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Greek Turkey Burgers

I’m all about making easy swaps in the kitchen to prepare dinners that are a bit more healthful, but still cure your cravings.

When the burger cravings strike during my mindful-eating-mode, and I’m somehow able to harness the willpower not to make my burgers the full-of-fat-unhealthy kind. Instead, I have modified and added a few simple swaps to create this family fave.


For the Turkey Burgers:

  • 1 pound ground turkey

  • ½ cup fresh spinach leaves , chopped

  • ⅓ cup sun-dried tomatoes , chopped

  • 1/4 cup red onion , minced

  • ¼ cup feta cheese , crumbled

  • 2 cloves garlic , pressed or minced

  • 1 egg , whisked

  • 1 tablespoon olive oil

  • 1 teaspoon dried oregano

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 4 soft whole-wheat hamburger buns

  • Bibb lettuce leaves

  • Sliced red onion

For the Tzatziki Sauce:

  • ½ cucumber , halved with skin and seeds removed

  • 3/4 cup low-fat plain Greek yogurt

  • 2 cloves garlic , pressed or minced

  • 1 tablespoon red wine vinegar

  • 1 tablespoon fresh dill , minced

  • Pinch of kosher salt and freshly ground black pepper


  1. In a large bowl, add the ground turkey, spinach, sun-dried tomatoes, red onion and feta. In a small bowl, whisk together the garlic, egg, olive oil and dried oregano and kosher salt and freshly ground black pepper then pour over the turkey and mix with your hands to combine.

  2. Divide the burger mixture into 4 portions and mold into patties. Place on a cutting board or plate dividing the patties with parchment paper and refrigerated for 30 minutes up to overnight. You could also individually freeze the patties at this point for up to 3 months.

  3. Prepare the tzatziki sauce by grating the cucumber. Gather the cucumber together and place in a paper towel and press the water out of the shredded cucumber and place in a medium size bowl. Add the yogurt, garlic, red wine vinegar, fresh dill, kosher salt and freshly ground black pepper and mix well. Cover and refrigerate for 30 minutes or up to 3 days.

  4. Heat a non-stick grill pan over medium heat and spray well with cooking spray.

  5. Place the turkey burgers on the grill, cover with an upside down sheet pan or lid and cook for about 5 minutes per side. Be sure to watch the burgers and monitor your heat as the burgers will brown quickly if the heat is too high.

  6. Slather buns with tzatziki sauce and garnish with lettuce leaves and red onion. Or serve bunless in the bibb lettuce leaves.

Click here for recipe link-

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