Spinach and Feta Turkey Burgers
Burgers aren’t just for summer! You’ll want to make these Spinach and Feta Turkey Burgers all year ’round, they’re THAT good.
Equipment
- Parchment Paper
- Microwave
- Large Pan, Flat Top, or Outdoor Grill
- 1 Medium Bowl
Ingredients
For the Burgers:
- 5 oz. baby spinach in plastic bag
- 2 beefsteak tomatoes sliced into ¼ inch thick rounds
- Kosher salt
- Freshly ground black pepper
- 2 ½ tablespoons fresh oregano finely chopped
- ½ red onion grated and water gently squeezed out
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 lb. ground turkey Use a blend with higher fat, not just ground turkey breast, for juicier burgers
- 3 oz. crumbled feta
- 5 hamburger buns sliced in half, toasted or grill-marked
- Kalamata Olive Aioli recipe below
- Lettuce leaves whichever you prefer for burgers
For the Kalamata Olive Aioli:
- ½ cup mayonnaise
- 6 kalamata olives pitted and minced
- Lemon zest and juice to taste
- Kosher salt
- Freshly ground black pepper
Instructions
For the Burgers:
- Adjust rack to top position and preheat oven to 425°F.
- Place tomato rounds on a parchment-lined sheet pan. Sprinkle with ½ tablespoon fresh oregano (double this amount if doubling the recipe), Kosher salt and freshly ground black pepper. Roast for 20 minutes, until tender.
- Meanwhile, pierce the bag of spinach a few times with a sharp knife. Microwave for 1 minute and then let cool in bag for 5 minutes. Place spinach in a clean towel and squeeze out any excess liquid. Roughly chop and transfer to a large mixing bowl.
- To the bowl with the cooled spinach, add the red onion, garlic powder, cumin, and a generous amount of Kosher salt (I used 1 ½ teaspoons for 5 burgers), freshly ground black pepper, and remaining oregano. Mix well to combine, then add in the ground turkey and feta and gently toss to coat.
- Divide mixture into 5 equal portions and form into patties (It helps if you wet your hands first since the ground turkey is sticky). Press down to create a dimple in the center. At this point you can cover and refrigerate the patties overnight. Let come to room temperature before cooking.
- Stovetop or Flattop Cooking Method (this is the method I prefer): Heat a large drizzle of avocado oil in a large pan over medium-high heat. Add the turkey burgers and cook for 4 minutes per side. Cover the pan with a lid for the last 2 minutes (this helps the burgers cook through). If using a flattop, cover the burgers with a large pan lid as well.
- Outdoor Grill Cooking Method: Heat a clean grill over medium-high heat. Grease your grill or rub with the cut side of a potato to make it nonstick (I like to do both since ground turkey is extremely sticky). Spray both sides of the burgers with cooking spray. Cook burgers for 5-6 minutes per side, until browned and cooked through.
- Fill the hamburger buns with the aioli, burgers, lettuce, and roasted tomatoes and serve immediately.
For the Kalamata Olive Aioli:
- In a medium bowl, stir together the mayonnaise, minced olives, lemon zest, and a squeeze of lemon juice (I used zest from half a lemon and juice from a quarter lemon for ½ cup of mayonnaise). Season with Kosher salt and freshly ground black pepper, to taste.
Notes
Raw formed burgers can be stored covered in the refrigerator overnight to cook the next day. They can also be stored in airtight containers, wrapped in plastic wrap or closed in plastic Ziplock bags, in the freezer for up to 3 months.
Cooked burgers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat until completely warmed through.
Roasted tomatoes can be stored in an airtight container in the refrigerator for up to 2 days.
Kalamata Olive Aioli can be stored in an airtight container in the refrigerator for up to 1 week.
Tried this recipe?Let us know how it was!