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Spinach and feta turkey burgers remain to be one of the most popular burger recipes on my site whenever I post about them. Loaded with veggies and protein, these burgers are so moist and incredibly easy to make!
What Your Week Needs: Spinach and Feta Turkey Burgers
I made these turkey spinach and feta burgers two consecutive weeks in a row because they’re so easy and flavorful. The ingredient list is short and you can make this on an outdoor grill or in a skillet (which is what I did).
My favorite thing about this burger is the finely chopped baby spinach leaves. While the recipe says 1 cup, I have been known to use up to 3 cups and the burger is nearly green. It’s honestly a fun spin on turkey spinach burgers and a great way to get kids to eat their veggies. You can even make them into smaller “nugget” or meatball shapes for little ones. Serve with a side of 5 bean salad for a vegetable-forward meal.
Recipe Tips and Variations
- Use ground chicken if you can’t find ground turkey. They’re both lean proteins and work much better than heavier meats like ground beef or ground pork.
- Ground lamb could be an alternative if you’re trying to go for the Mediterranean-inspired flavors!
- Make sure the spinach is finely chopped and the feta is broken into smaller pieces so the burger patty doesn’t fall apart.
- Since there is no egg or any other binders in the spinach and feta turkey patties, you’ll want to use a gentle touch as you form the burger patties so you don’t overwork the meat and have it yield a tough burger!
- With my leftover patties, I reheated them and used a fork to break up the patties into smaller pieces and sprinkled it on top of a salad dressed with a Greek vinaigrette.
- Topping suggestions: raw red onions, pickled red onions, sliced cucumbers, sliced tomatoes, olive tapenade, or hummus.
Storage and Reheating Instructions
If you have leftover spinach turkey burger patties, store in an airtight container for up to 4 days in the refrigerator. To reheat, warm in a toaster oven, air fryer, or microwave until warmed through. I suggest cover the patties with a damp paper towel to prevent them from drying out.
Turkey Spinach and Feta Burgers
Equipment
Ingredients
- 1-3 cups (20-60 g) loosely packed baby spinach, finely chopped
- 1 pound (454 g) ground turkey
- 1 teaspoon garlic powder
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- ⅔ cup (100 g) feta crumbles
Instructions
- Add baby spinach leaves into a bowl of a food processor and process until finely chopped.1-3 cups (20-60 g) loosely packed baby spinach
- In a large bowl, gently mix everything together, along with the spinach. Use your hands to mix until just combined. You don't want to over-mix otherwise the burgers will be tough.1 pound (454 g) ground turkey, 1 teaspoon garlic powder, 1 teaspoon Kosher salt, 1/2 teaspoon ground black pepper, 1/4 teaspoon crushed red pepper flakes, 2/3 cup (100 g) feta crumbles
- Form four relatively equal-sized patties and let rest on a plate while you heat up the skillet or grill.
- If making this indoors on the stovetop, use a cast iron skillet or nonstick skillet and place it over medium-high heat with a little bit of cooking oil. Once heated up, place the patties, two at a time, into the skillet and cook until both sides are brown and it is cooked through (internal temperature of 160 °F (71 °C)).
- If making this on the outdoor grill, turn your grill on high and cook patties on both sides until cooked through (internal temperature of 160 °F (71 °C)) and nicely browned on the outside.
- Serve with your favorite buns and toppings (hummus, red onions, tapenade, etc.)
Nutrition
Photographs by Eat Love Eat
I will try this recipe always looking for healthy recipes and to know I can make it with Turkey or ground chicken.