These juicy Greek-inspired turkey burgers are seasoned with garlic, herbs, and crumbled feta, then topped with creamy tzatziki sauce and crisp veggies. Whether in a skillet or on the grill, they come together quickly for a satisfying, Mediterranean-inspired meal any night of the week!
Photo Credits: Ali Redmond
This turkey burger recipe is from my second cookbook, “ The Mediterranean Dish: Simply Dinner, ” featuring more than 125 easy Mediterranean Diet-inspired recipes to eat well and live joyfully. With burger season upon us, I figured it was time to share a juicy, healthy turkey burger recipe everyone will love. I’ll admit, like most folks, I had long preferred juicy beef or lamb burgers to turkey burgers, which often end up bland and dry. That is, until I tried mixing in creamy feta, fresh mint, garlic, oregano, and a touch of olive oil—what I like to call a flavor party! These Greek-inspired turkey burgers are anything but boring. I love serving them just like I do my salmon burgers –piled high on a ciabatta roll with cooling, creamy tzatziki instead of ketchup. Crisp cucumber, juicy tomatoes, and a few slices of red onion add crunch. Zeytoon Parvardeh—a chunky Persian condiment made from olives, walnuts, and pomegranate molasses —is another of my favorite toppings for these!
- What’s in Turkey Burgers?
- Ingredient Spotlight
- How to Make Turkey Burgers
- What to Serve with Greek Turkey Burgers
- More Mediterranean Burger Inspiration
- Greek Turkey Burgers Recipe
What’s in Turkey Burgers?
These juicy, flavor-packed turkey burgers come together with just a handful of ingredients, and I bet you already have most of them on hand! Here’s everything you need to make them:
For the Turkey Patties
- Ground turkey: Dark meat turkey stays much juicier and more flavorful than leaner white meat, especially when you’re cooking it quickly on the stove or grill.
- Shallot: Milder and sweeter than regular onions, shallots add a subtle layer of flavor to the turkey patties that won’t overpower the rest of the ingredients. You can also substitute chopped chives or green onions.
- Fresh mint may sound unusual in a burger, but it adds a fresh, bright twist that plays so well with the salty cheese.
- Feta cheese: Creamy, briny feta melts just slightly into the patties as they cook, adding both moisture and seasoning. Look for a block of feta packed in brine, rather than the crumbled kind, for the best texture.
- Garlic gives the burgers that classic Mediterranean savory depth. You can add more, if you like.
- Greek oregano adds an bright, herbal note to the burger mixture that anchors the flavor of the mint.
- Kosher salt and black pepper: Don’t skip the seasoning! About a half teaspoon of each helps bring all the other flavors to life.
- Extra virgin olive oil: Just a drizzle in the burger mixture and for cooking goes a long way in keeping the patties moist. I use our rich, peppery Private Reserve Greek EVOO , which also adds great flavor.
The Fixings
- Ciabatta rolls or whole-grain buns: Choose your favorite sturdy bun to hold all the toppings. I think ciabatta adds a lovely chew, but you can use any bun you like, including gluten-free options or pita bread .
- Tzatziki is a cooling cucumber-yogurt sauce and the perfect condiment on these Greek-inspired burgers. This dairy-free cashew-based version is also delicious!
- Tomatoes, cucumber, and red onion: Fresh veggies give your burger that classic bite and balance the richness of the meat and cheese.
- Marinated Olives and Walnuts (Zeytoon Parvardeh ) : For a salty, tangy kick, add a spoonful or two of this Persian condiment on top of each burger. It’s a wonderfully seasoned mixture of chopped olives, walnuts, and tangy pomegranate molasses .
Ingredient Spotlight
While mint brings a cooling freshness to this turkey burgers recipe, it’s dried Greek oregano that gives them a savory, aromatic background note. It’s become a favorite seasoning of mine, especially in traditional Greek dishes including Pork Souvlaki and Traditional Horiatiki (Greek Salad) , and anything else where I want the flavor of herbs to shine through.
- Read More: Oregano: Everything You Need to Know About This Essential Mediterranean Herb
- Try it: Greek Oregano
How to Make Turkey Burgers
Whether you’re cooking them in a cast iron skillet or grilling them, these turkey burgers are a crowd-pleaser. The trick to juicy turkey burgers is using an instant read thermometer to judge doneness, because they continue to cook as they rest. Here’s how to make them step by step:
- Make the turkey burger mixture. In a large bowl, combine 1 pound ground turkey (dark meat preferred), 1 large minced shallot, 1/2 cup chopped fresh mint, 2 ounces crumbled feta cheese (about 1/3 cup), 2 minced garlic cloves, 1 tablespoon dried Greek oregano, and a big pinch of salt and black pepper (about 1/2 teaspoon each). Add a drizzle of the olive oil (about 1 tablespoon) and mix well to combine.
- Form the burger patties. Divide the mixture into 4 equal portions and form them into 1/2-inch-thick patties, making a slight indentation in the middle of each.
- Cook and rest the patties. Pour a little olive oil into a skillet to coat the bottom. Heat the skillet over medium-high heat. When the oil is shimmering, add the patties and cook on each side until browned, 4 to 6 minutes, or until an instant-read thermometer inserted into the center reads 160°F. Remove from the pan and place on a plate to rest for 5 minutes. The turkey burgers’ internal temperature will continue to rise, but they will remain juicy.
- Finish and serve. Set each turkey burger on a bun bottom and top with the tzatziki, sliced tomatoes, cucumber, red onion, and 1 to 2 teaspoons of the Zeytoon Parvardeh. Cover with the top bun half and serve.
What to Serve with Greek Turkey Burgers
I usually serve these burgers with a Greek-style Green Bean Salad , a crunchy Carrot Salad or some Baked Sweet Potato Fries or Greek Oven Fries on the side. You can also skip the burger buns and cook these patties up like meatballs and use them to top a salad. Honestly, they’re so satisfying they hardly need much else!
More Mediterranean Burger Inspiration
Greek
Greek Lamb Burger
Meat and Poultry
Chicken Burger with Mediterranean-Spiced Chicken Patties
Vegetarian
Lentil Burgers with Yogurt Herb Sauce
Fish and Seafood
Salmon Burgers
Browse all Mediterranean recipes .
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Equipment
- Instant read thermometer
Ingredients1x2x3x
- ▢ 1 pound ground turkey (dark meat preferred)
- ▢ 1 large shallot, finely chopped
- ▢ 1/2 cup fresh mint leaves, roughly chopped
- ▢ 2 ounces feta, crumbled (about 1/3 cup)
- ▢ 2 medium garlic cloves, minced
- ▢ 1 tablespoon Greek oregano
- ▢ Kosher salt and ground black pepper
- ▢ Extra virgin olive oil
To Serve
- ▢ 4 ciabatta rolls or whole-grain buns, split
- ▢ 1 to 2 vine-ripened medium tomatoes, thinly sliced
- ▢ 1/2 English cucumber, thinly sliced
- ▢ 1 small red onion, thinly sliced
- ▢ Tzatziki Sauce (optional)
- ▢ Marinated Olives and Walnuts (Zeytoon Parvardeh) (optional)
Instructions
- Make the turkey burger mixture. In a large bowl, combine the ground turkey, shallot, mint, feta, garlic, oregano, and a big pinch of salt and black pepper (about 1/2 teaspoon each). Add a drizzle of the olive oil (about 1 tablespoon) and mix well to combine.
- Form the burger patties. Divide the mixture into 4 equal portions and form them into 1/2-inch-thick patties, making a slight indentation in the middle of each.
- Cook and rest the patties. Pour a little olive oil into a skillet to coat the bottom. Heat the skillet over medium-high heat. When the oil is shimmering, add the patties and cook on each side until browned, 4 to 6 minutes, or until an instant-read thermometer inserted into the center reads 160°F. Remove from the pan and place on a plate to rest for 5 minutes. The turkey burgers’ internal temperature will continue to rise, but they will remain juicy.
- Finish and serve. Set each turkey burger on a bun bottom and top with the tzatziki, sliced tomatoes, cucumber, red onion, and 1 to 2 teaspoons of the Zeytoon Parvardeh. Cover with the top bun half and serve
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and oregano used in this recipe.
- Make Ahead: You can form the patties up to a day ahead and refrigerate them. Just bring them to room temperature before cooking for even browning.
- To Grill: Heat a gas grill to medium or prepare a charcoal grill for direct grilling. Brush the grates with oil to prevent the patties from sticking and grill until nicely browned, flipping once, about 5 minutes per side, or until an instant-read thermometer inserted into the center reads 160°F. Remove from the pan and place on a plate to rest for 5 minutes.
- Storage: Leftover Greek Turkey Burgers can be stored in an airtight container in the refrigerator for up to 3 days. Keep the patties separate from the buns and toppings so everything stays fresh and doesn’t get soggy. When you’re ready to enjoy them again, just reheat the patties gently in a skillet or microwave, then assemble.
Nutrition
Try Our Greek Oregano!
This dried herb straight from Greece is lemony, fragrant, and perfect for everyday use.
Greek Turkey Burgers
Equipment
- Instant read thermometer
Ingredients
- 1 pound ground turkey (dark meat preferred)
- 1 large shallot, finely chopped
- 1/2 cup fresh mint leaves, roughly chopped
- 2 ounces feta, crumbled (about 1/3 cup)
- 2 medium garlic cloves, minced
- 1 tablespoon Greek oregano
- Kosher salt and ground black pepper
- Extra virgin olive oil
To Serve
- 4 ciabatta rolls or whole-grain buns, split
- 1 to 2 vine-ripened medium tomatoes, thinly sliced
- 1/2 English cucumber, thinly sliced
- 1 small red onion, thinly sliced
- Tzatziki Sauce (optional)
- Marinated Olives and Walnuts (Zeytoon Parvardeh) (optional)
Instructions
- Make the turkey burger mixture. In a large bowl, combine the ground turkey, shallot, mint, feta, garlic, oregano, and a big pinch of salt and black pepper (about 1/2 teaspoon each). Add a drizzle of the olive oil (about 1 tablespoon) and mix well to combine.
- Form the burger patties. Divide the mixture into 4 equal portions and form them into 1/2-inch-thick patties, making a slight indentation in the middle of each.
- Cook and rest the patties. Pour a little olive oil into a skillet to coat the bottom. Heat the skillet over medium-high heat. When the oil is shimmering, add the patties and cook on each side until browned, 4 to 6 minutes, or until an instant-read thermometer inserted into the center reads 160°F. Remove from the pan and place on a plate to rest for 5 minutes. The turkey burgers’ internal temperature will continue to rise, but they will remain juicy.
- Finish and serve. Set each turkey burger on a bun bottom and top with the tzatziki, sliced tomatoes, cucumber, red onion, and 1 to 2 teaspoons of the Zeytoon Parvardeh. Cover with the top bun half and serve
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and oregano used in this recipe.
- Make Ahead: You can form the patties up to a day ahead and refrigerate them. Just bring them to room temperature before cooking for even browning.
- To Grill: Heat a gas grill to medium or prepare a charcoal grill for direct grilling. Brush the grates with oil to prevent the patties from sticking and grill until nicely browned, flipping once, about 5 minutes per side, or until an instant-read thermometer inserted into the center reads 160°F. Remove from the pan and place on a plate to rest for 5 minutes.
- Storage: Leftover Greek Turkey Burgers can be stored in an airtight container in the refrigerator for up to 3 days. Keep the patties separate from the buns and toppings so everything stays fresh and doesn’t get soggy. When you’re ready to enjoy them again, just reheat the patties gently in a skillet or microwave, then assemble.
Nutrition
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