Greek Feta Turkey Burgers

cooked Greek turkey burger on sesame buns with condiments

5 from 6 votes

These Greek Turkey Burgers with Feta are so juicy, delicious, and easy to make. They come together in under 30 minutes and are also prep-ahead and freezer-friendly! I like to serve them with homemade tzatziki sauce for extra amazing flavor!

Prep Time15

Cook Time10

Total Time25

Course: Burgers

Cuisine: Greek

Servings: people

Calories: 362kcal

Author: Tania

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

Substitutions:

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.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition