Greek Turkey Burgers with Spinach and Feta

A Greek turkey burger on a wooden board.

5 from 7 votes

Greek Turkey Burgers with Spinach and Feta

Juicy Greek turkey burgers made with lean turkey mince, spinach, feta and sun-dried tomatoes, topped with creamy tzatziki. A high-protein family fakeaway that's easy to make ahead.

Prep Time5

Cook Time15

Refrigerating time30

Total Time50

Diet: High Protein

Allergen: Dairy, Gluten

Servings: people

Calories: 585kcal

Author: Dannii Martin

Ingredients

400 g of Turkey mince
60 g of Light Feta crumbled
50 g of Red onion finely diced
40 g of Sun-dried tomatoes finely diced
40 g 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

UK Metric Measures - US Customary Measures

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.

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 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.

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.

Nutrition

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