for up to 2 months. Stack with parchment paper between each patty and store in a freezer-safe container. Then simply thaw overnight in the fridge before cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with Greek Turkey Burgers?
There are so many Mediterranean-inspired sides you can pair with these burgers. Here are a few of my favorites:
A lighter salad like this Mediterranean Chickpea Salad, Greek Pasta Salad, or this Greek Cucumber Salad.
Or, you can make the meal a little heartier with rice-based dishes like this Greek Lemon Rice or Mediterranean Yellow Rice.
More Burger Recipes to Try this Summer!
I couldn’t let you miss out on all of those other fun burgers we experimented with, so here they are!
