These Spinach Feta Turkey Burgers shatter the myth that turkey burgers are bland. Packed with garlicky spinach and creamy feta, they’re juicy, flavorful, and incredibly satisfying. This easy recipe comes together quickly for a healthy meal that will become a regular in your rotation.
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Why You’ll Love This Spinach Feta Turkey Burgers
- Bursting with flavor: Savory turkey, garlicky spinach, and tangy feta create a Mediterranean-inspired explosion.
- Surprisingly juicy: Wilted spinach and feta keep the lean turkey wonderfully moist and tender.
- Meal prep friendly: Mix patties ahead and refrigerate or freeze for a future quick, gourmet-feeling dinner.
- Incredibly versatile: Serve on a bun, in a lettuce wrap, or crumbled over a salad for a low-carb meal.
Ingredients & Tools
- 1 lb (450 g) ground turkey (93/7 lean-to-fat ratio works perfectly)
- 5 oz (140 g) fresh spinach, roughly chopped
- 4 oz (115 g) block feta cheese, crumbled
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 large egg
- 1 tbsp olive oil (plus more for cooking)
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/4 tsp salt (be mindful, the feta is salty!)
Tools: A large mixing bowl, a large skillet, and a spatula.
Notes: Don’t use frozen spinach—the extra water can make burgers soggy. A block of feta, crumbled yourself, is creamier and less briny than pre-crumbled. Smoked paprika adds subtle, smoky depth.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 28 g |
| Fat: | 17 g |
| Carbs: | 4 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Wring out that spinach! After you sauté it, let it cool slightly and then really squeeze out the excess liquid with your hands or a clean kitchen towel. This is the single most important step for a burger that holds its shape and isn’t watery.
- Don’t overmix the meat. Use your hands and mix just until the ingredients are combined. Overworking the ground turkey will make the burgers tough and dense—a gentle touch is key.
- Go for a block of feta. I know it’s easier to grab pre-crumbled, but the block feta has a superior texture and a less salty, more creamy flavor that melts beautifully inside the burger.
- Make a thumbprint indent. Before you cook the patties, press a shallow dimple into the center of each one with your thumb. This helps them cook evenly and prevents them from puffing up into a ball in the middle.
How to Make Spinach Feta Turkey Burgers
Step 1: Sauté the Aromatics and Spinach. Heat one tablespoon of olive oil in your large skillet over medium heat. Add the finely diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. You’ll notice the kitchen starting to smell amazing. Now, add the minced garlic and cook for just one more minute—you want it fragrant but not burnt. Toss in all of the roughly chopped spinach and stir continuously. It will look like a mountain at first, but it wilts down incredibly quickly. Cook until the spinach is fully wilted and dark green, which should take about 2-3 minutes.
Step 2: Cool and Squeeze. This is a crucial step, so don’t rush it. Transfer the entire spinach and onion mixture to a plate or bowl and spread it out to help it cool down faster. You don’t want to add a hot mixture to your raw turkey, as it can start to cook the egg and make the meat harder to handle. Once it’s cool enough to touch, take handfuls of the spinach and firmly squeeze out as much liquid as you possibly can over the sink. You’ll be surprised by how much water comes out! Getting it nice and dry is what gives you a perfect burger texture.
Step 3: Combine the Burger Mixture. In your large mixing bowl, add the ground turkey, the squeezed-dry spinach mixture, the crumbled feta cheese, egg, dried oregano, smoked paprika, black pepper, and salt. Now, here’s the trick: use your hands to mix everything together. It’s a little messy, but it’s the best way to ensure everything is evenly distributed without overmixing. Just fold and gently combine until you no longer see streaks of individual ingredients. The mixture will be moist and hold together nicely.
Step 4: Form the Patties. Divide the mixture into four equal portions. Gently shape each portion into a patty about 3/4-inch to 1-inch thick. Don’t pack the meat too tightly—a light touch makes for a more tender burger. Once formed, press your thumb into the center of each patty to create a shallow dimple. This little indentation is a pro-move; it compensates for the burger’s natural tendency to swell in the middle as it cooks, ensuring you get an evenly thick patty from edge to edge.
Step 5: Cook to Perfection. Wipe out the skillet you used for the spinach and place it back over medium heat. Add another tablespoon of olive oil. Once the oil is shimmering, carefully place the patties in the skillet. You should hear a gentle sizzle. Cook for about 5-7 minutes on the first side, until you see the edges turning opaque and a beautiful golden-brown crust forms. Resist the urge to press down on them with your spatula—you’ll just squeeze out all those precious juices! Gently flip and cook for another 5-6 minutes on the second side, or until the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
Step 6: Rest and Serve. Once cooked, transfer the burgers to a clean plate and let them rest for about 3-4 minutes. This resting period is non-negotiable—it allows the juices to redistribute throughout the patty, so when you take that first bite, it’s supremely juicy and not dry. Now they’re ready to be served however you like them best!
Storage & Freshness Guide
- Fridge: Store cooked patties in an airtight container for up to 3 days.
- Freezer: Freeze raw or cooked patties on a parchment-lined sheet, then transfer to a freezer bag for up to 3 months.
- Reviving: Reheat gently in a skillet with a splash of water or broth, covered, until warm.
Serving Suggestions
Complementary Dishes
- A simple Greek salad — The crisp cucumbers, tomatoes, and red onion with a lemon-oregano vinaigrette echo the Mediterranean flavors in the burger beautifully.
- Roasted asparagus with lemon zest — The bright, earthy flavor of asparagus is a perfect textural and flavor contrast to the rich, savory burger.
- Cauliflower “tabbouleh” — A low-carb take on the classic herby salad adds a fresh, zingy element that cuts through the richness of the feta.
Drinks
- Iced herbal tea with mint — A cool, refreshing, and unsweetened mint tea cleanses the palate and complements the herby notes in the burger without adding carbs.
- A dry rosé — If you’re indulging, the crisp, berry notes of a dry rosé wine pair wonderfully with the salty feta and savory turkey.
- Sparkling water with a lime wedge — Sometimes simple is best. The bubbles and citrus make each bite of the burger taste fresh and new.
Something Sweet
- A few fresh raspberries — A small handful of tart-sweet berries provides a lovely, light finish that doesn’t feel heavy after a satisfying burger.
- Dark chocolate square (85% cacao) — Just one square of intense, slightly bitter dark chocolate is the perfect low-carb way to satisfy a post-dinner sweet tooth.
- Whipped coconut cream with vanilla — A small dollop of lightly sweetened coconut cream feels decadent but keeps things firmly in the low-carb lane.
Top Mistakes to Avoid
- Mistake: Skipping the spinach squeeze. I’ve messed this up before too, thinking a little water wouldn’t hurt. It does. It makes the mixture loose and the final burgers steam instead of sear, leading to a soggy texture.
- Mistake: Overmixing the meat. Treat the ground turkey gently. If you work it too much, the proteins tighten and you’ll end up with dense, rubbery hockey pucks instead of tender, juicy patties.
- Mistake: Pressing down on the burgers while cooking. I know it’s tempting to hear that sizzle get louder, but all you’re doing is pushing the flavorful juices straight out of the burger and into the pan, guaranteeing a drier result.
- Mistake: Not making the thumbprint indent. Without that little dimple in the center, your burgers will puff up as the proteins contract, giving you a domed shape that’s awkward to serve and doesn’t cook as evenly.
Expert Tips
- Tip: Chill your patties before cooking. If you have an extra 15 minutes, pop the formed patties in the fridge. A colder patty will hold its shape better in the pan and develop a nicer sear without overcooking the inside.
- Tip: Try grilling them. These are fantastic on the grill! Just make sure your grates are very well-oiled and preheated, and be extra careful when flipping, as turkey burgers can be a bit more delicate than beef.
- Tip: Add a flavor boost with lemon zest. For an extra layer of brightness, stir the zest of half a lemon into the burger mixture. It really makes the feta and oregano flavors pop.
- Tip: Double the batch for easy freezer meals. This recipe doubles beautifully. Form the extra patties, place them on a parchment-lined baking sheet to freeze solid, then transfer to a freezer bag. Cook from frozen, just adding a few extra minutes to the cooking time.
FAQs
Can I use frozen spinach instead of fresh?
You can, but it requires extra care. Thaw a 10-ounce package of frozen chopped spinach completely, then wring it out in a clean kitchen towel until it’s as dry as humanly possible. You’ll need to squeeze it multiple times—it holds a shocking amount of water. Honestly, fresh is easier and gives a better texture, but in a pinch, thoroughly dried frozen spinach will work.
Can I make these burgers ahead of time?
Absolutely! They are fantastic for meal prep. You can mix the ingredients and form the patties, then store them covered in the fridge for up to 24 hours before cooking. This actually allows the flavors to meld together even more. Just remember to take them out about 10 minutes before cooking to take the chill off.
My burgers are falling apart. What did I do wrong?
This usually comes down to two things: too much moisture or not enough binder. First, double-check that you squeezed every last drop of liquid from the spinach. Second, make sure you used a large egg—it’s the crucial binder that holds everything together. If you’re still nervous, chilling the patties before cooking will also help them firm up.
What’s the best way to reheat these turkey burgers?
To avoid drying them out, skip the microwave. The best method is to reheat them gently in a skillet over low heat with a tiny splash of water or broth, covered, for a few minutes per side. This steams them back to warmth without sacrificing their texture. You can also use an air fryer at 300°F for 3-4 minutes.
Can I bake these instead of pan-frying?
Yes, baking works well! Preheat your oven to 375°F (190°C). Place the patties on a parchment-lined baking sheet and bake for about 20-25 minutes, or until they reach an internal temperature of 165°F. You won’t get the same golden crust, but it’s a great hands-off method for cooking multiple burgers at once.
Spinach Feta Turkey Burgers
Make juicy, flavorful Spinach Feta Turkey Burgers in just 30 minutes! This easy, healthy recipe is perfect for a quick weeknight meal. Get the recipe now!
Ingredients
For the Ingredients
-
1 lb ground turkey (450 g, 93/7 lean-to-fat ratio works perfectly)
-
5 oz fresh spinach (140 g, roughly chopped)
-
4 oz block feta cheese (115 g, crumbled)
-
1 small yellow onion (finely diced)
-
2 cloves garlic (minced)
-
1 large egg
-
1 tbsp olive oil (plus more for cooking)
-
1 tsp dried oregano
-
0.5 tsp smoked paprika
-
0.25 tsp black pepper
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0.25 tsp salt (be mindful, the feta is salty!)
Instructions
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Heat one tablespoon of olive oil in your large skillet over medium heat. Add the finely diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. Now, add the minced garlic and cook for just one more minute—you want it fragrant but not burnt. Toss in all of the roughly chopped spinach and stir continuously. Cook until the spinach is fully wilted and dark green, which should take about 2-3 minutes.01
-
Transfer the entire spinach and onion mixture to a plate or bowl and spread it out to help it cool down faster. Once it’s cool enough to touch, take handfuls of the spinach and firmly squeeze out as much liquid as you possibly can over the sink.02
-
In your large mixing bowl, add the ground turkey, the squeezed-dry spinach mixture, the crumbled feta cheese, egg, dried oregano, smoked paprika, black pepper, and salt. Use your hands to mix everything together. Just fold and gently combine until you no longer see streaks of individual ingredients.03
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Divide the mixture into four equal portions. Gently shape each portion into a patty about 3/4-inch to 1-inch thick. Once formed, press your thumb into the center of each patty to create a shallow dimple.04
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Wipe out the skillet you used for the spinach and place it back over medium heat. Add another tablespoon of olive oil. Once the oil is shimmering, carefully place the patties in the skillet. Cook for about 5-7 minutes on the first side, until you see the edges turning opaque and a beautiful golden-brown crust forms. Gently flip and cook for another 5-6 minutes on the second side, or until the internal temperature reaches 165°F (74°C) on an instant-read thermometer.05
-
Once cooked, transfer the burgers to a clean plate and let them rest for about 3-4 minutes. Now they’re ready to be served however you like them best!06
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