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Feta, spinach, and garlic help keep these Spinach Feta Turkey Burgers juicy and flavorful, then a creamy homemade Greek yogurt tzatziki brings everything together for an easy weeknight dinner.
Juicy Spinach Feta Turkey Burgers
Turkey burgers have a reputation for being dry, but a few simple ingredients make all the difference. I lean into Mediterranean flavors that naturally keep the turkey tender while adding plenty of flavor.
- Feta keeps the burgers tender. As the burgers cook, the feta softens and adds little pockets of creamy, salty flavor that helps the burgers stay moist.
- High protein and filling. One of these burgers with the Tzatziki sauce has over 30 grams of protein to keep you full.
- Spinach adds freshness without taking over. Finely chopped spinach blends right into the turkey mixture, adding moisture and color without making the burgers taste like spinach.
- The tzatziki ties everything together. A creamy Greek yogurt tzatziki adds cool, tangy flavor that pairs perfectly with the savory burgers, so you don’t need heavy sauces or lots of extra toppings.
- Mediterranean-inspired flavor. Feta, garlic, fresh dill, and homemade tzatziki give these burgers plenty of flavor.
- Perfect for weeknights or meal prep. Make a batch for dinner and enjoy the leftovers for easy lunches throughout the week.
Ingredient Notes
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Ground turkey: I recommend using 93% lean ground turkey for the best balance of flavor and moisture. Extra lean turkey (99% lean) tends to dry out more quickly, while the feta and spinach pair perfectly with 93% lean meat to create juicy burgers.
- Feta cheese: Use finely crumbled feta so it mixes evenly throughout the burgers. As it cooks, the feta softens and creates little pockets of creamy, salty flavor.
- Fresh spinach: Finely chop the spinach before mixing it into the turkey. Smaller pieces blend into the burgers more evenly, making them easier to shape and ensuring every bite gets a little freshness without large leafy pieces.
- Breadcrumbs: Plain breadcrumbs help hold the burgers together, making the burgers less likely to fall apart.
- Garlic: Fresh garlic gives the burgers the best flavor. If you have a microplane, use it instead of chopping.
- Greek yogurt: Plain Greek yogurt creates a thick, creamy tzatziki sauce that won’t make your burger soggy. Full-fat, low-fat, or nonfat work well, so use your favorite.
- Fresh dill and lemon: Fresh dill and lemon juice balance the richness of the feta.
Don’t Skip the Homemade Tzatziki
The homemade Greek yogurt tzatziki is what brings these burgers together. It’s cool, creamy, and packed with fresh dill, garlic, and lemon, adding a bright contrast to the warm, savory turkey burgers with feta.
Unlike heavier burger sauces, tzatziki complements the Mediterranean flavors without overpowering them. The tanginess of the Greek yogurt balances the salty feta, while cucumber adds a little crunch and freshness in every bite.
Pro tip: For the best texture, dice the cucumber into very small pieces rather than grating it. This keeps the tzatziki thick and creamy instead of watery, making it perfect for spreading on burgers.
How to Make Spinach Feta Turkey Burgers
- Make the burger mixture: In a large bowl, whisk the egg, then add the spinach, feta, breadcrumbs, garlic, onion powder, salt and pepper. Stir to combine.
- Shape the burgers: Add the ground turkey and mix well with clean hands. (Pro Tip: Mix the turkey just until everything is combined. Overmixing compresses the meat and can make the burgers dense instead of tender.) Form into 4 equal burgers about 4″ in diameter, ¾” thick or the size of your buns.
- Make the tzatziki: Add all of the ingredients for the tzatziki sauce to a bowl – Greek yogurt, cucumber, dill, garlic, lemon juice, salt and pepper.
- Chill: Whisk together all of the ingredients until well combined. Chill the tzatziki in the fridge until you’re ready to serve to allow the flavors to meld together.
- Cook the burgers: Heat a large skillet over medium heat. Lightly coat the pan with cooking spray. Place the burgers in the pan and cook for 10 minutes. Flip and cook an additional 10 minutes, or until the burgers reach an internal temperature of 165°F on an instant read thermometer.
- Serve the burgers on toasted buns with spinach, tomato, red onion, and tzatziki sauce.
Grilling: While I usually cook these burgers in a skillet for even browning and consistent results, they also grill well. Just be sure to oil the grill grates well and cook the burgers until they reach an internal temperature of 165°F.
jamie’s tips
Simple Tips for Juicy Turkey Burgers
- Don’t overmix the turkey. Mix gently just until everything is combined. Overworking the meat can make the burgers dense instead of tender.
- Don’t press the burgers down while cooking. Pressing on them forces the juices out, making them drier.
- Use a meat thermometer. Turkey burgers should be cooked to an internal temperature of 165°F. A thermometer takes the guesswork out and helps prevent overcooking.
- Let the burgers rest for a few minutes. After cooking, let the burgers rest for about 5 minutes before serving. This gives the juices time to redistribute, helping the burgers stay moist.
What to Serve with Spinach Feta Turkey Burgers
These burgers pair especially well with fresh, Mediterranean-inspired sides, but they’re just as good with potatoes or your favorite pasta salad. Here are a few of my favorite sides:
- Crisp potatoes: Air Fryer Potato Wedges or Lipton Onion Soup Potatoes make a classic burger pairing.
- Fresh salads: No Lettuce Salad or an Easy Lunch Salad keeps the meal light and fresh.
- Pasta salads: Pasta Bean Salad, Angel Hair Pasta Salad, or High Protein Pasta Salad are perfect if you’re serving these burgers at a cookout.
How to Store
Refrigerator: Store leftover turkey burgers in an airtight container in the refrigerator for up to 4 days. Keep the tzatziki in a separate container so the burgers and buns don’t become soggy.
Freezer: Let the cooked burgers cool completely, then wrap each burger individually or separate them with parchment paper before placing them in a freezer-safe bag or container. Freeze for up to 3 months.
Reheating: Warm the burgers in a skillet over medium-low heat, in a 350°F oven until heated through, or in the microwave for a quick meal. Add the tzatziki and fresh toppings just before serving.
Optional Make-Ahead Tip
If you like to meal prep, you can also shape the uncooked patties up to 1 day in advance and store them covered in the refrigerator until you’re ready to cook. This makes dinner even quicker on busy nights.
More Ground Turkey Dinner Recipes
If you’ve made and loved these Spinach Feta Turkey Burgers or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Spinach Feta Turkey Burgers with Tzatziki
Ingredients
- 1 pound ground turkey
- 1 egg, whisked
- 1 cup spinach, finely chopped
- 1/2 cup feta cheese, finely crumbled
- 1/4 cup plain breadcrumbs
- 3 cloves garlic, finely minced or microplaned
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- For serving: Buns, thinly sliced red onion, tomato, lettuce, extra feta, Greek yogurt tzatziki sauce
Greek yogurt tzatziki
- 1 cup plain Greek yogurt
- 1/2 cup cucumber, diced very small
- 2 tablespoons fresh dill, finely chopped
- 1 clove garlic, finely minced or microplaned
- 1-2 teaspoons freshly squeezed lemon juice
- 1/4 teaspoon salt, more to taste
- 1/4 teaspoon freshly ground black pepper, more to taste
Instructions
- In a large bowl whisk the egg. Add the spinach, feta, bread crumbs, garlic, onion powder, salt, and pepper. Stir to combine.
- Add the ground turkey and mix well (clean hands works best). Form into 4 equal burgers about (about 4” diameter, ¾” thick or the size of your buns).
- Whisk all of the ingredients for the tzatziki in a bowl. Refrigerate until ready to serve.
- Heat a large skillet over medium heat. Lightly coat with cooking spray.
- Place the burgers in pan and cook for 10 minutes. Flip and cook an additional 10 minutes or until burgers reach a minimum internal temperature of 165° F.
- Serve the burgers on toasted buns with spinach, tomato, red onion and tzatziki sauce.
Notes
- Use 93% lean ground turkey for the best flavor and texture.
- Mix the turkey just until combined to keep the burgers tender.
- Cook to an internal temperature of 165°F.
- Make the tzatziki while the burgers cook, then let it chill until you’re ready to serve.
- These burgers can also be grilled. Preheat the grill to medium heat, lightly oil the grates, and cook until the burgers reach an internal temperature of 165°F.
- Nutrition facts are an estimate for one turkey burger with tzatziki and do not include the bun or optional toppings.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
