Feta Spinach Grilled Turkey Burgers

Juicy turkey burgers can be hit-or-miss, but adding sautéed spinach, garlic, and briny feta changes everything. These Feta Spinach Grilled Turkey Burgers cook up tender and flavorful, then get even better with a cool, crunchy tzatziki-style sauce. They’re the kind of “healthy-ish” dinner that still feels like a real treat—especially when you want something grilled, fast, and satisfying.

Why you’ll love this dish

There’s a lot to like about this recipe beyond the obvious “burger night” appeal:

• Moist, not dry: Spinach and feta add moisture and richness to lean ground turkey.
• Big flavor with minimal effort: Garlic + Italian seasoning + feta gives you a Mediterranean vibe without complicated steps.
• Great for weeknights and meal prep: Make the sauce ahead, grill the patties quickly, and you’re set.
• Flexible serving options: Bun, lettuce wrap, salad bowl, or pita—pick your mood.
• Crowd-friendly: Easy to scale up for guests and perfect for summer grilling.

“I didn’t expect turkey burgers to be this good. The feta makes them taste like something from a restaurant, and the tzatziki is a must. Even my picky eater asked for seconds.”

How to make Feta Spinach Grilled Turkey Burgers

Step-by-step overview

Here’s the flow before you start measuring everything out:

1. Sauté the spinach and garlic just until wilted, then cool it slightly (this prevents the turkey mixture from getting warm and sticky).
2. Mix the burger ingredients in a bowl until just combined—don’t overwork it.
3. Form 4–5 thick patties and press a few extra feta crumbles into the tops.
4. Grill until cooked through (target 160ºF internal temperature for ground turkey).
5. Stir together the tzatziki while the burgers cook (or make it the day before).
6. Assemble and serve with your favorite toppings.

Ingredients

What you’ll need

For the turkey burgers

• 1 lb. ground turkey (93/7)
• 2 tsp. olive oil or avocado oil
• 3 big handfuls spinach, roughly chopped (~ 3 oz)
• 3 garlic cloves, minced
• ⅓ cup feta cheese, crumbled (~ 2–2 ½ oz.) (omit for dairy-free)
• 1 ½ tsp. dried Italian seasoning
• ½ tsp. sea salt
• ¼ tsp. pepper
• ¼ tsp. crushed red pepper flakes

For the cucumber yogurt sauce (tzatziki-style)

• ½ cup grated English cucumber, squeezed to remove water*
• ½ cup plain Greek yogurt
• 2 cloves garlic, minced
• 1 ½ Tbsp. lemon juice
• 1 Tbsp. olive oil or avocado oil
• 1 Tbsp. fresh dill (or 1 tsp. dried)
• ¼ tsp. salt
• ¼ tsp. black pepper

*Quick note: after grating the cucumber, squeeze it well (clean hands, cheesecloth, or paper towels). If you skip this, the sauce can turn watery.

Directions

Step-by-step instructions

1. Preheat the grill to 425ºF–450ºF.
   No grill? Use a grill pan over medium-high heat and spray with non-stick cooking spray. Follow the same timing, and cook until the internal temp is correct.

2. Sauté the spinach and garlic.
   Place a pan over medium heat (on the stove or on the grill). Add 2 tsp oil. Once hot, add the spinach and 3 minced garlic cloves. Cook just until the spinach wilts.
   Remove from heat and let cool slightly.

3. Mix the burger mixture.
   In a large bowl, combine:

   • ground turkey
   • cooked spinach/garlic
   • feta
   • Italian seasoning, salt, pepper, and red pepper flakes
     Mix until evenly combined, but don’t overmix (that can make turkey burgers dense).

4. Form the patties.
   Lightly spray your hands with cooking spray. Shape into 4–5 large patties.

   • If making 4 patties: about 6 oz each
   • If making 5 patties: about 4.8 oz each
     Press a few extra feta crumbles into the patties if you’d like.

5. Grill.
   Grill 10 minutes on the first side. Flip, then grill 6–8 minutes more, or until the burgers reach 160ºF internally (use a meat thermometer for accuracy).

6. Serve.
   Serve on a bun, in a lettuce wrap, or over greens. Add toppings like onions (pickled onions are excellent), lettuce, tomato, cucumber slices, feta crumbles, and/or tzatziki sauce.

7. Optional: Make the tzatziki sauce.
   In a small bowl, combine the grated squeezed cucumber, Greek yogurt, garlic, lemon juice, oil, dill, salt, and pepper. Mix well.
   Cover and refrigerate until ready to use. It’s even better after chilling for 30–60 minutes, and can be made 1 day ahead.
   For a dairy-free sauce, try a paleo-style tzatziki alternative (if you have a favorite).

How to serve Feta Spinach Grilled Turkey Burgers

Serving suggestions

• Classic burger build: Toasted bun, burger patty, tzatziki, tomato, cucumber slices, and pickled onions.
• Mediterranean bowl: Serve the patty over chopped romaine with cherry tomatoes, cucumbers, olives, extra feta, and a spoonful of sauce.
• Lettuce wrap: Butter lettuce or romaine leaves + sliced tomatoes + lots of tzatziki.
• Pita-style: Tuck into warm pita with shredded lettuce and thinly sliced red onion.

Side dish ideas:

• Lemon-herb roasted potatoes
• Grilled zucchini or asparagus
• Greek-style salad
• Air fryer fries or sweet potato wedges

How to store

Storage and reheating tips

Refrigerator (cooked burgers):

• Cool leftovers within 2 hours for food safety.
• Store in an airtight container for up to 3–4 days.

Refrigerator (tzatziki sauce):

• Store covered for up to 3–4 days.
• Stir before serving (a little separation is normal).

Freezer:

• Freeze cooked patties (or raw patties) in a freezer-safe bag/container with parchment between layers.
• Best quality within 2–3 months.

Reheating:

• Stovetop: Warm in a covered skillet over medium-low with a splash of water or broth (helps prevent drying).
• Microwave: Heat in short bursts, covered, to avoid overcooking.
• Reheat until hot throughout (for best safety and texture).

Tips to make

Helpful cooking tips

• Use a thermometer. Turkey burgers go from undercooked to dry quickly. Pull them right at 160ºF.
• Cool the spinach mixture first. If it’s hot when you mix, the fat/protein can smear and make patties harder to shape.
• Don’t overmix. Mix just until combined to keep the burgers tender.
• Make an indentation in the center. A small thumbprint helps thick patties cook more evenly and reduces “puffing.”
• Squeeze the cucumber well. This is the difference between creamy sauce and watery sauce.

Variations

Different ways to try it

• Dairy-free: Skip feta and use a dairy-free yogurt alternative for the sauce (or a tahini-lemon sauce).
• Extra herb-forward: Add chopped fresh parsley or mint to the burger mix and/or sauce.
• Spicier: Increase red pepper flakes or add a pinch of cayenne; top with sliced jalapeños.
• More Mediterranean: Mix in chopped kalamata olives or sun-dried tomatoes (drained and chopped).
• Pan-seared option: Cook in a skillet over medium heat with a little oil, 5–7 minutes per side (still cook to 160ºF).

FAQs

Common questions

Can I make these turkey burgers ahead of time?

Yes. You can form the patties and refrigerate them (covered) for up to 24 hours before grilling. The tzatziki-style sauce can also be made 1 day ahead, and it actually tastes better after chilling.

How do I keep turkey burgers from drying out?

A few key moves help a lot: use 93/7 turkey (not extra-lean), don’t overmix, and cook only until 160ºF. The spinach and feta also add moisture and richness.

Can I cook these on the stove if I don’t have a grill?

Absolutely. Use a grill pan or skillet over medium-high heat and lightly oil or spray the surface. Cook until the center reaches 160ºF. If your patties are very thick, you can lower the heat slightly after searing so they cook through without burning.

What can I use instead of Greek yogurt for the sauce?

You can use:

• a thick dairy-free yogurt (unsweetened), or
• sour cream (richer, less tangy), or
• blended cottage cheese (higher protein, slightly different texture).
  Just keep the cucumber well-squeezed so the sauce stays thick.

Is 160ºF really the right temperature for ground turkey?

Yes—160ºF (71ºC) is the safe internal temperature for ground turkey. Because ground meat mixes surface bacteria throughout, it needs to be cooked to a safe temp. A quick-read thermometer is the most reliable way to know they’re done.

Feta Spinach Grilled Turkey Burgers

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• Author: carlosramirez
• Total Time: 35 minutes
• Yield: 4 servings
• Diet: Gluten-Free, Dairy-Free option

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Description

Juicy turkey burgers with sautéed spinach, garlic, and feta, served with a refreshing tzatziki-style sauce.

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Ingredients

• 1 lb. ground turkey (93/7)
• 2 tsp. olive oil or avocado oil
• 3 big handfuls spinach, roughly chopped (~ 3 oz)
• 3 garlic cloves, minced
• ⅓ cup feta cheese, crumbled (~ 2–2 ½ oz.)
• 1 ½ tsp. dried Italian seasoning
• ½ tsp. sea salt
• ¼ tsp. pepper
• ¼ tsp. crushed red pepper flakes
• ½ cup grated English cucumber, squeezed to remove water
• ½ cup plain Greek yogurt
• 2 cloves garlic, minced
• 1 ½ Tbsp. lemon juice
• 1 Tbsp. olive oil or avocado oil
• 1 Tbsp. fresh dill (or 1 tsp. dried)
• ¼ tsp. salt
• ¼ tsp. black pepper

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Instructions

1. Preheat the grill to 425ºF–450ºF.
2. Sauté the spinach and garlic: Heat olive oil, then add spinach and garlic, cooking until spinach wilts. Remove from heat and cool.
3. Mix the burger mixture: In a bowl, combine ground turkey, cooked spinach, feta, Italian seasoning, salt, pepper, and red pepper flakes. Mix until just combined.
4. Form the patties: Shape into 4–5 patties, pressing extra feta into the tops.
5. Grill: Cook the patties on one side for 10 minutes, then flip and grill for 6–8 minutes more, until they reach an internal temperature of 160ºF.
6. Serve: Place burgers on a bun or lettuce wrap, adding toppings as desired.

Notes

For a dairy-free option, omit the feta and substitute yogurt with a dairy-free alternative.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Mediterranean