Spinach and Feta Turkey Burgers Recipe

Fire up the grill and let burger season begin! These Spinach Feta Turkey Burgers are packed with bright Mediterranean flavor and can be prepped in just five minutes. They cook easily on the stovetop, on the grill, or in the air fryer. Freezer-friendly and ideal for meal prep.

Turkey burgers are a family favorite, and these spinach feta turkey burgers are especially good. Swap out the beef tonight — the combination of spinach, salty feta, and sun-dried tomatoes keeps the patties juicy and full of flavor.

Spinach and feta is a classic pairing, and the addition of sun-dried tomatoes (preferably packed in oil with Italian herbs) elevates these burgers with concentrated, savory sweetness. This mix works beyond burgers — try it in meatballs, salads, or pasta dishes for a similar flavor profile.

Why You Will Love These Spinach Feta Turkey Burgers

• Fast and simple prep. Combine the ingredients, form patties, and cook — minimal hands-on time makes these an easy weeknight dinner.
• Big, balanced flavor. Feta adds tang and creaminess while sun-dried tomatoes deliver a rich, savory note that lifts the mild turkey.
• Multiple cooking options. Grill, pan-fry, use a grill pan, or air fry them — great flexibility depending on weather and equipment.
• Freezer-friendly. Make a batch and freeze half for later. Patties freeze well before or after cooking for quick reheats and convenient meal prep.

Ingredient Notes

• Ground turkey: Aim for around 85% lean for the best texture and flavor. Very lean turkey (90%+) can become dry. Ground chicken can be substituted if desired.
• Spinach: Use fresh chopped baby spinach or thawed, well-drained frozen spinach. If using frozen, squeeze out excess moisture before mixing.
• Feta: Crumbled feta works best; full-fat adds richer flavor but reduced-fat is fine.
• Sun-dried tomatoes: Choose sun-dried tomatoes packed in oil with herbs if possible. Drain excess oil but leave a little for moisture and flavor.
• Breadcrumbs: Use regular or gluten-free breadcrumbs to help bind the patties.
• Herbs and spices: Garlic powder, oregano, parsley, crushed red pepper (optional), salt, and cracked black pepper create a classic Mediterranean seasoning. You can substitute 1–2 minced garlic cloves for the garlic powder if preferred.
• Serving suggestions: Brioche or whole wheat buns are great, and these burgers also pair well with warmed pita, tzatziki, extra feta, cucumber slices, or red onion.

Step-By-Step Instructions

• In a medium bowl, combine 1 lb ground turkey, 1/2 cup chopped baby spinach, 1/2 cup feta crumbles, 1/3 cup sun-dried tomatoes (drained), 1 tsp garlic powder, 1 tsp oregano, 1 tsp parsley, 1/4 tsp crushed red pepper (optional), 1/2 tsp cracked black pepper, 1/2 tsp sea salt, and 1 tablespoon breadcrumbs. Mix gently until just combined.
• Divide the mixture into four equal portions and form into patties about 1/2 inch thick.
• Cook by your preferred method: for stovetop, heat a little olive oil over medium and cook about 5 minutes per side; for grill, preheat to medium-high and grill 3–5 minutes per side. Cook until the internal temperature reaches 165°F (74°C).
• Remove patties once they reach the correct temperature to avoid overcooking. Serve immediately with your preferred buns and toppings.

Tips to Make Sure Your Turkey Burgers Aren’t Dry

To avoid dry turkey burgers, follow these simple precautions:

• Leave a bit of oil on the sun-dried tomatoes. A touch of fat helps keep the patties moist.
• Don’t overmix. Combine ingredients gently and stop as soon as they hold together to avoid a dense texture.
• Use a thermometer. Check doneness with an instant-read thermometer rather than cutting into the patties and losing juices.
• Remove from heat promptly. Take the patties off the grill or pan as soon as they reach 165°F to prevent overcooking.

Meal Prep

You can form the patties up to 24 hours ahead and refrigerate them, or freeze formed patties for longer storage. Thaw frozen patties in the refrigerator before cooking for best results.

What to Serve with These Turkey Burgers

• Smoky crispy sweet potato fries, tater tots, or classic french fries.
• Cajun potato salad or a simple pasta salad for summer gatherings.
• Cheesy zucchini tots for a kid-friendly side.
• A bright chickpea avocado tomato salad or a spring green salad with homemade croutons.
• Try garnishing with cucumber slices and tzatziki, extra feta and sun-dried tomatoes, or a slice of red onion.

Ingredients

• 1 lb ground turkey
• 1/2 cup chopped baby spinach
• 1/2 cup feta crumbles
• 1/3 cup sun-dried tomatoes, excess oil strained but a little left for flavor
• 1 tsp garlic powder (or 1–2 cloves minced garlic)
• 1 tsp oregano
• 1 tsp parsley
• 1/4 tsp crushed red pepper (optional)
• 1/2 tsp cracked black pepper
• 1/2 tsp sea salt
• 1 tbsp breadcrumbs (regular or gluten-free)

Instructions

1. Combine all ingredients in a medium bowl and mix gently until just combined.
2. Form the mixture into four equal patties.
3. Cook on the stovetop in a little olive oil for about 5 minutes per side, or grill 3–5 minutes per side, until internal temperature reaches 165°F.
4. Serve with desired buns and toppings. Refrigerate leftovers.

Notes

• Use 85% lean ground turkey for the best texture and flavor.
• Sun-dried tomatoes packed in oil add more flavor and moisture than dry-packed varieties.
• Freeze uncooked or cooked patties for up to three months; refrigerate cooked burgers for up to three days.

Nutrition (approximate per burger)

Calories: 216 kcal; Carbohydrates: 9 g; Protein: 31 g; Fat: 7 g; Saturated Fat: 3 g; Cholesterol: 79 mg; Sodium: 604 mg; Potassium: 690 mg; Fiber: 2 g; Sugar: 4 g; Vitamin A: 576 IU; Vitamin C: 5 mg; Calcium: 122 mg; Iron: 2 mg.