Turkey Spinach Feta Burgers
These Turkey Spinach Feta Burgers are a bright, flavorful twist on the classic burger. Lean ground turkey keeps the patties light, while spinach and crumbled feta add moisture, color, and a tangy pop. A simple Greek seasoning and a single egg pull the mixture together, making these burgers easy to form and quick to cook. Serve them on toasted buns with creamy tzatziki or a smear of hummus for a Mediterranean-inspired meal that’s weeknight-friendly and crowd-pleasing.
Why you’ll love these burgers
There are a few reasons these patties make regular appearances at my table. First, they’re forgiving: the egg and feta help the ground turkey stay tender and juicy so the patties don’t dry out. Second, they’re fast—once the spinach is thawed and drained, the mixture comes together in minutes and cooks in under 10. Finally, the flavor is balanced: the herb-forward Greek seasoning and salty feta complement the mild turkey without overpowering it. These burgers are a simple way to eat more greens without feeling like you’re on a diet.
Ingredients
- ▢2 pounds ground turkey (I use 93/7 lean ground turkey)
- ▢1 tablespoon Greek seasoning, Cavender’s or homemade
- ▢1 egg
- ▢10 ounces frozen spinach, thawed
- ▢5 ounces feta cheese, crumbled
- ▢1 tablespoon olive oil
Equipment
- Large mixing bowl
- Skillet or grill pan
- Spatula
- Paper towels or cheesecloth
- Plate for resting
- Measuring spoons
Prep notes
Take the frozen spinach out of the freezer early so it has time to thaw on the counter, or speed things up by placing the sealed bag in a bowl of warm water for 10–15 minutes. Once it’s soft, squeeze out as much liquid as you can—this step matters because excess moisture will prevent the patties from crisping and cause them to fall apart. If you prefer a chunkier texture, roughly chop the thawed spinach; for a smoother mix, give it a quick mince.
Step-by-step instructions
The directions below follow the order of the ingredient list and are rewritten into clear, practical steps to ensure consistent results.
- Thaw and drain the spinach: Thaw the 10 ounces frozen spinach completely. Open the package and transfer the spinach to a clean kitchen towel, double layer of paper towels, or a fine mesh strainer. Firmly squeeze or press to remove as much water as possible until the spinach feels only slightly damp. This prevents watery burgers and helps the mixture bind.
- Combine wet ingredients and seasoning: In a large mixing bowl, crack in 1 egg and add 1 tablespoon Greek seasoning. Whisk the egg and seasoning briefly to distribute the flavors.
- Add the spinach and feta: Add the thoroughly drained spinach to the bowl with the egg and seasoning. Crumble 5 ounces feta cheese into the bowl. Use a fork or clean hands to gently fold these ingredients together so the feta and spinach are evenly dispersed.
- Add the turkey: Add 2 pounds ground turkey to the bowl. With clean hands, a rubber spatula, or a wooden spoon, gently mix the turkey into the spinach, feta, egg, and seasoning until just combined. Avoid overworking the meat; mix until the ingredients are evenly distributed but the mixture still looks loose and tender.
- Form the patties: Divide the mixture into 6 to 8 equal portions depending on your desired burger size. Shape each portion into a patty about 3/4-inch to 1-inch thick. Press a slight indentation into the center of each patty with your thumb—this helps the burgers hold their shape and cook evenly without puffing up.
- Heat the pan: Heat 1 tablespoon olive oil in a large skillet or grill pan over medium-high heat. Allow the oil to shimmer but not smoke.
- Cook the burgers: Working in batches if needed, place the patties in the hot pan without overcrowding. Cook for 4–5 minutes on the first side until a brown crust forms. Flip and cook for another 4–5 minutes on the second side, or until the internal temperature reaches 165°F (74°C) and the patties are cooked through. If your patties are thicker, give them an additional minute or two per side.
- Rest and serve: Transfer the cooked burgers to a plate and let them rest for 3–4 minutes. This short rest helps the juices redistribute so the patties stay moist when you bite in. Serve on toasted buns or folded into pita, and finish with your favorite toppings—sliced cucumber, tomato, red onion, and a dollop of cucumber-yogurt sauce work beautifully.
Serving suggestions
These patties pair well with Mediterranean-inspired sides. Try them with a crisp green salad, a simple cucumber-tomato salad dressed in lemon and olive oil, or oven-roasted potato wedges. For sauces, my favorites are herbed yogurt sauce (plain yogurt mixed with lemon juice, garlic, dill, and salt), hummus, or a quick tahini drizzle. For a lighter plate, skip the bun and serve the burger on a bed of mixed greens topped with a sprinkle of extra feta.
Make-ahead and storage tips
You can form the patties and store them raw in a sealed container in the fridge for up to 24 hours before cooking. If you want to freeze for future meals, place shaped, uncooked patties on a parchment-lined tray and freeze until firm, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator before cooking. Cooked burgers will keep in an airtight container in the fridge for 3–4 days. Reheat gently in a skillet over low heat to avoid drying them out, or warm briefly in a microwave and finish in a hot pan to regain some crust.
Variations and flavor swaps
- Herbs: Stir in chopped fresh dill, parsley, or mint for a brighter profile.
- Spice: Add a pinch of crushed red pepper or a teaspoon of smoked paprika for warmth.
- Cheese: If you prefer a milder cheese, swap the feta for crumbled queso fresco or a tangy goat cheese alternative of equal weight.
- Greens: Substitute thawed, drained frozen kale for the spinach if you like a heartier leaf.
Troubleshooting
If patties fall apart while cooking, the most likely cause is excess moisture in the spinach or the mixture being under-seasoned. Make sure you squeeze the thawed spinach very dry and press patties firmly when forming. If you still have trouble, chill the shaped patties in the fridge for 15–20 minutes before cooking to help them set. If they’re dry, try cooking at a slightly lower temperature and for a shorter time, or add a tablespoon of olive oil to the mixture next time for extra moisture.
Nutrition snapshot
These burgers are a lean, protein-forward choice. Using 93/7 ground turkey keeps fat lower while the feta contributes calcium and savory flavor. Adding spinach increases the vitamin and mineral content with very little impact on calories. Exact nutrition varies by brand and portion size, but you can expect a satisfying, nutritious meal that balances protein, greens, and healthy fats.
Final thoughts
These Turkey Spinach Feta Burgers are one of my go-to recipes when I want a fast, flavorful meal that feels a little special. The combination of moist turkey, salty feta, and vegetal spinach is surprisingly satisfying and completely adaptable to what you have on hand. They’re great for weeknight dinners, packed lunches, and casual entertaining. Make a double batch, freeze a few, and dinner is already solved for another night.
Printable recipe
Servings: 6–8 burgers
Prep time: 15 minutes (plus thawing)
Cook time: 8–10 minutes per batch
Ingredients
- ▢2 pounds ground turkey (I use 93/7 lean ground turkey)
- ▢1 tablespoon Greek seasoning, Cavender’s or homemade
- ▢1 egg
- ▢10 ounces frozen spinach, thawed
- ▢5 ounces feta cheese, crumbled
- ▢1 tablespoon olive oil
Instructions
- Thaw the 10 ounces frozen spinach completely, then squeeze it in a towel or press in a strainer to remove as much liquid as possible.
- In a large bowl, whisk the 1 egg with 1 tablespoon Greek seasoning.
- Add the drained spinach and 5 ounces crumbled feta to the bowl and fold to combine.
- Add 2 pounds ground turkey and gently mix until all ingredients are evenly distributed, taking care not to overwork the meat.
- Divide the mixture into 6 to 8 equal portions and shape into patties about 3/4-inch to 1-inch thick, pressing a small indentation into the center of each.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat until shimmering.
- Cook the patties in the hot skillet 4–5 minutes per side until browned and the internal temperature reaches 165°F (74°C).
- Let the burgers rest 3–4 minutes before serving. Enjoy on toasted buns, pita, or over greens with your favorite toppings.
Enjoy these Turkey Spinach Feta Burgers any night of the week. They’re simple, flavorful, and versatile—perfect for feeding a small crowd or keeping dinners light and satisfying.
Turkey Spinach Feta Burgers
Ingredients
Equipment
Method
- Thaw the frozen spinach and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth so patties don’t become soggy.
- In a large bowl combine the ground turkey, Greek seasoning, egg, drained spinach, and crumbled feta; use your hands to mix until ingredients are evenly distributed.
- Shape the mixture into 1/3-pound patties about 1 inch thick (this should make about 10 patties).
- Heat a large skillet over medium heat and add half of the olive oil. When the oil is hot, add several patties without overcrowding the pan.
- Cook the patties 4–5 minutes on the first side without moving them, then flip and cook another 4–5 minutes until internal temperature reaches 165°F (74°C).
- Remove cooked patties and repeat with remaining oil and patties, or grill the patties 4–5 minutes per side until cooked through.
- Serve the burgers on buns, in pitas, wrapped in lettuce, or over bowls as desired.
Notes
- Serve with brioche buns for a richer sandwich.
- Try lettuce, tomato, or cucumber slices as toppings.
- Tzatziki sauce pairs well with the feta and Greek seasoning.
- Also works well served in pitas or rice bowls.
- Press spinach firmly to remove excess liquid before mixing.
