These Greek Turkey Burgers with spinach and feta are juicy, packed with flavour and one of my favourite ways to make burger night a little lighter. Made with lean turkey mince, feta, spinach and sun-dried tomatoes, then piled into a bun with tzatziki, lettuce and tomato, they feel like a proper takeaway-style treat without having to order anything.
Turkey burgers can have a reputation for being dry, especially when you use really lean turkey mince, but these are anything but. The feta adds little salty, creamy pockets throughout the burger, while the finely chopped sun-dried tomatoes add loads of Mediterranean flavour and help keep the burgers moist.
This is exactly the kind of easy dinner I love on a busy weeknight. I can make the burgers earlier in the day, keep them in the fridge and then cook them when everyone is hungry. Put the buns and toppings on the table and everyone can build their own, which also saves me having to remember who does and doesn't want tomato!
They are high in protein, freezer friendly and can be cooked on the hob, BBQ or in the air fryer.
Recipe update: This recipe was originally published on 28 July 2014 and fully retested in September 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
If you are looking for more Greek inspired recipes, then why not try our impressive Greek Meze Platter, juicy Greek Yogurt Chicken or our easy Greek Pasta Salad?
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Jump to:
- Why You'll Love Them
- Recipe Overview
- Ingredients and Substitutions
- Variations
- How to Make Turkey and Feta Burgers
- How To Make Juicy Turkey Burgers
- How To Stop Turkey Burgers Falling Apart
- Different Ways To Cook Greek Turkey Burgers
- What To Serve with Greek Turkey Burgers
- Making Them Ahead
- Storage
- Dannii's Top Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Burger Recipes
- Recipe
- Feedback
Why You'll Love Them
- Juicy turkey burgers - Feta and sun-dried tomatoes add moisture and flavour to lean turkey mince.
- High in protein - A fully loaded burger has around 47 grams of protein.
- Family friendly - There is spinach mixed into the burgers, but it is chopped finely so it doesn't dominate the texture and is a little more "hidden".
- Easy to prepare ahead - Shape the patties earlier in the day and keep them chilled until dinner.
- Freezer friendly - I love having a batch in the freezer for nights when ordering a takeaway is looking far too tempting.
- Easy to adapt - Cook them in a frying pan, on the BBQ or in the air fryer.
- Proper fakeaway food - Tzatziki, feta and a toasted bun make these feel much more exciting than a plain turkey burger.
Recipe Overview
- Taste: Herby and savoury with salty feta, garlic, oregano and bursts of sun-dried tomato.
- Texture: Juicy and tender inside with a golden outside and little pockets of creamy feta.
- Difficulty: Easy. Mix, shape, chill and cook - no breadcrumbs or egg needed.
- Best for: Busy weeknight dinners, family fakeaway nights and summer BBQs.
- Make ahead: Shape the patties up to 24 hours in advance or freeze them uncooked.
- Cooking options: Frying pan, BBQ or air fryer.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Turkey mince - I use 2% fat turkey mince for these Greek turkey burgers. It keeps them really lean, but because there isn't much fat you do have to be careful not to overcook them. The feta, sun-dried tomatoes and small amount of olive oil all help add moisture, which is particularly useful when using very lean turkey mince. You can use turkey mince with a higher fat percentage if you prefer. It will give you an even juicier burger, although the nutritional information will change. Ground chicken/chicken mince works well too.
- Feta cheese - Feta is what really gives these turkey and feta burgers their Greek-inspired flavour. It adds saltiness, creaminess and a little extra moisture. I prefer to use a block of authentic feta and crumble it myself rather than using very dry pre-crumbled feta. Crumble it fairly small so you get a bit of feta throughout every burger.
- Red onion - Finely diced red onion adds flavour without overpowering the burgers. It is important to cut the onion quite small, as large pieces can make turkey patties more difficult to hold together. You could use a shallot instead if you want something a little sweeter and milder.
- Fresh spinach - Finely chopped fresh spinach is an easy way to get some extra greens into burger night. Make sure you chop it really finely. Apart from making the spinach less obvious for anyone who is suspicious of green things in their burger, it also helps the patties hold together better. You can use frozen spinach, but defrost it completely first and squeeze out as much liquid as possible.
- Garlic - I use fresh crushed garlic because I think it gives the best flavour, but ready-chopped garlic from a jar is absolutely fine if you are trying to get dinner on the table quickly.
- Sun-dried tomatoes - These are one of my favourite ingredients in these burgers. Sun-dried tomatoes give the turkey a big boost of savoury Mediterranean flavour, but they also add some much-needed moisture when you are cooking with very lean turkey mince. Drain off the excess oil and chop them finely before mixing them into the burgers.
- Dried parsley and oregano - Dried oregano and parsley are cupboard staples in our house and give these burgers plenty of Greek-inspired flavour without needing lots of ingredients.
- Burger toppings - For me, tzatziki is essential on a Greek turkey burger. We serve ours in bread rolls with plenty of tzatziki, crisp lettuce and sliced tomatoes. You could also add cucumber, pickled red onions, roasted peppers, olives or a little extra crumbled feta.
Variations
Use chicken mince - You can use chicken mince instead of turkey. In fact, this is a swap some of our readers already make regularly.
Cook the chicken burgers in the same way, making sure they are completely cooked through.
Bunless - If you want to make this a low carb option, then swap the bread roll for a couple of giant lettuce leaves.
Olives - To really boost the Greek flavours, why not add some chopped olives to the burger patties? You wouldn't need to add as much salt if you did this. Kalamata olives are my favourite.
Make smaller burgers - These make four fairly thick burgers. You can divide the mixture into six smaller patties instead. They will cook more quickly, so check their internal temperature earlier.
How to Make Turkey and Feta Burgers
- Mix together: Put the turkey mince, feta, finely diced red onion, spinach, garlic, sun-dried tomatoes, oregano, parsley, salt and pepper into a large mixing bowl.
- Combine: Using clean hands, gently mix everything together until it is just combined.
⚠️ Try not to squash or knead the mixture too much. Overworking turkey mince can give you a firmer, denser burger.
- Shape the burgers: Divide the mixture into four equal portions and shape them into thick patties.
💡 Turkey mince is quite sticky. Cold, slightly wet hands make shaping the burgers much easier.
- Refrigerate: Put the patties onto a plate and refrigerate for 30 minutes. This firms them up and helps them hold together during cooking.
- Cook: Heat the olive oil in a large frying pan over a medium heat. Add the burgers and cook until browned on both sides and cooked all the way through.
- Fry the burgers for 7-8 minutes each side. Alternatively, put them under the grill for 15 minutes, turning half way through.
- Check: The centre of each turkey burger needs to reach 74°C/165°F. I really recommend using a meat thermometer, particularly with lean turkey, because it allows you to know the burgers are safely cooked without leaving them in the pan for longer than necessary.
- Step 6: Serve on the bread rolls with lettuce, tzatziki and tomato slices.
How To Make Juicy Turkey Burgers
If you have had dry turkey burgers before, it is probably because turkey mince is much less forgiving than higher-fat beef mince.
These are the things that make the biggest difference:
Don't overwork the mince. Mix everything until it is combined and then stop.
Keep some moisture in the burger. The feta and finely chopped sun-dried tomatoes aren't just there for flavour. They also help a very lean turkey burger stay moist.
Don't flatten the burgers while they cook. Pressing down on them in the pan squeezes out the juices you are trying to keep inside.
Don't keep moving them around. Give the first side a chance to brown and form a crust before turning them.
Cook to temperature rather than guessing. Turkey needs to reach 74°C/165°F, but once it has reached that temperature there is no benefit to carrying on cooking it. This is particularly important if, like me, you are using 2% fat turkey mince.
How To Stop Turkey Burgers Falling Apart
Turkey mince makes a softer burger mixture than beef, but there are a few simple things that help these patties stay together.
- 🔪 Chop the onion, spinach and sun-dried tomatoes very finely. Large pieces interrupt the structure of the patty and make it more likely to break.
- 💦 Don't add too much liquid to the mixture and, if you use frozen spinach, squeeze it out really well.
- 🖐️ Use cold, damp hands to shape the patties and press them together firmly enough to hold their shape without compacting them too much.
- ❄️ Most importantly, chill the burgers for 30 minutes before cooking. This makes a noticeable difference to how easy they are to handle, especially if you are cooking them on a BBQ.
Different Ways To Cook Greek Turkey Burgers
Frying pan
The hob is my favourite way to cook these because it is easy and I can keep an eye on the burgers as they cook.
Heat a little olive oil in a large frying pan over a medium heat. Cook until browned on both sides and the internal temperature has reached 74°C/165°F.
Avoid having the heat too high. You don't want the outside getting too dark before the thick middle of the burger has cooked.
Air fryer
You can also make air fryer Greek turkey burgers.
Cook them at 200°C/400°F on the Air Fry setting for approximately 15 minutes, or until the centre has reached 74°C/165°F.
Air fryers vary quite a bit, so treat the cooking time as a guide and check the temperature of the thickest burger.
BBQ
These are brilliant for a summer BBQ, although turkey patties are softer than beef burgers.
Chilling them first is particularly important.
I recommend cooking them on lightly oiled foil rather than directly on the BBQ grill, as this makes them much easier to turn without the patties breaking apart.
What To Serve with Greek Turkey Burgers
If we are having these as a family fakeaway, then some kind of chips have to be involved.
Our Air Fryer Chips, Skin On Fries and Sweet Potato Fries all work really well.
For something lighter, serve them with a Greek salad, tomato and cucumber salad or grilled vegetables.
I also like putting everything in the middle of the table and letting everyone build their own burger. Along with the tzatziki, lettuce and tomatoes, you could put out:
- Crumbled feta
- Sliced cucumber
- Pickled red onions
- Kalamata olives
- Roasted red peppers
- Kebab Shop Chilli sauce
You don't have to serve them in traditional burger buns either.
Warm pita breads work really well with the Greek flavours, or skip the bread and serve the burger over salad with tomatoes, cucumber, feta and tzatziki for a Greek turkey burger bowl.
Making Them Ahead
This is one of the reasons I love this recipe for busy weeknights.
You can shape the turkey burgers up to 24 hours in advance, cover them and keep them in the fridge until you are ready to cook. You can make the tzatziki ahead too.
That means when everyone starts asking what's for dinner, all you have to do is cook the burgers and put the toppings on the table.
Storage
Fridge - Cooked Greek turkey burgers can be stored in an airtight container in the fridge for up to 3 days. Reheat them until piping hot throughout, but try not to heat them for any longer than necessary as lean turkey can dry out.
Leftover burgers are also really good sliced up and added to a salad or stuffed into a pita with tzatziki for lunch the next day.
Freezer - Shape the raw burger patties and place them on a lined baking tray. Freeze until firm and then transfer them to a freezer bag or container with pieces of baking paper between them.
Defrost thoroughly in the fridge before cooking as normal.
I prefer freezing these uncooked and then cooking them fresh, rather than cooking and reheating them.
Dannii's Top Tips
- Don't over-mix the burger mixture. Mix just until everything is combined.
- Finely chop the vegetables. This helps the patties hold together.
- Use cold, slightly wet hands when shaping the burgers so the turkey doesn't stick to you.
- Don't skip the chilling time. Refrigerating the patties for 30 minutes makes them much easier to cook without breaking.
- Don't press down on the burgers while they are cooking, as this squeezes out moisture.
- Use a meat thermometer. The centre of the burgers needs to reach 74°C/165°F.
- Don't keep cooking once they are done. This is especially important when using very lean 2% turkey mince. These make four thick burgers, but you can make six smaller ones if you prefer.
Troubleshooting Guide
|
Problem |
Likely cause |
Fix |
|
Burgers are falling apart |
The vegetables are too chunky, the mixture is too wet or the patties haven't chilled long enough. |
Finely chop the onion, spinach and sun-dried tomatoes, squeeze frozen spinach well and chill the shaped burgers for 30 minutes before cooking. |
|
Mixture is very sticky |
Turkey mince is naturally softer and stickier than beef mince. |
Use cold, slightly damp hands when shaping the patties. If the mixture has become warm, chill it before shaping. |
|
Burgers are dry |
They have been overcooked, which is especially easy with 2% fat turkey mince. |
Don't flatten the burgers while cooking and use a meat thermometer. Remove them from the heat once they reach 74°C/165°F. |
|
Outside is browning before the middle is cooked |
The pan is too hot or the patties are particularly thick. |
Reduce the heat to medium and give the burgers enough time to cook through without burning the outside. |
|
Burgers stick to the pan or BBQ |
The surface isn't properly heated/oiled or the burger has been turned too soon. |
Lightly oil the cooking surface and allow the first side to form a crust before trying to turn it. |
|
Burger mixture seems too wet |
Frozen spinach hasn't been squeezed dry or too much oil from the sun-dried tomatoes has been added. |
Squeeze spinach thoroughly and drain the sun-dried tomatoes before chopping and adding them. |
Frequently Asked Questions
No. These Greek turkey burgers are made without egg or breadcrumbs.
Finely chopping the ingredients, gently shaping the patties and chilling them before cooking helps everything hold together.
Yes. I use 2% fat turkey mince for these burgers, but a higher-fat turkey mince works too and will naturally give you a slightly juicier burger. Cooking times can vary depending on the thickness of the patties, so use an internal temperature of 74°C/165°F as your guide.
Turkey burgers should reach an internal temperature of 74°C/165°F.
A meat thermometer is the easiest way to make sure they are completely cooked without accidentally overcooking them.
Yes. Defrost the spinach completely and squeeze out as much excess water as possible before adding it to the turkey mixture.
If it is too wet, the burgers will be much softer and harder to shape.
Yes. Shape the burgers, cover them and keep them in the fridge for up to 24 hours before cooking. This makes them a really useful option for busy evenings because the messy prep is already done.
I recommend defrosting these burgers thoroughly in the fridge before cooking them. This gives you much more even cooking and makes it easier to make sure the centre reaches 74°C/165°F without overcooking the outside.
More Burger Recipes
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Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Greek Turkey Burgers with Spinach and Feta
Recipe Video
Ingredients
- 400 g (14 oz) of Turkey mince
- 60 g (0.5 cups) of Light Feta - crumbled
- 50 g (1.75 oz) of Red onion - finely diced
- 40 g (1.5 oz) of Sun-dried tomatoes - finely diced
- 40 g (1.33 cups) of Spinach - finely chopped
- 3 Garlic clove - crushed
- 0.5 tablespoon of Dried oregano
- 0.5 tablespoon of Dried parsley
- ⅙ teaspoon of Fine sea salt
- ¼ teaspoon of Ground black pepper
- 1 teaspoon of Olive oil
- 4 Bread rolls
- 8 tablespoon of Tzatziki
- 1 Little gem lettuce - leaves separated
- 2 Tomatoes - large; sliced
Instructions
- Mix together: Put 400 g of Turkey mince, 60 g of Light Feta, 50 g of Red onion, 40 g of Spinach, 3 Garlic clove (crushed), 40 g of Sun-dried tomatoes, 0.5 tbsp of Dried oregano, 0.5 tbsp of Dried parsley, ⅙ tsp of Fine sea salt and ¼ tsp of Ground black pepper into a large bowl.
- Combine: Using clean hands, gently mix until everything is just combined. Don't overwork the turkey mixture.
- Shape the burgers: Divide the mixture into four equal portions and shape them into thick patties.
- Refrigerate: Put the patties onto a plate and refrigerate for 30 minutes. This firms them up and helps them hold together during cooking.
- Cook: Heat 1 tsp of Olive oil in a large frying pan over a medium heat. Add the burgers and cook until browned on both sides and cooked all the way through. Alternatively, put them under the grill for 15 minutes, turning half way through.
- Check: The centre of each turkey burger needs to reach 74°C/165°F. I really recommend using a meat thermometer, particularly with lean turkey, because it allows you to know the burgers are safely cooked without leaving them in the pan for longer than necessary.
- Serve: Divide half of the 8 tbsp of Tzatziki between the 4 Bread rolls Separate the leaves of 1 Little gem lettuce and put onto the tzatziki. Add slices of 2 Tomatoes and then the burgers. Top with the remaining tzatziki and serve.
Recipe Notes
- Don't over-mix the burger mixture. Mix just until everything is combined.
- Finely chop the vegetables. This helps the patties hold together.
- Use cold, slightly wet hands when shaping the burgers so the turkey doesn't stick to you.
- Don't skip the chilling time. Refrigerating the patties for 30 minutes makes them much easier to cook without breaking.
- Don't press down on the burgers while they are cooking, as this squeezes out moisture.
- Use a meat thermometer. The centre of the burgers needs to reach 74°C/165°F.
- Don't keep cooking once they are done. This is especially important when using very lean 2% turkey mince. These make four thick burgers, but you can make six smaller ones if you prefer.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Jessica @ Jessiker Bakes says
These burgers look really delicious, and of course I'm a huge feta fanatic! I know that feeling when something is so good that it goes on rotation.
Dannii says
Feta is like one of the best things ever!
Vicky says
Great recipe! I have made homemade beef burgers, but haven't tried turkey burgers. Do you have any chicken burger recipes too?
Dannii says
I have a thai chicken burger recipe in my recipe index :)
Melanie says
I have a burger obsession too. We have been having lots of BBQs to make the most of the good weather.
Dannii says
Might as well! The cold weather will be here before we know it.
Zoe says
I love turkey burgers, and we usually stuff ours with cheddar, like an inside out burger, but I am definitely trying this too.
Dannii says
I love stuffed burgers. We have lean beef burgers stuffed with stilton the other week and they were incredible. Definitely one for a treat meal though.
Katherine says
Oh my goodness, I love anything having to do with Greek. The title alone got me all excited! I have already pinned these! They look so so good! xx
Dannii says
Take a look at the Mediterranean section in my recipes too - lots of Greek recipes there as well :)
Rowan says
I am so happy that I found your blog on Pinterest. I made my entire meal plan for this week using your recipes. This is going in next week's meal plan.
Dannii says
I hope you have lots of delicious things planned :)
Gayle @ Pumpkin 'N Spice says
Just the title of these burgers has me drooling! I love that these have the wonderful Greek flavor, combined with feta. Sounds perfect for the summer!
Dannii says
Summer and burgers just go so well together!
Sarah says
These have become a household speciality with me now. Tasty, easy to do and I enjoy making them! Thank you for introducing me to it!
Dannii says
Yay! I am glad that you are all enjoying them!
Mark says
I need to buy that burger press. We make so many burgers, but they never look "right".
Dannii says
The burger press does give them a nice professional look.
Jade Dando says
This looks lovely! Not too high in calories either! Will be trying this out xx
Dannii says
Turkey burgers are very lean and using a strong cheese like feta means you can use less, but still get all the deliciousness from it.
Hannah Gee says
oh my goodness this is like my perfect burger if I was ever going to eat one. Passes recipe to mum right now xx
Dannii says
You should definitely give them a go then :)
Kathryn Moore says
These burgers look great! I might have to try them! xx
Dannii says
You really should. They are yummy.
Nayna Kanabar (@SIMPLYF00D) says
I love gadgets and your burger press looks great.
Dannii says
I love little gadgets like this too. Only trouble is, I don't have enough space in my kitchen.
Amy says
I like turkey breast mince, but I find it can be a bit bland, so hopefully the feta will help with that. Thanks for sharing the recipe.
Dannii says
The feta and the other ingredients do add a lot of flavour to it.
Nina Tilland says
I never realised how easy tzatziki was to make. I am going to make some tomorrow to use as a dip for my snacks.
Dannii says
If you have never made it before, you really should. It goes well in sandwiches as a replacement for mayo too.