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.
Ground Turkey Gives These Burgers a Healthy Twist
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.
Enjoy!
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.
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.
How to Make Greek Turkey Burgers
- 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.
- Refrigerate burgers before grilling. 30 minutes to an hour firms them up and makes for easier grilling.
- 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.
- 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.
FAQs
You can freeze the raw turkey burger patties after forming. Frozen turkey burgers will last up to 3 months.
You can use ground chicken instead, no problem.
Besides the creamy tzatziki sauce, add a few slices of red onion, tomatoes, and lettuce and dinner is served.
What to Serve With Greek Turkey Burgers
- Classic Potato Salad or Greek Potato Salad
- Avocado Greek Salad
- Classic Macaroni Salad
- BLT Pasta Salad
- Caesar Salad with Garlic Croutons
- Dill Cucumber Salad
- Grilled Mixed Veggies
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.
Greek Turkey Burgers Recipe
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
More Irresistible Burger Recipes To Try
- California-Style Bison Burger
- Portobello Mushroom Burgers with Avocado Chimichurri
- Bacon Cheddar Chicken Burgers
- Daddy’s Oven Baked Hamburgers
- Bacon Double Cheddar Cheeseburger with Caramelized Onions
- Best Ever Garlic Burgers
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Kristine
Fabulous – made them last week – the whole family loved them. We eat a lot of ground turkey so this recipe will be in the permanent rotation.
Yay! So glad to have these added to your dinner routine Kristine!
Taylor
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.
Sounds delicious Taylor! Glad you enjoyed. :)
Connie
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!!
Hayley
Thanks for sharing, Connie. We’re so happy you loved these!
eleanor
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.
Hayley
We’re glad to hear you enjoyed these, Eleanor!
Michele
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!
So glad you enjoyed them Michele. Thanks for the comment and 5 stars!
Marianne C.
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.
I’m glad you enjoyed Marianne!
JoJo
We love these burgers! So moist and flavorful!
I’m glad you enjoyed!
Veronica Gilmore
This recipe is phenomenal! 10/10⭐️⭐️⭐️⭐️⭐️
Happy to hear you enjoyed Veronica!
Emily
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.
Sounds delicious Emily! I’m glad you enjoyed!
Joanne
I have used this recipe many times and love it! Can you please confirm the carbs? I think this is counting the bun.
IT does indeed include the bun in the calorie and carb count.
Breanna
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.
Glad you enjoyed Breanna.
Tony
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.
Great tip Tony!
Janet
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
Jen
Best burger I ever made! Moist flavourful, easy to make. They were quite sticky while forming, but stayed together well while cooking
I’m so glad you enjoyed it!
Caryn
Made these tonight and they were delicious!!
Glad you enjoyed Caryn!
Tonya
I made these today and they’re so good! Froze a couple of them too. Definitely going to make this again!
So glad you like them Tonya, and smart to freeze for later.
Gloria
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.
Ashley @ Foodie Crush
YUM! Sounds great Gloria!
Tessa
These were really good burgers! I loved the tzatziki sauce on them, I’d never thought to do that!
Ashley @ Foodie Crush
Thank you!
Leïla
These have been my go to Turkey burgers for almost 2 years. They”re so simple and delicious!
Ashley @ Foodie Crush
I love that Leila! Thank you <3
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.
Heather
I made this today and LOVED it! Made everyone hungry just by the aroma of it cooking! Big hit!
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!
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!
D
Can you please provide the nutritional values?
I have already tried them once, so good!
Mindy
These Greek turkey burgers were SO good. We had them with the tzatziki sauce over a salad. They have so much flavor!
I love that you turned it into a salad Mindy. So glad you enjoyed!