I had so many requests to share this Greek Turkey burger recipe. A reader sent me a message saying her family loves Greek Turkey burgers and I should try them out. So I did a little researching on Pinterest and came up with this recipe. They could not be easier to make and they are full of flavor and healthy! You can easily make these ahead and just cook before dinner. I have a charcoal grill but I really don’t know how to use it so I cooked these in a cast iron skillet and they turned out great. I think they would be awesome grilled too. I served mine over a bed of lettuce with store bought tzatziki and a tomato cucumber feta salad. It is the perfect light yet filling meal! Enjoy!
I know many of you always ask if the kids eat what I cook and the answer is always yes. I don’t cook them a different meal but I do sometimes plate it differently than mine. If you guys want I can start showing what I cook and how the kids eat it. For this meal I clearly ate my burger bunless but I used slider buns and added a little cheese to theirs. They also had oranges and roasted zucchini.
G R E E K T U R K E Y B U R G E R S
adapted via Budget bytes
- 1 lb. ground turkey
- 1/3 cup chopped sun dried tomatoes
- 1/4 medium red onion diced
- 4 oz. frozen spinach , thawed
- 1/4 cup crumbled feta
- 1 tsp dried oregano
- 1 clove minced garlic
- 1/3 cup breadcrumbs
- 1 large egg
- Tzatziki store bought or homemade
- slider buns optional
- Tomato Cucumber Salad- see recipe below
Thaw the frozen spinach and squeeze out as much moisture as possible. Roughly chop the spinach to prevent long stringy pieces. Also chop the sun dried tomatoes and 1/4 of the red onion.
In a bowl combine the ground turkey with the spinach, sun dried tomatoes, red onion, feta, 1/2 tsp minced garlic, dried oregano, egg, bread crumbs, 1/2 tsp of salt and some freshly ground pepper. Stir everything until it is evenly combined. Shape the mixture into 6-7 patties.
Cook the burgers on a grill a non-stick skillet or over open flame. I cooked mine about 7 minutes per side and then I placed the entire cast iron skillet in the oven at 350 degrees and baked about 15 minutes to make sure the insides were cooked.
T O M A T O C U C U M B E R S A L A D
1 small english cucumber halved and diced
1 pint cherry tomatoes halved
1/2 red onion thinly sliced
1/2 cup feta cheese
Garlic Expressions dressings or any Greek Viniagrette
Toss all together and drizzle with dressing. Best served room temperature.