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Greek turkey burger with yogaurt sauce and sweet potatoe fries.

Greek Turkey Burgers

Turkey burgers with all the Greek flavors ~ spinach, feta, Kalamata olives and sun-dried tomatoes. Serve with an easy lemon garlic yogurt sauce for a delicious weeknight dinner.
Course Main Course
Cuisine Greek American
Keyword Greek turkey burgers, spinach feta turkey burgers, turkey spanakopita burgers
Prep Time 20 minutes
Cook Time 20 minutes
chill time 30 minutes
Total Time 1 hour 10 minutes
Servings 4 burgers
Author Kelly Wildenhaus | the hungry bluebird


Turkey Burgers

  • 2 tablespoons olive oil, divided
  • ½ red onion, finely diced
  • 2 cloves garlic, minced or finely chopped
  • 8 ounces fresh baby spinach, roughly chopped 6-8 ounces bagged baby spinach
  • 1 pound ground turkey mix of light and dark meat
  • 1 teaspoon Greek seasoning
  • ½ teaspoon dried oregano
  • ½ teaspoon dried dill
  • Pinch crushed red pepper
  • ¼ teaspoon kosher salt
  • Fresh cracked black pepper, to taste
  • 12 pitted Kalamata olives, quartered
  • cup sun-dried tomatoes, chopped I use oil-packed ones in a jar, drained
  • ¼ cup crumbled feta cheese

Yogurt Sauce

  • ½ cup plain yogurt, preferably Greek-style
  • 1 small clove garlic, minced
  • Juice from ½ lemon, or to taste


  • Heat a good swirl of olive oil in large skillet. Sauté onion until softened and then add garlic, stir for a few seconds until fragrant. Toss in all the chopped spinach and cook and stir until wilted. Transfer to bowl and set aside to cool.
  • In a large mixing bowl, combine ground turkey with all the spices and salt and pepper. Add the sun-dried tomatoes, olives and feta cheese and then the cooled down spinach mixture. Gently combine until well mixed.
  • Form into four large patties of equal size, arrange on a plate and place in freezer for 30 minutes to chill.
  • Meanwhile, make yogurt sauce. Combine yogurt, garlic and lemon juice, season with a little salt and pepper and chill until ready to serve.
  • Heat a drizzle of olive oil in a skillet over medium-high heat. Cook burgers about 6 minutes a side until cooked through. Serve on buns with yogurt sauce.


  • If you don't have Greek seasoning, use a teaspoon each of dried oregano and dried dill.
  • You can use ground turkey or ground chicken in this recipe.
  • Chilling the burgers in the freezer for a short while helps firm them up and makes it easier to cook them.
  • A nonstick or well-seasoned cast iron skillet works best. These burgers are more delicate than traditional beef burgers. I flip a couple times on each side so they don't get too brown, as well as cover with a lid halfway through to ensure they cook through.
  • The yogurt sauce is easy and delicious and highly recommended!