I finally perfected the Best Turkey Burgers with ground turkey, spinach, and feta, and I’m sharing the little-known step that makes all the difference.
I never thought ground turkey could taste this rich until I tossed it with crumbled feta cheese in a burger. I’ve probably made more Ground Turkey Burgers than I can count, but this one kept surprising me with every bite, salty pockets of feta, juicy and honestly a little messy.
People keep calling it the Best Turkey Burgers and I don’t argue, but there’s a twist you’ll notice before the bun even hits your lips. It feels familiar and then totally not, like a friend who shows up with a secret.
You’re gonna wanna try it, for real.
Ingredients
- Ground turkey: Lean protein to keep burgers moist, lower fat than beef, good for muscle repair.
- Fresh spinach: Adds fiber vitamins A and K, bright color, wilts into burger without loud flavor.
- Feta cheese: Salty tang, gives creamy bites, adds calcium and some healthy fats to patties.
- Red onion: Sharp crunch and a little sweetness when cooked, offers antioxidants and aroma.
- Garlic: Pungent kick, small amounts boost flavor and may support immunity, not sweet.
- Egg: Binder that keeps patties together, adds protein and moisture so they hold.
- Panko breadcrumbs: Light crunch, soaks up juices to prevent falling apart, adds mild carby texture.
- Lemon zest: Bright citrus lift, adds tang and aroma, cuts through the burger richness.
Ingredient Quantities
- 1 1/4 pounds ground turkey
- 1 cup fresh spinach loosely packed, finely chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup finely chopped red onion
- 2 garlic cloves minced
- 1 large egg lightly beaten
- 1/3 cup panko breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- zest of 1 lemon
- 4 burger buns and toppings like lettuce tomato and pickles if you want
How to Make this
1. Prep everything: finely chop 1 cup fresh spinach and squeeze out extra moisture with a kitchen towel, finely chop 1/4 cup red onion, mince 2 garlic cloves and zest 1 lemon. Lightly beat 1 large egg.
2. In a large bowl put 1 1/4 pounds ground turkey, the chopped spinach, 1/2 cup crumbled feta, the red onion, garlic, the beaten egg, 1/3 cup panko breadcrumbs, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and the lemon zest.
3. Gently mix with your hands until just combined. Do not overmix or the burgers will get tough. It’s okay if the mixture looks a little loose because the panko will absorb moisture.
4. Divide the mixture into four even portions and shape into patties a little wider than your buns. Press a shallow dimple in the center of each so they cook flat and don’t puff up.
5. Chill the patties in the fridge for 15 to 30 minutes to firm up. This step helps them hold together while cooking.
6. Heat a skillet or grill to medium high and brush or oil it with the 1 tablespoon olive oil from the ingredient list. When hot, place the patties on the surface.
7. Cook about 5 to 6 minutes on the first side until golden, flip once, then cook another 5 to 6 minutes until the internal temperature reaches 165 F. Use an instant read thermometer if you have one. Don’t press down on the patties while they cook or you’ll lose the juices.
8. While the burgers rest 3 to 5 minutes, toast the 4 buns in the same skillet for extra flavor. Resting keeps the turkey juicy.
9. Assemble on the toasted buns with lettuce, tomato, pickles or any toppings you like. Serve right away and enjoy these moist, flavorful turkey burgers.
Equipment Needed
1. Large mixing bowl
2. Cutting board
3. Chefs knife
4. Kitchen towel or paper towels (to squeeze the spinach)
5. Measuring cups & spoons
6. Small bowl and fork or whisk (for the egg)
7. Skillet or grill pan
8. Spatula or tongs
9. Instant read thermometer
10. Plate or baking sheet (to chill the patties)
FAQ
Best Turkey Burgers Recipe Substitutions and Variations
- Ground turkey: swap with ground chicken for a similar light texture, or lean ground beef for a richer burger but cut back on added salt, or use a plant based ground one to one but add an extra egg or a couple tablespoons breadcrumbs to help it hold together.
- Fresh spinach: use finely chopped kale, Swiss chard, or arugula instead; if using kale or chard, remove thick stems and either massage or lightly steam so it isn’t too tough, arugula will add a peppery bite.
- Crumbled feta cheese: try goat cheese for tang, ricotta salata for a crumbly salty feel, or shredded mozzarella for a milder, melty option; reduce added salt if you pick a saltier cheese.
- Panko breadcrumbs: substitute plain breadcrumbs, quick oats for a whole grain binder, crushed crackers or pretzels for extra flavor, or almond flour for a gluten free option but use a bit less and add an extra egg if the mix seems loose.
Pro Tips
1. Chill and dry is everything. Squeeze the spinach till it’s almost bone dry, and if the mix still seems too wet add a tablespoon or two more panko. Pop the formed patties in the fridge for 30 to 45 minutes, not just 15. Cold patties hold together way better when they hit the hot pan.
2. Mix like you care but not too much. Use two forks or fold with your hands just until combined, and try to keep your hands cool so the meat doesn’t get mushy. Overworking makes turkey dense and dry, so less is more here.
3. Don’t trust the eye for seasoning, make a tiny test patty. Fry a teaspoon-sized bit on the skillet, taste for salt and oregano, then adjust the whole batch if needed. Also press a shallow dimple in each patty before cooking so they cook flat instead of puffing up.
4. Sear hard then back off the heat and rest. Get the pan good and hot for a quick brown crust, then lower the heat so the inside reaches safe temp without burning. Let burgers rest a few minutes, and toast the buns in the same pan to soak up flavor. A smear of mayo or tzatziki inside the bun keeps them juicy and tastes great with the feta.
Best Turkey Burgers Recipe
I finally perfected the Best Turkey Burgers with ground turkey, spinach, and feta, and I'm sharing the little-known step that makes all the difference.
4
servings
425
kcal
Equipment: 1. Large mixing bowl
2. Cutting board
3. Chefs knife
4. Kitchen towel or paper towels (to squeeze the spinach)
5. Measuring cups & spoons
6. Small bowl and fork or whisk (for the egg)
7. Skillet or grill pan
8. Spatula or tongs
9. Instant read thermometer
10. Plate or baking sheet (to chill the patties)
Ingredients
1 1/4 pounds ground turkey
1 cup fresh spinach loosely packed, finely chopped
1/2 cup crumbled feta cheese
1/4 cup finely chopped red onion
2 garlic cloves minced
1 large egg lightly beaten
1/3 cup panko breadcrumbs
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
zest of 1 lemon
4 burger buns and toppings like lettuce tomato and pickles if you want
Directions
- Prep everything: finely chop 1 cup fresh spinach and squeeze out extra moisture with a kitchen towel, finely chop 1/4 cup red onion, mince 2 garlic cloves and zest 1 lemon. Lightly beat 1 large egg.
- In a large bowl put 1 1/4 pounds ground turkey, the chopped spinach, 1/2 cup crumbled feta, the red onion, garlic, the beaten egg, 1/3 cup panko breadcrumbs, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and the lemon zest.
- Gently mix with your hands until just combined. Do not overmix or the burgers will get tough. It's okay if the mixture looks a little loose because the panko will absorb moisture.
- Divide the mixture into four even portions and shape into patties a little wider than your buns. Press a shallow dimple in the center of each so they cook flat and don't puff up.
- Chill the patties in the fridge for 15 to 30 minutes to firm up. This step helps them hold together while cooking.
- Heat a skillet or grill to medium high and brush or oil it with the 1 tablespoon olive oil from the ingredient list. When hot, place the patties on the surface.
- Cook about 5 to 6 minutes on the first side until golden, flip once, then cook another 5 to 6 minutes until the internal temperature reaches 165 F. Use an instant read thermometer if you have one. Don't press down on the patties while they cook or you'll lose the juices.
- While the burgers rest 3 to 5 minutes, toast the 4 buns in the same skillet for extra flavor. Resting keeps the turkey juicy.
- Assemble on the toasted buns with lettuce, tomato, pickles or any toppings you like. Serve right away and enjoy these moist, flavorful turkey burgers.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 224g
- Total number of serves: 4
- Calories: 425kcal
- Fat: 21.2g
- Saturated Fat: 4g
- Trans Fat: 0.2g
- Polyunsaturated: 1.3g
- Monounsaturated: 15.7g
- Cholesterol: 167mg
- Sodium: 878mg
- Potassium: 499mg
- Carbohydrates: 17.3g
- Fiber: 1g
- Sugar: 1.8g
- Protein: 37.1g
- Vitamin A: 550IU
- Vitamin C: 1mg
- Calcium: 120mg
- Iron: 2.3mg
