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.
Servings 4 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
- ⅓ cup sun-dried tomatoes, chopped I use oil-packed ones in a jar, drained
- ¼ cup crumbled feta cheese
- 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!