These Spinach Feta Turkey Burgers are never dry and grill up perfectly when you follow the simple method below. You’ll never suffer through dry turkey burgers again!
Turkey burgers often get a bad rap: they look like burgers and are served like burgers, but all too frequently end up dry and bland. The key to a flavorful, juicy turkey burger is adding moisture and structure without making the patties fall apart. This recipe uses wilted spinach and tangy feta to add both moisture and flavor while keeping the burgers intact on the grill.
Enter Spinach Feta Turkey Burgers—savory, tender, and packed with bright flavor. The trick is to gently wilt spinach with roasted garlic, remove excess liquid without squeezing, and then mix the cooled spinach and crumbled feta into lean ground turkey. The spinach stores some moisture that gets released as the burger cooks, keeping the interior juicy without turning the patties into a loose mess.
Grilled Turkey Burger Recipe
Start by heating a small amount of olive oil in a heavy skillet over high heat. When the oil shimmers, add finely chopped roasted garlic and stir briefly until fragrant. Add the bag of baby spinach all at once and flip it a few times with tongs. Turn the heat off, cover the pan for two minutes, uncover and flip, cover again for another minute. The spinach should be wilted but not mushy—still holding some body.
Transfer the spinach and garlic to a colander placed on a plate and let it drain naturally. Do not squeeze or press the spinach—the gentle drainage is what allows the spinach to keep moisture that will be released inside the burger as it cooks.
Allow the spinach to cool to room temperature. You can refrigerate it in a covered container if you prefer to make it ahead. When cool, roughly chop the wilted spinach so it distributes evenly through the meat rather than leaving large clumps.
In a mixing bowl, combine the roughly chopped spinach and garlic with one pound of 93% lean ground turkey, 4 ounces of crumbled feta, 1/2 teaspoon of salt, and black pepper to taste. Gently mix until ingredients are evenly distributed—avoid overworking the meat.
Divide the mixture into four to six even portions and form patties about 3/4 inch thick. Place the formed patties on a parchment-lined baking sheet and set them in the freezer while you preheat your grill. Chilling the patties briefly helps them hold together when they hit the hot grill.
If you want to toast buns, brush the cut sides with a little olive oil before grilling so they develop nice grill marks and a crisp edge.
Grilled Turkey Burgers
Preheat your grill to medium-high. Oil the grates well by wrapping a paper towel around tongs, soaking it with olive oil, and rubbing it over the grates. Place the chilled patties on the hot, oiled grill and resist the urge to move them. Leave each patty undisturbed for 6 minutes—this initial sear helps the meat set so it won’t fall apart.
Turkey Burger Grill Time
After 6 minutes, flip the burgers once and continue cooking for an additional 8–10 minutes, or until the patties release easily from the grill and the internal temperature reaches 165°F (74°C). If needed, adjust the heat to avoid over-browning while the center finishes cooking. Transfer cooked burgers to a clean plate and let them rest briefly.
Brush the insides of the buns with olive oil and toast them on the grill just until they show light grill marks. Assemble each burger on a bun and finish with optional garnishes such as mixed greens, mayonnaise, Dijon mustard, or a roasted garlic whipped feta spread.
These spinach and feta turkey burgers are juicy, flavorful, and hold together well when you follow the steps above. They make a satisfying weeknight meal or a crowd-pleasing main for a summer grill session.
XO Rebecca
Spinach Feta Turkey Burgers
Rebecca Lindamood
Equipment
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grill
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spatula
Ingredients
- 1 bag baby spinach 6 ounces
- 4 cloves roasted garlic finely chopped
- 1 teaspoon olive oil
- 1 pound 93% lean ground turkey
- 4 ounces crumbled feta cheese
- 1/2 teaspoon salt
- black pepper to taste
- 4-6 hamburger buns whole wheat preferred
- extra olive oil for oiling the grates and brushing buns
Optional Garnish:
- mixed greens
- mayonnaise
- Dijon mustard
- Roasted Garlic Whipped Feta
Instructions
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Pour the teaspoon of olive oil into a heavy skillet over high heat. When the oil shimmers, add the roasted garlic and stir until fragrant, about 10 seconds. Add the spinach and flip with tongs a few times. Turn off the heat, cover for 2 minutes, uncover and flip, then cover for 1 more minute. Transfer the spinach and garlic to a colander and let it cool to room temperature. Chill if desired.
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Roughly chop the cooled spinach and garlic. In a bowl, combine the chopped spinach and garlic with the ground turkey, crumbled feta, salt, and pepper. Gently mix until evenly combined. Form into 4–6 patties about 3/4 inch thick, place on a parchment-lined sheet, and chill in the freezer briefly while you preheat the grill.
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Preheat the grill to medium-high and oil the grates. Place the patties on the grill and do not move them for 6 minutes. Flip once and cook an additional 8–10 minutes, or until the internal temperature reaches 165°F and the patties release easily from the grates. Transfer to a clean plate to rest.
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Brush the cut sides of the buns with olive oil and toast on the grill until marked. Assemble burgers on the toasted buns and add desired garnishes.
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate values using the exact ingredients you use if needed.
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