Turkey Burgers Feta Spinach, Healthy Greek Inspired
These Turkey Burgers Feta Spinach have quickly become my favorite option for burger night! What works so well (and makes them juicy and flavorful) is the addition of melty feta cheese. And they don't fall apart like other turkey burgers thanks to the simple addition of an egg. 😊 You can even make a batch for this week and an extra batch to freeze for later. I hope you enjoy them as much as I do!
Equipment
- 1 Skillet
Ingredients
- 1 lb ground turkey (I use 93% lean and don't recommend going more lean than that)
- ¼ cup feta cheese, crumbled
- ½ cup spinach
- 2 tablespoon fresh parsley
- 2 tablespoon red onion, finely chopped
- 1 egg
- 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ¾ teaspoon kosher salt (½ teaspoon if using fine table salt)
- ¼ teaspoon black pepper
- your favorite buns and burger toppings (I use whole grain buns, tzatziki sauce, and sliced tomato, red onion, and cucumber)
Instructions
- Finely chop the red onion, spinach, and fresh parsley and crumble the feta cheese. Combine ingredients in a large bowl until just combined. Don't over mix because this will result in a tough burger. The burger mixture will be pretty wet and this is normal.
- Divide the mixture into 4 patties about 1 inch thick. Pro tip: make a small indentation in the center of each burger patty with your thumb. This helps them to stay even when cooking. Place the patties on a parchment lined baking sheet or plate and chill for at least 20 minutes, up to 24 hours.
- Heat a nonstick pan or cast iron skillet on medium heat. Add a little bit of extra-virgin olive oil or avocado oil and once it's heated, add the patties to the pan. Cook for 6-7 minutes on each side, undisturbed, or until the internal temperature reaches 165℉ (75°C) measured with a meat thermometer. Let them rest about 5 minutes before serving.
- Assemble the turkey burgers with your favorite toppings! I like to spread tzatziki sauce, hummus, or mayo on the bottom bun, top with the burger patty, sliced tomato, cucumber, and red onion before adding the top bun!
- Hint: don't push down on the burgers or move them around while they are cooking. Pushing on them will release some of the juice and you want all that to stay in the patty itself!
Notes
For grill: preheat the grill on medium to medium high heat for 10-15 minutes (you want it to be 375–400°F). Grill the turkey burgers for 5-7 minutes per side or until the internal temperature reaches 165°F
For oven: preheat the over to 400°F. Place the patties on a parchment lined baking sheet or a wire rack if you have one. Cook for 20-25 minutes total, flipping halfway through or until internal temperature reaches 165°F.
For Air Fryer: Cook for 12-15 minutes at 375℉ (190°C) in the air fryer, flipping halfway through.
Expert Tips
- Finely chop the fresh parsley, spinach, and onion for the burgers so they evenly disperse.
- Don't overmix the burgers because it will cause them to get tough. Once the ingredients are well combined, you're good to go!
- Don't skip the step of letting them chill in the fridge for 20-30 minute after forming the patties. This helps everything set so they won't fall apart when you cook them.
- Buy a block of feta and crumble it yourself for the best flavor.
- Don't press down on the patties when you're cooking them. This will release moisture and you want all that goodness to stay inside the patty for the juiciest burgers.
- Refrigerator - let the burgers cool and store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat on the stovetop in a large skillet, in an air fryer, in the oven at 350℉ (177°C), or in the microwave.
- Freezer - if you want to meal prep these burgers more than 3-4 days ahead of time, you can freeze them.
- To freeze them before cooking: form the patties and then place them on a parchment lined baking sheet in a single layer. Freeze for 1-2 hours and then transfer the patties to a freezer safe ziplock bag or container. To prevent them from sticking together, place a piece of parchment paper between each patty. Freeze up to 3 months. Thaw them overnight in the refrigerator and then cook them in a skillet according to the recipe directions.
- To freeze them after cooking: store them in a freezer bag or other freezer-safe container for up to 3 months. Wrap each patty individually in plastic wrap or place a piece of parchment paper between them to prevent them from sticking together. Thaw overnight in the fridge and reheat in the skillet, microwave, air fryer, or oven.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 1 pattyCalories: 250kcalCarbohydrates: 2gProtein: 24gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 140mgSodium: 430mg
Tried this recipe?Let us know how it was!
