Why You’ll Love This Spinach Feta Stuffed Turkey Burgers
- They’re a total flavor explosion. The combination of the savory, herby turkey with the sharp, creamy feta and earthy spinach is honestly a match made in heaven. Every single bite is interesting and delicious.
- They stay incredibly juicy. The biggest fear with lean ground turkey is ending up with a dry, crumbly patty. The stuffing acts like a built-in moisture bomb, steaming the burger from the inside out and ensuring a succulent result every time.
- They feel fancy but are secretly simple. Stuffed anything sounds impressive, right? But the technique is really straightforward—it’s just like making a little flavor pouch. Your dinner guests will be wowed, and only you’ll know how easy it was.
- They’re incredibly versatile. You can serve these on buns with all the classic burger fixings, or go a lighter route and enjoy them over a salad or with a side of roasted vegetables. They adapt to whatever you’re craving.
Ingredients & Tools
- 1 lb (450 g) ground turkey (93% lean is ideal)
- 1 cup fresh spinach, finely chopped
- 3/4 cup (about 100 g) crumbled feta cheese
- 1 small yellow onion, finely grated
- 2 cloves garlic, minced
- 1 large egg
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil, for cooking
Tools: A large mixing bowl, a skillet or grill pan, a spatula.
A quick note on the ingredients: using fresh spinach you chop yourself is key here, as frozen spinach can add too much water. And that grated onion? It’s a little trick—it almost disappears into the meat, adding tons of moisture and sweetness without big chunks.
Serves: 4 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the egg. It’s the essential binder that holds our turkey burger together, especially since we’re creating a pocket. Without it, you risk the burger falling apart when you flip it.
- Handle the meat gently. Over-mixing the turkey will make the burgers tough. Use your hands and mix just until the ingredients are combined—a light touch makes for a tender burger.
- Why grate the onion? Besides adding moisture, grating ensures the onion distributes evenly and cooks through quickly. You get all the flavor without any crunchy, raw onion bits in your final burger.
- Get your feta right. I highly recommend buying a block of feta and crumbling it yourself. Pre-crumbled feta often has anti-caking agents that can make it a bit drier and less creamy when it melts.
How to Make Spinach Feta Stuffed Turkey Burgers
Step 1: In a large mixing bowl, combine the ground turkey, grated onion, minced garlic, egg, Worcestershire sauce, oregano, smoked paprika, salt, and pepper. Now, here’s the important part: use your hands to gently mix everything together. You just want it combined—stop as soon as you no longer see streaks of egg or spice. Overworking the meat is the enemy of a tender burger.
Step 2: In a separate small bowl, mix the finely chopped spinach and crumbled feta cheese. This is our glorious stuffing. You’ll notice the salt from the feta will start to wilt the spinach a little, which is perfect—it helps everything stick together.
Step 3: Divide the turkey mixture into four equal portions. Take one portion and flatten it in your palm to form a disc about ½-inch thick. Create a slight well in the center. Place a quarter of the spinach-feta mixture into the well.
Step 4: This is the fun part—carefully bring the edges of the turkey patty up and over the filling, pinching them together to seal it completely. Gently press and shape it back into a burger patty, making sure the filling is fully enclosed. Repeat with the remaining three portions. A little fissure is okay, but a tight seal is what we’re after.
Step 5: Heat the olive oil in a skillet or grill pan over medium heat. Once the oil is shimmering, carefully add the stuffed burgers. You should hear a gentle sizzle. Cook for about 5-6 minutes on the first side, until a nice golden-brown crust forms.
Step 6: Now, flip those burgers over gently with a spatula. Cook for another 5-6 minutes on the second side. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer. If you press gently on the burger, the juices should run clear.
Step 7: Once cooked through, transfer the burgers to a plate and let them rest for 3-4 minutes. This is a non-negotiable step! Resting allows the juices to redistribute throughout the burger, so they don’t all run out onto your plate when you take that first bite.
Serving Suggestions
Complementary Dishes
- Crispy Smashed Potatoes — Their crunchy exterior and fluffy inside are the perfect textural contrast to the soft, juicy burger. A little garlic aioli for dipping doesn’t hurt either.
- A Simple Arugula Salad — The peppery bite of arugula with a sharp lemon vinaigrette cuts through the richness of the feta beautifully and keeps the meal feeling light.
- Grilled Corn on the Cob — Especially when it’s in season, the sweet, smoky char of grilled corn is a classic barbecue partner that just feels right.
Drinks
- A Crisp Lager or Pilsner — The clean, effervescent quality of a cold lager is fantastic for washing down each savory bite and cleansing the palate.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and highlight the herbal notes in the burger.
- A Greek-Assyrtiko White Wine — This wine has a bracing acidity and mineral quality that stands up to the saltiness of the feta brilliantly.
Something Sweet
- Lemon Sorbet — After a savory meal, the intense, clean flavor of lemon sorbet is like a burst of sunshine. It’s light, palate-cleansing, and the perfect finish.
- Baklava — Lean into the Greek theme with a piece of flaky, nutty, honey-soaked baklava. It’s a decadent and fitting end to this Mediterranean-inspired meal.
- Grilled Peaches with Honey — Grilling caramelizes the peaches’ natural sugars, and a drizzle of honey and a scoop of Greek yogurt makes for a simple, elegant dessert.
Top Mistakes to Avoid
- Mistake: Over-mixing the turkey. This develops the proteins too much, resulting in a dense, rubbery texture—think meatloaf, not a juicy burger. Mix with a light hand until just combined.
- Mistake: Not sealing the stuffing properly. If you leave gaps, the cheese will melt out during cooking. Take your time to pinch the edges together firmly to create a tight seal.
- Mistake: Pressing down on the burgers while cooking. I know it’s tempting, but all you’re doing is squeezing out the precious juices we worked so hard to keep in. Let them be!
- Mistake: Skipping the rest time. If you cut into the burger immediately, the juices will flood your plate. Letting it rest for a few minutes allows the fibers to relax and reabsorb all that moisture.
Expert Tips
- Tip: Chill the patties before cooking. If you have an extra 15 minutes, pop the formed patties in the fridge. This helps them firm up, which minimizes the risk of them breaking apart when they hit the hot pan.
- Tip: Use a thumbprint indentation. After you’ve shaped your sealed patty, gently press your thumb into the center of the top to create a slight dimple. Burgers tend to puff up in the middle as they cook; this little trick helps them stay flat and cook evenly.
- Tip: Get creative with the stuffing. The spinach and feta base is fantastic, but feel free to add a tablespoon of sun-dried tomatoes or some chopped Kalamata olives to the filling for an extra flavor boost.
- Tip: For a cheesier top. In the last minute of cooking, you can place a thin slice of mozzarella or provolone on top of each burger and cover the pan briefly to melt it. A double-cheese situation is never a bad idea.
FAQs
Can I make these turkey burgers ahead of time?
Absolutely! You can assemble the stuffed patties up to a day in advance. Just layer them between parchment paper on a plate, cover tightly with plastic wrap, and store in the fridge. Let them sit at room temperature for about 10-15 minutes before cooking so they aren’t ice-cold going into the pan, which helps them cook more evenly.
Can I cook these on an outdoor grill?
You can, but you need to be extra careful. Make sure your grill grates are very well-oiled and preheated to a medium heat. Because turkey is leaner than beef, there’s a higher chance of sticking. Using a grill basket or a sheet of foil with holes poked in it can be a great help to prevent any filling from falling through the grates.
My cheese leaked out a little. What did I do wrong?
Don’t worry, it happens to the best of us! It usually means the seal wasn’t quite tight enough, or the patty was a bit too thin in one spot. The burger will still taste amazing. Next time, just make sure you have a good, thick layer of turkey surrounding the filling and really pinch that seam well.
Can I use ground chicken instead of turkey?
Yes, ground chicken would work perfectly here as a substitute. The fat content is usually similar, and the flavor profile is close enough that you’ll get a very comparable, delicious result. Just make sure to still cook it to an internal temperature of 165°F.
How should I store and reheat leftovers?
Store any leftover cooked burgers in an airtight container in the fridge for up to 3 days. To reheat, I strongly recommend using an oven or toaster oven at around 325°F until warmed through. This will help keep the burger from getting rubbery, which can happen in the microwave. A quick sear in a pan also works wonders.
Spinach Feta Stuffed Turkey Burgers
Transform lean ground turkey into juicy, flavor-packed burgers stuffed with spinach and feta. This easy recipe delivers a surprise in every bite for a healthy, impressive meal.
Ingredients
Ingredients
-
1 lb ground turkey (450 g, 93% lean is ideal)
-
1 cup fresh spinach (finely chopped)
-
3/4 cup crumbled feta cheese (about 100 g)
-
1 small yellow onion (finely grated)
-
2 cloves garlic (minced)
-
1 large egg
-
1 tbsp Worcestershire sauce
-
1 tsp dried oregano
-
1/2 tsp smoked paprika
-
1/2 tsp salt
-
1/4 tsp black pepper
-
1 tbsp olive oil (for cooking)
Instructions
-
In a large mixing bowl, combine the ground turkey, grated onion, minced garlic, egg, Worcestershire sauce, oregano, smoked paprika, salt, and pepper. Now, here's the important part: use your hands to gently mix everything together. You just want it combined—stop as soon as you no longer see streaks of egg or spice. Overworking the meat is the enemy of a tender burger.01
-
In a separate small bowl, mix the finely chopped spinach and crumbled feta cheese. This is our glorious stuffing. You'll notice the salt from the feta will start to wilt the spinach a little, which is perfect—it helps everything stick together.02
-
Divide the turkey mixture into four equal portions. Take one portion and flatten it in your palm to form a disc about ½-inch thick. Create a slight well in the center. Place a quarter of the spinach-feta mixture into the well.03
-
This is the fun part—carefully bring the edges of the turkey patty up and over the filling, pinching them together to seal it completely. Gently press and shape it back into a burger patty, making sure the filling is fully enclosed. Repeat with the remaining three portions. A little fissure is okay, but a tight seal is what we're after.04
-
Heat the olive oil in a skillet or grill pan over medium heat. Once the oil is shimmering, carefully add the stuffed burgers. You should hear a gentle sizzle. Cook for about 5-6 minutes on the first side, until a nice golden-brown crust forms.05
-
Now, flip those burgers over gently with a spatula. Cook for another 5-6 minutes on the second side. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer. If you press gently on the burger, the juices should run clear.06
-
Once cooked through, transfer the burgers to a plate and let them rest for 3-4 minutes. This is a non-negotiable step! Resting allows the juices to redistribute throughout the burger, so they don't all run out onto your plate when you take that first bite.07
