Spinach Feta Turkey Burgers

Spinach Feta Turkey Burgers

I’ve been doing some cooking, but between unpacking and preparing for an audition and school, cooking has been on the back burner. Since school starts a week from tomorrow, I plan on preparing several meals that can be frozen, so if I’m short on time, I have something homemade and ready to go! These turkey burgers were the first on my list. I simply froze the patties I wasn’t cooking on a parchment lined cookie sheet, then threw them in freezer bags once they were solid.* I made them yesterday for lunch, and they were totally delish. Let’s just say in the two minutes I was taking pictures of mine, Chris had prepared his, eaten it, and put his dish in the sink. Either he was starving, or he loved them.

Not only were these tasty, they were alsosuper quick to make. Even if I was short on time during the week, I could have these going in no time. I adapted the original recipe a tad, by adding garlic and fresh oregano (from my balcony garden!!), which I think were excellent additions. The only thing I would do differently next time is perhaps get some of the moisture out of the spinach, as the burgers were a bit on the soft side. I ended up freezing them for 10-15 minutes before cooking, so they’d hold together, as was recommended by others who had tried the recipe.

Bottom line, these put plain old turkey burgers to shame, and I’m super stoked that I have another three in my freezer!

Spinach Feta Turkey Burgers


1 lb. ground turkey

1 egg, lightly beaten

5 oz. frozen spinach, defrosted (about half a bag)

3/4 cup feta cheese

1 clove finely minced garlic

A few sprigs of fresh oregano, chopped (optional)

1 teaspoon salt

Pinch of pepper


Using paper towels, remove excess liquid from defrosted spinach.**

Mix all ingredients with your hands or a wooden spoon, and form patties. If patties are too soft, put them in the freezer on a parchment lined cookie sheet for about 10-15 minutes. Cook patties in a greased skillet over medium-high heat for about 6 minutes per side, or until meat is fully cooked. Serve with hamburger buns, lettuce or spinach, tomato, red onion, and oh yeah, Dijon mustard on these isawesome. Do you know what’s even more awesome then all of those toppings? More feta on top. Yeah.

The original recipe said this yields 4 medium patties, but I ended up with 5 large patties.

*When I want to eat them, I plan on letting them thaw just a few minutes then throwing them on the grill or skillet, just like I would a regular hamburger.

**I didn’t remove the excess liquid from the spinach. They were a tad on the soft side, but obviously didn’t bother me at all. If you’re worried about it, go ahead and remove some of the moisture.

Recipe Source: Eat Live Run

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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