Spanakopita Turkey Burgers with Yogurt Sauce

Square photo of a spanakopita turkey burger.

5 from 7 votes

Spanakopita Turkey Burgers with Yogurt Sauce

These Spanakopita Turkey Burgers are such a fun mashup of two of my favorite things: burgers, and spanakopita (Greek spinach pie)! The burger patties are packed with fresh spinach, feta cheese, lemon, and dill, along with lean ground turkey (or chicken). A simple garlicky Greek yogurt sauce with more lemon and dill is the perfect accompaniment to spread on the burgers when serving. And since they're baked in the oven on parchment paper, clean-up is a breeze and you don't have to worry about overcooking the turkey!

Prep Time10

Cook Time20

Total Time30

Course: Sandwich

Cuisine: Greek

Servings: servings

Calories: 358kcal

Author: Elizabeth Lindemann

Equipment

Ingredients

For the Burgers Patties:

1 lb. ground turkey or chicken
4 oz. feta cheese crumbled
2 cups packed baby spinach leaves chopped (see notes)
3 scallions both white and green parts, thinly sliced
2 tablespoons chopped fresh dill or 2 teaspoons dried. Optional: you can also add 1-2 tablespoons other herbs, like mint, parsley, and/or oregano.
½ lemon zest and juice - about ½ teaspoon zest and 1 tablespoon juice - you'll use the other half in the yogurt sauce.
½ cup plain panko breadcrumbs
2 eggs
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

For the yogurt sauce:

½ cup Greek yogurt
1 small clove garlic minced
½ lemon zest and juice - about ½ teaspoon zest and 1 tablespoon juice
2 tablespoons chopped fresh dill or two teaspoons dried. Optional: you can also add 1-2 tablespoons other herbs, like mint, parsley, and oregano.
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

To assemble the burgers:

6 burger buns or pita bread
sliced cucumbers, tomato, lettuce, etc. optional, for topping burgers

Instructions

Preheat your oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
Make the burger mixture. In a large bowl, mix the 4 oz. feta cheese crumbled, 2 cups packed baby spinach leaves chopped, 3 scallions sliced, 2 tablespoons chopped fresh dill, ½ lemon zest and juice, ½ cup plain panko breadcrumbs, 2 eggs, 1 tablespoon olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. After mixing these ingredients well, add the 1 lb. ground turkey and mix gently, preferably with your hands, until everything is well combined.
Make the yogurt mixture. In a small bowl, add the ½ cup Greek yogurt, 1 small clove garlic minced, ½ lemon zest and juice, 2 tablespoons chopped fresh dill1 tablespoon olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Stir together well and set aside to let the flavors marry. (Note: I like to mix this at the same time as the burger mixture so I can add the herbs and lemon zest/juice immediately after prepping to both bowls).
Divide the burger mixture into six portions. I like to do this by pressing the mixture into the bottom of the bowl, then using a knife to cut 6 evenly sized portions into wedges. Then, form each portion into a burger patty with your hands and place onto the prepared baking sheet.
Bake the burgers at 400 degrees F for about 20 minutes, or until they have reached an internal temperature of 165 degrees F.
Serve the burgers. Spread the 6 burger buns with the yogurt sauce and serve the spanakopita turkey burgers, along with any extra fixings such as sliced cucumbers, tomato, lettuce, etc.

Notes

Fresh or frozen spinach can be used. I like baby spinach because it comes pre-washed and ready to go. If using fresh mature spinach, be sure to wash it and dry it as much as possible before using. If using frozen, defrost and squeeze out as much water as possible (I like to run hot water over it in a mesh sieve, then press as much water out as I can with the back of a wooden spoon).
As an alternative to burger buns, spanakopita turkey burgers are great in pita pockets or in lettuce wraps. Or, eaten with a knife and fork!
Make meatballs from the mixture instead of burgers - just bake for about 15 minutes instead of 20, or until the internal temperature is 165 degrees F. Again, great in a pita pocket, or dipped into the yogurt sauce.
You can use another ground meat, such as ground chicken, pork, beef, or lamb, or a mixture. Keep in mind different ground meats have different fat contents, so you may be able to omit the added olive oil, and they make take longer or shorter to cook.
A store-bought tzatziki sauce will work just fine for the yogurt sauce, if you don't want to make it yourself!
You can freeze leftover turkey burger patties after cooking them. Wrap tightly in plastic after they've cooled, or place in a zip top bag and squeeze as much air out as possible. I recommend defrosting completely before reheating to prevent overcooking too much.
To get an accurate temperature reading, I recommend using a quick-read thermometer, such as the Thermoworks Thermapen, which is super accurate and fast.

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