These Greek Feta Turkey Burgers are seriously juicy, flavorful, and so easy to make! They take less than 30 minutes to make, and are prep-ahead and freezer friendly.
The secret to juicy and flavor-packed Greek turkey burgers is packing them with fresh herbs, crumbled feta, onions, and lots of aromatics.
As for toppings, my go-to are lettuce, tomato, onions, cucumber…and my favorite homemade tzatziki sauce plus more feta. Seriously the BEST weeknight dinner ever!
Weeknight dinners are always a breeze when I’m making these Greek feta turkey burgers. It’s a favorite recipe in our house because they are so delicious! As simple as that.
We’re big fans of Greek-inspired dinners. We’ve been making these Greek Chicken Kabobs with a simple Greek salad, and also this delicious Greek-style Pizza!
Here’s what I love so much about Greek turkey burgers:
- It’s a quick dinner idea! Dinner in under 30 minutes? Check.
- They are juicy: To keep the burgers juicy, I add crumbled feta and minced onions.
- They are PACKED with flavor: Lots of fresh herbs, crumbled feta, and aromatics going on here!
- Prep-ahead friendly: You can make the patties up to 2 days in advance.
- Freezer-friendly: Freeze the these turkey feta burger patties for up to 2 months.
Speaking of prep-head Greek dinners, have you tried my easy Greek Meatballs yet? We love serving them with tzatziki or using them to make delicious meatball gyros!
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Super Flavorful and Juicy
Keeping turkey burgers moist can sometimes be a challenge. Ground turkey is considered a lean meat, which means it tends to dry out easily if overcooked.
But worry not! Here are some of my trusted tips to keep these delicious Greek turkey burgers ultra juicy and delicious.
- Don’t overwork the meat mixture: Using your hands, mix all the ingredients until just combined as evenly as possible and stop there.
- Pack them with flavor boosters: These Greek turkey burgers are made with fresh parsley and dill, oregano, onions, garlic, and crumbled feta. The feta, especially, keeps the burgers moist.
- Make bigger, thinner patties: The thicker they are, the longer they will take to cook…resulting in dry patties. So make them about ½ inch thick and a bit larger than the size of your burger buns since they tend to shrink while cooking.
- Don’t overcook: 4-5 minutes over medium heat per side is all it takes.
We really like making burgers at home! If you’re a burger fan, you’ll love this panko-crusted salmon burger recipe or my classic American burger. Give them a try!
Ingredient Notes
- Ground turkey: Use 85% lean, 15% fat.
- Fresh herbs: I use Italian parsley and dill.
- Dried oregano: Another flavor booster.
- Red onions and garlic for flavor and to keep the mixture moist.
- Crumbled feta cheese: Keeps the burgers moist and ultra flavorful.
- Salt and pepper
- Olive oil for pan
- Burger buns: I love using regular sesame buns or brioche buns. Any type of bun will work.
- Toppings: Lettuce, tomato, onions, cucumbers, crumble feta.
- Easy homemade tzatziki to spread over the burgers and buns.
Step-by-Step Instructions
Step 1 | Make the tzatziki sauce
Follow my easy and simple Greek tzatziki recipe. The longer it sits, the better. So make the sauce first or even 1-2 days in advance! If you prefer, you can also use your favorite store-bought tzatziki.
Step 2 | Make the meat mixture
In a large bowl, combine all the patty ingredients. Using your hands, mix until evenly combined, but don’t overmix it.
Tip: Over-mixing the meat will result in dry burgers. Mix with your hands until evenly combined and stop there. Don’t be tempted to keep mixing.
Step 3 | Form the burger patties
Divide the mixture into 4 equal parts and form ½ inch patties. Make them a bit wider than the buns (about ⅓ or ½ inch larger or so) – this is because burgers tend to shrink while cooking.
Tip: Make an indentation in the center to prevent them from puffing up as they cook. This will also prevent them from shrinking too much.
Step 4 | Cook the turkey burgers
In a large skillet, heat a few drizzles of olive oil over medium heat. Cook 4-5 minutes per side. Anything longer than that will dry out the burgers. If you want to be sure, check that the internal temperature reaches 165 degrees F.
Step 5 | Build burgers
Build the burgers with all the toppings and delicious condiments!
I like to do it in this order: bottom burger bun, lettuce, turkey burger patty, tzatziki, crumbled feta, tomato slices, cucumber slices, onion slices, more tzatziki, top burger bun.
Prep Ahead and Freezing
I love that these Greek turkey burgers are prep-ahead and freezer friendly. They are life saver during those busy weeknights. A quick and delicious dinner is sometimes all I want after a super hectic day.
Prep ahead: You can make the burger patties and refrigerate them for up to 2 days, no longer than that. Place parchment paper in between each patty, and store in a container or resealable bag.
Freezing: Place parchment paper in between each formed uncooked patty, and freeze in a freezer-friendly resealable bag for up to 3 months. Thaw overnight in the fridge.
Pairing and Serving Ideas
I love serving Greek turkey burgers with fresh sides or potatoes dishes. Here are some of my favorites:
Recipe FAQs
Use 85% lean 15% fat turkey. This will ensure the burgers come out juicy and most. Anything leaner than that will make them dry.
First, use 85% lean 15% fat turkey. Second, don’t overmix the turkey mixture. Third, make sure the patties are ½ inch thick and not overcooked, 4-5 minutes on a skillet or grill over medium heat will suffice (don’t overcook).
Yes! 1-2 days in advance. Place parchment paper in between each patty, and store in a container or resealable bag.
Yes! Place parchment paper in between each formed uncooked patty, and store in a freezer-friendly resealable bag for up to 3 months. Thaw overnight in the fridge and cook according to recipe directions.
Yes, absolutely!
This recipe was published in 2020 and was updated in January 2022 to include new photos, kitchen tips, and a few recipe modifications to make it even more delicious!
Tips for Success
- Use fresh herbs (parsley and dill) and aromatics (onions and garlic) for best results. The oregano can be dried.
- Make juicy burgers: First, use 85% lean 15% fat turkey. Second, don’t overmix the turkey mixture. Third, make the patties ½ inch thick and cook them for 4-5 minutes on a skillet or grill over medium heat – anything longer than that will turn them dry.
- Make them a bit wider than the buns (about ⅓ or ½ inch larger or so). This is because burgers tend to shrink while cooking.
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Greek Feta Turkey Burgers
Equipment
- Large skillet
Ingredients
- 1 pound ground turkey - (85% lean, 15% fat)
- ¼ cup finely chopped Italian parsley
- 1 tablespoon finely chopped fresh dill
- ½ teaspoon dried oregano
- 2 tablespoons very finely diced red onions
- 2 cloves garlic, minced
- ¼ cup crumbled feta cheese
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- Olive oil for pan
Buns and toppings:
- 4 burger buns of your choice - I like sesame or brioche buns
- Tzatziki sauce - homemade or store-bought
- Crumbled feta cheese
- Tomato slices
- Cucumbers slices
- Onion slices
- Lettuce
Instructions
- Make the the tzatziki sauce per the recipe link instructions. You can make this 1-2 days in advance, if desired. You can also use store-bought tzatziki. Set aside.
- Make the turkey mixture: In a large bowl, combine the ground turkey, parsley, dill, dried oregano, diced red onions, minced garlic, crumbled feta, salt, and pepper. Mix with your hands until evenly combined, but do NOT overmix. Note: overmixed meat will result in dry and tough patties.
- Form the turkey burger patties: Divide the mixture into 4 equal parts and form ½ inch patties with an indentation in the middle. Make them a bit wider than the buns (about ⅓ or ½ inch larger or so) – this is because burgers tend to shrink while cooking. Tip: an indentation in the center to prevent them from puffing up as they cook. This will also prevent them from shrinking.
- In a large skillet, heat a few drizzles of olive oil over medium heat. Cook for 4-5 minutes on each side. Tip: Don't press down the burgers with a spatula as they cook – this will remove all the moisture.
- Build the burgers on the buns along with the toppings. Serve immediately and enjoy! I like to build them in this order: bottom burger bun, lettuce, turkey burger patty, tzatziki, crumbled feta, tomato slices, cucumber slices, onion slices, more tzatziki, top burger bun.
Notes
- Make the burgers a bit wider than the buns (about ⅓ or ½ inch larger or so). This is because burgers tend to shrink while cooking.
- Make an indentation in the center to prevent them from puffing up as they cook. This will also prevent them from shrinking too much.
- How to make juicy burgers:
- Use 85% lean 15% fat ground turkey.
- Don’t overmix the meat.
- Make the patties ½ inch thick. If they are too thick, they will take longer to cook and turn out dry.
- Cook them for 4-5 minutes on a skillet or grill over medium heat. Anything longer than that will turn them dry.
- Storing: Cooked turkey burger patties can be refrigerated for up to 3 days in an airtight container.
- Prep ahead: You can make the burger patties and refrigerate them for up to 2 days, no longer than that. Place parchment paper in between each patty, and store in a container or resealable bag.
- Freezing: Place parchment paper in between each formed uncooked patty, and store in a freezer-friendly resealable bag for up to 3 months. Thaw overnight in the fridge and cook as directed once defrosted
- Red onions: yellow or white onions.
- Tzatziki: Use your favorite store-bought tzatziki sauce.
- Burger buns: Instead of buns, use lettuce (like lettuce wraps). Favorite bun options: brioche bun, sesame bun, onion roll.
- I would NOT recommend using dried herbs (except for the dried oregano) in this recipe.
Luke says
Thank you for sharing this delicious and easy to follow recipe. If you’re a turkey burger skeptic that worries about a dry or bland burger, this recipe might just change your mind. With only a handful dishes and ingredients, this recipe quickly came together to make some of the juiciest and most flavorful burgers that I’ve ever made at home. Although the recipe calls for minced red onion, I’ve found that mincing ~1-2 shallots to be an exceptional substitution that remains true to the great flavors of the original recipe. Thanks for the recipe, Tania!
Anna says
Can you grill the burgers?
Tania says
Yes!
Kayla says
These were SO good! I used all dried herbs and they still turned out fabulously. We had them on toasted ciabatta buns and it was perfection!
Karen says
These are awesome. We make them regularly. Thanks for sharing!
Kimberly O'Donoghue says
I just made these they were fabulous moist and flavorful I doubled the recipe made 11 med size burgers used 91 percent lean turkey I used dried dill and added a tablespoon of grainy mustard just added this recipe to my favorites file. I cooked them in a cast iron pan delicious
Tania says
Thank you, Kimberly!
Pam says
I keep a jar of rendered chicken fat in my fridge and I add a little of that to the burger mixture. Makes them juicy and delicious!
Great recipe!
Matthew says
This was so delicious, thank you for the recipe. Loved the flavors. They were very good. Paired really well with the tzatziki.