Juicy spinach feta turkey burgers that defeat the dry-turkey curse, 38 grams of protein in every bite. ♡
These spinach feta turkey burgers solve the biggest problem with ground turkey: dryness. Wilted spinach adds moisture, crumbled feta brings salt and fat, and a clever yogurt-and-panko trick keeps every patty soaking wet on the inside. Mediterranean flavors all the way through, served on a brioche bun with cool tzatziki and a peppery arugula tangle on top. A high protein burger that tastes anything but lean.
If you love our turkey stuffed bell peppers or ground turkey lettuce wraps, this Mediterranean burger is calling your name. Let’s make it together.
Ingredients
Spinach Feta Turkey Burgers
- 1 1/2 lbs ground turkey (93/7)
- 3 cups baby spinach, chopped and wilted
- 2/3 cup crumbled feta cheese
- 1/3 cup panko breadcrumbs
- 3 tbsp Greek yogurt
- 1 large egg
- 3 cloves garlic, minced
- 1/4 cup finely diced red onion
- 2 tbsp fresh dill, chopped
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil for cooking
For serving
- 4 brioche burger buns
- 1/2 cup tzatziki sauce
- 1 cup arugula or baby greens
- 4 thick tomato slices
- Thinly sliced red onion
How to Make Spinach Feta Turkey Burgers
- Wilt. Toss the chopped spinach in a hot dry pan for 1 minute until just wilted. Cool, then squeeze the moisture out with your hands so the patties do not turn watery.
- Mix. Combine ground turkey, wilted spinach, feta, panko, Greek yogurt, egg, garlic, red onion, dill, oregano, salt, and pepper in a bowl. Mix with a fork until just combined.
- Shape. Form 4 patties about 3/4 inch thick. Press a small dimple in the center of each one to prevent puffing in the pan.
- Sear. Heat olive oil in a cast iron skillet over medium-high. Cook patties 4 to 5 minutes per side until deeply golden and 165F inside.
- Build. Toast the buns. Spread tzatziki on both sides, layer arugula, tomato, the patty, and red onion. Press lightly and serve immediately.
Why This Recipe Works
Lean ground turkey loses moisture fast which is why most turkey burgers come out dry and crumbly. Wilted spinach is your secret. Once it has been quickly cooked and squeezed dry, it acts like an internal water reservoir that releases moisture slowly while the patty cooks. Feta does the same job with fat, those salty pockets melt into the meat and keep every bite tender.
Greek yogurt and panko are the second moisture team. Panko soaks up the yogurt and creates tiny moisture pockets throughout the patty, similar to how breadcrumbs work in classic Italian meatballs. The yogurt also tenderizes the meat, breaking down protein structure so the burger stays soft instead of bouncy. The dimple in the center is small but important, it prevents the burgers from doming up like a pufferfish in the pan.
Mediterranean flavor runs through every step, from the dill and oregano to the cool tzatziki and tangy feta. At 38 grams of protein and only 12 grams of carbs (without the bun) this is a high protein turkey burger that hits macros without tasting like diet food. Build it on a brioche bun for a classic burger, or skip the bun and serve over a Greek salad for a lower-carb dinner.
Tips
- Always squeeze the wilted spinach dry. Wet spinach is the number one reason turkey burgers fall apart.
- Use 93/7 ground turkey, not 99/1. The little bit of fat is what keeps these juicy.
- Make a thumb dimple in the center of each patty. They will cook flat instead of puffed.
- Pull the patties at exactly 165F. Past that they go dry.
- Store cooked patties in the fridge up to 3 days. Reheat covered in a pan with a splash of water for 4 minutes.
- For meal prep: cook 8 patties at once and freeze half cooked patties wrapped individually.
Variations
- Sun-dried tomato: add 1/4 cup chopped sun-dried tomatoes to the patty mix.
- Bunless: serve over arugula with extra tzatziki for a low carb version (12g carbs).
- Pesto twist: swap dill for 2 tablespoons of pesto in the patty mix.
- Spicy: add 1/2 teaspoon red pepper flakes plus a pinch of cayenne to the mix.
- Pita pocket: stuff into warm pitas with all the fixings for a Mediterranean style sandwich.
- Sliders: form 8 mini patties for slider buns. Cook 3 minutes per side.
Common Mistakes to Avoid
- Skipping the spinach squeeze: wet spinach turns the patty mix into mush. Squeeze hard until barely any water comes out.
- Overmixing: too much stirring breaks down the meat protein and makes the patties bouncy and tough.
- Pan too cold: a lukewarm pan steams the patties grey. Heat the cast iron 3 minutes before adding oil.
- Pressing the patties down: pressing squeezes out all the juice. Resist the smasher.
- No dimple: without the thumb dimple the patties balloon up in the center and cook unevenly.
Spinach Feta Turkey Burgers
Ingredients
Method
- Wilt chopped spinach in a hot dry pan 1 minute. Cool and squeeze dry.
- Mix turkey, spinach, feta, panko, yogurt, egg, garlic, onion, dill, oregano, salt, and pepper just until combined.
- Form 4 patties 3/4 inch thick. Press a thumb dimple in the center of each.
- Heat olive oil in a cast iron skillet over medium-high. Cook 4 to 5 minutes per side until 165F inside.
- Toast buns. Spread tzatziki, layer arugula, tomato, patty, and red onion. Serve immediately.
Notes
According to USDA FoodData Central, lean ground turkey delivers around 22 grams of protein per 4 oz, which is why these burgers add up to 38 grams per serving with the feta and Greek yogurt boost.
For more high protein dinners try our teriyaki meatballs or protein mac and cheese.
