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Spinach Feta Turkey Burgers are a fast and fabulous way to bring the bright, fresh flavors of the Mediterranean to the classic American burger. The inspiration struck when I found myself with a package of ground turkey and a craving for something a little different than my standard burger recipes. A quick look in my refrigerator and pantry revealed a block of feta cheese, a jar of kalamata olives, and some fresh spinach – the perfect ingredients to create a burger with a flavorful twist.

Spinach Feta Turkey Burger on a bun with toppings served on a piece of parchment paper close up.

What sets these apart is the way they combine the classic flavors of spanakopita – that irresistible Greek spinach and feta pie – with tender, juicy ground turkey for a seriously satisfying meal. And they’re so easy to make and customize based on your tastes and what you have on hand. So whether you’re looking for a quick weeknight dinner or a crowd-pleasing addition to your next cookout, these burgers deliver on both flavor and convenience. Serve them as is or piled high with toppings on toasted hamburger buns.

Ingredients for Spinach Feta Turkey Burgers

Spinach Feta Turkey Burger Ingredients arranged on a granite surface.
  • Ground Turkey: Choose a lean grind (93% is ideal), a mix of light and dark meat for the juiciest burgers. I find that ground turkey breast is too lean for this recipe. 
  • Spinach: Use fresh spinach here, not frozen. Look for vibrant green leaves that are crisp and perky, without any yellowing or wilting.
  • Feta Cheese: A good, tangy feta is key to this recipe. I like to buy it in a block and crumble it myself for the best flavor and texture.
  • Kalamata Olives: These briny Greek olives add a big pop of flavor to the burgers. Look for plump, shiny olives that are free of blemishes. Though olives with pits tend to have better flavor, pitted work just fine here and are worth it for the convenience.
  • Egg: Just one large egg is all you need to bind these together. 
  • Shallot: I love the mild, slightly sweet flavor of shallots in these burgers. Choose one that’s firm and free of any soft spots or sprouting.
  • Garlic: Please use fresh garlic here, not the pre-minced stuff in a jar. It makes a world of difference in the overall flavor.
  • Oregano: Dried oregano works just fine in this recipe, but make sure it’s still fragrant. If you’ve had it in your spice cabinet for more than a year, it might be time for a fresh batch.
  • Black Pepper: Freshly ground is the way to go for the best flavor. I like to use a coarse grind for a little extra bite.
  • Olive Oil: A good extra-virgin olive oil is my choice for cooking these burgers. It adds a nice richness and depth of flavor.
  • Hamburger Buns: (Optional) I recommend my easy, no knead Brioche Buns (You’ll never buy store bought again!)
close up of cooked spinach feta turkey burgers on a platter

7 Recipe Tips

  1. Using your hands to mix the burger ingredients together helps distribute everything evenly without overworking the meat.
  2. If your burger mixture feels a little sticky, wet your hands with some cold water before shaping the patties. This will keep the turkey from sticking to your fingers and make the process much easier.
  3. To ensure even cooking, make sure your patties are all the same size and thickness. I like to use a kitchen scale to weigh out equal portions of the mixture before shaping them into patties.
  4. If you’re not planning to cook the patties right away, or if your mixture feels a bit soft, refrigerate them for about 30 minutes before cooking to help them hold their shape better in the pan or on the grill.
  5. I’ve found that these burgers cook best over medium heat. If the heat is too high, the outside will burn before the inside is cooked through. Aim for a nice, steady sizzle when you place them in the pan.
  6. Don’t be tempted to press down on the patties with your spatula while they’re cooking. This will just squeeze out all those tasty juices, leaving you with a dry, tough burger. Let them cook undisturbed for a juicy, flavorful result.
  7. To check for doneness, use an instant-read thermometer inserted into the center of the burger. Ground turkey should be cooked to an internal temperature of 165°F (74°C).

Recipe Options

  • If you don’t have fresh spinach on hand, you can use frozen spinach in a pinch. Just be sure to thaw it completely and squeeze out as much excess moisture as possible before adding it to the burger mixture. This will help prevent the burgers from getting watery or mushy.
  • If you’re going the bun route, I highly recommend toasting them before serving. It adds a nice crunch and helps prevent the bun from getting soggy under the juicy burger.
  • When it comes to toppings, don’t be afraid to get creative! While I love the classic combination of lettuce, tomato, and red onion, these burgers also pair well with sliced cucumber, fresh herbs like dill or mint, or even a dollop of Tzatziki Sauce.
  • For a summer twist, try cooking these burgers on an outdoor grill! Preheat your grill to medium heat, then lightly oil the grates to prevent sticking. Grill the burgers for about 6-8 minutes per side, or until they reach an internal temperature of 165°F (74°C). The smoky flavor from the grill takes these Mediterranean-inspired burgers to a whole new level!
Spinach Feta Turkey Burger on a bun with toppings served on a piece of parchment paper.

If you’re looking for a new way to shake up your burger routine, give these Spinach Feta Turkey Burgers a try. They’re a fun and flavorful twist on a classic and a great way to satisfy your cravings for something outside the ordinary. Plus, with the option to cook them on the stovetop or outdoor grill, they’re a versatile choice for any time of year. Whether you’re enjoying them on a cozy night in or serving them up at your next backyard barbecue, these Mediterranean-inspired burgers are bound to become a new favorite.

How to Store and Reheat

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days. Reheat in a little bit of olive oil in a non-stick skillet over medium heat until warmed through. Uncooked burger patties can be stored in the refrigerator for up to 1 day or frozen for up to 3 months. Thaw frozen patties in the refrigerator before cooking.

How to Make Spinach Feta Turkey Burgers

Start by whisking the egg, shallot, garlic, oregano, salt, and pepper together in a large bowl until well combined. Then, fold in the spinach, feta, and olives. Next, add the ground turkey and mix it in with your hands, just until everything is incorporated. Be careful not to over-mix, or your burgers will be tough.

Divide the turkey mixture into 4 equal portions (or 6 if you prefer smaller burgers) and shape each one into a patty about 3/4 to 1 inch thick. If the mixture feels a bit soft or warm, refrigerate the patties in the fridge for about 30 minutes to help them hold their shape better during cooking.

raw turkey burgers ready to cook.

When you’re ready to cook, heat a little olive oil in a large, non-stick or cast iron skillet over medium heat. Once the oil is hot, add the patties and cook them for about 6-8 minutes on each side, or until they’re golden brown and cooked through. To be sure they’re done, use an instant-read thermometer to check that the internal temperature has reached 165°F (74°C). Serve these delicious burgers on toasted buns (if if you like) with your favorite toppings, and enjoy!

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Spinach Feta Turkey Burgers

5 from 2 votes
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Course: Main Course
Cuisine: Mediterranean
Calories: 324
Servings: 4 servings
These Mediterranean-inspired turkey burgers are juicy, flavorful, and perfect for a quick weeknight dinner or summer cookout. Recipe includes instructions for stovetop and outdoor grill cooking in the recipe notes.


  • 1 egg
  • 1 small shallot finely chopped, ~1/4 cup
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/8 teaspoon fine sea salt optional, (recipe note #1)
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds lean ground turkey not ground turkey breast
  • 3 ounces finely chopped fresh spinach ~2 cups
  • 3 ounces crumbled feta cheese ~3/4 cup
  • 12 kalamata olives pitted and chopped
  • 1 tablespoon olive oil

For Serving

  • toasted burger buns ideally Brioche Buns (optional)
  • toppings of your choice (recipe note #1)


  • Add egg, shallot, garlic, oregano, salt and pepper to a large bowl and whisk until well combined. Fold in spinach, feta and olives. Add ground turkey and mix in with your hands, just until combined. (Don't over-mix or your burgers will be tough.)
  • Divide turkey mixture into 4 equal portions (or 6 portions, depending on your preferred size) and shape each into a patty, 3/4 to 1-inch thick. (If burgers feel very soft or warm, cover and refrigerate 30 minutes before cooking to help them hold their shape.)
  • Heat olive oil in a large, non-stick or cast iron skillet over medium heat. Once hot, add patties and cook for about 6-8 minutes on each side, or until golden brown and cooked through. (The internal temperature should reach 165℉ (74℃) on an instant read thermometer.)
  • Serve burgers on toasted buns (optional) with your choice of toppings. (recipe note #2)


  1. Because both feta and kalamata olives are salty, you don’t necessarily need to add more. That said, the saltiness varies a lot in those ingredients as does individual taste, so you may want to add up to 1/4 teaspoon of fine sea salt.
  2. Top these burgers with any combination of the following: lettuce or spinach leaves, tomato, cucumber slices, thinly sliced red onion, fresh herbs like mint leaves or dill, Tzatziki Sauce or your condiments of choice.
  3. Grilling Instructions: To cook these burgers on an outdoor grill, preheat your grill to medium heat (around 350°F to 400°F) and lightly oil the grates. Place the turkey burger patties on the grill and cook for 6-8 minutes per side, or until they reach an internal temperature of 165°F (74°C) when checked with an instant-read thermometer. Be sure to let the burgers rest for a few minutes before serving to allow the juices to redistribute.


Calories: 324kcal | Carbohydrates: 4g | Protein: 46g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 153mg | Sodium: 623mg | Potassium: 689mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2242IU | Vitamin C: 7mg | Calcium: 157mg | Iron: 3mg

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

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Recipe Rating


  1. David @ Spiced says:

    5 stars
    I love how you used olives in a burger – that sounds like something I would love! Plus, feta is amazing! 🙂

    1. Marissa Stevens says:

      They’re SO good, David!

  2. Ben | Havocinthekitchen says:

    5 stars
    What a gorgeous burger packed with wonderful flavours and textures (loving the Mediterranean vibe.) And it’s not like I don’t like a good American-style burger, but I think I’d love this creation much better – just my kind of ingredients and flavours.

    1. Marissa Stevens says:

      I love to hear that, Ben. Thank you!

  3. Mimi Rippee says:

    Ohhhh, fabulous!!! I love all of the ingredients in these burgers. Great recipe!

    1. Marissa Stevens says:

      Thanks so much, Mimi!