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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!

a turkey spinach feta burger on a brioche bun with red onion rings, cucumbers, and hummus peeking out of the burger
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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.

a turkey spinach feta burger is open faced on a brioche bun topped with hummus, cucumber slices and red onion rings

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.

5 from 8 votes

Turkey Spinach and Feta Burgers

Loaded with veggies and protein, these burgers are so moist and incredibly easy to make!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4


  • 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
  • cup (100 g) feta crumbles
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  • Add baby spinach leaves into a bowl of a food processor and process until finely chopped.
    fresh spinach finely chopped in a food processor bowl
  • 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.
    turkey spinach feta burger mixture in a large clear bowl
  • Form four relatively equal-sized patties and let rest on a plate while you heat up the skillet or grill.
    four turkey spinach feta burger patties on a parchment lined metal baking sheet
  • 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)).
    turkey spinach feta burgers on a cast iron grill pan with grill marks on the burger patties
  • 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.)
    turkey spinach feta burger patties on a large white plate next to cucumbers, red onions, and hummus


Serving: 1burger patty (115 grams), Calories: 198kcal, Carbohydrates: 2g, Protein: 31g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 85mg, Sodium: 933mg, Potassium: 407mg, Fiber: 0.3g, Sugar: 0.1g

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.

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Photographs by Eat Love Eat

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Recipe Rating


  1. My whole family (two adults, two teens) loved these burgers! The flavors were great together and it wasn’t dry at all. I cooked them in a cast iron pan like detailed in the recipe and it worked great. Will definitely put into our food rotation. Honestly can’t go wrong with any of the recipes I’ve tried over the years from Julie!

  2. 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!

  3. 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.

  4. 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.

    1. 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.

  5. I made these burgers yesterday and they were AMAZING, and so easy to make, too! Thank you for sharing this recipe with us!

  6. 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!