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.

Course Main Course

Cuisine American, Greek

Keyword Greek turkey burgers

Prep Time 15

Cook Time 10

Chill Time 30

Total Time 55

Servings 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

Make the burger mixture. 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.
1 pound ground turkey, ½ cup fresh spinach leaves, ⅓ cup sun-dried tomatoes, ¼ cup red onion, ¼ cup feta cheese, 2 cloves garlic, 1 egg, 1 tablespoon olive oil, 1 teaspoon dried oregano, ½ teaspoon kosher salt , ½ teaspoon freshly ground black pepper
Shape and chill the patties. 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.
Make the tzatziki sauce. 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.
½ English cucumber, 1 cup plain Greek yogurt, 1 medium clove of garlic, 1 tablespoon red wine vinegar, 1 tablespoon fresh dill, ¼ teaspoon kosher salt , ⅛ teaspoon freshly ground black pepper
Cook the burgers. Heat a non-stick grill pan over medium heat or preheat an outdoor grill to medium heat. 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.
Assemble and serve. Slather buns with tzatziki sauce and garnish with lettuce leaves and red onion. Or serve bunless in the bibb lettuce leaves.
4 soft whole-wheat hamburger buns, Bibb lettuce leaves, Sliced red onion

Nutrition