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
Baked bacon cheeseburger sliders
Turkey Spinach and Feta Burgers
Ingredients
- 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
Equipment
Instructions
- 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.)
NUTRITION FACTS
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
Polly
Saturday 25th of June 2022
I was really surprised at how moist the burger was! I followed the recipe exactly, maybe adding a little more chopped fresh spinach than was called for and used Bulgarian Feta which is what I had. I pan fried them with olive oil and they were honestly the best turkey burgers I've ever had. This one is a keeper!
Molly
Thursday 30th of July 2020
This looks like another great dish I can make for my new-mama daughter and her hubby. I have some goat cheese in the freezer and wonder if you think it would work as a sub for the feta? Times being what they are, I'd rather work with what is on hand and not be out in the stores for just a single ingredient. I'm having great fun cooking for them since she is breastfeeding and too busy to spend a lot of time on recipes as well as her dear hubby being a very healthy and fit guy who is trying to keep up his good eating habits.
Julie Wampler
Saturday 1st of August 2020
yes, definitely a great sub!
ann
Friday 17th of July 2020
I'm interested in making these but upon going through the ingredients I notice no egg is listed, which is unusual (in my experience). Was this an oversight or does the feta serve the dual purpose of flavor plus help to bind the burgers? Also, could you please indicate approximately how much time is needed on the (outside) grill? Thank you.
Julie Wampler
Friday 17th of July 2020
Hi! It wasn't an oversight. You are correct that there is no egg in this recipe. Everything holds together well itself that it doesn't need an egg. To me, it also creates a more juicy burger. I sometimes feel that an egg can make a burger more dense. It depends on how thick or thin your patty is so it's hard to give an approximate without knowing. I would say if it's thin, perhaps 5 minutes and if it's thick, then 7-9 minutes.
Adriana
Sunday 12th of July 2020
I made these burgers yesterday and they were AMAZING, and so easy to make, too! Thank you for sharing this recipe with us!
Jullian
Tuesday 30th of June 2020
These are SO GOOD. I came to grab the recipe again and had to leave a review. We made these a couple of weeks ago and served with toasted brioche buns and a generous slather of allouette garlic and herb cheese and some fresh spinach. New favorite burger, making this on repeat!