I mix spinach, feta, and savory seasonings into ground turkey to make what I call the Best Turkey Burgers, and I reveal one small technique that ensures every patty holds together.
I thought I knew turkey burgers but these Best Turkey Burgers proved me wrong. I mixed ground turkey with crumbled feta cheese and the result is oddly bright and really juicy, little pockets of salty tang that keep pulling you back for another bite.
It doesnt act like the usual bland option, instead it surprises you with texture and flavor in spots you didnt expect, so you keep wondering how it all works. If youve been burned by Ground Turkey Burgers before, try this one, youll be thinking about it long after dinner.
Ingredients
- Ground turkey: Lean protein, low fat if you pick 93/7, keeps burgers light not greasy
- Spinach: Adds fibre, iron and color, wilts into patties and keeps them moist
- Feta cheese: Salty tang, adds calcium and richness, little goes far so use sparingly
- Breadcrumbs or panko: Absorbs juices and binds, gives texture, panko makes lighter crunch
- Egg: Binder and protein boost, helps patties hold shape while cooking
- Garlic: Sharp savory punch, small amount lifts flavor without overpowering
- Lemon zest: Bright citrus note, cuts richness and adds fresh fragrant lift
- Olive oil: Healthy fats for browning, prevents sticking and adds subtle fruitiness
Ingredient Quantities
- 1 pound ground turkey (85/15 or 93/7 will work, I like 85/15 for juicier burgers)
- 1 cup fresh spinach, packed and finely chopped
- 1/2 cup crumbled feta cheese
- 1/3 cup plain breadcrumbs or panko
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion or 1 small shallot
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon Worcestershire sauce (optional, but I always add it)
- zest of 1 lemon (about 1 teaspoon)
- 1 tablespoon olive oil for cooking
How to Make this
1. Prep everything first: finely chop 1 cup packed spinach and squeeze out any excess water, crumble 1/2 cup feta, mince 2 cloves garlic, finely chop 1/4 cup onion or 1 small shallot, zest 1 lemon, beat 1 large egg and measure out 1/3 cup breadcrumbs.
2. In a large bowl add 1 pound ground turkey (85/15 is juicier but 93/7 works), the chopped spinach, crumbled feta, breadcrumbs, beaten egg, minced garlic, chopped onion, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, 1 teaspoon Worcestershire sauce (optional but good), and the lemon zest.
3. Mix gently with your hands or a fork until just combined, dont overwork the meat or the burgers will get tough.
4. Divide the mixture into 4 equal portions and form into patties about 3/4 inch thick, pressing a small shallow indentation in the center of each so they stay flat while cooking.
5. Place the patties on a plate, cover and chill in the fridge for at least 15 minutes to help them hold together and absorb flavors.
6. Heat a skillet or grill to medium high and add 1 tablespoon olive oil to the pan (or brush oil on grates). When the oil is hot but not smoking, add the patties.
7. Cook about 4 to 5 minutes per side until golden brown and the internal temperature reaches 165°F, flipping once. If they brown too fast lower the heat a bit, if they stick gently loosen with a spatula.
8. Transfer cooked burgers to a plate and let rest 5 minutes so juices redistribute, dont skip this step or theyll be drier.
9. Serve on toasted buns or greens with your favorite toppings. If you want a little extra flavor, squeeze a bit more lemon over the burger before serving.
Equipment Needed
1. Large mixing bowl, for combining the turkey and fillings (you want something roomy tho)
2. Cutting board, for chopping the spinach, onion and zesting the lemon
3. Chef’s knife, sharp please — makes fine chopping way easier
4. Measuring cups and spoons, you need 1/3 cup, teaspoons and a cup measure
5. Microplane or fine grater, for zesting the lemon
6. Fork or clean hands, for gently mixing the meat (hands work best imo)
7. Small bowl or cup, to beat the egg and hold the breadcrumbs
8. Large skillet or grill pan, preheated to medium high for cooking the patties
9. Spatula or tongs, to flip the burgers without smashing them
10. Instant-read thermometer and a plate covered with plastic wrap, to check doneness and rest the cooked burgers
FAQ
Best Turkey Burgers Recipe Substitutions and Variations
- Ground turkey: ground chicken (similar lean option), ground pork (juicier, more flavor), lean ground beef 90/10 (richer, just drain excess fat)
- Fresh spinach: finely chopped kale (massage with a little salt first), baby arugula (adds a peppery bite), frozen chopped spinach (thaw and squeeze out extra water)
- Feta cheese: goat cheese (same tang, softer), ricotta (milder and makes burgers extra moist), shredded mozzarella (melty, less salty)
- Breadcrumbs/panko: almond meal (low carb, binds well), quick oats (pulse a few seconds in blender), crushed crackers or pretzels (adds crunch and flavor)
Pro Tips
1) Squeeze the spinach really dry before mixing, even a little moisture makes the patties soggy. Use a salad spinner or wrap it in a clean towel and squeeze till mostly dry, and if the mix still feels wet add a tablespoon or two more breadcrumbs.
2) For juicier burgers pick 85/15 turkey or stir in a tablespoon of mayo or olive oil into the mix, but dont overwork the meat when you combine everything or they’ll get tough.
3) Chill the formed patties 15 minutes or pop them in the freezer for 8 to 10 minutes to firm up so they hold together on the grates or in the pan, works great if youre making a bunch ahead.
4) Get a good hot skillet or grill for a quick sear, use an instant read thermometer to hit 165°F, then let them rest a few minutes before serving so juices redistribute and the burgers arent dry.
Best Turkey Burgers Recipe
I mix spinach, feta, and savory seasonings into ground turkey to make what I call the Best Turkey Burgers, and I reveal one small technique that ensures every patty holds together.
4
servings
386
kcal
Equipment: 1. Large mixing bowl, for combining the turkey and fillings (you want something roomy tho)
2. Cutting board, for chopping the spinach, onion and zesting the lemon
3. Chef’s knife, sharp please — makes fine chopping way easier
4. Measuring cups and spoons, you need 1/3 cup, teaspoons and a cup measure
5. Microplane or fine grater, for zesting the lemon
6. Fork or clean hands, for gently mixing the meat (hands work best imo)
7. Small bowl or cup, to beat the egg and hold the breadcrumbs
8. Large skillet or grill pan, preheated to medium high for cooking the patties
9. Spatula or tongs, to flip the burgers without smashing them
10. Instant-read thermometer and a plate covered with plastic wrap, to check doneness and rest the cooked burgers
Ingredients
1 pound ground turkey (85/15 or 93/7 will work, I like 85/15 for juicier burgers)
1 cup fresh spinach, packed and finely chopped
1/2 cup crumbled feta cheese
1/3 cup plain breadcrumbs or panko
1 large egg, lightly beaten
2 cloves garlic, minced
1/4 cup finely chopped onion or 1 small shallot
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon Worcestershire sauce (optional, but I always add it)
zest of 1 lemon (about 1 teaspoon)
1 tablespoon olive oil for cooking
Directions
- Prep everything first: finely chop 1 cup packed spinach and squeeze out any excess water, crumble 1/2 cup feta, mince 2 cloves garlic, finely chop 1/4 cup onion or 1 small shallot, zest 1 lemon, beat 1 large egg and measure out 1/3 cup breadcrumbs.
- In a large bowl add 1 pound ground turkey (85/15 is juicier but 93/7 works), the chopped spinach, crumbled feta, breadcrumbs, beaten egg, minced garlic, chopped onion, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, 1 teaspoon Worcestershire sauce (optional but good), and the lemon zest.
- Mix gently with your hands or a fork until just combined, dont overwork the meat or the burgers will get tough.
- Divide the mixture into 4 equal portions and form into patties about 3/4 inch thick, pressing a small shallow indentation in the center of each so they stay flat while cooking.
- Place the patties on a plate, cover and chill in the fridge for at least 15 minutes to help them hold together and absorb flavors.
- Heat a skillet or grill to medium high and add 1 tablespoon olive oil to the pan (or brush oil on grates). When the oil is hot but not smoking, add the patties.
- Cook about 4 to 5 minutes per side until golden brown and the internal temperature reaches 165°F, flipping once. If they brown too fast lower the heat a bit, if they stick gently loosen with a spatula.
- Transfer cooked burgers to a plate and let rest 5 minutes so juices redistribute, dont skip this step or theyll be drier.
- Serve on toasted buns or greens with your favorite toppings. If you want a little extra flavor, squeeze a bit more lemon over the burger before serving.
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: 177g
- Total number of serves: 4
- Calories: 386kcal
- Fat: 26g
- Saturated Fat: 9g
- Trans Fat: 0.1g
- Polyunsaturated: 2g
- Monounsaturated: 7.5g
- Cholesterol: 133mg
- Sodium: 500mg
- Potassium: 375mg
- Carbohydrates: 7.8g
- Fiber: 0.5g
- Sugar: 0.8g
- Protein: 24.5g
- Vitamin A: 750IU
- Vitamin C: 3mg
- Calcium: 100mg
- Iron: 1.3mg
