Spinach and Feta Turkey Burgers
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These juicy spinach and feta turkey burgers are loaded with flavor, packed with protein and ready in under 30 minutes. It’s a healthy and delicious option for your next cookout!
You might not know this about me but I was a Pescatarian for a number of years! When I started eating meat again, these spinach and feta turkey burgers were one of the first “meat meals” I made.
They were instantly a hit in our home so I knew I needed to share them with you as well.
These turkey burgers are fast and ridiculously easy to make. All you have to do is mix up the ingredients, form the patties and toss them on the grill. Dinner will be ready in minutes!
Table of Contents
- Why You’ll Love This Recipe
- // ★★★★★ Review //
- Ingredients Needed
- Easy Substitutions + Variations
- How to Make Spinach and Feta Turkey Burgers
- Brittany’s Tips for the Best Burgers
- How to Serve Spinach Feta Turkey Burgers
- How to Store & Reheat
- Frequently Asked Questions
- More Burger Recipes to Try
- Spinach and Feta Turkey Burgers Recipe
Why You’ll Love This Recipe
If you’re looking for a lean, flavor-packed burger that doesn’t skimp on juiciness, this one’s for you! These turkey burgers are anything but boring. Here’s why they’ve been a fan favorite for years:
- Protein-packed – Each burger is loaded with 25g of lean protein to keep you full and satisfied.
- Super easy – Ready in about 20 minutes from start to finish. Perfect for busy weeknights!
- Simple ingredients – Just 6 main ingredients, plus salt and pepper. Nothing fancy, just wholesome goodness.
- Meal prep–approved – Make a batch ahead of time and reheat for quick, healthy lunches or dinners all week long.
- Grill or skillet friendly – We love cooking these on our outdoor grill, but you can also cook them in a skillet indoors year-round.
// ★★★★★ Review //
“These are SO delicious!!!! I’ve made turkey burgers on the past that are too dry, too bland, too wet/watery. Just a lot of disappointing turkey burgers. But these are spot-on!! So delicious, juicy but not watery, and so flavorful! Thank you for your recipes!!” – Cathi
Ingredients Needed
- ground turkey – I prefer using lean ground turkey (93% lean), but feel free to use whatever fat ratio you like.
- baby spinach – finely chop the spinach so it mixes evenly into the patties.
- crumbled feta cheese – use finely crumbled feta for the best texture and even distribution throughout the burgers.
- egg whites – these act as a binder to help hold the burgers together while cooking.
- fresh parsley – I love the bright flavor of fresh parsley, but dried parsley works in a pinch (use 1 teaspoon dried).
- garlic cloves – fresh garlic adds a nice savory punch. Minced or finely grated works best.
- sea salt and pepper – season to taste. I recommend starting with ½ teaspoon salt and ½ teaspoon pepper.
Easy Substitutions + Variations
Want to make these your own? Here are some easy swaps and add-ins:
- Add spices: For an extra boost of flavor, mix in a pinch of crushed red pepper flakes or smoked paprika.
- Use whole eggs: Don’t want to separate egg whites or don’t have liquid egg whites? One whole egg works just as well.
- Make it dairy-free: Swap the feta for a dairy-free alternative, or try my regular turkey burgers for a completely dairy-free option.
How to Make Spinach and Feta Turkey Burgers
Step 1: In a large bowl, add the ground turkey, chopped spinach, crumbled feta, egg whites, parsley, garlic, sea salt, and pepper.
Step 2: Mix until everything is evenly incorporated.
Step 3: Form the mixture into 4–5 equal-sized patties using your hands.
Step 4: Grill the patties for 6–8 minutes per side, or until the internal temperature reaches 165°F and the burgers are no longer pink in the center. Serve immediately on buns with your favorite toppings.
Brittany’s Tips for the Best Burgers
- Mix gently: Don’t go to town stirring everything together. Overworking the meat can make the burgers tough. Just mix until combined and then stop — your hands will know!
- Check that temp: I always use a meat thermometer to make sure my burgers are cooked through (165°F is the magic number) without drying out. It takes the guesswork out and saves you from slicing into them early.
- Grease your grill grates: Turkey is lean and likes to stick, so give your grates a quick brush of oil before cooking to keep those patties intact.
How to Serve Spinach Feta Turkey Burgers
These burgers have a hint of Mediterranean flavor which you can totally play up with the toppings — maybe a few olives and a spread of hummus? Sounds delightful to me.
They’re also delicious with traditional burger toppings – lettuce, sliced onion, tomato, avocado, my homemade big mac sauce.
Serve this burger on a traditional bun, use lettuce leaves as a bun or serve over greens for a burger salad. We’ve done all three countless times and they’re equally delicious!
Here are a few sides to pair with these burgers:
How to Store & Reheat
These turkey burgers store beautifully, making them perfect for meal prep!
- To store: Let the cooked burgers cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 5 days. If stacking the burgers, place a piece of parchment paper between each one to prevent sticking.
- To freeze: Place the cooled burgers on a baking sheet lined with parchment paper and freeze until solid (about 1–2 hours). Once frozen, transfer them to a freezer-safe container or zip-top bag. They’ll keep well in the freezer for up to 3 months. Don’t forget to label with the date!
- To reheat: Warm in a skillet over the stovetop over medium heat for 3–4 minutes per side, until heated through. You can also bake at 350°F in the oven or toaster oven for 10–15 minutes or reheat in the microwave in 30-second intervals until hot. This is the quickest method, but may result in a softer texture.
Frequently Asked Questions
Definitely! Heat a little oil in a nonstick or cast iron skillet over medium heat and cook the patties for about 6–8 minutes per side, or until cooked through.
Absolutely. You can mix and shape the patties up to a day in advance. Just store them covered in the fridge until you’re ready to grill or cook.
Make sure you’re not adding too many wet ingredients and avoid overmixing. The egg whites act as a binder here, so don’t skip them!
More Burger Recipes to Try
- Black Bean Sweet Potato Burgers
- Teriyaki Salmon Burgers
- Easy Black Bean Burgers
- Salmon Burgers
- Juicy Chicken Burgers
- Burger Bowls with Big Mac Sauce
Be sure to check out all of my ground turkey recipes here on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Spinach and Feta Turkey Burgers
Ingredients
- 1 lb lean ground turkey
- 1 cup baby spinach, chopped
- ¼ cup crumbled feta cheese
- 3 Tablespoons egg whites, or 1 egg
- 2 Tablespoons fresh parsley, chopped, or 1 teaspoon dried
- 2 cloves garlic, minced
- ½ teaspoon sea salt
- ½ teaspoon pepper
Instructions
- Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- In a large bowl, combine the ground turkey, chopped spinach, crumbled feta, egg whites, parsley, garlic, sea salt, and pepper. Mix until everything is evenly incorporated.
- Form the mixture into 4–5 equal-sized patties using your hands.
- Grill the patties for 6–8 minutes per side, or until the internal temperature reaches 165°F and the burgers are no longer pink in the center.
- Serve immediately on buns, in lettuce wraps, or over a salad with your favorite toppings.
Notes
-
- Adapted from Allrecipes.com.
- To store: Let the burgers cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 5 days. If stacking the burgers, place a piece of parchment paper between each one to prevent sticking.
- To freeze: Place the cooled burgers on a baking sheet lined with parchment paper and freeze until solid (about 1–2 hours). Once frozen, transfer them to a freezer-safe container or zip-top bag and store for up to 3 months.
- To reheat: Warm in a skillet over the stovetop over medium heat for 3–4 minutes per side, until heated through. You can also bake at 350°F in the oven or toaster oven for 10–15 minutes or reheat in the microwave in 30-second intervals until hot. This is the quickest method, but may result in a softer texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Delicious and so easy!!!! And I’m an awful cook and still managed to impress my husband 🙂 thank you
Ahh yay!! So glad these burgers turned out for you, Ashley. Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it!
I made these using beyond burgers instead of turkey and they were great! Cooked on the stove instead of the grill and they were a bit sticky using olive oil but nothing a metal spatula can’t handle. I will definitely be making these again!
Oh good to know they worked with the beyond burgers! Thanks for sharing, Abby! I’m glad you enjoyed these burgers. Thanks for taking the time to leave a comment + star rating. I appreciate it. <3
Loved the turkey burgers!! Excited to have leftovers for lunch today 🙂 We made the sweet potato fries as well- so delicious & so easy! Thank you!!
Ahh yay!! So glad these burgers were a hit! Thanks for making them and for coming back to leave a comment + star rating, Kimberly. I appreciate it. 🙂
Can you substitute frozen spinach in the turkey spinach and feta burgers? TYIA
That should work. I would just let it thaw and try and squeeze out as much of the liquid as possible otherwise, the burgers might be too soggy. Let me know how it turns out if you try it!
Want to try these this week but I’m out of spinach! Do you think kale would work instead? Thank you!
Hey Rachel – Yes, I think kale would work just fine! 🙂
hi! do you think it would be possible to make these without the egg whites? could i use bread crumbs? i don’t have eggs on hand right now. thanks so much!
Hey Teresa – I use the egg to hold the burger patties together, but you could try using a flaxseed egg (1 Tablespoon of ground flax + 3 Tablespoons of water). You could also try making them without the egg. They might still hold together. Let me know if you try it.
These are delicious! Will definitely be my new go-to for weekly turkey burgers!
Yay!! I’m so glad you enjoyed these turkey burgers, Amanda! Thanks for taking the time to come back and leave a comment and star rating. I so appreciate it. <3
This sounds delicious! Do you need egg for this recipe or can you substitute for something else. My son is allergic to eggs.
I use the egg to hold the burger patties together, but you could try using a flaxseed egg (1 Tablespoon of ground flax + 3 Tablespoons of water). You could also try making them without the egg. They might still hold together. Let me know if you try it.
About to make these burgers! Any reason for just the egg whites and not the whole egg? Thanks!
You can totally use the whole egg!
To bake them, what should be temp and time?
Thanks
Lisa
Hey Lisa. I haven’t tried baking them, but I would think around 350°F or 375°F for about 30 minutes, flipping once around the 15 minute mark should work! Just be sure the internal temperature reaches 165°F.