Greek Turkey Burgers

Recipe Overview

Why you’ll love it: These Greek turkey burgers pack big Mediterranean flavor in every bite, with feta, herbs, and creamy tzatziki. Cook them in the oven, air fryer, or on the stovetop—whichever is most convenient for you!

How long it takes: 35 minutes
Equipment you’ll need: skillet, sheet pan, or skillet
Servings: 4 burgers

An open-faced turkey burger with spinach, lettuce, red onion, and white sauce on a bun, on a white plate.

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Turkey burgers are surprisingly versatile—and if you don’t believe me, just ask my pizza burgers and taco turkey burgers. I wanted to tackle another flavor variation and after developing my Greek salad recipe a few months ago, the inspiration hit: a Greek turkey burger!

These Greek turkey burgers check all the boxes when it comes to weeknight family-friendly dinners. They’re easy, flexible, and the combination of juicy turkey, tangy feta, and bright, herbaceous tzatziki sauce will make any weekday dinner feel like something special.

Juicy Greek Turkey Burgers

A fresher, more flavorful way to do burgers. I love a traditional beef burger, but they’re not an everyday food for my family. These Greek turkey burgers feel indulgent and light at the same time. Indulgent because: juicy burgers! But the bright, fresh Mediterranean flavors clue you in that this is actually a healthy dinner.

Easy to customize. This recipe is easily adaptable, which means everyone in the family can (and will!) enjoy it. Even the burger mix-ins like feta and spinach can be added to one portion of the ground turkey burger mixture and left out of another portion if your kids are picky.

Super convenient. Whether I’m in a rush or juggling a few different dishes at the same time, I can cook the burgers using whichever method works best that day—oven, air fryer, or stovetop. I LOVE this!

A close-up of a turkey burger on a whole grain bun with lettuce, red onion, and a white sauce.

Ingredient Notes

Ground turkey: Either 85/15 or 93/7 ground turkey is best for making these Greek turkey burgers. Lower fat percentages will result in a dry burger.
Baby spinach: Pack this into the measuring cup so you measure accurately.
Feta cheese: Break this into small crumbles that incorporate easily into the ground turkey mixture.
Red onion and garlic: These add lots of flavor to the turkey burgers. Grate or finely mince the onion so it doesn’t add crunchy texture to your Greek turkey burgers.
Seasonings: Dried oregano, dried parsley, dried dill weed, kosher salt, and coarse ground black pepper.
Olive oil: You only need this if you’re pan-frying the burgers.
Buns: Another option is to tuck the patties into pita bread. Break them up a bit to get them to fit into the pocket.
For serving: Lettuce, sliced tomato, sliced red onion, Tzatziki sauce (store-bought or homemade).

How to Make Greek Turkey Burgers

Make the burger mixture. Combine the turkey with the spinach, feta, red onion, garlic, and seasoning. Work it together gently to keep the burgers from being tough.

Ground turkey in a bowl surrounded by small bowls of chopped onion, garlic, parsley, feta, spices, olive oil, and an oat-topped burger bun on a white surface.

Ground meat, chopped red onions, herbs, spices, salt, and crumbled cheese are arranged in a clear glass mixing bowl on a light surface.

Form the patties. Divide the ground turkey mixture into 4 portions and gently pat and shape them into patties.

A glass bowl containing a mixture of ground meat, herbs, and chopped onions divided into four portions on a light surface.

Four raw patties with herbs and diced vegetables are cooking in a light-colored skillet on a white surface.

Meal Prep Tip

If you want to get a head start, you can form the burger patties and refrigerate them covered tightly for up to a day. You can also freeze the raw burgers for up to a month; store them in a freezer bag or airtight container with parchment paper between the layers to keep them from sticking. Thaw in the refrigerator and then cook as desired.

Cook. Broil the Greek burgers in the oven, air fry them, or cook them in a skillet with oil.

Serve. Place the burger patties on buns, then top your Greek burgers with your favorite Mediterranean-inspired toppings.

A cooked turkey burger patty with visible herbs and cheese is held on a metal spatula above a plate and burger buns.

Three cooked greek turkey burgers mixed with spinach and feta cheese are shown on a speckled ceramic plate.

How to Make This Recipe Your Own

Make stuffed Greek burgers. For more concentrated cheese flavor, stuff the centers of the patties with the feta, following the technique in these caprese turkey burgers.

Lower the carbs. Skip the bun and serve the burgers wrapped in romaine or butter lettuce. Or just plate the patties with all the toppings!

Swap out the tzatziki. If you’re not a fan, you can use hummus or plain Greek yogurt.

What to Serve With Greek Turkey Burgers

Try crumbling a leftover burger into this Greek pasta salad for lunch the next day.

Refrigerator: Store any leftover Greek turkey burger patties in an airtight container or wrapped in foil for up to 3 days. The toppings should be stored separately for maximum freshness, but if your burgers are already assembled and you need to store them, they’ll last for a day in the fridge.

Freezer: Cooked burger patties can be frozen for up to 1 month. Wrap them individually in plastic wrap and place them in a freezer-safe bag or container to prevent freezer burn.

Reheat: Thaw the burgers if they’re frozen and warm over medium heat on the stovetop for about 5 minutes per side, until heated through, or warm them up in a 350ºF oven. The microwave will also work, but it’s less ideal—the burgers will be more prone to drying out and getting tough.

In a large mixing bowl, combine ground turkey, spinach, feta cheese, red onion, garlic, oregano, parsley, dill, black pepper, and salt. Mix gently until just combined; avoid overmixing to keep the burgers tender.
1 pound ground turkey, 1 cup (firmly packed) fresh baby spinach, finely chopped, ⅓ cup crumbled feta cheese, 2 tablespoons finely diced red onion, 1 clove garlic, minced or pressed, 1 teaspoon dried oregano, ½ teaspoon dried parsley, ¼ teaspoon dried dill weed, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
Divide the mixture into four equal portions and shape into patties about ½ inch thick.
Broil: Preheat oven broiler (High) with rack in top third of oven. Line a sheet pan with foil for easy cleanup. Broil on high for 6 to 7 minutes, flip, and continue broiling 3 to 4 minutes or until burgers are done (internal temperature of 165°F). Watch closely toward the end to make sure they don’t get too brown.
Air Fry: Place burgers in basket of air fryer. Set air fryer for 380°F and air fry burgers 10 minutes, carefully flip over, and air fry for 8 minutes or until cooked through (internal temperature of 165°F).
Skillet: Heat large nonstick skillet over medium low heat. When skillet is hot, add 1 tablespoon olive oil. When oil is hot, add burgers to the pan. Cook for 5 minutes, or until browned and firm, then flip the burgers over and cook 5 more minutes, or until done (internal temperature of 165°F).
Serve immediately on a bun with desired toppings.

Turkey: We recommend either 85/15 or 93/7 ground turkey to make burgers. Lower fat percentages such as ground turkey breast (99/1) will result in a dry burger.
Tzatziki: A creamy Greek-style sauce made with cucumber and yogurt. If you choose to make your own, try this easy tzatziki sauce recipe.
Meal prep: The burgers can be frozen before cooking. Wrap securely, placing parchment paper between layers. Freeze for up to 1 month. Thaw in the refrigerator before cooking as directed. Cooked burgers can also be frozen.

Serving: 1burger without bun or toppings, Calories: 198kcal, Carbohydrates: 2g, Protein: 29g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 73mg, Sodium: 498mg, Potassium: 405mg, Fiber: 1g, Sugar: 0.3g, Vitamin A: 798IU, Vitamin C: 3mg, Calcium: 85mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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