Home » Recipes » Quick 30-Minute Meals » Healthy Turkey Burgers With Spinach, Feta & Tzatziki

Healthy Turkey Burgers With Spinach, Feta & Tzatziki

posted May 4, 2024
by Cassandra Morris
These truly are the BEST spinach feta turkey burgers. So flavorful and juicy! The best part? They can be prepped in less than 20 minutes!

These spinach feta turkey burgers will transport you straight to Greece! They’re a classic family favorite at our house, with juicy patties and buttery burger buns. Slather the burgers generously with a refreshing, creamy tzatziki sauce made of yogurt, lemon, herbs and voila! 

This recipe is a tribute to Greek cuisine which is rich with cheeses, meat, olive oil, herbs, yogurt and citrus flavors. Still, Greek recipes are quite balanced, providing the nutrients our bodies need! 

These burgers are far from those at any fast food joints. I try to avoid highly processed foods when possible, so it’s important that these patties are made from scratch. 

Speaking of health…. 

Is this Recipe Healthier than Beef Burgers? 

Beef and chicken are more common for burger patties. So why did I choose turkey for this recipe? Both beef and turkey are a great source of protein, vitamins and minerals. Having said that, turkey is lower in saturated fat than beef – which is great for heart health! Turkey is also lower in calories, which means they are great for those on weight loss journeys. I love these burgers for a healthy week night dinner.

For many of you have been readers of the blog for a while now, know I make it a point to strike a balance in what I eat. Like Flourless Chocolate Chip Banana Muffins during the week and Homemade Margarita Pitcher with the girls on the weekend. Let’s cheers to that! Anyways back to these delicious turkey burgers.

Recipe Ingredients

Turkey Patty and Tzatziki Ingredients

Lean ground turkey  

You may come across packaging that says 93% or some other number. These indicate how lean your meat is, with 99% being the leanest made of breast meat. 

If a mix is preferred, ask the butcher to grind both breast and drumstick or thigh, with slightly higher fat content. Fresh ground turkey should be a light pink color. The vacuum pack that seals the meat should also wrap the ground meat nicely, but if the plastic has inflated, it’s a bad sign. 

Feta cheese 

Feta cheese is the MVP in this recipe for two reasons: it injects a tangy, briny taste to the patty, and being a source of fats, it is going to soften turkey and create a heavenly combination of textures. Unlike its cheddar, parmesan, or mozzarella counterparts which are yellow, good and fresh feta cheese is whitish. 


Bind the patty together with feta and spinach.

Sweet onion/yellow onion and garlic

 A must-have in burger patties! Not only are they great for masking any raw meat smell, they simply make the burger more palatable. Garlic will also be used in the optional tzatziki addition. 


Salt and pepper, sea salt, basil, and dill. 


Spinach isn’t a common mix-in in burger patties, but surprisingly turkey goes quite well with spinach! Please see the next section for more information about suitable spinach choices. 

Greek yogurt 

The base of the tzatziki sauce is a non-flavored Greek yogurt, with a really thick and creamy consistency. You will find vanilla, strawberry, mango and a variety of other flavors, which make a good dessert, but simply won’t work for tzatziki. I always reach for Olympic Greek yogurt!  


Grated, squeezed and dried. This goes into the greek yogurt and enhances freshness. 

Lemon juice

Tzatziki gets its citrusy flavor from freshly squeezed lemon juice or lime juice. 

Extra virgin olive oil 

Stirred into tzatziki for fragrant hints of Greek olive! 

Feta Turkey Burger | cookingwithcassandra.com

What Kind Of Spinach Should I Use For This Recipe? 

There isn’t a specific type of spinach that I would recommend as most spinach varieties will work for this spinach feta turkey burger. The most important thing is that they are fresh! Not canned, not frozen. These leafy greens are healthy and refreshing but slightly bitter (you know what they say about bitter foods – they’re good for you!). 

There are generally three types of spinach:  

  • Savoy: very crunchy, has dark green leaves, and possesses a crinkled texture 
  • Flat leaf: smooth, broad leaves in a bright green color
  • Semi-savoy: a combination of both types, savoy and flat-leaf

No matter which type of spinach you manage to find at the market, make sure to chop them very finely before mixing it into the ground turkey. The last thing you want is to bite into a whole, bitter spinach leaf in your burger! Pro Tip: I throw my spinach into my food processor and within 10 seconds my spinach is finely chopped.

Step-by-Step Instructions

To make these spinach feta turkey burgers, you will need to make the turkey patties and tzatziki sauce from scratch. Fret not – we’re going to do this step-by-step! 

To prep: 

Wash spinach and chop finely. Mince the garlic cloves and grate half of a large sweet onion. Also grate half a cup of cucumber. Drain the brine off the feta cheese and crumble the feta cheese into small bits. 

To make turkey patty: 

First, whisk the egg until it is smooth. In a large bowl, combine the turkey patty ingredients and the eggs. Mix well with your hands, making sure the turkey is evenly seasoned and the feta cheese has spread throughout. 

Pro tip: To achieve a more tender patty, lightly oil your hands before mixing. We want to handle the turkey swiftly. Too much kneading creates meat gluten that will really toughen up the meat. 

With your hands, roll the patty into a ball and press down firmly to form 4 patties. Make a small dent in the middle – this allows the patty to stay in shape! Set aside for an hour or so to marinate the turkey. 

Next, grill the patties on a cast iron skillet (a barbecue grill or pan is also fine!) over medium heat. Stop when the temperature of the turkey hits 160F, making sure it’s fully cooked through. The patty should start to brown and sizzle! 

While waiting, spread some butter on burger buns and grill, allowing the butter to fully ooze into the bun as it melts. 

To make tzatziki:

With your cheese grater, grate half a cup of cucumber. Cucumbers have high water content, so be sure to squeeze all the water out. Mix together the cucumber, greek yogurt, lemon juice, lemon zest, garlic, olive oil, salt, and dill. This can be put in the refrigerator until ready to serve. 

Tzatziki Ingredients| cookingwithcassandra.com
Tzatziki Ingredient | cookingwithcassandra.com
Tzatziki mixture | cookingwithcassandra.com

Assemble the burger:

Now that you have your separate parts, it’s time to put it all together to make magic. 

Start off with half of a burger bun at the bottom, followed by any fresh vegetables of your choice (I’ve chosen the classic lettuce and tomato).  

Next, put on the ground turkey patty. Spoon a generous helping of tzatziki sauce over the patty before placing the other bun over it. 


Storage Instructions

With these burgers tasting so darn good, I highly doubt there will be any leftovers! In any case, store grilled patties in the fridge. They will last up to three days. Uncooked patties should be wrapped tightly in cling wrap and stored in the fridge with minimal exposure to air – these can be kept for up to two days only. 

This spinach feta turkey burger is just one of my favorite Greek-inspired recipes! Have you checked out my Greek chicken kabobs with tzatziki? It’s another one that should not be missed!

Frequently Asked Questions

What’s the secret to keeping turkey burgers from falling apart?

Maintaining the shape of turkey burgers can be challenging, but here’s a trick that works like a charm. After forming the patties, simply place them on a parchment paper-lined plate and chill them in the refrigerator for 30 minutes to an hour or in the freezer for 15 minutes before cooking. This simple step helps the ingredients bind together, ensuring your burgers hold their form during cooking.

How do you know when to flip a turkey burger?

Mastering the flip of a turkey burger requires patience and precision. Wait until the bottom has formed a sear and holds its shape well. This usually takes around 8-10 minutes over medium-high heat. Flip the burger just once and then continue grilling for another 6-8 minutes until it reaches an internal temperature of 160ºF. Constantly flipping or pressing down on the patty can cause it to lose moisture and become dry. So, resist the urge to play around with it while it’s on the grill for a perfectly juicy and flavorful burger!

Should I grease the BBQ grates before cooking turkey spinach feta burgers?

Yes, lightly oil the BBQ grates before grilling turkey spinach feta burgers. This helps prevent sticking and ensures a beautiful sear on the patties while cooking. Simply brush the grates with oil using a grill brush or a folded paper towel dipped in oil. This little step will make flipping your burgers a breeze and keep them intact .

How do I know when spinach feta turkey burgers are ready?

The best way to check is to insert a meat thermometer in the center of a patty. They’ll continue cooking for a few minutes after being taken off the heat. Aim for an internal temperature of 160°F while cooking, allowing them to rest for a few minutes until they reach 165°F. This ensures they’re cooked through without becoming dry.

Spinach Feta Turkey Burger Patty | cookingwithcassandra.com

Spinach Feta Turkey Burgers Recipe

These truly are the BEST spinach feta turkey burgers. So flavorful and juicy! The best part? They can be prepped in less than 20 minutes!
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings 4



  • 1 pound lean ground turkey
  • 1 1/4 cup fresh spinach finely chopped
  • 3/4 cup feta cheese crumbled
  • 1 large sweet onion grated
  • 1 egg whisked
  • 3 garlic cloves minced
  • 1 teaspoon basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • 1 1/2 cups grated cucumber (from about 1 medium cucumber)
  • 2 cups thick whole milk Greek yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 5 garlic cloves minced
  • 1/2 teaspoon sea salt
  • 3 tablespoons fresh dill



  • In a small bowl crack egg and whisk egg until smooth
  • In a large bowl combine all of the Turkey Spinach Feta burger ingredients plus the whisked egg and mix well.
  • Form into 4 patties. In the center of each patty, make a small dent with your thumb (this will help them retain their shape).
  • Grill for 10 minutes on one side, flip and grill for another 6-8 min or until cooked through (160ºF internal temp).


  • Start by grating the cucumber. Using your cheese grater!
  • Next, squeeze the water out of the grated cucumber. This step is essential for making a creamy tzatziki – if you skip it, the water from the cucumber will cause your sauce to separate. Place the cucumber on a towel (or paper towel) and gently squeeze out the excess water directly over the sink.
  • Then, stir everything together! In a medium bowl, combine the squeezed cucumber with the yogurt, lemon juice, lemon zest, garlic, olive oil, salt, and dill. Chill until ready to use.
Cassandra | Cooking With Cassandra

Hi, I’m Cassandra!

I’m a proud wife, dog mom, food lovin’ Canadian girl, former TV reality show personality, wine lover and on a mission to make living a healthy + balanced lifestyle easy for everyone.

More about me

Never miss a recipe!

Sign up for free recipes straight to your inbox:

Free E-Cookbook!

Cooking dinner doesn’t have to take all night. Subscribe & receive my favourite 10 Quick & Easy Dinner Recipes in an easy e-cookbook format!

You Might Also Like

Strawberry Lemon Blondies

strawberry lemon blondie

Strawberry Lemon Blondies Strawberry Lemon Blondies where juicy strawberries meet a tangy lemon twist in every bite. This quick and easy recipe creates soft, chewy dessert bars topped with the tastiest pink glaze perfect for spring. Blondies1 cup unsalted butter (at room temperature)3/4 cup sugar1 large egg1/4 cup lemon juice (freshly squeezed)2 1/4 cups all purpose flour1/2 teaspoon baking powder1/4 teaspoon salt1 heaping cup fresh strawberries (finely cored and diced)Strawberry Lemon Glaze1 1/4 cup confectioners’ sugar (spoon and measured then sifted (sift after measuring) *sifting is...

Easy Bruschetta Recipe

Toasted Bread with Bruschetta Toppings | cookingwithcassandra.com

One of the reasons why I enjoy summer (besides barbecues and sunshine) is because of all the produce that is in-season. Melon and berries often get the spotlight as summer fruits, but think about all the fresh tomatoes! This fruit (we aren’t going to debate on whether tomatoes are fruits or vegetables!) is perfect for one of my favorite appetizers: bruschetta.  Bruschetta — a traditional Italian antipasto — is essentially a tomato mixture on grilled bread slices and is great as an appetizer, snack, side dish or even on its own. They look fancy, but are so easy to make!  With...

Easy Peach Crisp

Easy Peach Crisp Recipe | cookingwithcassandra.com

If anyone asks you what a peach crisp is, it's essentially the same as a peach cobbler.  This double-layered dessert of sweet, juicy peach filling topped with healthy - ish rolled oats is oven-baked to perfection!  Whether you’re going for a party or just a midday snack, bring these with you and everyone will be sinking their teeth into them in no time. Even better if you serve it with some vanilla ice cream. Here is my comprehensive guide to making peach crisp just like my dear grandmother would. Recipe Ingredients  This peach crisp is made of two layers: a warm and sweet...

Asian Chicken Lettuce Wraps

Chicken Lettuce Wraps with Peanut Sauce | cookingwithcassandra.com

I was beyond words when I found out PF Chang’s was launching here in Canada. My husband and I are huge fans of Asian food, so we rushed to book a table there for dinner. Needless to say, we were impressed! Of all the amazing dishes we had, I knew I had to try and replicate PF Chang’s chicken lettuce wraps. Tender, juicy and just so full of flavor.   These chicken lettuce wraps are so versatile - they work really well as starters or as part of a main course, depending on how many people are at the table.  What I absolutely love about these delicious wraps is that they’re...

Did you make this recipe?

Tag @cookingwithcassandra on Instagram and hashtag it #cookingwithcassandra


  1. Anna

    I just made these tonight. Delicious and moist! My husband was so impressed and they were great on the brioche buns I had. I used bottled tzatkiki because it was on hand and saved some time. I had thawed 1 1/2 lbs ground turkey and adjusted to get 6 burgers. I grilled all 6 and will enjoy the heated leftovers for lunches. Will definitely be using this recipe again.

    • Cassandra Morris

      Hi Anna! Thank you so much for trying this recipe and taking time to leave a comment here. I am so happy you and your husband enjoyed them. Truly makes my day hearing feedback like this. I hope you are able to try more of the recipes on the site and love them as much as we do 🙂 Cheers, from my Kitchen to yours!

  2. Marge

    5 stars
    My youngest child is a Chef at a high end Restaurant. He took one bite and said these were one of the best things he has ever tasted!! I have to agree! Made them for the second time and absolutely love them!! Thank you for this great recipe!!

    • Cassandra Morris

      Hi Marge! You just made my day! Thank you so so much for the kind review I am so happy you and your son loved these Turkey Burgers as much as we do! Really appreciate your message. Hope you are able to try more of the recipes as well! Cheers 🙂

  3. Marge

    5 stars
    My son is a Chef at a high end restaurant. I made these for dinner the other night and he took one bite and said these were one of the best things he has ever tasted. They are my new favorite dish. Thank you for sharing this amazing recipe.

  4. Amanda Henry

    5 stars
    I made these for the first time tonight and my husband and I thought it was one of the best burgers we have had! We had them with zucchini and brown rice. My only difficulty was keeping the burgers together before putting them on the grill.. any suggestions?

    • Cassandra Morris

      Hi Amanda! Thank you for trying out the turkey burgers and for sharing your experience here—it truly means a lot! I’m so happy to hear that both you and your husband enjoyed them as much as we do.

      Keeping the patties intact can be a bit tricky, but I’ve found a little trick that might help. Line a plate with parchment paper, place the patties on it, and pop them in the refrigerator for 30 minutes or in the freezer for 15 minutes before cooking. This step works wonders in helping the ingredients bind together, making it much easier for the burgers to hold their shape. I appreciate your feedback so much I am adding this tip to my blog post above for other readers as well.

      I’ve tried this method a couple of times now and it’s been a game-changer! Let me know if you try this as well. Thank you again – Cheers! 🍔😊


Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Cassandra | Cooking With Cassandra

Hi, I'm Cassandra!

I'm a proud wife, dog mom, food lovin' Canadian girl, former TV reality show personality, wine lover and on a mission to make living a healthy + balanced lifestyle easy for everyone.

More about me

Never miss a recipe!

Sign up for free recipes straight to your inbox:

Free E-Cookbook!

Cooking dinner doesn’t have to take all night. Subscribe & receive my favourite 10 Quick & Easy Dinner Recipes in an easy e-cookbook format!

Jujeh kabab - Eating | cookingwithcassandra.com

Get the Inside


Be the first to receive free e-books, recipes, inspiration, and exclusive extras you won’t want to miss!