Fire up the grill and let burger season begin! These Sun-Dried Tomato, Spinach and Feta Turkey Burgers are full of flavor and goodness. Throw these on the grill or make them on the stove, either way these juicy burgers will be a great BBQ recipe!
This post may contain affiliate links, meaning, at no additional cost to you, if you click through an affiliate link and make a purchase, I may make a commission.
Are you a sucker for a turkey burger?
I sure am. I remember the first time I tasted one after years of ground beef burgers. I thought, where in the world have you been all my life?!!
Now don’t get me wrong, I can eat the heck out of a regular burger, but it’s always nice to have something different. And to be fair, there was a long period of time where I thought turkey burgers were the holy grail of burgers and wouldn’t let myself have a dang burger when I wanted one. Now that I have found a great place in my relationship with food, if a beef burger sounds good, then I eat it. If a turkey burger sounds good then I eat it.
Aaaaaand, if I am trying to use up all of the food in the fridge before heading to the grocery and notice there is frozen turkey on it’s way to expiration, then I whip up a turkey burger recipe for the blog and call it a day. Yep, it happens like that some days.
Why Sun-Dried Tomato, Spinach and Feta Turkey Burgers?
More importantly, why not?! Spinach and feta is such a classic combo, but adding sun-dried tomatoes makes these juicy burgers unreal. In fact, we have gone beyond just burgers with this combination. They make for a killer addition into scrambled eggs, and with a few tweaks, they have been made into meatballs as well.
Oops, now I have got your mind off of burgers. Let’s reel it back in shall we?!
What should I serve with these Sun-Dried Tomato, Spinach and Feta Turkey Burgers?
- These Smoky Crispy Sweet Potato Fries, Tater tots or all of the above? I mean, a total no brainer.
- These Easy Cheesy Zucchini Tots are always a fun (and toddler friendly) side dish for a good burger.
- A good pasta salad like this Tomato Basil Pasta Salad is always welcome in my book alongside a good burger.
- Another great pasta salad to pair is this Simple Pasta Salad with Grilled Lemon Garlic Zucchini
- A good salad always pairs well with a burger. This Spring Green Salad is amazing–especially the homemade sourdough croutons!
Some things to Know before making these Sun-Dried Tomato, Spinach and Feta Turkey Burgers:
- These turkey burgers were made with an 85% lean ground turkey whenever I have a ground turkey recipe. I find the flavor is better, they are juicier and a little fat is a good thing. I have never really enjoyed the super lean ground turkeys.
- These can be cooked stove top in the frying pan or on the grill. I am certain you could cook them in the oven as well but I have not tested them that way yet so I don’t want to steer you in the wrong direction!
- I haven’t had an issue with these forming and staying in one piece, but if you do have any issue, toss in an egg to help bind it all together.
- Make sure your sun-dried tomatoes are in oil. You can try to let any excess oil drip off, but you will want the kind that comes in a jar.
- Can you make these burgers ahead of time? Absolutely! I say that is even better because it allows the seasoning extra time to sink in!
Fire up the grill and let’s get this party started!
- 1 lb ground turkey
- 1/2 c chopped baby spinach
- 1/2 c feta crumbles
- 1/3 c sun-dried tomatoes (excess oil strained)
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp parsley
- 1/4 tsp crushed red pepper
- 1/2 tsp cracked pepper
- 1/2 tsp sea salt
In a medium bowl, combine all ingredients. Mix well to combine. (hands work great here, not gonna lie)
Form mixture into 4, 1/4 lb. patties. (You are more than welcome to form smaller burgers as well!)
For stove top: Heat olive oil in a frying pan over medium heat. Place burgers in pan and allow to cook approx. 5 minutes per side. Test to make sure they reach 165°F internal temperature.
For grill: Preheat grill to high. Gently place burgers on grill and heat each side 3-5 minutes. Again, make sure they reach an internal temperature of 165°F.
Serve as desired and refrigerate leftovers.