These turkey burgers mix ground turkey with frozen spinach, crumbled feta, and a handful of pantry spices into patties that cook through in about 20 minutes. The feta keeps the meat from tasting flat, and the optional yogurt-dill sauce pulls everything together without much extra effort. If you need something that feeds several people fast on a weeknight, this is a reliable option.
The technique that matters
The single most important step is squeezing the thawed spinach as dry as you possibly can before it goes into the bowl. Wet spinach makes the mixture loose and sticky, which means patties that fall apart on the grill and take longer to reach 165°F (74°C) internally — the safe minimum for ground turkey. Wring it in a clean kitchen towel or press it hard in a fine-mesh strainer until almost no liquid comes out. The second thing worth knowing: don’t overwork the mixture. Stir until the ingredients are just combined. Overworking ground turkey compacts the proteins and produces a dense, rubbery patty instead of a tender one.
Shopping notes
- Ground turkey — 93% lean: This is the standard supermarket variety. Avoid 99% fat-free breast-only turkey mince; it has almost no fat and will dry out badly before it hits 165°F.
- Frozen spinach: A 5-ounce portion is roughly half of a standard 10-ounce box. Buy the chopped style if available — it distributes more evenly through the patty than whole-leaf.
- Feta: Block feta packed in brine crumbles better and tastes saltier than pre-crumbled bags, so taste before adding extra salt to the patty mix.
- Greek yogurt for the sauce: Full-fat or 2% works fine here. Non-fat is called for in the recipe and does the job, but the sauce will be slightly thinner.
Storage and reheating
Cooked patties keep in an airtight container in the fridge for up to 4 days. For freezing, place cooled patties on a baking sheet until solid, then transfer to a zip bag — they’ll keep for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 15–18 minutes, or thaw overnight in the fridge and warm in a covered skillet over medium-low heat for about 5 minutes per side. The yogurt sauce doesn’t freeze well; make it fresh each time, which only takes a couple of minutes anyway. Store the sauce separately in the fridge for up to 3 days.
Troubleshooting
- Patties sticking to the grill pan: Make sure the pan is fully preheated before the patties go on, and don’t try to flip them early. Turkey burgers release naturally once a crust forms — usually after the full 8 minutes. Forcing an early flip tears the patty.
- Mixture too wet to shape: If the patties won’t hold together, the spinach wasn’t dry enough. Add an extra tablespoon or two of breadcrumbs and refrigerate the mixture for 15 minutes before shaping — it firms up considerably.
- Burgers dry in the middle: This usually means the heat was too high. Medium-high on a grill pan means the surface should sizzle steadily, not smoke. If the outside is browning fast but the center isn’t cooked, lower the heat and cover the pan loosely for the last few minutes.
- Sauce too thin or bland: Drain any liquid from the feta before stirring it in, and let the sauce sit for 5 minutes after mixing — the dill and garlic powder need a moment to bloom. Skip the garnish of extra dill on top — not worth the extra dish.
- Uneven cooking across patties: Shape all patties to the same thickness, roughly ¾ inch. Thicker patties in the same batch will still be underdone when thinner ones hit 165°F. A quick press with your palm after shaping keeps them consistent.
Spinach and Feta Turkey Burgers with Yogurt Dill Sauce
Equipment
Ingredients
For the Turkey Burgers
- 1 teaspoon non-stick cooking spray - for greasing the grill or grill pan
For the Yogurt-Dill Sauce
1 teaspoon dried dill - or 1 tablespoon fresh chopped dill
Instructions
- In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, squeezed spinach, feta, onion powder, garlic powder, red pepper flakes (if using), salt, and black pepper. Stir until just combined — do not overwork. Divide the mixture into 5 equal portions and shape into patties about ¾ inch (2cm) thick, pressing a shallow dimple into the centre of each to prevent puffing during cooking.1 pound ground turkey (minced turkey), 3/4 cup breadcrumbs, 1 medium egg, 5 ounces spinach, 1/2 cup feta cheese, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 dash salt, 1 dash ground black pepper, 1/4 teaspoon red pepper flakes
- Spray an outdoor grill or stovetop grill pan with non-stick cooking spray and preheat to medium-high heat. Place the patties on the grill and cook for 8–10 minutes on the first side, then flip and cook for another 8–10 minutes. Use an instant-read thermometer inserted into the centre of a patty — ground turkey must reach 165°F / 74°C to be safe. Avoid pressing down on the patties while cooking, as this squeezes out moisture.1 teaspoon non-stick cooking spray
- While the burgers are cooking, prepare the yogurt-dill sauce. In a small bowl, stir together the Greek yogurt, lemon juice, crumbled feta, garlic powder, dried dill (or fresh dill), salt, and pepper until smooth. Taste and adjust seasoning as needed.1/2 cup Greek yogurt, 1 teaspoon lemon juice, 2 tablespoons feta cheese, 1/4 teaspoon garlic powder, 1 teaspoon dried dill, 1 dash salt, 1 dash ground black pepper
- Let the cooked burgers rest for 2 minutes, then serve on toasted buns or lettuce wraps topped with 1–2 tablespoons of yogurt-dill sauce. Add sliced tomato, red onion, or cucumber for extra freshness.
Notes
Nutrition
Common questions
Can I make the patties ahead of time and cook them later?
Yes — shaped raw patties can be refrigerated for up to 24 hours before cooking. Stack them with a small piece of parchment between each one so they don’t stick together, and keep them covered.
How do I know the burgers are cooked through without cutting them open?
Use an instant-read thermometer inserted into the side of the patty to the center — ground turkey must reach 165°F (74°C) with no pink remaining. Color alone isn’t reliable with turkey, since it can look done on the outside while still being underdone inside.
Can I cook these in a regular skillet instead of a grill pan?
A regular non-stick or cast-iron skillet works fine — you just won’t get grill marks. Use the same timing and temperature, and add a small spray of cooking oil since a flat pan has less natural airflow than a ridged grill pan.
Try these next
- Golden Turkey Empanadas
- Mediterranean Lamb Feta Pie
- Fiery Lamb Churrasco Patties
- Creamy Beef Spinach Pasta
