Fast Abstract
These Greek Turkey Burgers are juicy, flavorful, and loaded with Mediterranean-inspired components like feta, spinach, and herbs. Good for grilling or pan-searing, they’re a contemporary twist on a traditional burger—served with tzatziki, tomato, lettuce, onion, and your favourite sides for a simple, flavorful meal!
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A Recent Twist on Turkey Burgers
Our traditional turkey burgers are a staple at our home; we make them on a regular basis. However not too long ago, I made a decision to combine issues up with a Mediterranean-inspired model, and let me inform you…these Greek Turkey Burgers are equally scrumptious! They’re made with contemporary herbs, tangy feta, and a touch of lemon, and so they keep extremely juicy thanks to some easy mix-ins like spinach and zucchini.
You may serve the burgers on toasted buns with all of the traditional Greek toppings: tzatziki sauce, lettuce, tomato, and purple onion. They’re tremendous versatile and excellent for fast weeknight dinners, summer season BBQs, and informal entertaining. Everybody at all times loves these protein-packed burgers!
Pair them with my lemon parmesan roasted potatoes, candy potato fries or candy potato wedges, or a vivid Greek chickpea salad or refreshing watermelon feta salad for a whole meal.
Substances (with Useful Notes)
- Floor turkey: For juicy, flavorful turkey burgers, use 85% lean / 15% fats floor turkey, it has the proper steadiness of moisture and richness.
- Recent spinach: Finely chop it so it blends into the patties with out clumps.
- Shredded zucchini: Squeeze out as a lot moisture as attainable utilizing a clear kitchen towel or paper towels; this retains the burgers from getting soggy.
- Feta cheese: Select a creamy, good-quality feta; its tangy, salty chunk provides richness and helps preserve the burgers moist. Crumble it finely so it blends evenly into the burgers.
- Purple onion: Mince very finely for a refined chunk and to keep away from massive uncooked chunks.
- Recent parsley: Provides brightness; chop it finely to assist it distribute evenly.
- Lemon zest: Only a bit wakes up all the taste profile, don’t skip it!
- Garlic powder: Simpler than contemporary garlic, and it blends higher into the combo.
- Dried oregano: Provides that unmistakable Greek taste.
- Crushed purple pepper flakes: Non-compulsory, however nice for a touch of warmth.
- Olive oil or avocado oil: For grilling or pan-searing, to verify the burgers don’t stick.
- Toppings: We wish to prime the burgers with tzatziki sauce, lettuce, tomato slices, and purple onion (pickled purple onions are good too). Need to change it up? Attempt including cucumber slices, kalamata olives, arugula, avocado slices, further feta, and even unfold some hummus on the buns.
Ideas for Making Good Turkey Burgers
- Don’t over combine the meat. Mix components simply till integrated—over mixing results in powerful burgers. The zucchini, spinach, and feta add moisture so that you don’t want an egg. These burgers are JUICY!
- Form patties barely wider than the buns. They shrink a bit throughout cooking, so give them room to settle into the right dimension.
- Chill earlier than cooking. If time permits, you’ll be able to refrigerate the patties for 15–half-hour to assist them maintain their form.
- Oil your grill or pan. Turkey is lean and tends to stay, oil your pan earlier than cooking. You may cook dinner the burgers on a grill, on a grill pan, or perhaps a skillet.
- Don’t flip too quickly. Let the burgers cook dinner undisturbed till a crust kinds and so they naturally launch from the pan or grill—this helps them keep intact.
- Use a thermometer. Cook dinner to an inner temp of 165°F to make sure they’re secure and nonetheless juicy.
- Relaxation earlier than serving. Let the patties sit for a couple of minutes off the warmth to retain juices.
- Toast the hamburger buns. We wish to toast the buns in order that they don’t get soggy. Should you want the recipe to be gluten-free, simply use gluten-free buns.
Greek Turkey Burgers
Juicy and filled with Mediterranean taste, these Greek Turkey Burgers are made with lean floor turkey, spinach, feta, zucchini, and herbs, then topped with tzatziki, tomato, lettuce, and purple onion. Good for weeknight dinners or summer season cookouts.
For the burgers:
- 1 pound floor turkey
- 1/2 cup contemporary spinach leaves, finely chopped
- 1/2 cup shredded zucchini, extra moisture squeezed out
- 1/2 cup crumbled feta cheese
- 1/4 cup purple onion, minced
- 1 tablespoon chopped contemporary parsley
- 1 teaspoon lemon zest
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed pepper flakes
- Olive oil or avocado oil, for grilling
For serving:
- 4 hamburger buns, toasted
- Tzatziki sauce
- Lettuce
- Tomato slices
- Purple onion slices
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In a big bowl, add the bottom turkey, spinach, zucchini, feta, purple onion, parsley, lemon zest, garlic powder, oregano, salt, pepper, and crushed purple pepper flakes. Combine together with your fingers to mix.
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Type the combination into 4 1/2-inch-thick patties.
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Preheat the grill (or grill pan) to medium warmth and brush with oil. Grill the burgers till cooked by, about 5 to six minutes per aspect. A turkey burger is totally cooked when the middle of the patty reaches an inner temperature of 165° F.
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Place the burgers on the toasted buns and prime with tzatziki, lettuce, tomato, and purple onion. Serve instantly.
Refrigerate: Retailer cooked burgers in an hermetic container within the fridge for as much as 4 days.
Freeze: Wrap patties individually in parchment paper, then place in a freezer bag. Thaw in a single day within the fridge earlier than reheating.
Reheat: Heat gently in a skillet over medium warmth or within the oven or air fryer at 350°F till heated by. Keep away from microwaving if you wish to protect the juicy texture.
Energy: 307kcal, Carbohydrates: 24g, Protein: 34g, Fats: 8g, Saturated Fats: 3g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 2g, Ldl cholesterol: 79mg, Sodium: 780mg, Potassium: 490mg, Fiber: 1g, Sugar: 4g, Vitamin A: 580IU, Vitamin C: 7mg, Calcium: 173mg, Iron: 3mg
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