Mediterranean Turkey Burgers

$11.47 recipe / $1.91 serving
by Beth - Budget Bytes
4.92 from 90 votes
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Ground turkey can be kind of, well, boring if you don’t dress it up right. That’s why for these Mediterranean Turkey Burgers I added fun add-ins to the burger patty for maximum flavor and color. And instead of the ketchup and mustard treatment, these juicy burgers get a homemade lemon dill yogurt sauce, crunchy slices of cucumber, and a few slivers of red onion. If you’re looking to change up your burger game, these Mediterranean Turkey Burgers are it!

Overhead view of a mediterranean turkey burger, top bun off, on a paper lined plate next to cucumber salad

Can the Turkey Burgers be Grilled?

Yes, you can definitely grill these burgers instead of cooking them in a skillet. An outdoor grill or even an indoor countertop grill, like a George Foreman grill, will work great.

Why 19 oz. of Ground Turkey?

I’ll never understand why, but some brands sell ground turkey in 19 oz. packages instead of one-pound packages (if you work in that industry and know why, please let me know). If you can only find a one-pound package of ground turkey, you can still make this recipe. I wouldn’t adjust any other ingredients, just make four patties instead of five and they’ll be a little extra flavorful. 

What to Serve with Mediterranean Turkey Burgers

Since I had a half cucumber and red onion leftover from the recipe, I used them to make a small batch of my Super Fresh Cucumber Salad. It’s the perfect light side to these burgers. You could also serve them with something like Herby Potato Salad, Mediterranean Coleslaw, Steak Fries, Mediterranean White Bean Salad, Quinoa Tabbouleh, or a simple green salad (mixed greens, tomatoes, and a vinaigrette). 

Can I Use Fresh Spinach?

Yes, you can use fresh spinach in this recipe instead of frozen, if you prefer. I suggest chopping the spinach until it’s in small pieces so it’s easier to mix into the meat. You may also want to sauté it briefly in a skillet to get some of the water out. You’ll want about ¼ cup once sautéed.

Side view of a closed Mediterranean Turkey Burger on a paper lined plate

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Mediterranean Turkey Burgers

4.92 from 90 votes
Spinach, sun dried tomatoes, feta, and a dilly yogurt sauce make these Mediterranean Turkey Burgers full of flavor and color.
Overhead view of an open faced Mediterranean Turkey Burger on a paper lined plate with cucumber salad on the side
Servings 5
Prep 30 minutes
Cook 15 minutes
Total 45 minutes


Lemon Dill Yogurt Sauce

  • 1/2 cup plain Greek yogurt ($0.50)
  • 1/2 Tbsp lemon juice ($0.03)
  • 1/8 tsp garlic powder ($0.02)
  • 1/8 tsp dried dill ($0.02)
  • 1/8 tsp salt ($0.02)

Turkey Burgers

  • 19 oz. ground turkey* ($3.89)
  • 1/4 cup sun dried tomatoes ($0.83)
  • 1/4 cup minced red onion ($0.08)
  • 2 oz. frozen spinach (1 cup when frozen) ($0.25)
  • 1/4 cup crumbled feta ($0.57)
  • 1 tsp dried oregano ($0.10)
  • 1/4 tsp garlic powder ($0.02)
  • 1/4 tsp salt ($0.02)
  • 1 Tbsp cooking oil ($0.04)

For Serving

  • 5 hamburger buns ($3.04)
  • 1/2 cucumber, sliced ($0.75)


  • Make the lemon dill yogurt sauce first. Stir together the Greek yogurt, lemon juice, garlic powder, dried dill, and salt. Refrigerate until ready to use.
  • Prepare the add-ins for the turkey burgers. Finely chop the sun dried tomatoes, mince or finely dice the red onion, crumble the feta, and then thaw and squeeze all the moisture out of the frozen spinach (2 oz. will be about 1 cup when frozen, ¼ cup when thawed and squeezed dry).
  • Add the ground turkey, sun dried tomatoes, red onion, feta, spinach, dried oregano, garlic powder, and salt to a bowl. Mix the ingredients together until evenly combined.
  • Divide and shape the turkey mixture into five burger patties. Make them flatter and wider than usual because they will shrink up and in as they cook.
  • Heat ½ Tbsp cooking oil in a skillet over medium. Once hot, add three of the turkey burgers and cook for 5-7 minutes on each side, or until browned and cooked through. Repeat with the remaining cooking oil and the rest of the burger patties.
  • To serve, smear some of the lemon dill yogurt sauce on a bun. Add a turkey burger, some sliced cucumber, and sliced red onion, then enjoy.

See how we calculate recipe costs here.


*I used 93% lean ground turkey


Serving: 1burgerCalories: 324kcalCarbohydrates: 28gProtein: 34gFat: 9gSodium: 550mgFiber: 2g
Read our full nutrition disclaimer here.
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Close up side view of a mediterranean turkey burger, open-faced

How to Make Mediterranean Turkey Burgers – Step By Step Photos

lemon, garlic powder, and dried dill being stirred into yogurt

Make the lemon dill yogurt sauce first, so the flavors have a little time to blend. Stir together ½ cup Greek yogurt, ½ Tbsp lemon juice, ⅛ tsp garlic powder, ⅛ tsp dried dill, and ⅛ tsp salt. Refrigerate the sauce until ready to use. And yes, you can use plain non-Greek yogurt if needed, it just makes a less thick sauce. :)

Chopped burger add-ins on a cutting board

Prepare the burger add-ins. Chop about ¼ cup sun-dried tomatoes (I use the dry pack, not the kind packed in oil), mince or finely dice ¼ cup red onion (save the rest to slice and place on the burgers), crumble 1 oz. feta (about ¼ cup), and thaw then squeeze all the moisture out of 2 oz. frozen spinach. The spinach is about 1 cup when frozen, ¼ cup after it has been thawed and squeezed dry.

Ground turkey and burger add-ins in a bowl

Place 19 oz. ground turkey, sun-dried tomatoes, red onion, feta, spinach, 1 tsp dried oregano, ¼ tsp garlic powder, and ¼ tsp salt in a bowl (sorry, I forgot the oregano, garlic powder, and salt until after the photo was taken).

Turkey burger mixture in the bowl

Mix the ingredients into the ground turkey until it’s all evenly mixed.

Shaped Turkey Burgers on an orange cutting board

Divide and shape the meat mixture into five burger patties. Make the patties thinner and wider than you’d expect because they do shrink up and inward as you cook them.

Three cooked turkey burgers in a skillet

To cook the burgers in a skillet, add ½ Tbsp cooking oil to a skillet and heat over medium. Once hot, add a few of the burger patties and cook on each side for 5-7 minutes, or until well browned and cooked through. Repeat with the second half of the oil and the remaining burger patties.

Overhead view of an open faced Mediterranean Turkey Burger on a paper lined plate with cucumber salad on the side

To serve, spread some of the lemon dill yogurt sauce on a bun, add a cooked burger patty and a few slices of cucumber and red onion. Enjoy!

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  1. A hit in our house! I make these often and love them. I will use fresh or frozen spinach, whatever I have on hand.

  2. I made these for dinner tonight. I ended up using fresh spinach. They turned out great! They were really delicious! I will definitely be making them again. 😋

  3. My groccery store didnt have organic ground turkey so i made with chicken and still tasted amazing!

  4. I was a bit skeptical that I could make a delicious turkey burger but Beth always comes through! These were so easy and yummy!

    I subbed mayo for yogurt for my dairy-free husband, and served the patty over quinoa for my gluten-free self. I also added some sun-dried tomato pesto to the top in addition to the dill sauce. So good!

  5. It’s been a while since I’ve made this recipe, it has been a go-to in our house for years! But I did notice you changed the recipe, is there anywhere I can get the old one? Love these burgers!

  6. Huge fan of this recipe! Turkey burgers tend to be a bit bland and dry, but not this one! I love feta so I added a little extra to the yogurt sauce which made all the difference for me.

  7. I’ve made these burgers several times and we love them. Tonight they seemed a bit dry. I did add a bit extra of onion, spinach and sun dried tomatoes. Maybe that was the issue. ?!

  8. So Good!!! The turkey burgers are great – I did as some others suggested and made them smaller and used pita bread. And that sauce!