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Greek Turkey Burgers with Tzatziki Sauce

Heidi Larsenby Updated: Apr 15, 2025

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These light and juicy turkey burgers are going Greek with the addition of sun-dried tomatoes, oregano, feta cheese, and a creamy homemade tzatziki sauce, for a delicious lunch or dinner.

Greek Turkey Burgers with Tzatziki Sauce

This post is brought to you by Kroger

I’m all about making easy swaps in the kitchen to prepare dinners that are a bit more wholesome but still cure your cravings.

I mean, my mom’s famous potato salad is still my #1 side dish with burgers, but an amazing Mediterranean orzo salad or healthy quinoa salad swapped into the mix is a great idea too. There’s absolutely nothing wrong with that.

When the burger cravings strike during my mindful-eating mode, and I’m somehow able to harness the willpower not to make my favorite garlic burgers, I turn to this Greek burger recipe instead.

Heidi’s Tips for Recipe Success

  • Since there is so little fat in ground turkey, I add an egg and some olive oil to the turkey mix as binders so they don’t fall apart when grilling.
  • I refrigerate my burgers for at least an hour after shaping them to firm up and hold up when cooking. You could also prepare these and let them rest in the fridge before cooking/grilling for up to 2 days.
  • These burgers can be cooked inside on a non-stick grill pan or outside on a traditional grill. Be sure to oil your grates well if you’re cooking outside so the burger patties don’t stick due to that low-fat thing again.
Ingredients to make turkey burgers with feta cheese and spinach

What’s in This Recipe? 

The full recipe, with amounts, can be found in the recipe card below.

  • Ground turkey — I like Kroger’s Simple Truth brand of ground turkey because while low-fat, it isn’t fat-free so it still has flavor and is always fresh in the meat case. 
  • Fresh spinach — Roughly chop before adding to the burger mixture to prevent biting down on any big, stringy pieces. 
  • Sun-dried tomatoes — You can use either the ones in a bag or the ones packed in oil. (If using the latter, drain well before mixing into the patty mixture.) 
  • Red onion — Mince finely so there are no big chunks in the burgers. 
  • Feta cheese — Buy a block of feta and crumble it yourself for maximum creaminess and flavor. 
  • Garlic — Press of mince two cloves to flavor the burgers. 
  • Egg — Ground turkey is fairly lean, so the egg is essential to binding the patty mixture together. 
  • Dried oregano — Infuses the burgers with lots of Greek flavor. 
  • Tzatziki sauce — I prefer to make my sauce and then refrigerate it for at least 30 minutes so the flavors meld.

Heidi’s Tip: The Simple Truth line from Kroger are an array of products you’ll find throughout the store that are either organic or natural, and are free from 101 artificial ingredients and preservatives.

Ground turkey burger mixture with spinach and feta
Four Greek turkey burger patties

How to Make Greek Turkey Burgers

  1. Combine the raw burger patty mixture. The Greek-inspired flavors are pretty classic. Fresh chopped spinach I buy already washed and stemmed (such a time-saver), sun-dried tomatoes, red onion, and feta cheese are all added to the mix, plus olive oil and an egg to bind the ground turkey together. 

Heidi’s Tip: While many meatballs, meatloafs, and any other meat-ish dish that call for eggs as a binder are simply cracked right into the mix, I prefer to whisk my egg separately in a bowl with the oregano, garlic, salt and pepper. Then, I add it to the burger mix to make a more homogenous blend by forgoing a fork and simply digging my hands straight into the mix.

Three Greek turkey burger patties
Tzatziki Sauce in a bowl
  1. Refrigerate burgers before grilling. 30 minutes to an hour firms them up and makes for easier grilling. 
  2. Make the tzatziki sauce. Do this while the patties chill. To avoid a watery tzatziki sauce, don’t forget to squeeze the water from the grated cucumber before mixing.
  3. Grill the burgers inside or outside. So long as they’re grilled over medium heat, you’re good. They’ll need to be cooked for roughly 5 minutes per side.
Three feta spinach turkey burgers on a plate

FAQs

Can the burger patties be frozen?

You can freeze the raw turkey burger patties after forming. Frozen turkey burgers will last up to 3 months.

Can the ground turkey be replaced with ground chicken?

You can use ground chicken instead, no problem.

What are some good toppings for these burgers?

Besides the creamy tzatziki sauce, add a few slices of red onion, tomatoes, and lettuce and dinner is served.

Greek Turkey Burger with Tzatziki Sauce

What to Serve With Greek Turkey Burgers

Heidi’s Tip: We love the Greek-inspired flavors of these burgers, but I’ll make these classic Turkey Burgers when we want something a little simpler!

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.

4.51 from 118 votes

Greek Turkey Burgers Recipe

Turkey burgers made with the Greek flavors of garlic, oregano, spinach, sun-dried tomatoes and feta cheese are a delicious option for burger lovers everywhere.
Print
Course Main Course
Cuisine American, Greek
Keyword Greek turkey burgers
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings 4 burgers
Calories 389kcal

Ingredients 

For the Turkey Burgers:

  • 1 pound ground turkey
  • ½ cup fresh spinach leaves , chopped
  • ⅓ cup sun-dried tomatoes , chopped
  • ¼ cup red onion , minced
  • ¼ cup feta cheese , crumbled
  • 2 cloves garlic , pressed or minced
  • 1 egg , whisked
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 soft whole-wheat hamburger buns
  • Bibb lettuce leaves
  • Sliced red onion

For the Tzatziki Sauce:

  • ½ English cucumber , grated on the large side of a box grater (about 1 cup)
  • 1 cup plain Greek yogurt , (I use 2%)
  • 1 medium clove of garlic , grated or minced (about ½ teaspoon)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh dill , minced
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper

Instructions

  • In a large bowl, add the ground turkey, spinach, sun-dried tomatoes, red onion and feta. In a small bowl, whisk together the garlic, egg, olive oil and dried oregano and kosher salt and freshly ground black pepper then pour over the turkey and mix with your hands to combine.
  • Divide the burger mixture into 4 portions and mold into patties. Place on a cutting board or plate dividing the patties with parchment paper and refrigerated for 30 minutes up to overnight. You could also individually freeze the patties at this point for up to 3 months.
  • Gather the grated cucumber together and place in a paper towel, press the water out of the cucumber and place in a medium-sized bowl. Add the yogurt, garlic, red wine vinegar, fresh dill, salt, and freshly ground black pepper and mix well. Cover and refrigerate for 30 minutes or up to 3 days.
  • Heat a non-stick grill pan over medium heat and spray well with cooking spray.
  • Place the turkey burgers on the grill, cover with an upside down sheet pan or lid and cook for about 5 minutes per side. Be sure to watch the burgers and monitor your heat as the burgers will brown quickly if the heat is too high.
  • Slather buns with tzatziki sauce and garnish with lettuce leaves and red onion. Or serve bunless in the bibb lettuce leaves.

Nutrition

Serving: 1g | Calories: 389kcal | Carbohydrates: 31g | Protein: 40g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 114mg | Sodium: 720mg | Potassium: 822mg | Fiber: 4g | Sugar: 9g | Vitamin A: 611IU | Vitamin C: 8mg | Calcium: 181mg | Iron: 4mg
Greek Turkey Burgers with Tzatziki Sauce
Greek Turkey Burgers wrapped in lettuce

More Irresistible Burger Recipes To Try

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Comments

    4.51 from 118 votes (101 ratings without comment)

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    Recipe Rating




  1. Taylor

    5 stars
    These are one of the best burgers I’ve ever made! So flavorful and easy to make. I’ve even formed them into meatballs before and served on Mediterranean style bowls! Thanks for a great recipe.

    Reply

  2. Connie

    5 stars
    So juicy and delicious! I used a bit of bacon grease to fry them up which added alot of flavour. Otherwise followed the instructions to the T. Thanks for the recipe! I love anything Greek!!

    Reply

  3. eleanor

    5 stars
    Made the sandwich and it was good but I prefer the patty plain as it was amazing. Omitted the egg and used sun-dried tomatoes in oil with Italian herbs. The patty had so much flavor on its own. Thank you for the recipe.

    Reply

  4. Michele

    5 stars
    these are absolutely amazing! Didn’t use the sun dried tomatoes and cut oregano to 3/4 tsp. Did make up the patties and sauce the night before and the flavor was amazing! Tastes just like a gyro, fast week night dinner too!

    Reply

  5. Marianne C.

    5 stars
    Hi, I’m new to your website. I actually got five big burgers out of this recipe. The first one I made was a little bland, so the next time I salted and peppered one side before frying. Then I topped it with sliced kalamatas, tomatoes and lettuce. If was fabulous! I will definitely be making these again. Thanks for a delicious recipe.

    Reply

  8. Emily

    5 stars
    This was last minute for me so it was thrown together and highly adaptable. I used sun-dried tomatoes, marinated artichoke hearts, feta and kalamata olives. I didn’t have the spinach, onion, garlic, anything for the sauce, or buns so I sautéed in garlic infused olive oil and served with pesto spaghetti. The burgers were so juicy and flavorful I didn’t miss the sauce (although I love it). This will be part of my regular rotation from now on.

    Reply

  10. Breanna

    5 stars
    This is literally one of the best things I’ve eaten. I am obsessed with them. The ONLY thing I do differently, is mix pesto with Mayo and top them with that since my husband isn’t a tzatziki fan.

    Reply

  11. Tony

    5 stars
    For the gluten free option, please add gluten free bun. Canyon Bakehouse makes great gluten free breads and buns for hot dogs/hamburgers. Love recieving your emails with the recipes.

    Reply

  12. Janet

    5 stars
    Great recipe, avocado takes place of mayo — for my mayo friends. They didn’t complain. I don’t eat beef, and I use bison in Chili also. My go-to beef and it takes better.

    Thanks.

    j

    Reply

  13. Jen

    5 stars
    Best burger I ever made! Moist flavourful, easy to make. They were quite sticky while forming, but stayed together well while cooking

    Reply

  16. Gloria

    5 stars
    I used ground chicken instead of turkey. I made these into meatballs and baked them in a muffin pan. I sprayed nonstick spray in the muffin pan. I also sprayed just a little nonstick spray on each ball. Baked at 350* for about 30 minutes. Turned out tender and juicy. Made 12.

    Reply

  19. Kathy Jones

    made this today, didn’t have everything in for it but I can say the veggies really do make a lovely moist burger for sure. Will be making these again. Might just try with beef for the heck of it too.

    Reply

  21. Shelby Maloney

    I just made these and they were a hit! I’ll definitely be making them again.

    I had Hawaiian and Potato buns at home so that’s what we used. I also forgot to get lettuce and don’t love red onion, so those were left off the final product.

    My husband said this was his favorite thing he’s eaten in a long time! Thanks for the recipe!

    Reply

  22. Alyssa

    I almost never comment on things, but I have to say that these are probably the best burgers I’ve ever had. I’ve made them 3-4 times now and they have been delicious each time. Definitely a new favourite! Thank you for sharing the recipe!

    Reply

  25. Laura

    Thanks for the recipe, however these completely fell apart on our grill :( The sauce was great and we made do with crumbled burgers.

    Reply

  26. Annie

    I made this yesterday and my husband (beef snob) and 19 month old both loved it! I didn’t have a cucumber so I made the “tzatziki” without it, and it was still a delicious addition. Thanks for the wonderful recipe that I’ll keep in the family’s rotation.

    Reply

  29. Genevieve

    Im having a hard time keeping them together when i cook them, but other then that they’re very delicious! Any suggestions on how to keep them from falling apart during frying?

    Reply

    • Yesenia

      I was having the same problem then I resorted to the oven which works best so I can sit and eat with the family also

      Reply

  31. Maria

    Excellent burgers! I bought my tzatziki sauce and put it all into a pita. SO good, will definitely make again. Thanks.

    Reply

  32. gloria

    Pretty tasty! At first I thought the mixture was kind of wet and hard to mold. The 30 chill time is essential. I ran out of steam to make the Tziki. Just served on buns with mayo/olive oil. Delish!!

    Reply

  33. Angie

    I was just dx’d with type 2 diabeties and this sounds like a great recipe that I can eat. Will have to figure out the carbs and everything for it but sounds yummy and I can’t wait to make it. Thank you!

    Reply

  34. Crissy

    I love turkey burgers so much! These had so much flavor, I love Greek anything. I didn’t add sundried tomatoes, onion, or egg. They were still absolutely perfect. I add lemon to my tzatziki and leave out the dill. Thanks for this great recipe, can’t wait to make again!

    Reply

  35. Jeanne-Claire

    Hi! If I freeze the patties is it better to then cook from frozen or should I thaw them first? Can’t wait to try them!

    Reply

  39. Karen

    I just made these. Had no buns so served in pitas.. They are SO GOOD! We love gyros and this was an easy, cheap, lower calorie alternative. Thank you!

    Reply

  40. Ana

    These burgers turned out so well! All of the flavors really work well in the turkey burger and the my husband said that this is the best tzatziki sauce that he has ever had. Thanks for the recipe!

    Reply

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