A spinach feta turkey burger on a bun with yogurt sauce, cucumber, lettuce, red onion, and cucumber on a plate.

Spinach Feta Turkey Burgers

Author: Stephanie Kay

These spinach feta turkey burgers are filled with flavor and protein while being lean and low in calories. Serve them with Greek tzatziki sauce or my simple herbed yogurt sauce for a hearty and healthy feast.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 burgers 1x
  • Category: Main
  • Method: Grilled
  • Cuisine: Greek
Units Scale


Turkey Burgers:

Yogurt Sauce (optional):

To Serve:


  1. In a medium pan on medium heat, warm the olive oil. Add the red onion and cook for 2-3 minutes until tender, then add minced garlic and cook for an additional minute until fragrant. Finally, add chopped spinach and a pinch of salt and cook until spinach is wilted and tender. Remove from the heat and set aside, allow to cool slightly. (Although you can add these ingredients to the burgers raw, cooking them lightly prior to mixing them with the ground turkey helps to enhance the flavor and texture.)
  2. In a medium sized bowl, add the ground turkey and cooked red onion, garlic, and spinach mixture, crumbled feta cheese, salt, and a pinch of black pepper. Using your hands, mix the ingredients until well combined.
  3. Once mixed, divide and shape the turkey burger mixture into 4 evenly-sized burger patties.
  4. Heat a grill or grill pan to medium-high heat, then add the patties and cook for 4-5 minutes per side or until cooked through to an internal temperature of 165ºF.
  5. While the burgers are cooking, prepare the yogurt sauce. Add the Greek yogurt, parsley, salt, and pepper to a small bowl or jar and stir until well combined. Set aside.
  6. Once the burgers are cooked, remove them from the grill and assemble them on buns with yogurt sauce and toppings of your choice.
  7. Any leftover burger patties can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 months.


Spinach: Although I used fresh spinach in this recipe, you can certainly use frozen spinach if you like. There is no need to cook or reheat the frozen spinach before adding it to the burger, simply thaw 1/4 cup of frozen spinach, then squeeze as much water of the excess water out of the spinach as possible before adding it to the ground turkey.

Turkey: The recipe calls for lean ground turkey, however, you can use any style of ground turkey you like. You can also use ground chicken if needed.