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A Greek turkey burger on a wooden board.
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5 from 7 votes

Greek Turkey Burgers

Juicy Greek turkey burgers made with ground turkey, spinach, and feta. A healthy, easy, high-protein recipe topped with homemade tzatziki.
Prep Time5 minutes
Cook Time15 minutes
Refrigerating time30 minutes
Total Time50 minutes
Diet: High Protein
Allergen: Dairy, Gluten
Servings: 4 people
Calories: 585kcal
Author: Dannii Martin

Ingredients

  • 400 g Turkey mince
  • 60 g Light Feta crumbled
  • 50 g Red onion finely diced
  • 40 g Sun-dried tomatoes finely diced
  • 40 g Spinach finely chopped
  • 3 Garlic clove crushed
  • 0.5 tablespoon Dried oregano
  • 0.5 tablespoon Dried parsley
  • 2 pinch Sea salt
  • 2 pinch Ground black pepper
  • 1 teaspoon Olive oil
  • 4 Bread rolls
  • 8 tablespoon Tzatziki
  • 1 Little gem lettuce leaves separated
  • 2 Tomatoes large; sliced
UK Metric Measures - US Customary Measures

Instructions

  • Put 400 g Turkey mince, 60 g Light Feta, 50 g Red onion, 40 g Spinach, 3 Garlic clove, 40 g Sun-dried tomatoes0.5 tablespoon Dried oregano, 0.5 tablespoon Dried parsley, 2 pinch Sea salt and 2 pinch Ground black pepper into a large bowl.
  • Using your hands, mix it all together.
  • Form the mixture into 4 burger patties and then put in the fridge for 30 minutes.
  • Heat 1 teaspoon Olive oil and fry the burgers for 7-8 minutes each side, turning regularly. Alternatively, put them under the grill for 15 minutes, turning half way through.
  • Divide half of the 8 tablespoon 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.

Notes

  • Don't overwork the burger mixture, as that can make them dry out. Mix everything until just combined.
  • Put the burgers in the fridge for at least 30 minutes before cooking so they firm up and hold together (especially important if you are cooking them on the BBQ).
  • To form the patties, use cold, slightly wet hands - this will stop the mince sticking to your hands.
  • Use a meat thermometer to make sure the burgers are cooked fully. The cooked internal temperature of turkey mince should be 165°F/74°C. You don't want to overcook the burgers.
  • These are really thick burgers. You could make them into 6 smaller burgers, and they would cook quicker.

Nutrition

Serving: 1burger | Calories: 585kcal | Carbohydrates: 72g | Protein: 47g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1076mg | Potassium: 515mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1628IU | Vitamin C: 26mg | Calcium: 59mg | Iron: 2mg

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