Greek Turkey Burgers

Greek turkey burger with yogaurt sauce and sweet potatoe fries.

5 from 1 vote

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.

Prep Time20

Cook Time20

chill time30

Total Time1 10

Course: Main Course

Cuisine: Greek

Servings: burgers

Calories: 296kcal

Author: Kelly Wildenhaus

Ingredients

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
⅓ 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

Instructions

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.

Notes

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!

Nutrition