Spinach and Feta Turkey Burgers with Yogurt Dill Sauce
This Spinach and Feta Turkey Burgers recipe is quick to throw together and fast to cook on the grill.
Equipment
Large mixing bowl
Outdoor grill or stovetop grill pan
Instant-read thermometer
Small mixing bowl (for yogurt sauce)
Clean kitchen towel or fine-mesh strainer (for squeezing spinach)
Ingredients
For the Turkey Burgers
1 pound ground turkey (minced turkey) - 93% lean, about 450g
¾ cup breadcrumbs - unseasoned, about 55g
1 medium egg - or 1/4 cup egg white or egg substitute
5 ounces spinach - frozen, thawed and squeezed dry, chopped, about 140g
½ cup feta cheese - crumbled, about 75g
1 teaspoon onion powder
1 teaspoon garlic powder
1 dash salt - to taste
1 dash ground black pepper - to taste
¼ teaspoon red pepper flakes - optional, if spice desired- 1 teaspoon non-stick cooking spray - for greasing the grill or grill pan
For the Yogurt-Dill Sauce
½ cup Greek yogurt - plain non-fat, about 120g
1 teaspoon lemon juice - freshly squeezed- 2 tablespoons feta cheese - crumbled, about 15g
- ¼ teaspoon garlic powder
1 teaspoon dried dill - or 1 tablespoon fresh chopped dill- 1 dash salt
- 1 dash ground black pepper
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
Storage: Cooked patties keep in an airtight container in the fridge for up to 4 days. The yogurt sauce stores separately for up to 3 days.
Freezing: Cool cooked patties completely, freeze on a baking sheet until solid, then transfer to a zip-top bag. They keep for up to 3 months. Reheat from frozen at 350°F / 175°C for 15–18 minutes.
Make-Ahead: Shape raw patties up to 24 hours before cooking. Stack with parchment between each one and keep covered in the fridge.
Substitutions: Swap breadcrumbs for panko for a lighter texture, or use gluten-free breadcrumbs to make these coeliac-friendly.
Pro Tip: Don't overwork the turkey mixture — stir until just combined. Overworking compacts the proteins and produces dense, rubbery patties instead of tender, juicy ones.
Nutrition
Serving: 1servingCalories: 267kcalCarbohydrates: 16gProtein: 31gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 103mgSodium: 474mgPotassium: 534mgFiber: 2gSugar: 2gVitamin A: 2863IUVitamin C: 9mgCalcium: 201mgIron: 3mg
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