Fire up the grill—burger season is here! These Spinach Feta Turkey Burgers are packed with flavor and take only minutes to assemble. They cook well on the stovetop, the grill, or in the air fryer, and they freeze beautifully for meal prep.
Turkey burgers are a favorite here, and these spinach feta turkey burgers stand out. If you usually reach for beef, give these a try—you won’t miss it.
Spinach and feta are a classic pairing, and adding sun-dried tomatoes brings extra juiciness and a burst of savory, herb-infused flavor. This combination works beyond burgers too—think meatballs, salads, or pasta.
Why You Will Love These Spinach Feta Turkey Burgers
- Quick and easy to prep. Combine the ingredients, form patties, and cook. Simple weeknight cooking at its best.
- Bold, Mediterranean-inspired flavor. Sun-dried tomatoes in oil, feta, and herbs give these burgers a delightful savory profile.
- Multiple cooking methods. Grill, pan-fry, or air fry—choose the method that suits your day and your equipment.
- Freezer friendly. Form patties and freeze before or after cooking for quick meals later.
Ingredient Notes
- Ground turkey: Use about 85% lean for moist, flavorful burgers. Avoid very lean turkey (90%+), which can create dry, tough patties. Ground chicken can be substituted if needed.
- Spinach: Fresh chopped baby spinach or thawed, well-drained frozen spinach both work. If using fresh, measure as directed; if using frozen, squeeze out excess liquid.
- Feta: Crumbled feta or chopped from a block is fine; full-fat feta adds the best texture and flavor, but reduced-fat will work.
- Sun-dried tomatoes: Choose sun-dried tomatoes packed in oil with herbs when possible. Drain excess oil but leave a bit for moisture and flavor.
- Breadcrumbs: Regular or gluten-free breadcrumbs help bind the patties.
- Herbs and spices: Garlic powder, oregano, parsley, crushed red pepper (optional), salt, and cracked pepper work well. You may swap in 1–2 minced garlic cloves for garlic powder if you prefer.
- Serving suggestions: Serve on your favorite bun—brioche, whole wheat, or warmed pita are all good choices. Top with tzatziki, cucumber slices, extra feta, sun-dried tomatoes, or red onion for a Mediterranean touch.
Step-By-Step Instructions
- Combine all ingredients in a medium bowl and mix gently until just combined. Leaving a little oil on the sun-dried tomatoes is fine and helps keep the mixture moist.
- Divide the mixture into four equal portions and shape into patties about 1/2 inch thick.
- Cook using your preferred method—grill, stovetop, or grill pan. Preheat and cook over medium heat until the internal temperature reaches 165°F.
Recipe Tips
Choose a slightly fattier ground turkey. Around 85% lean gives the best balance of flavor and moisture. Very lean turkey tends to dry out.
Pick sun-dried tomatoes in oil. The oil and herbs add flavor and help keep the patties juicy—just drain any excess before chopping and adding.
Storing instructions: Freeze patties before or after cooking. Wrap individually for easiest reheating. Store in an airtight, freezer-safe container for up to three months. Thaw before cooking for best texture. Cooked burgers keep in the refrigerator up to three days.
Tips to Keep Turkey Burgers Juicy
The spinach, feta, and sun-dried tomatoes already add moisture, but these extra tips help ensure moist, tender burgers:
- Leave a little oil on the sun-dried tomatoes. That small amount of fat goes a long way toward keeping the patties moist.
- Mix gently. Overworking the meat can make the texture tough and cause patties to fall apart—combine just until uniform.
- Use a meat thermometer. Check doneness with an instant-read thermometer instead of cutting the patty. Remove from heat immediately when the internal temperature reaches 165°F.
Meal Prep
Make the patties up to 24 hours ahead, cover, and refrigerate until cooking. For longer storage, freeze formed patties and thaw before cooking. This makes quick dinners easy—cook some now and freeze the rest for later.
What to Serve with These Turkey Burgers
- Sweet potato fries, tater tots, or classic french fries are all great sides.
- Cajun potato salad or a simple pasta salad with grilled veggies pairs nicely.
- Cheesy zucchini tots or a chickpea avocado salad add color and texture.
- A crisp green salad—like a spring greens mix with homemade croutons—balances the meal.
- For toppings, try cucumber slices and tzatziki, extra feta and sun-dried tomatoes, or a slice of red onion for brightness.
Air Fryer Instructions
Preheat the air fryer to 360°F. Cook the patties for about 12–15 minutes, flipping once if desired, until they reach 165°F internally. Times can vary by model, so use a thermometer.
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Spinach Feta Turkey Burgers with Sun-Dried Tomatoes
Ingredients
- 1 lb ground turkey
- 1/2 c chopped baby spinach
- 1/2 c feta crumbles
- 1/3 c sun-dried tomatoes, excess oil strained
- 1 tsp garlic powder (or 1–2 minced garlic cloves)
- 1 tsp oregano
- 1 tsp parsley
- 1/4 tsp crushed red pepper (optional)
- 1/2 tsp cracked pepper
- 1/2 tsp sea salt
- 1 T breadcrumbs (regular or gluten-free)
Instructions
- In a medium bowl, combine all ingredients and mix gently until just combined.
- Form mixture into four 1/4 lb patties (or smaller if preferred).
- Stovetop: Heat a little olive oil in a frying pan over medium heat and cook about 5 minutes per side, until internal temperature reaches 165°F.
- Grill: Preheat grill to medium-high and cook 3–5 minutes per side, until 165°F internal temperature is reached.
- Serve and refrigerate leftovers promptly.
Notes
- Use 85% lean ground turkey for the best texture and flavor; very lean turkey can dry out.
- Choose sun-dried tomatoes packed in oil and drain excess before using to retain flavor and moisture.
- Freezing and storing: Freeze patties before or after cooking in an airtight container up to 3 months. Cooked patties keep in the fridge for up to 3 days.
Nutrition
Calories: 216 kcal, Carbohydrates: 9 g, Protein: 31 g, Fat: 7 g. Nutrition info is an estimate.
Nutrition information is automatic and should be used as an approximation.