These Spinach Feta Turkey Burgers are made with 7 simple ingredients, juicy and super flavorful. Perfect alternative to beef burgers for weeknight dinner or backyard gatherings!
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Why You Will Love This Recipe
I love an old-fashioned burger but sometimes it’s nice to switch things up. These spinach feta turkey burgers are juicy, delicious, and a great way to jazz up a burger night!
Guaranteed to be a hit this grilling season, here’s why we love turkey feta burgers.
- 7 ingredients: Just a handful of simple ingredients including salt and pepper.
- Tasty and juicy: Filled with baby spinach and feta cheese, they’re moist and flavorful every time.
- Easy: Incredibly fast and easy to make on the grill or the stove so you can enjoy them year round. They’re great for meal prep too!
- Healthier: Lean ground turkey is a great source of protein, vitamins, and minerals with less saturated fat. I also omit breadcrumbs for a healthy burger that’s low in calories and high in protein.
Ingredients for Spinach Feta Turkey Burgers
These homemade spinach feta turkey burgers are made with 4 main ingredients plus seasonings.
- Ground turkey: I like extra lean ground turkey but you can use any fat % ground turkey meat.
- Baby spinach: Finely chopped fresh spinach adds nutrition, color and moisture.
- Feta cheese: Adds creaminess, flavor and keeps the turkey burgers moist. I always prefer a block of feta cheese to make my own feta crumbles.
- Fresh garlic cloves: For more flavor with less ingredients.
- Seasoning: Ground cumin, salt, and pepper add the perfect amount of spice.
- Oil: Just a little is used for cooking. I like to use avocado oil for grilling and pan frying.
How to Make Spinach Feta Turkey Burgers
Here’s a quick overview of how to make spinach feta turkey burgers in the kitchen and on the grill. There is a full recipe card below.
- Combine ingredients: Add ground turkey, chopped spinach, feta, garlic, cumin, salt and pepper to a large mixing bowl. Using your hands or a spatula, mix until spinach and feta are evenly incorporated.
- Form patties: Wet your hands so the mixture doesn’t stick, and form 4 large patties. Place them on a platter and make an indent in the center with your thumb. If grilling on outdoor grill, set patties in the freezer for 10 minutes so they don’t break.
- To pan fry burgers: Preheat a large non-stick skillet or grill pan on low-medium heat, add oil, then swirl to coat. Cook turkey patties for 5 minutes until golden brown, flip and cook for another 4-5 minutes or until a thermometer inserted in the center reads 165 F.
- To grill burgers: Preheat grill on medium-high heat and use a paper towel to oil the grill grates. Spray turkey patties on both sides with cooking spray, place on the grill and cook for 8-10 minutes, flipping once halfway through. Insert a meat thermometer to the center of each burger to make sure it registers 165 F and burgers are ready.
- Serve: Spinach and feta turkey burgers are juiciest served right away!
Tips for Best Results
Here are my top tips that make these spinach feta turkey burgers better than traditional beef burgers.
- Shape patties bigger than the bun: The patties will shrink as they cook. To ensure you don’t end up with more bun than meat, form the patties so they are a bit wider than the bun.
- Make an indent in a patty: This helps to avoid a bumpy center. Making an indent will allow your patties to cook flat, making it easier to add toppings.
- Flip once: For the juiciest burger, don’t peek inside and only flip once. The more you flip, the more the meat will dry out and more likely the patty will fall apart.
- Use meat thermometer: To ensure your burgers are ready, insert an instant-read thermometer into the center. Your feta turkey burgers are ready when it reads 165 F. I usually check around the 8 minute mark.
- Freeze if grilling outdoors: Place patties in a freezer just for 10 minutes to help them stay together. I didn’t find this step necessary with the grill pan but an outdoor grill is a bit different because you are cooking at a higher temperature.
What to Serve with Turkey Burgers?
Get ready for a mouthful of flavor! From toppings to side dishes, there are so many ways to serve spinach feta turkey burgers.
- Toppings: Spread hummus, tzatziki, or Greek yogurt on top for a Mediterranean inspired burger. Or add your favorite traditional toppings like lettuce, tomato, onion, cucumber, and pickles. Serve with regular hamburger buns or whole wheat buns with a dash of ketchup and mustard.
- With a salad: Cucumber tomato avocado salad, Mediterranean orzo salad or Green goddess salad.
- Low carb: Serve bunless or make a lettuce bun burger with all the fixins.
- Chips: Potato chips, french fries, or air fryer sweet potato fries.
How to Make Ahead and Store
Store leftovers: Leftover spinach feta turkeys burgers should be cooled, placed in an airtight container, and stored in the fridge for up to 5 days.
Freeze raw patties: Arrange raw patties on a parchment covered baking pan, place in the freezer, and once frozen transfer to a large Ziploc bag.
To cook from frozen, follow the recipe’s instructions and add 5 minutes to the total time.
Freeze cooked patties: Once completely cool, set patties in an airtight container and freeze for up to 3 months.
The best way to check is to insert a meat thermometer in the center of the patty. When the internal temperature reaches 165 F your turkey burgers are ready.
Yes. Follow the same cooking instructions but add approximately 5 minutes to the cooking time.
This turkey burger recipe does not fall apart and sticks together. It’s all about following the recipe and the cooking technique. If you are pan frying them, make sure to use a non-stick skillet that still truly doesn’t stick. If grilling on a grill pan, oil its grates well with oil and brush. And if grilling on an outdoor grill, freeze the patties for 10 minutes prior to cooking. Always flip them only once.
Only if you cook them on an outdoor grill. In my other experiments, turkey burgers don’t fall apart.
More Recipes with Feta
More Burger Recipes to Try
Be sure to browse more of my ground turkey recipes.
Spinach Feta Turkey Burgers
- In large mixing bowl, add ground turkey, spinach, feta, garlic, cumin, salt and pepper. Using your hands or spatula, mix well.
- Using wet hands, form 4 large turkey burger patties, place on a platter and make an indent in the center. If grilling on outdoor grill, freeze patties for 10 minutes to prevent from falling apart.
- To pan fry burgers: Preheat large non-stick skillet or a grill pan on low-medium heat and swirl oil to coat. Add turkey burger patties, cook for 5 minutes or until golden brown, flip and cook for another 4-5 minutes or until thermometer inserted in the center registers 165F.
- To grill turkey burgers: Preheat grill on medium-high heat and oil grill grates well. Spray turkey patties on both sides with cooking spray, place on a grill and cook for 8-10 minutes flipping once. Grills vary, so check your burger with a meat thermometer.
- It's best to serve spinach feta turkey burgers hot and immediately for maximum juiciness. Serve traditional way on a bun or in a lettuce wrap with all the fixins.
- Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.
- Freeze: Lay patties on a baking sheet lined with parchment paper, freeze completely and then transfer to a large Ziploc bag. Cook from frozen following recipe’s instructions + 5 minutes.
- Forming patties: Shape patties a bit wider than the bun since they shrink during cooking.
- Indoor grilling: Don’t use a panini press grill as it presses all the juices out of burgers. Indoor one sided grill or grill skillet is fine.
- Flipping: Flip burgers only once during cooking.