Greek Turkey Burgers

$11.47 recipe / $1.91 serving

I had never really cooked with ground turkey before (okay, maybe once and it wasn’t good) but I think I discovered the key. You gotta season it up really really good. I added so many goodies to these turkey burgers that they’re almost half way between a veggie burger and turkey burger. Tons of flavor, tons of color, tons of goodness.

I also made a really quick garlic & dill yogurt sauce to go along with the burgers. The sauce was so good that I kept eating it straight with a spoon… I might be making this sauce more often! I’m sure it’s delish on all sorts of stuff. Plus, it’s super quick and easy. You definitely want to use greek yogurt so that the sauce stays nice and thick. If you have regular yogurt, you can strain it over a coffee filter in the refrigerator for a day to remove some of the liquid leaving you with a nice, thick, greek yogurt substitute.

Oh yeah, I used preminced garlic (in a jar) for this recipe because it has a deep, mellow, flavor that I think goes well in uncooked sauces. Fresh garlic is sharp and spicy and can be a bit overwhelming in some recipes.

Greek Turkey Burgers

greek turkey burgers

5.0 from 16 reviews
greek turkey burgers
Prep time
Cook time
Total time
Total Cost: $11.47
Cost Per Serving: $1.91
Serves: 6
  • 7 oz. plain greek yogurt $2.98
  • 1 medium fresh lemon $0.32
  • ¼ tsp minced garlic $0.04
  • ¼ tsp dried dill $0.02
  • 1.25 lb. ground turkey $4.78
  • 6 halves sun dried tomatoes $0.66
  • 1 medium red onion $1.04
  • 2 oz. frozen spinach $0.27
  • ¼ cup crumbled feta $0.41
  • 1 tsp dried oregano $0.05
  • ½ tsp minced garlic $0.04
  • ⅓ cup bread crumbs $0.11
  • 1 lg. egg $0.12
  • 1 med. cucumber $0.50
  • 6 hamburger buns $1.64
  • to taste salt and pepper $0.05
  1. Prepare the yogurt sauce by combining the yogurt, ¼ tsp minced garlic, dry dill, juice of half the lemon and a dash of salt. Stir everything to combine and then refrigerate to allow the flavors to blend while you make the burgers.
  2. 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 ¼ of the red onion.
  3. In a bowl combine the ground turkey with the spinach, sun dried tomatoes, red onion, feta, ½ tsp minced garlic, dried oregano, egg, bread crumbs, ½ tsp of salt and some freshly ground pepper. Stir everything until it is evenly combined. Shape the mixture into six patties.
  4. Cook the burgers on a counter top grill, a non-stick skillet or over open flame. Spread the yogurt sauce on both sides of a bun, add a warm burger and top with thin slices of red onion and cucumber. Enjoy!


greek turkey burgers

Step By Step Photos

yogurt sauceMake the yogurt sauce first so that the flavors have time to blend while you make the burgers. Combine the yogurt, garlic, dill, juice from half the lemon and a dash of salt.

dill garlic yogurt sauceGive it a taste and see if you want more of this or that. Cover and refrigerate until ready to serve. I’m officially in love with this sauce.

sun dried tomatoesUse about six halves of sun dried tomatoes. This was about 1/3 of the package that I bought. Because the tomatoes are dried, if you keep them wrapped tightly in the refrigerator the rest should stay good for quite some time. They’re great to add to salads, omelets, pasta and pizza.

chopped tomatoesChop the tomatoes up fairly small so that you’ll get little bits throughout the burger.

minced onionMince 1/4 of the red onion. The rest of the onion will be thinly sliced and used to top the burger. If you have picky eaters, you can just slice some and serve on top for those who like onions.

ground turkeyThis is the ground turkey that I bought. This is white meat which is pretty lean. Ground turkey also comes in dark meat which is fattier so be aware of which one you’re buying.

turkey burger ingredientsIn a bowl combine the turkey, egg, tomato, onion, feta, garlic, oregano, 1/2 tsp of salt and some freshly ground pepper. Because of all of the add-ins, I thought the burger would have a difficult time holding together and would need the egg for extra binding power. After stirring this mixture up, I realized that the turkey is much more mushy than ground beef and probably would have held everything together just fine. In fact, the mixture was a bit too wet with the egg so I ended up stirring in 1/3 cup of bread crumbs. Moral of the story: you might not need the egg OR the bread crumbs to hold this together. I would mix it all together minus the egg and bread crumb to see if it holds a patty shape and if not, then add the egg and bread crumbs.

turkey burger mixThis is the mixture all stirred up. Just gorgeous!

turkey burger pattiesMake six patties out of the turkey mixture. It might be fairly sticky but just do the best you can.

cook turkey burgersI pulled out my George Foreman Grill for the burgers but you can also cook them in a skillet, griddle or grill. If you choose a skillet, make sure it’s non-stick. I tested a couple out in a skillet that was not and despite using tons of oil, they still stuck all over the place and just turned into a hot mess. Literally.

sliced onion cucumberI sliced up the rest of my onion and the cucumber to top the burgers. You could also use fresh tomato, tapenade or hummus.

greek turkey burgergreek turkey burger


  1. Melissa says:

    Do you think these will freeze well? If so, should I freeze them raw or cooked?

  2. Oh my goodness, these were so good. I used ground chicken breast and I didn’t have sun dried tomatoes so I used roasted red peppers. Everything else the same. I was so scared it would be dry and lack flavor. That was not the case. Even my daughter and husband both loved it. Will be in our rotation from now on!

  3. Kristen Pisano says:

    These are sooo good! My 2 toddlers even agree! Made with cucumber and tomato mint salad. Don’t even need a bun.

  4. renee says:

    How long would u cook the patties in the skillet for…?

    • It will really depend on the size/thickness of your burgers, the type of skillet you have, and the exact heat of your skillet. It’s kind of one of those things you have to play by ear. If you have a meat thermometer that might be the easiest way to tell when they’re done.

  5. Cassandra Littlefield says:

    This was really good! Even with having to sub out some ingredients it was a hit with my emerging eater. I’m going to put it on my rotation for him. My little one has a feeding tube and is now able to eat solids by mouth, no liquids, and has a milk allergy. I had to use diary free cheese and panko crumbs. I didn’t have a red onion and I used a bit more spinach and Italian seasoning. I started off sautéing them in a pan but half way through the little one was needing me so I transferred them to the broiler. I put a sprinkle of fiesta cheese on top of my patty. We ate it with vegetable rotini that was tossed with minced sun dried tomatoes, olives, capers, olive oil and Italian seasoning, coconut milk yogurt and fresh cucumbers and carrots. I can’t wait to try more of your recipes.

  6. Danielle says:

    ohhhh myyyy these are soooo good!! I had to leave out and sub some ingredients because I am trying to empty my fridge before we leave for vacation Saturday (hooray!) so I used the turkey, breadcrumbs, egg, roasted peppers, red onion, and seasonings…I had to sub zucchini for cucumber…we skipped the sauce only because of trying to empty the fridge, and ate them over a bed of Quiona and sautéed zucchini!! Omggggg!! Can’t wait for leftovers for lunch tomorrow!! Will be trying the full recipe when we return, can’t wait!!

  7. Lorena says:

    Oh my! So so so good. And I want to hug you because my two year old, who refuses to eat just about everything, at this burger. And loved it! Soooo good!

  8. Dennis says:

    Could I use fresh baby spinach and if so,how much would you recommend? Thanks!!!

    • You could, but you’d probably want to sauté it down until it looks wilted like the frozen spinach, otherwise it will make it difficult for the burgers to hold together. I’d use about three big handfulls (about 3 cups?) of fresh spinach. That will wilt down quite a bit when sautéed.

    • Stephanie says:

      about two or three cups of fresh spinach will do. no need to wilt down just roll the spinach up and give a nice chop :)

  9. Can I just say, thank you for the step by step pictures! Not saying they’re always needed, but I hate when sites post 50 pictures of JUST the final product.

    Will definitely be making these soon! Was there a certain amount of time you kept the burgers on the Foreman grill or is it more wait til it browns?

  10. Kerry Driscoll says:

    How long can the yogurt sauce last in the refrigerator?

  11. Meredith S says:

    Just made this for lunch. IT WAS AWESOME! I skipped the yogurt sauce (it’s just not my thing) and used my grill pan to go it on the stove top. I didn’t change the recipe at all and it was amazing! Will DEFINITELY make again!!

  12. Amber says:

    these burgers are so amazing!!! They reheat so well….I have had one for lunch everyday this week! I wasn’t a fan of the dill sauce so I topped it with a little of ketchup and mayo!

  13. We had these for dinner tonight (minus the dairy ingredients because I’m allergic) and I thought they were so good! Thanks for an amazing recipe!

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