Greek Turkey Patties (Printable version)

Juicy turkey patties with spinach, feta, and fresh herbs for a flavorful, healthy main dish.

# What You Need:

→ Meat & Dairy

01 - 1 pound ground turkey, 99% fat-free
02 - 4 tablespoons crumbled feta cheese

→ Vegetables & Aromatics

03 - 2 cups chopped baby spinach
04 - 1/4 cup diced red onion
05 - 3 teaspoons minced garlic

→ Fresh Herbs

06 - 1 1/2 teaspoons chopped fresh dill
07 - 1 1/2 teaspoons chopped fresh oregano

→ Pantry

08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - Olive oil for cooking

# How to Make It:

01 - In a medium bowl, combine ground turkey, chopped spinach, diced red onion, minced garlic, dill, oregano, salt, pepper, and feta cheese. Mix gently until all ingredients are just combined without overmixing.
02 - Divide the mixture into 6 equal portions and shape each into a patty approximately 3/4 inch thick.
03 - Heat a large skillet over medium heat and add a drizzle of olive oil.
04 - Place the patties in the skillet and cook for 3 to 4 minutes on each side until golden brown and internal temperature reaches 165 degrees Fahrenheit.
05 - Remove from skillet and let rest briefly before serving.

# Expert Advice:

01 -
  • They're done in under 25 minutes, which means weeknight dinner without the stress or takeout guilt.
  • The spinach and feta stay tender and flavorful inside, giving you something that tastes way more interesting than a basic turkey burger.
  • High in protein and naturally gluten-free, so they work whether you're eating them in pita or on a big salad.
02 -
  • Don't overmix the meat or your patties will be rubbery and tight instead of tender and juicy; mix just until you can't see dry ingredients anymore.
  • If you don't have fresh herbs, the patties won't taste the same—dried herbs are just too muted and won't give you that Mediterranean brightness you're after.
03 -
  • Shape the patties right before cooking so they hold together better; if you prep them too far ahead, they can fall apart in the pan.
  • Use a meat thermometer to avoid guessing—turkey needs to hit 165°F (74°C) for food safety, and knowing the exact moment means you won't accidentally dry them out.
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