| Prep Time: 5 mins | Cook Time: 10 mins | Yield: 4 burgers |
Ground turkey has a bit of a reputation for being dry and bland. However, when done right, it is a healthy reset superstar—low in saturated fat and high in lean protein. The secret to making the world’s best turkey burger is all about the “mix-ins.” These Spinach and Feta Turkey Burgers use fresh spinach and pockets of feta cheese to add moisture and a burst of Mediterranean flavor from the inside out.
This is a quick weeknight dinner that fits perfectly into a busy January schedule. Because these patties are seared in a skillet, they take only 10 minutes to cook, making them much faster than a traditional oven-baked dinner. Whether you are following a low-carb lifestyle or just looking for a budget-friendly meal, these burgers are a guaranteed win.
The “Juicy Burger” Secret
Ground turkey is much leaner than beef, which means it can easily overcook. By adding finely chopped fresh spinach, you are essentially adding “moisture packets” to the meat. As the burgers cook, the spinach releases a tiny amount of steam, and the feta cheese softens into creamy pockets, ensuring that every bite is tender and juicy.
Ingredients & Quantities
- 1 lb Ground Turkey (93% lean)
- 1 cup Fresh Baby Spinach, very finely chopped
- 1/2 cup Feta Cheese, crumbled
- 1 clove Garlic, minced
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Salt and Black Pepper
- 1 Tablespoon Olive Oil (for the skillet)
- For Serving: Large Butter Lettuce leaves (for wraps) or Whole-Wheat Buns, sliced red onion, and Tzatziki sauce.
Step-by-Step Instructions
- Prep the Mix-ins: Finely chop the baby spinach until it’s almost like a herb. The smaller the bits, the better they will integrate into the meat.
- Combine: In a large bowl, add the ground turkey, chopped spinach, feta cheese, garlic, oregano, onion powder, salt, and pepper.
- Mix Gently: Use your hands to gently combine the ingredients. Pro-Tip: Do not over-mix! Handling the meat too much will result in a tough, dense burger. Mix just until the white feta and green spinach are evenly distributed.
- Form Patties: Divide the mixture into 4 equal portions and shape them into 1-inch thick patties. Use your thumb to make a slight indentation in the center of each patty (this prevents them from bulging while cooking).
- Sear: Heat the olive oil in a large non-stick skillet over medium-high heat. Add the patties and cook for 5 minutes per side.
- Check for Doneness: Turkey burgers must be cooked to an internal temperature of 165°F (74°C). They should be golden brown on the outside and no longer pink in the middle.
- Serve: Remove from the heat and let them rest for 2 minutes. Serve in lettuce wraps for a low-carb option or on toasted buns with a dollop of tzatziki.
Pro-Tips for Success
- The “Dip” Test: If you want an extra flavor boost, serve these with a side of hummus or a lemon-yogurt sauce.
- Prep Ahead: You can form these patties on Sunday and store them in the fridge (separated by parchment paper) for up to 2 days for an even faster quick meal prep dinner.
- Avoid “Extra Lean”: Try to use 93% lean turkey rather than 99% fat-free. That small amount of fat is what provides the flavor and prevents a “cardboard” texture.
Frequently Asked Questions
Can I use frozen spinach?
Yes, but you must thaw it and squeeze it completely dry in a kitchen towel first. If it’s too wet, the burgers will fall apart in the pan.
Can I grill these?
Absolutely. Just make sure your grill grates are well-oiled, as turkey tends to stick more than beef.
How do I keep them from falling apart?
Because there is no “binder” (like egg or breadcrumbs), make sure your pan is nice and hot before you add the patties. This creates an immediate sear that helps hold the shape.
Conclusion
These Spinach and Feta Turkey Burgers prove that “healthy” and “boring” never have to be in the same sentence. They are a fast, fresh, and protein-packed way to crush your January goals.
