Greek Feta Turkey Burgers with Feta

Greek Feta Turkey Burgers with Feta

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.

5 from 3 votes

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Prep Time 10

Cook Time 15

Total Time 25

Serving servings

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

Ground turkey: 93% lean is my default. The shredded onion and feta hold enough moisture that 99% works too if you want it leaner.

Shred, don't chop the onion: A box grater releases the liquid into the meat. Chopped onion leaves it on your cutting board and sits in the patty as chunks.

Squeeze the cucumber: Grated cucumber holds more water than you'd expect. Skip this and the tzatziki turns runny in the fridge.

Oven option: Bake at 375°F on a parchment-lined sheet for about 20 minutes, until the internal temperature reaches 165°F. Easiest method for a double batch.

Storing: Cooked burgers keep 4 to 5 days in an airtight container in the fridge. Tzatziki keeps 3 to 4 days.

Freezing: Freeze cooked and cooled burgers up to 3 months. Wrap each one individually before bagging. Don't freeze the tzatziki, it separates.

Reheating: Air fryer at 300°F for about 6 minutes keeps the edges crisp. Microwave works but comes out softer.

Nutrition: For the patty only. Does not include a bun or tzatziki.

Nutrition

Course Lunch & Dinner

Cuisine Greek

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