Last Updated on October 23, 2026

Greek Style Turkey Burgers are tasty sandwiches with spices that remind you of the Mediterranean. They are a special treat if you are tired of regular burgers. Let me show you how I make them!

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Have you ever picked up a package of ground turkey and made some burgers out of it? I know I have, and the burgers are always dry and kind of tasteless. Ground turkey works well in chili, though. The difference is the spices!

In chili, you throw in all kinds of spices that make the turkey a good addition to the chili…less fat and fewer calories…and still a good source of protein. These Greek-style turkey burgers take a lesson from turkey chili and use the spices to flavor and make a moist, tasty, healthy burger. This recipe creates a really (I mean really), scrumptious meal.

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Ingredients For The Turkey Burgers

Just look at all the goodness that is mixed with the ground turkey. Chopped spinach, roasted Red Peppers, chopped red onion, garlic, and crumbled Feta Cheese! To look at this combo, you might think that this would never hold together…but it does beautifully.

The exact amounts for the ingredients is in the printable Recipe Card below.

The turkey and Chopped Spinach have just the right amount of moisture to make everything stick together in Patty form. And aren’t these patties delicious-looking? They just scream flavors!

Assembling and Cooking the Burgers

Thaw the frozen spinach and squeeze out as much liquid as you can. Then chop the spinach into small pieces. Chop the roasted red peppers and red onion into small pieces, and mince the garlic clove.

Mix all the ingredients in a medium-sized bowl. Divide the turkey mixture into 6 one-quarter-sized portions and pat them into patties.

I grilled these on the stovetop in my Lodge cast iron griddle. I first sprayed it with Cooking Oil and brought the temperature of the griddle to 350°, which I checked with my Maverick laser temperature thermometer. 5 minutes per side, and they were done. A non-stick grill (George Foreman), or regular non-stick Skillet would work well too.

Serve The Burgers With Greek Yogurt Dressing

MaryJo and I had these plain (no buns), with quinoa and sautéed vegetables. I also made a Greek yogurt dressing to go on the burgers. This would also be a great dressing if you were having your Turkey Burgers Greek style on a bun.

To make the dressing, mix 1 cup of plain Greek Yogurt with 1 minced garlic clove, 1 tablespoon lemon juice, 1/4 teaspoon dried dill weed, and a pinch of salt. It is a really simple but tasty addition to the moist burgers.

Serve plain or on a bun with Sliced Cucumber and red onion. You will never think that ground turkey is boring again! This has got to be a must-try recipe. (Mary Jo made these again last night, and they were excellent again. I had Leftovers for lunch today)!

And Be Sure To Try These Tasty Recipes:

Platter full of turkey burgers with onions and cucumbers.

Greek Style Turkey Burgers

Turkey burgers with a taste of the Mediterranean.

5 from 1 vote

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Course: Burgers

Cuisine: Mediterranean

Keyword: Greek style turkey burgers, turkey burgers

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: burgers

Calories: 166kcal

Author: Joe Boyle

Ingredients

1¼ pounds ground turkey , 93% lean
¼ cup roasted red peppers from a jar , chopped
3 - 4 oz . frozen chopped spinach , thawed and finely chopped
1/4 cup chopped red onion
¼ cup crumbled feta cheese
1 garlic clove , minced
1 tsp dried oregano
½ tsp salt
¼ tsp ground black pepper

Instructions

Thaw the frozen spinach and squeeze to remove most of the moisture, then finely chop.
Mix ingredients in a large bowl, (this is best done with your hands)
Form into 6 patties
Grill on stove top cast iron grill or non-stick griddle, medium to medium high heat, 5 minutes per side until firm and nicely browned.
Serve with Greek yogurt sauce, plain or on a bun (see notes)

Notes

You could use 99% lean ground turkey. At my store, it was $2.00 more per package.
Greek yogurt sauce recipe: 1 cup plain Greek yogurt, 1 tbsp lemon juice, 1 minced garlic clove, ¼ tsp dried dill weed, and a pinch of salt.

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