Greek Turkey Burgers

Turkey burgers have a reputation for being dry, bland, and something you eat only because you feel like you should. That reputation is earned, because most turkey burger recipes treat the meat like a sad substitute for beef instead of building flavor into the patty itself. These Greek turkey burgers take a different approach. Feta cheese, sun-dried tomatoes, and oregano go directly into the ground turkey mixture, so every bite has flavor from the inside out. The feta melts into little pockets of salt and tang that keep the burger moist and interesting. The most important detail: use regular ground turkey, not the extra-lean kind. Skip that and you end up with a dry, crumbly patty that no amount of tzatziki can save.

Extra-lean turkey is basically cardboard in patty form. The bit of extra fat in regular ground turkey is what gives these burgers juiciness and helps bind everything together. Top them with homemade tzatziki, sliced cucumber, red onion, and arugula on a toasted brioche bun. If you can, make the tzatziki at least an hour ahead. The flavors need time to come together and the garlic mellows out. These are great for summer grilling but work just as well in a cast iron skillet year round.

Forming the Patties

Gently mix ground turkey, crumbled feta, finely chopped sun-dried tomatoes, fresh oregano, minced garlic, salt, and pepper until just combined. Do not overmix or the burgers will be tough. Form into four patties about three-quarters of an inch thick. Make a slight indentation in the center of each patty with your thumb. This prevents the burger from puffing up into a ball as it cooks. Brush the patties with olive oil before grilling.

Grilling the Burgers

Preheat the grill to medium-high heat or heat a skillet over medium-high. Grill the patties five to six minutes per side until the internal temperature reaches 165 degrees. Do not press down on the burgers with a spatula, which squeezes out the juices and makes them dry. Let them cook undisturbed so they develop a crust. Toast the buns on the grill during the last minute of cooking.

Assembling the Burgers

Spread tzatziki on the bottom bun. Place the burger on top, then layer with thinly sliced cucumber, thinly sliced red onion, and baby arugula. Cap with the top bun and serve immediately. The cool, tangy tzatziki and crisp cucumber provide a bright contrast to the rich, savory burger. Serve with sweet potato fries or a Greek salad on the side.

Greek Turkey Burgers

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Honest Cooking
• Total Time: 25 minutes
• Yield: 4 servings

Print Recipe

Pin Recipe

Description

Turkey burgers have a reputation for being dry and boring, but these are neither. Ground turkey mixed with feta, sun-dried tomatoes, and oregano, grilled until charred outside and juicy inside, then topped with tzatziki and crisp cucumber. The Mediterranean flavors do all the work that turkey’s mild taste cannot do on its own.

---

Ingredients

Units USM

• 1 1/2 lbs ground turkey (not extra-lean)
• 1/2 cup crumbled feta cheese
• 1/4 cup sun-dried tomatoes packed in oil, finely chopped
• 2 tablespoons fresh oregano, chopped
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 4 brioche buns or pita pockets
• 1/2 English cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1 cup baby arugula
• 1/2 cup tzatziki sauce

---

Instructions

1. In a large bowl, gently mix the ground turkey, feta, sun-dried tomatoes, oregano, garlic, salt, and pepper until just combined. Do not overmix.
2. Form into 4 patties about 3/4-inch thick, making a slight indentation in the center of each to prevent puffing.
3. Brush the patties with olive oil. Grill over medium-high heat or cook in a skillet for 5 to 6 minutes per side until the internal temperature reaches 165°F.
4. Toast the buns on the grill or in a skillet for the last minute of cooking.
5. Spread tzatziki on the bottom bun. Place the burger on top, then layer with cucumber slices, red onion, and arugula.
6. Cap with the top bun and serve immediately.

Notes

• Using regular ground turkey instead of extra-lean is critical — the fat keeps the patties moist and prevents them from turning into hockey pucks.
• The feta melts into pockets of salty creaminess inside the burger as it cooks, seasoning the patty from within.
• Make the tzatziki ahead and refrigerate for at least an hour — the flavors improve as they meld.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Cuisine: Greek

Nutrition

• Serving Size: 1 serving
• Calories: 440
• Sugar: 5
• Sodium: 780
• Fat: 22
• Carbohydrates: 28
• Fiber: 2
• Protein: 38
• Cholesterol: 110

If You Liked This Recipe, You’ll Love These

• Greek Turkey Sliders
• Ground Turkey Greek Burger
• A Vegan Take on Spanakopita
• Baked Almond Feta