Spinach and Feta Turkey Burgers with Tzatziki

Why You’ll Love This Recipe

• Juicy, lean turkey burgers lifted with fresh spinach, briny feta, and fragrant oregano.
• Bright, cooling tzatziki and crisp cucumbers add refreshing contrast to smoky grill marks.
• Weeknight-friendly: one bowl for patties, quick homemade tzatziki, and fast grilling.
• Nutritious and satisfying on hearty whole-grain buns.

Grocery List

• Produce: Baby spinach, cucumber, lemon, garlic, red onion, fresh dill (optional), tomato (optional)
• Dairy: Feta cheese, Greek yogurt (for tzatziki)
• Pantry: Ground turkey, whole-grain buns, olive oil, dried oregano, ground cumin, kosher salt, black pepper

Full Ingredients

For the Turkey Patties

• 1 lb (450 g) ground turkey, 93% lean
• 2 packed cups finely chopped baby spinach (about 3 oz / 85 g), lightly wilted and squeezed dry
• 1/2 cup (3 oz / 85 g) crumbled feta
• 1/4 cup finely minced red onion
• 2 garlic cloves, minced
• 1 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 1 tsp lemon zest (from 1 lemon)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil, for brushing patties and grill grates

Quick Homemade Tzatziki (Optional, Makes About 1 Cup)

• 1 cup (240 g) plain Greek yogurt
• 1/2 cup finely grated cucumber, squeezed very dry
• 1 tbsp fresh lemon juice
• 1 small garlic clove, finely grated
• 1–2 tbsp finely chopped fresh dill
• 1 tbsp extra-virgin olive oil
• 1/4 tsp kosher salt, plus a pinch black pepper

To Serve

• 4 whole-grain burger buns
• 3/4 cup tzatziki (from above or store-bought)
• 1 cup thinly sliced cucumber
• Optional: tomato slices, extra dill, lemon wedges

Step-by-Step Instructions

Step 1: Make the tzatziki

In a bowl, combine Greek yogurt, grated and squeezed-dry cucumber, lemon juice, grated garlic, dill, olive oil, salt, and pepper. Stir until creamy and well combined. Refrigerate to let flavors meld while you prepare the burgers.

Step 2: Prep and dry the spinach

Finely chop the baby spinach. Quickly wilt it to remove excess moisture: microwave in a bowl for 45–60 seconds or sauté in a dry skillet over medium heat for about 1 minute. Spread on a plate to cool, then squeeze firmly in a clean towel or paper towels until very dry. Excess moisture can make patties loose, so really wring it out.

Step 3: Mix and form the patties

In a large bowl, gently combine ground turkey, dried spinach, feta, red onion, garlic, oregano, cumin, lemon zest, salt, and pepper. Mix with a fork or your hands just until evenly distributed; avoid overworking. Divide into 4 equal portions and shape into 1/2-inch-thick patties, about 4 to 4 1/2 inches wide. Press a shallow thumbprint in the center of each to prevent doming. Keep patties chilled until grilling.

Step 4: Preheat and prep the grill

Preheat the grill to medium-high heat (about 425°F/220°C). Clean the grates thoroughly, then oil them. Brush patties lightly with olive oil on both sides to reduce sticking.

Step 5: Grill to juicy perfection

Place patties on the grill, indent-side up. Grill uncovered for 4–5 minutes. Flip carefully and cook another 4–5 minutes, or until an instant-read thermometer inserted into the center registers 165°F (74°C). Avoid pressing on the burgers. Transfer to a plate, tent loosely with foil, and rest for 3 minutes to re-distribute juices.

Step 6: Toast buns and prep toppings

While the patties rest, toast buns cut-side down on the grill for 30–60 seconds until lightly crisp. Arrange cucumber slices and any optional tomato and dill so assembly is quick.

Step 7: Assemble and serve

Spread tzatziki generously on the top and bottom buns. Add a turkey patty, layer on cucumber slices (and tomato if using), sprinkle with dill, and finish with a squeeze of lemon. Serve immediately with extra tzatziki on the side.

Pro Tips

• Squeeze spinach very dry; waterlogged greens make patties fragile.
• Keep the mixture cold and handle it minimally for tender burgers; a light touch prevents toughness.
• Use a thumbprint in the center of each patty to keep them flat as they cook.
• Always cook turkey to 165°F (74°C). An instant-read thermometer ensures perfect doneness.
• No grill? Use a hot cast-iron skillet with 1 tbsp oil over medium-high heat, 4–5 minutes per side.

Variations

• Olive and sun-dried tomato: Fold 2 tbsp chopped Kalamata olives and 2 tbsp chopped sun-dried tomatoes into the meat mixture.
• Herb swap: Replace oregano with 1 tbsp finely chopped fresh mint or parsley for a brighter profile.
• Lettuce-wrap bowls: Skip the bun and serve patties over greens with cucumbers, tomatoes, and tzatziki.

Storage & Make-Ahead

Uncooked patties can be formed up to 24 hours ahead; cover tightly and refrigerate. To freeze, place formed patties on a parchment-lined sheet until solid, then wrap and store up to 3 months; thaw overnight in the fridge before cooking. Cooked patties keep 3–4 days refrigerated; reheat in a 300°F (150°C) oven for 8–10 minutes or in a skillet over medium heat until warmed through. Tzatziki keeps 2–3 days refrigerated; stir before serving. Store cucumbers and buns separately for best texture.

Nutrition (per serving)

Approximate for 1 burger with bun, 3 tbsp tzatziki, and cucumbers: 480 calories; 35 g protein; 36 g carbohydrates; 20 g fat; 7 g saturated fat; 105 mg cholesterol; 4 g fiber; 6 g sugars; 720 mg sodium. Values will vary based on brands and bun size.