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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
Keyword greek turkey burgers, turkey burgers
Prep Time 20 minutes
Cook Time 20 minutes
chill time 30 minutes
Total Time 1 hour 10 minutes
Servings 4 burgers
Calories 296kcal
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!


Calories: 296kcal | Carbohydrates: 12g | Protein: 34g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 563mg | Potassium: 1063mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5546IU | Vitamin C: 21mg | Calcium: 183mg | Iron: 4mg