These Feta Spinach Grilled Turkey Burgers aren’t just any ol’ turkey burger! They’re made with garlic, spinach, and feta, are perfectly juicy and incredibly flavorful. They’re made with just a few ingredients, are easy to make, and great for meal prep, too! No grill? No problem. Stovetop instructions included!
Your search for a delicious Grilled Turkey Burger is over!
When you think of a turkey burger, there’s a good chance your immediate thought is something that is bland, dry…meh. But I promise you, these turkey burgers are far from all those things. Get ready to take a bite out of the most flavorful, juicy, delicious burger. Feta Spinach Grilled Turkey Burgers are made especially flavorful with the addition of fresh garlic, Italian seasoning, and crushed red pepper flakes. Top that off with creamy chunks of feta cheese and oh my are these ever so tasty! I personally love the addition of feta cheese in this recipe, however, feel free to use whatever cheese you would like or omit it altogether for a dairy-free option.
Wondering which ground turkey you should choose?
Similar to ground hamburger, ground turkey is available in various amounts of fat content from 80% to 99%. I almost always choose 93% when cooking with ground turkey. It’s the perfect amount of fat helping whatever it is that you’re making from turning out too dry.
This post contains affiliate links that will not change your price but will share some commission.
Ingredients for Feta Spinach Grilled Turkey Burgers
For the burgers:
- Olive oil – for sautéing the spinach and garlic.
- Spinach – a sneaky way to add veggies to your burgers.
- Garlic cloves – sautéed garlic adds a great flavor to these burgers.
- Ground turkey – I recommend 93% ground turkey for the best results.
- Feta cheese – you can’t go wrong with crumbled feta! The ingredient that takes these burgers to the next level. Omit for dairy-free.
- Dried Italian seasoning – a blend of spices including basil, oregano, rosemary, thyme, or sage.
- Crushed red pepper flakes – adds just a little kick.
- Sea salt & pepper
For the optional Tzatziki sauce:
- English cucumber – grated and squeezed to remove some of the water.
- Plain Greek yogurt – any plain greek yogurt will work (non-fat, 2%, or whole). For a dairy-free or Whole30 Tzatziki, try our Paleo Tzatziki Sauce.
- Lemon juice – we like to use fresh lemon juice. Check out this manual juicer.
- Olive oil – avocado oil is also a great option.
- Fresh dill – You could also use dried dill if you wish. Although, fresh dill does give it a more authentic flavor.
- Garlic cloves – more garlic!
- Salt & pepper
For 10% off of all Primal Kitchen products use code: REALFOODRDS
How to make Feta Spinach Grilled Turkey Burgers
- Step 1: Preheat the grill to 425ºF-450ºF.
- Step 2: Sauté the spinach and garlic. Place a pan over medium heat on the stove or grill. Add oil and once hot add the roughly chopped spinach and garlic. Cook until spinach is wilted. Remove from heat and let cool slightly before making the burgers.
- Step 3: Make the burgers. In a bowl combine all of the ingredients and mix well. Spray hands with a little cooking spray and form into 4-5 large patties. Patties will weigh about 6 oz. each if making 4 (4.8 oz if making 5). Press a few extra crumbles of feta cheese into the patties for extra cheesy goodness.
- Step 4: It’s time to grill. Grill for 10 min on one side, flip and grill for another 6-8 min or until cooked through (160ºF internal temp).
- Step 5: Enjoy! Serve between a bun, wrapped in a lettuce leaf or on top of greens with fixings of your choice such as onions (recommend pickled onions), lettuce leaf, tomatoes, cucumber slices, feta crumbles and/or tzatziki sauce.
How to make optional Tzatziki sauce
- To make the tzatziki sauce, combine all of the ingredients in a small bowl. Mix well. Cover and place in the refrigerator until ready to serve. This can be made the day ahead.
- If you follow a dairy-free diet, you can try our Paleo Tzatziki Sauce.
Looking for guidance with meal planning? Check out Real Plans, a highly customizable online meal planning service that includes over 300 of our very own recipes.
How to serve Feta Spinach Grilled Turkey Burgers
When it comes to serving these tasty burgers, you have options!
- Serve traditional style in a bun.
- For a carb-conscious or lighter option serve in a lettuce wrap.
- If you’re a salad lover like myself, serve on top of your favorite greens.
- Serve alongside your favorite grilled or roasted vegetables.
While these burgers are delicious on their own, here are some delicious topping and fixings you can add to take your meal to the next level!
- Cucumber slices
- Quick Pickled Onions
- Feta crumbles
- Lettuce leaf
- Tomato slices
- Tzatziki sauce
- Paleo Tzatziki Sauce for dairy-free
How to store Feta Spinach Grilled Turkey Burgers
Store cooled, leftover burgers in a glass airtight container in the fridge for up to 4 days. Because these burgers reheat nicely, they make for a great meal prep option, too!
How to freeze Feta Spinach Grilled Turkey Burgers
These burgers are also freezer-friendly. Simply freeze the cooled burgers in a glass airtight container for up to 3 months. I like to separate them with parchment paper for easy removal so that I can reheat just one for a quick lunch or several for an easy weeknight family meal. You can reheat using a microwave. Start with 2 minutes and then 30-second increments until burger is reheated. You can also use a pan over medium heat. Add a little water to the pan with the burger, and cover until reheated.
Can I make Feta Spinach Grilled Turkey Burgers on the stovetop?
Absolutely! A grill pan that you can use on the stovetop over medium-high heat would work great for this recipe. Spray the pan with non-stick oil and follow the instructions as written. You could also use a regular pan.
Other ground turkey recipes to try!
- 1 lb. ground turkey (93/7)
- 2 tsp. olive oil or avocado oil
- 3 big handfuls spinach, roughly chopped (~ 3 oz)
- 3 garlic cloves, minced
- ⅓ cup feta cheese, crumbled (~ 2-2 ½ oz.) (omit for dairy-free)
- 1 ½ tsp. dried Italian seasoning
- ½ tsp. sea salt
- ¼ tsp. pepper
- ¼ tsp. crushed red pepper flakes
Optional Tzatziki sauce:
- ½ cup grated English cucumber, squeezed to remove water*
- ½ cup plain Greek yogurt
- 2 cloves garlic, minced
- 1 ½ Tbsp. lemon juice
- 1 Tbsp. olive oil or avocado oil
- 1 Tbsp. fresh dill (or 1 tsp. dried)
- ¼ tsp. salt
- ¼ tsp. black pepper
- Preheat the grill to 425ºF-450ºF. A grill pan sprayed with non-stick cooking spray over medium-high heat on the stove also works (follow the recipe as written).
- Place a pan over medium heat on the stove or grill. Add the oil and once hot add the roughly chopped spinach and garlic. Cook until spinach is wilted. Remove from heat and let cool slightly before making the burgers.
- In a bowl combine all of the ingredients and mix well.
- Spray hands with a little cooking spray and form into 4-5 large patties. Patties will weigh about 6 oz. each if making 4 (4.8 oz if making 5). Press a few extra crumbles of feta cheese into the patties.
- Grill for 10 min on one side, flip and grill for another 6-8 min or until cooked through (160ºF internal temp).
- Serve between a bun, wrapped in a lettuce leaf, or on top of greens with fixings of choice such as onions (recommend pickled onions), lettuce leaf, tomatoes, cucumber slices, feta crumbles, and/or tzatziki sauce.
- Optional Tzatziki Sauce: To make the tzatziki sauce, combine all of the ingredients in a small bowl. Mix well. Cover and place in the refrigerator until ready to serve. This can be made the day ahead. For dairy-free Tzatziki sauce, try this paleo version.
*place grated cucumber on a double layer of paper towel. Place a double layer of paper towel on top of the cucumber. Press to absorb liquid. Doesn’t need to be completely absorbed just enough so that it’s not extremely watery.
- Serving Size: 1 burger (1/4 of recipe - burger only)
- Calories: 225
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 25 g
Pin now, make later!
All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!
Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.