Greek Turkey Patties (Printer-Friendly)

Juicy patties blending turkey, spinach, feta, and herbs for a vibrant Mediterranean meal.

# What You Need:

→ Meat & Dairy

01 - 1 lb ground turkey, 99% fat-free
02 - 4 tablespoons crumbled feta cheese

→ Vegetables & Aromatics

03 - 2 cups chopped baby spinach
04 - 1/4 cup diced red onion
05 - 3 teaspoons minced garlic

→ Fresh Herbs

06 - 1 1/2 teaspoons chopped fresh dill
07 - 1 1/2 teaspoons chopped fresh oregano

→ Pantry

08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - Olive oil for cooking

# Steps:

01 - In a medium bowl, combine ground turkey, chopped spinach, diced red onion, minced garlic, dill, oregano, salt, pepper, and feta cheese. Mix gently until all ingredients are just combined, being careful not to overmix.
02 - Divide the mixture into 6 equal portions and shape each into a patty approximately 3/4 inch thick.
03 - Heat a large skillet over medium heat and add a drizzle of olive oil.
04 - Place the patties in the skillet and cook for 3 to 4 minutes on each side until golden brown and internal temperature reaches 165°F.
05 - Remove from skillet and let rest briefly before serving.

# Expert Suggestions:

01 -
  • They're done in under 25 minutes, which means weeknight dinners don't have to feel rushed or boring.
  • The spinach and feta stay moist throughout cooking, creating patties that are nothing like the dry turkey burgers you might remember.
  • One batch feeds a crowd or gives you leftovers that taste even better the next day tucked into pita or over greens.
02 -
  • Overmixing the meat mixture is the biggest sabotage—I learned this the hard way with my first batch, which came out rubbery and dense, so resist the urge to be thorough and just combine until everything is barely cohesive.
  • Fresh herbs are non-negotiable here; dried versions taste stale and won't capture that bright Mediterranean character that makes these special.
03 -
  • Chilling the shaped patties for 15 minutes before cooking helps them hold their shape better and develop a better crust.
  • Don't flip them more than once—resist the urge to press down with your spatula, as this squeezes out the precious juices and makes them dense.
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