Table of Contents
- Why I love these Greek-style turkey burgers
- Greek Turkey Burgers Ingredients
- How to Make Greek Turkey Burgers
- Tips for Grilling the Perfect Turkey Burger
- Tips for Variations and Substitutions
- Tips for Storage and Serving
- Frequently Asked Questions
- Recipes to serve alongside these burgers
- Watch how to make this Greek turkey burger recipe
- Have I Convinced You to Make This Recipe?
- Greek Turkey Burgers Recipe
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Enjoy a taste of the Mediterranean with these delicious Greek Turkey Burgers topped with homemade tzatziki sauce and crumbled feta cheese. Perfect for a healthy and flavorful summer meal!
Why I love these Greek-style turkey burgers
When it comes to the summer, there’s nothing better than keeping the heat out of the kitchen, especially when the air conditioner is fighting high-digit heat. That’s when I turn to my outdoor grill for both texture and flavor. But the traditional burger can tend to become boring once you’ve made it several times during the summer.
That’s where these Greek turkey burgers come into play. These delicious patties are super easy to make, and since we’re using ground turkey, the bright, flavorful Mediterranean-centric spices really shine through. With a homemade tzatziki sauce on top, along with any number of toppings, these Greek turkey burgers really are a winner.
So whether these are made for a party (think: Fourth of July, Labor Day, Memorial Day) or any regular weeknight, everyone will love their flavor and texture.
Greek Turkey Burgers Ingredients
Here are some of the ingredients you will need to make these Greek-style turkey burgers:
- Ground turkey, with its ability to absorb flavors, works extremely well in this recipe, which aims to create a Greek-style burger. It is a popular alternative to ground beef because it is generally lower in fat but still high in protein and very versatile in cooking.
- Breadcrumbs are essential for holding the turkey burgers together. Lean ground turkey, by nature, has a looser consistency than ground beef, so the breadcrumbs act as a binding agent in this recipe.
- Eggs serve as a binding agent for the turkey patties. Since ground turkey is a leaner meat than ground beef, the lower amount of fat requires the use of an egg to hold everything together. They can also work to add moisture to the resulting burger.
- Garlic powder is made from dehydrated garlic cloves that are ground into a powder. This means that the burgers will be packed with the delicious flavor of garlic without any of the astringency or liquid from an actual clove of garlic.
- Dried oregano is a traditional flavoring in Mediterranean dishes and adds a peppery, warm undertone to these burgers.
- Onion powder adds a strong onion flavor without any of the texture of a traditional onion. Much like garlic powder, it is made from dehydrated onions that are ground into a powder. I love to use the powder for the patties because it makes sure that the flavor is evenly distributed throughout the entire burger.
- Dried basil is used instead of fresh basil to avoid any small pieces of fresh herbs that could provide an unpleasant texture to the patties or burn when grilled.
- Dried dill, commonly used in many Mediterranean recipes, is slightly sweet with herbal notes.
How to Make Greek Turkey Burgers
There are three main steps to making this simple Greek turkey burger recipe:
- Prepare the patties
- Grill the burgers
- Assemble the burgers
Step 1: Prepare the patties. In a large bowl, combine the ground turkey, breadcrumbs, dried dill, dried basil, onion powder, garlic powder, and dried oregano. Add the egg and season with kosher salt and black pepper. Mix together using your hands, evenly incorporating all the ingredients. Portion out the burgers into the desired number—6 or 8 servings work best. Shape into an even patty, place on a baking sheet lined with parchment paper, and place in the refrigerator for 30 minutes to chill. Meanwhile, prepare the grill.
Step 2: Grill the burgers. Preheat the grill on high for 15 minutes. Clean the grill, then rub high-heat oil over the grates. Place the patties on the grill, cooking for 4-6 minutes on each side or until the burgers reach an internal temperature of 165° F. Lightly toast the buns on the grill, if desired.
Step 3: Assemble the burgers. Build the burger according to taste. Layer with red onion and lettuce underneath the patty. Spread the tzatziki sauce over the top of the burger and place on the crumbled feta.
Tips for Grilling the Perfect Turkey Burger
- Let the patties chill in the refrigerator before grilling. This will allow the meat to bind together with the breadcrumbs and egg, making the grilling process easier.
- Rub high-heat oil over the grill grates to create a more nonstick surface. It’s important to use high-heat oil (cooking oils with a high smoke point) so there is no burning. Common high-heat oils are avocado, grapeseed, sunflower, and safflower.
- Make sure to let your grill heat up fully before placing the burgers on it. The initial heat from the surface of the grill will help the burgers release easily, and high heat is needed to do this. If the temperature is too cool, the patties can tend to stick to the grates, making flipping a nightmare.
Tips for Variations and Substitutions
- If you want to make these burgers but do not love a traditional hamburger bun, you could serve the burgers in pitas. You may need to slice the burger in half to fit it within the pita’s shape, but it would be a great alternative. You could also crumble the patty after grilling and spoon it into a pita.
- Try using lettuce as the “bun” for these burgers. The texture of crisp lettuce wrapped around the patty works as a great vessel for those looking to limit additional carbs.
Tips for Storage and Serving
To store: For any leftover turkey burgers, place them in an airtight container and store them in the refrigerator. When ready to eat, heat them in the microwave or in a skillet on the stovetop (to retain some of the crisp exterior) and serve as you would when fresh. The grilled burgers can last for 5 to 7 days in the fridge.
To serve: The possibilities are endless when it comes to serving these burgers, and they can truly be customized to personal preference. If it were up to me, I would make sure to have crisp lettuce, tomatoes, red onion, crumbled feta cheese, and tzatziki sauce as the main toppings. But the options don’t end there. You could even dice up some olives (Castelvetrano or Kalamata olives would be great choices) and serve those on top. Or, keep the olives whole and serve them as a small bite alongside the burger.
For those who love a simple burger with ketchup and mustard on top, these burgers will work with those flavors. However, the taste of the Greek flavorings does come through, so some may not love the combination.
Frequently Asked Questions
Yes, ground chicken can easily be used as a swap for the ground turkey.
Two components keep these turkey burgers from falling apart: breadcrumbs and an egg. Both are key to grilling a successful turkey burger, which can sometimes be a tricky meat to work with because of its low fat content.
Yes, this recipe works well with gluten-free breadcrumbs. The same amount of GF breadcrumbs can be used as regular breadcrumbs.
The cooked burgers should be stored in an airtight container in the refrigerator and consumed within 5 to 7 days.
Yes. In fact, the patties should be allowed to rest for 30 minutes before they are grilled so that the breadcrumbs can absorb the liquids in the meat mixture, holding everything together. The burgers can be prepared a day beforehand, but if longer than that, they should be frozen to ensure freshness. These patties can be prepared and then frozen for future use. If freezing right away, there is no need to let the patties sit for 30 minutes in the fridge, as the initial time in the freezer will be enough time for the breadcrumbs to absorb the moisture and bind everything together.
Watch how to make this Greek turkey burger recipe
More burger recipes
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The Best Grilled Burgers
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Have I Convinced You to Make This Recipe?
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Greek Turkey Burgers
Ingredients
- 2 lb ground turkey
- ¾ cup dried breadcrumbs
- 1 large egg
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 ½ tsp dried dill
- 1 tsp dried basil
- ¾ tsp dried oregano
- 1 ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 8 burger buns
- tzatziki sauce for serving
- lettuce for serving
Instructions
- Prepare the patties. In a large bowl, combine the ground turkey, breadcrumbs, egg, onion powder, garlic powder, dill, basil, oregano, salt, and pepper. Mix well until completely incorporated. Portion the mixture into eight equal balls. For extra-large burgers, this can be portioned into six. On a parchment-lined baking sheet, use a four-inch biscuit cutter or free-hand press each ball into an even patty. Place the burgers in the refrigerator for 30-60 minutes. This helps them keep their shape on the grill.2 lb ground turkey, ¾ cup dried breadcrumbs, 1 large egg, 1 tsp onion powder, 1 tsp garlic powder, 1 ½ tsp dried dill, 1 tsp dried basil, ¾ tsp dried oregano, 1 ½ tsp kosher salt, ½ tsp freshly ground black pepper
- Grill the burgers. Heat the grill on high for 15 minutes. If using gas, reduce the heat to medium and oil the grates. Grill the burgers until they are well-browned on each side and reach an internal temperature of 160°F, 6-8 minutes per side. Remove from the grill and allow the burgers to rest for five minutes. The carryover cooking will bring the internal temperature to 165°F.
- Assemble the burgers. Serve on a bun with lettuce, prepared tzatziki sauce, red onion, crumbled feta cheese, tomato, or whatever other toppings preferred.8 burger buns, tzatziki sauce, lettuce
Notes
- Let the patties chill in the refrigerator before grilling. This will allow the meat to bind together with the breadcrumbs and egg, making the grilling process easier.
- Rub high-heat oil over the grill grates to create a more nonstick surface. It’s important to use high-heat oil (cooking oils with a high smoke point) so there is no burning. Common high-heat oils are avocado, grapeseed, sunflower, and safflower.
- Make sure to let your grill heat up fully before placing the burgers on it. The initial heat from the surface of the grill will help the burgers release easily, and high heat is needed to do this. If the temperature is too cool, the patties can tend to stick to the grates, making flipping a nightmare.
I did find the burgers to be very dry. I did use my cookie cutter which made them look so much better. I do remember the old Tupperware hamburger maker that you mentioned. I think it was the breadcrumbs. Next time I will shred carrots or cucumber to keep it moist and leave out the breadcrumbs. They did have great flavor and I did find a tzatziki sauce recipe
online because you did not have the actual amounts of ingredients on your video. I have loved many other recipes. Keep them coming.
Easy and delicious. Best turkey burger I’ve ever eaten.