These Greek turkey burgers are packed with spinach and feta, and they stay juicy without breadcrumbs or eggs. Shredded onion is the trick. Each has 25 grams of protein. Air fry, grill, bake, or pan-sear, then top with healthy tzatziki.
Greek Turkey Burgers with Feta At A Glance
- ✅ Recipe Name: Greek Turkey Burgers with Feta and Tzatziki (25g Protein)
- 🕒 Ready In: ~25 minutes
- 👪 Serves: 4 burgers
- 🍽 Calories: ~212 per burger (patty only, no bun)
- 💪 Protein: 25g per burger
- 🔥 Four Ways to Cook: Air fryer 360°F for 10 to 13 minutes, grill 375°F to 400°F for 5 minutes per side, stovetop 6 to 7 minutes per side, or oven 375°F for about 20 minutes
- 🥣 Main Ingredients: ground turkey, shredded yellow onion, baby spinach, crumbled feta, Dijon mustard, garlic, cumin, Greek yogurt, cucumber, lemon, fresh dill
- 📖 Dietary Info: Gluten-free, low-carb, keto-friendly, high-protein, no eggs or breadcrumbs
- ⭐ Why You'll Love It: One of the only Greek turkey burger recipes with air fryer, grill, oven, and stovetop times, plus the tzatziki made from scratch on the same page.
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Why These Greek Turkey Burgers Stay Juicy Without Eggs or Breadcrumbs
Ground turkey is lean, which is why you're cooking with it and also why it dries out. Most recipes fix that with an egg and breadcrumbs, which bind the patty but don't add much moisture.
Shredded onion does both. Grate it straight over the turkey, and the liquid goes into the meat instead of onto the cutting board. It binds, adds moisture, and seasons the whole patty. It's the same trick I use in my Greek chicken meatballs with tzatziki.
The feta helps too. It softens as the burgers cook, keeping the inside from tightening up. Between the onion and the feta, there's enough moisture to use 99% lean ground turkey and still get a juicy burger.
I serve these with air fryer sweet potato fries or a Mediterranean dense bean salad.
Jump to:
- Greek Turkey Burgers with Feta At A Glance
- Why These Greek Turkey Burgers Stay Juicy Without Eggs or Breadcrumbs
- Ingredients You'll Need
- Substitutions and Variations
- How to Make Greek Turkey Burgers with Feta (Step-by-Step)
- Grill vs. oven vs. air fryer vs. stovetop
- Tips for Juicy Turkey Burgers
- Can You Use 99% Lean Ground Turkey?
- What to Serve with Greek Turkey Burgers
- Storing, Freezing, and Meal Prep
- Greek Turkey Burgers FAQs
- More Ground Turkey Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Ingredients You'll Need
You need ten ingredients for the burgers, plus a few more for the tzatziki. Here's what each one does.
- 93% lean ground turkey: My default and the same kind I use in my Greek turkey meatballs with lemon rice recipe. There's enough moisture from the onion and feta that 99% works too if you want it leaner.
- Yellow onion: Shred it on a box grater; don't chop it. Chopped onion sits in the patty as chunks, and the liquid ends up on your cutting board. Shredded, it goes into the meat, replacing the egg and breadcrumbs. The same trick I use for my juicy grilled turkey burgers.
- Baby spinach: Chop it small so it blends into the patty. Big pieces steam, creating weak spots where the burger can split.
- Crumbled feta: Buy the block and crumble it yourself. Pre-crumbled is coated to prevent clumping, and it comes out drier and squeakier in the burger.
- Dijon mustard: A little acidity to balance the salty feta. You won't taste the mustard.
- Garlic: Fresh minced is best, but pre-minced or frozen works.
- Cumin and dried oregano: Cumin brings the warmth; oregano is what makes these taste Greek. Don't skip it.
- Salt and pepper
- Hamburger buns: Regular, whole wheat, or gluten-free. Lettuce buns for low-carb.
Scroll to the recipe card for quantities.
Substitutions and Variations
- Make them dairy-free: Leave the feta out. You'll lose some moisture in the process, so stick with 93% lean rather than 99%.
- Use ground chicken: Swaps in one-for-one. The mix will be looser, so chill it for 15 minutes before shaping.
- Sweet or white onion: Both shred the same way. Sweet onion is a little milder.
- Garlic powder: Use 1 teaspoon in place of the fresh cloves.
- Frozen spinach: Defrost it, squeeze it dry, and chop it. If it's still wet, the patties won't hold.
- Make it a bowl: Skip the bun and serve the patty over greens or rice with tzatziki and cucumber.
How to Make Greek Turkey Burgers with Feta (Step-by-Step)
Here's what each step looks like so you know what to expect. Full measurements are in the recipe card at the bottom.
- Step 1: Mix. Shred the onion right over the turkey, then add the spinach, feta, Dijon, garlic, and seasonings.
- Step 2: Shape and cook. Divide into four patties, about ½ to 1 inch thick, then get them into a hot pan or air fryer basket.
- Step 3: Cook. Grill at 375°F to 400°F for 5 minutes per side, until the internal temperature reaches 165°F. Air fryer, oven, and stovetop times are below.
- Step 4: Make the tzatziki. Squeeze the water out of the grated cucumber, then stir it into Greek yogurt with lemon, garlic, and dill.
- Step 5: Assemble. Toast the bun, add the patty, and top with tzatziki, tomato, red onion, and lettuce.
Grill vs. oven vs. air fryer vs. stovetop
All four work. Here's how to pick.
- Air fryer, 360°F for 10 to 13 minutes, flipping halfway. My weeknight default. Crisp edges, no splatter, and no waiting on a grill to heat up. Same method as my air fryer turkey burgers, just don't let them overlap in the basket.
- Grill, 375°F to 400°F for 5 minutes per side. Best flavor of the four. Grease the grates well, since lean turkey sticks, and keep the lid down so the inside cooks before the outside dries.
- Stovetop, 6 to 7 minutes per side over medium. The hardest sear you'll get. Use 2 tablespoons of olive oil and don't move the patties until they release on their own.
- Oven, 375°F for about 20 minutes. The one to use for a double batch. Least hands-on, least browning.
Whichever you pick, pull them at 165°F inside.
Tips for Juicy Turkey Burgers
- Shred the onion, don't chop it. Chopped onion sits in the patty as chunks, and the liquid ends up on your board. Shredded, it goes into the meat.
- Mix just until combined. Overworking the meat makes the patties tough and dense. A few turns with your hands is enough.
- Dimple the center. Press a shallow thumbprint into each patty so they cook flat instead of doming.
- Use a meat thermometer. Turkey goes from done to dry fast. 165°F, then off the heat.
- Let them rest 3 minutes. Cutting in right away pushes the juices out onto the plate.
Can You Use 99% Lean Ground Turkey?
Yes. Most turkey burger recipes tell you to stay at 93% because there's nothing else in the patty holding moisture, and 99% turkey has almost no fat to lose. This recipe is different. The shredded onion and the feta both release liquid as the burgers cook, so there's enough moisture in the mix that 99% still comes out juicy.
I use 93% most of the time out of habit. But if you're watching fat or want the leanest option, 99% works here in a way it doesn't in a plain turkey burger.
What to Serve with Greek Turkey Burgers
- On a bun or bun-free. Regular, whole wheat, or gluten-free buns, or skip it and serve the patty over greens with extra tzatziki.
- Toppings. Tomato, red onion, lettuce, avocado, and a spoonful of tzatziki. Extra crumbled feta if you want it saltier.
- Sides. I love these crispy oven roasted potatoes or air fryer carrot fries if you want something lighter.
- On a salad. The patty sliced over my Greek pasta salad or Greek spinach salad turns a side into dinner.
- Grilled vegetables. Zucchini, bell peppers, or eggplant, especially if the grill is already going.
Storing, Freezing, and Meal Prep
- Fridge: Cooked burgers keep 4 to 5 days in an airtight container.
- Freezer: Freeze cooked and cooled burgers up to 3 months. Wrap each one individually, then put them in a freezer bag so they don't stick together.
- Freezing raw: Shape the patties, freeze them flat on a sheet pan, then transfer to a bag. Cook from frozen and add a few minutes.
- Reheating: Air-frying at 300°F for about 6 minutes is best, as it keeps the edges crisp. The microwave works if you're in a hurry, but they come out softer.
- Meal prep: Cook a batch on Sunday and portion them with rice or greens. They reheat well and don't dry out the way plain turkey burgers do.
Greek Turkey Burgers FAQs
Lean ground turkey mixed with crumbled feta, chopped spinach, shredded onion, garlic, cumin, and oregano. No eggs or breadcrumbs. They're usually topped with tzatziki, tomato, and red onion.
It depends on the method. Air fryer, 10 to 13 minutes at 360°F. Grill, 5 minutes per side at 375°F to 400°F. Stovetop, 6 to 7 minutes per side. Oven, about 20 minutes at 375°F. All four are done at 165°F on an instant-read thermometer.
Yes. The shredded onion and feta hold enough moisture that 99% still comes out juicy, which isn't true of most turkey burger recipes.
Shredded onion binds the patties and adds moisture, which eggs and breadcrumbs don't. It also keeps them gluten-free and low-carb.
Tzatziki, sliced tomato, red onion, and lettuce. Avocado and extra crumbled feta are good too. Serve on a bun or over greens.
Yes. Cooked burgers keep 4 to 5 days in the fridge and freeze up to 3 months. You can also shape the patties raw, freeze them flat, and cook from frozen.
More Ground Turkey Recipes You'll Love
If you liked these, here are a few more ground turkey recipes on repeat in my kitchen.
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Greek Feta Turkey Burgers with Feta
Ingredients
Feta Turkey Burgers
- 1 lb 93% lean ground turkey, (you can also use 99% lean)
- 1 small yellow onion or white onion, shredded on a box grater
- 1 cup baby spinach, finely chopped
- 1 tablespoon Dijon mustard
- 2 - 3 large garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon pepper
- ⅓ cup crumbled feta
- 4 hamburger buns, regular, whole wheat, or gluten-free (lettuce buns for a low-carb version)
Healthy Tzatziki
- ¾ cup plain Greek yogurt, 0%, 2% or 5%
- ⅓ cup shredded cucumber, grated on a box grater and squeezed dry
- 1½ tablespoon fresh lemon juice
- 1 large garlic clove, minced
- 1 tablespoon fresh dill, chopped
- ⅜ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Make the tzatziki. Follow the full recipe here. Grate the cucumber, then squeeze out as much water as you can with your hands or a clean towel. Stir it into the Greek yogurt with the garlic, lemon juice, dill, and salt. Chill in the fridge while you make the burgers. Make sure you taste it before serving (adjust seasonings or lemon if needed)
- Mix the burgers. Add the ground turkey to a large bowl. Shred the onion directly over the turkey using a box grater so the liquid goes into the meat. Add the spinach, feta, Dijon, garlic, oregano, cumin, salt, and pepper.
- Shape the patties. Mix with your hands just until combined. Divide into 4 patties, about ½ to 1 inch thick. Press a shallow dimple into the center of each so they cook flat.
- Cook in the air fryer. Preheat to 360°F and grease the basket. Air fry 10 to 13 minutes, flipping halfway, until the internal temperature reaches 165°F. Work in two batches if they don't fit without overlapping.
- Or cook on the grill. Heat to medium-high, 375°F to 400°F, and grease the grates. Grill 5 minutes per side with the lid closed, until the internal temperature reaches 165°F.
- Or cook on the stovetop. Heat 2 tablespoons olive oil in a nonstick skillet over medium. Cook 6 to 7 minutes per side until the internal temperature reaches 165°F.
- Or cook in the oven. Bake at 375°F on a parchment-lined sheet for about 20 minutes, until the internal temperature reaches 165°F.
- Rest, then assemble. Let the burgers rest 3 minutes. Toast the buns, add the patty, and top with tzatziki, tomato, red onion, and lettuce. Or skip the bun and serve over greens.
Notes
Nutrition
Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein and healthy recipes that actually taste like the real thing.
Tati Chermayeff says
I make this weekly during the Summer. Juicy and very flavorful! Plus, it keeps super well for meal prep.