Spinach Feta Turkey Burgers

With just 30 minutes and a few pantry staples, these Spinach Feta Turkey Burgers combine juicy ground turkey with Mediterranean flavor for a quick, satisfying meal.

Spinach Feta Turkey Burgers are a fast, flavorful way to bring the bright, fresh flavors of the Mediterranean to a classic American burger. The idea came from a package of ground turkey and a craving for something different than my usual burger recipes. A quick look in the refrigerator revealed feta, kalamata olives, and fresh spinach. Perfect for a flavorful twist.

What sets these apart is how they borrow the flavors of spanakopita, the irresistible Greek spinach and feta pie, and tuck them into a juicy turkey burger. They’re easy to make and customize with what you have on hand. Whether you’re after a quick weeknight dinner or a crowd-pleasing cookout option, these burgers deliver. Serve them as is or piled with toppings on toasted buns.

Recipe at a Glance

• Hands-on time: 15 minutes
• Total time: 30 minutes
• Yield: 4 large or 6 smaller burgers
• Skill level: Easy
• Bonus: Freezer-friendly, meal prep-friendly, gluten-free

Ingredients for Spinach Feta Turkey Burgers

• Ground Turkey: Use 93% lean, not breast meat; a mix of light and dark keeps the burgers juicy. 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: Briny and bold. Pitted olives are fine, no need to deal with the pits.
• 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!)

Why This Recipe Works

• Binder balance: Just one egg and moisture from spinach hold things together, no breadcrumbs needed.
• Salt check built-in: Feta and olives are salty, so no need to over-season.
• No chill required (but optional): Patties hold well without resting, but chilling improves shape.
• Quick cooking: 6–8 minutes per side in a skillet or on the grill.
• Tested ratio: I’ve made these with and without breadcrumbs; this version is moist, holds together, and delivers clean flavor.

How to Make Spinach Feta Turkey Burgers

Build the Base Mixture
Whisk the egg, shallot, garlic, oregano, salt (if using), and pepper in a large bowl. Stir in the chopped spinach, crumbled feta, and olives until evenly combined.

Add the Turkey

Add the ground turkey and gently mix with your hands until just combined. Don’t overwork it.

Shape the Patties and Chill (if needed)
Divide the mixture into 4 or 6 equal patties, about ¾ to 1 inch thick. If the mixture feels soft or sticky, refrigerate the patties for 30 minutes to help them hold their shape while cooking.

Cook on the Stovetop or Grill
Heat olive oil in a skillet over medium heat or preheat your grill to 350–400°F. Cook the patties for 6–8 minutes per side, until golden brown and the internal temperature reaches 165°F. Let rest a few minutes before serving.

Recipe Variations

• Use frozen spinach: If that’s what you have, just thaw about 3 ounces and squeeze out as much moisture as you can.
• Skip the dairy: Try a dairy-free feta or leave it out and add a few more olives for extra punch.
• Switch up the herbs: Dill or mint work beautifully if you have them.
• Try a different cheese: Goat cheese or shredded halloumi would also be great here.
• Make it a toppings bar: Tzatziki, cucumber ribbons, thin red onion, fresh herbs — let everyone build their own.
• No bun? No problem: These are great on their own, over greens or tucked into pita.

Make-Ahead, Storage and Reheating

You can prep these ahead in a few ways. I like to shape the patties in the morning and stash them in the refrigerator to cook that night. Leftovers reheat well too.

• Uncooked patties: Store refrigerated for up to 1 day or freeze for up to 3 months.
• Cooked burgers: Keep in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in a skillet over medium heat with a splash of oil. Cover lightly to keep them moist.
• Freezing tip: If freezing raw patties, freeze in a single layer on a parchment lined baking sheet. Once frozen, separate with parchment and transfer to a freezer bag or freezer-safe container.

FAQ

Serve With

These burgers go well with fresh, simple sides. Try a crisp Greek salad, skillet potatoes, grilled vegetables, or even a scoop of orzo tossed with lemon and herbs. They also pair nicely with homemade tzatziki and a handful of potato chips for a casual plate.

Spinach Feta Turkey Burgers are a fast, flexible dinner you can prep ahead and serve your way. If you try them, I’d love to hear how you topped yours. Leave a comment or rating below!