This recipe for Greek Turkey Burgers with Easy Homemade Tzatziki Sauce is a fun fusion of basic burgers and Greek Spanakopita for a fresh new weeknight meal idea. It’s packed with the flavors of garlic, spinach, pine nuts, and feta!
It’s very rare that we actually make burgers at home. They usually take the backseat to grilled steak or BBQ chicken. If we’re craving a burger we usually hit up Smashburger (if my hubby is choosing) or Shake Shack (if it’s my turn to pick!).
But I want to build up my burger repertoire beyond my basic burger recipe that only gets made once in a blue moon. (If you’re interested, my basic burger recipe is just 1 pound 85% lean ground beef; 1 teaspoon Worcestershire sauce; 1 teaspoon soy sauce, tamari sauce, or coconut aminos; and 1 teaspoon Montreal steak seasoning.) And these Greek Turkey Burgers are a fun way to mix things up!
Spinach Feta Greek Burgers
These burgers have all the classic flavors of Spanakopita going on: creamy tang from feta, freshness from dill, garlic, spinach (which also bumps up the nutrition!), and toasted pine nuts. I use an egg white along with almond flour as a binder instead of breadcrumbs, so these are naturally gluten-free.
Pro Tip: Check the label of your Worcestershire sauce if keeping these burgers gluten-free is important because some brands of Worcestershire contain gluten.
Low Carb Greek Burgers
For a lighter low-carb summer meal, I like my burger a bed of lettuce. To make it a Greek salad, serve it with:
- Any leafy greens you like
- Tomato
- Red onion
- Kalamata olives
- And don’t forget the tzatziki!
This recipe makes either 6 pretty big burgers, or 8 more normal-sized burgers. The photos in this post are of the larger burgers, and I have to say, this size is really filling on its own. You probably won’t have much of an appetite left for side dishes if you make them this size, so I recommend making 8 burgers.
Pro Tip: Leftover burgers pack really well for lunches, especially as a Greek salad.
More Recipes That Use Ground Turkey:
- Turkey Taco Rice Salad Bowls with Creamy Tex-Mex Dressing
- Thai Turkey Lettuce Wraps
- Ground Turkey Spaghetti Sauce
- Cheesy Turkey Meatballs with Rosemary Cream Sauce (Low Carb)
- Mango Turkey Sloppy Joe Salad Bowls (Paleo)
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Greek Turkey Burgers with Easy Homemade Tzatziki Sauce
Ingredients
Tzatziki Sauce:
- 1 cup Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/2 English cucumber shredded
- 1 large clove garlic crushed
- 2 ounces crumbled feta cheese about 1/2 cup crumbled
- 1 teaspoon dried dill or 1 tablespoon fresh chopped dill
- 1/8 teaspoon black pepper
Spanakopita Turkey Burgers:
- 1 tablespoon extra-virgin olive oil
- 5 ounces baby spinach
- 2 medium cloves garlic crushed
- 1 1/2 pounds ground turkey
- 1 1/2 cups almond flour
- 1 large egg white
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon dried dill or 1 tablespoon fresh chopped dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons pine nuts toasted
- 2 ounces crumbled feta cheese about 1/2 cup crumbled
Topping Ideas:
- Tomato
- Cucumber
- Red onion
- Kalamata olives
- Crumbled feta
- Fresh dill
Serving Suggestions:
- Serve these on toasted buns or on a bed of lettuce
Instructions
- For the sauce, mix together all ingredients in a medium bowl. Cover and refrigerate until serving (or up to 2 days).
- For the burgers, heat the oil in a large skillet over medium heat. Add the spinach and garlic, and cook, stirring constantly, until the spinach is wilted, about 2 to 3 minutes. Remove from the heat and cool.
- Add the turkey, cooled spinach, and all remaining burger ingredients to a large bowl and use your hands to gently combine, being careful not to over-mix.
- Shape the burgers into 6 or 8 patties, depending how big you want them, and chill in the fridge for an hour (or up to 4 hours). Let the burgers sit at room temperature for 10 minutes right before you cook them.
- You can cook these over medium-high heat (about 5 to 7 minutes per side) on an oiled grill or grill pan, but I love using my cast iron skillet on the stovetop because they take on a gorgeous golden color.
- Serve the burgers along with the Tzatziki Sauce and any toppings you like.
Faith's Tips
- Net Carbs: 6g per serving (1 burger with tzatziki sauce)
- The nutrition information for this recipe was calculated without the topping ideas or serving suggestions.
Nutrition
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
What a fabulous fusion burger, Faith! I’m really intrigued by the almond flour addition.
We have a restaurant in town called 10 Barrel and they make my favorite “going out” burger. At home, I like them ultra simple, grassfed meat, no bun, plenty of salt and pepper and a slab of melted sharp cheddar on top. :)
Oh yum!!! What a delicious way to make a burger. :-) The sauce especially would be marvelous.
So this turkey version is a great twist on the everyday burger and I like the binder you used here Faith. My favorite burger take out is probably In ‘N Out (animal style!) and my personal home made is one similar to yours here, but made with lamb (on the site). Have a great weekend!
My favorite fast food burger is Five Guys – it’s plain, simple, fresh and flavorful. As for homemade I have two favorites: green chile cheeseburgers (with plain ground beef), and feta-basil turkey burger. I put a lot of effort into other recipes; burgers are a way to have a day off from complexity.
I am outside the US and my favourite burger to go is Buffalo Burger. I prefer making burgers and grilled koftas at home as I can also add “hidden” ingredients to boost the utritional value as you have done here Faith. I will be giving this delicious new recipe a go over the weekend. Thanks for posting it!