Ground turkey is one of those ingredients that I buy with the best intentions, but often regret halfway through cooking because it can be so bland and dry compared to beef. The fix, I’ve found, isn’t just seasoning the outside, but actually mixing fat and moisture into the patty itself.
These burgers rely on crumbled feta, olive oil, and sun-dried tomatoes to keep the interior juicy. I also learned the hard way that you cannot just shape these and throw them immediately on the grill—turkey is too soft. You really have to let them chill in the fridge for a bit, or you’ll end up with a turkey scramble instead of a burger. They make a great weeknight dinner when you want something lighter but still satisfying.
Ingredients
The Burgers
- 1 pound ground turkey (I prefer 93% lean so it isn’t completely dry)
- 1/2 cup fresh spinach leaves, roughly chopped
- 1/3 cup sun-dried tomatoes, chopped (if oil-packed, drain them first)
- 1/4 cup red onion, finely minced
- 1/4 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt and black pepper
The Tzatziki Sauce
- 1/2 English cucumber, grated
- 1 cup plain Greek yogurt
- 1 small clove garlic, grated
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Instructions
- Prep the binder: In a small bowl, whisk together the egg, olive oil, garlic, oregano, salt, and pepper. I do this separately so I don’t overwork the meat trying to get the spices distributed later.
- Mix the patties: In a large bowl, add the ground turkey, chopped spinach, sun-dried tomatoes, onion, and feta. Pour the egg mixture over the top. Use your hands to mix it until combined, but try not to squeeze the meat too hard.
- Shape and chill: Form the mixture into 4 patties. Place them on a plate (use parchment paper if stacking them). Put the plate in the fridge for at least 30 minutes. This step is mandatory—if you skip it, they will fall apart on the grill.
- Make the sauce: Grate the cucumber. Grab a handful of paper towels or a clean dish cloth and squeeze as much water out of the cucumber as physically possible. If you don’t, your sauce will be watery soup in ten minutes. Mix the dry cucumber shreds with the yogurt, garlic, vinegar, and dill. Keep chilled.
- Cook: Heat a grill pan or outdoor grill to medium heat. Oil the grates very well. Cook the burgers for about 5 minutes per side. Turkey needs to be fully cooked (165°F), but keep an eye on the heat so the outside doesn’t burn before the middle is done.
- Assemble: Serve on buns with a generous scoop of the tzatziki.
Why You’ll Love This Recipe
- Internal Moisture: The pockets of feta cheese melt as they cook, creating little bursts of salty moisture inside the burger.
- Built-in Veggies: Adding spinach and onions directly to the patty adds texture and bulk without needing to pile toppings high on the bun.
- Versatile Cooking: These work just as well in a non-stick skillet indoors as they do on a charcoal grill outside.
Chef’s Tips for Perfection
- Sun-dried Tomatoes: If you use the dry kind in a bag (not in oil), soak them in hot water for 5 minutes to soften them up before chopping, otherwise they can be chewy and tough.
- The Flip: Only flip these once. Turkey burgers are more fragile than beef. Let a crust form on the first side so it releases naturally from the pan before you try to turn it.
- Bun Choice: These are quite wet burgers due to the toppings and mix-ins, so a sturdy bun (like a toasted brioche or whole wheat) holds up better than a soft white roll.
Storage and Reheating
You can store cooked burgers in the fridge for 3 to 4 days. Reheat them gently in a skillet with a splash of water and a lid on top to steam them warm without drying them out. You can also freeze the raw shaped patties (separated by parchment paper) for up to 3 months.
Nutritional Notes
These come in around 390 calories per serving (including the bun and sauce). They are high in protein and offer a good amount of calcium from the yogurt and feta.
