Turkey Spinach and Feta Burgers
I’m quite surprised that I don’t have turkey spinach and feta burgers on my website until now. It’s a classic combination of flavors and putting them in a burger is just a no-brainer!
I made these turkey spinach and feta burgers two consecutive weeks in a row because they’re so easy and also flavorful. The ingredient list is short and you can make this on an outdoor grill or in a skillet (which is what I did).
I have been able to find ground turkey in most grocery stores and there was this one time where the Instacart shopper got me three pounds of ground turkey because that’s “all they had.” It has certainly come in handy during these unprecedented times!
Since these turkey spinach and feta burgers have a slight Mediterranean twist on them, I topped them with a generous dollop of roasted red pepper hummus, red onion, and some sliced kalamata olives. Of course, you can top with whatever you like! Those are merely suggestions.
This recipe makes four medium/large patties. They’re about the size of a regular hamburger bun.
Since I can only eat one burger and sides (we served with french fries), I saved the other patty for the next day. It reheats extremely well, but I used a fork and broke it up into chunks and sprinkled it on top of a salad topped with a Greek vinaigrette.
It’s a great way to use up leftovers, especially if all the flavors are already cooked right into the meat!
Can I use another ground meat?
If you can’t find ground turkey, ground chicken would be excellent in this. Ground beef and ground pork are too fatty and hearty for a burger like this (in my opinion).
Oh, ground lamb could be good too since this is Mediterannean-ish!
Other burger recipes
Turkey Spinach and Feta Burgers
- 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 (20 g) loosely packed spinach, rough chopped
- ⅔ cup (100 g) feta crumbles
- In a large bowl, gently mix everything together with your hands until just combined. You don't want to overmix otherwise the burgers will be tough.
- 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 brown on the outside.
- Serve with your favorite buns and toppings (hummus, red onions, olives, etc.)
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