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Ground turkey packed with kalamata olives, feta, capers, and garlic. Topped with tzatziki, cucumbers, and roasted red peppers. Greek turkey burgers are worth choosing on purpose.
Turkey burgers have a reputation for being the sad, dutiful choice: dry, bland, eaten out of obligation. These are not that. Greek-inspired patties packed with kalamata olives, feta, capers, and garlic, finished with tzatziki and roasted red peppers. The kind of burger you’d actually choose, and your family won’t be mad about it.
If you’re working through a ground turkey phase, the tender turkey meatballs and Instant Pot ground turkey tacos are worth keeping in rotation.
How to Make a Juicy Turkey Burger
Turkey is lean, and lean means you have to work for the flavor. A few things that actually make a difference:
- Use dark meat. Look for ground dark meat turkey, or something that’s at most 80–90% lean. The extra fat is doing real work here.
- Season aggressively. My rule of thumb: 1 teaspoon of salt per pound of meat. And don’t skip the Worcestershire sauce—it adds depth that salt alone won’t.
- Don’t overcook it. Pull the patties at an internal temperature of 160°F. Carryover heat takes them to 165°F once assembled. A meat thermometer is very helpful here.
- Press a dimple in the center. Before cooking, use your thumb to press a small indent into each patty. It keeps them from puffing up and drying out on the grill.
- Refrigerate before cooking. At least 30 minutes in the fridge helps the patties hold together—or up to a few hours.
What Goes In Greek Turkey Burgers
The patties are doing most of the work: ground turkey, minced garlic, kalamata olives, feta, capers, red onion, parsley, and Worcestershire sauce. The egg and panko are there for structure, not filler. They keep things from falling apart on the grill without making the burgers taste like meatloaf.
For toppings, tzatziki is the obvious call. Sliced cucumbers and roasted red peppers round it out. That’s the combination worth building toward!
What to Serve With It
Storage, Freezing & Reheating
- Fridge: Cooked patties keep in an airtight container in the fridge for up to 4 days.
- Freezer: To freeze uncooked patties, place them on a parchment-lined baking sheet until frozen solid, then transfer to a freezer bag or container. They’ll keep for up to 3 months. Defrost overnight in the fridge before cooking.
- Reheating: A skillet over medium-low heat is the best option. A few minutes per side keeps them from drying out. The microwave works in a pinch, but tends to toughen the meat.
Tender Greek Turkey Burgers
Ingredients
- 4 hamburger buns or kaiser rolls
- 1 TBSP olive oil
- 1 lb lean ground turkey , dark meat preferred, OR between 80-90% lean.
- 1 tsp kosher salt
- 1/4 tsp cracked black pepper
- 1 tsp onion powder
- 2 garlic cloves, minced
- 1/2 cup red onion, finely chopped
- 1/4 cup drained kalamata olives, roughly chopped
- 1/4 cup crumbled feta cheese
- 1 TBSP drained capers, finely chopped
- 2 TBSP freshly chopped parsley
- 1 TBSP Worcestershire sauce
- 1 egg
- 1/4 cup panko bread crumbs
- 1/2 tsp dried thyme or Italian herb mix
Topping Suggestions.
- Tomato slices
- Leafy greens
- Cucumbers
- Roasted red peppers
- Red onion
- 4 Hamburger buns or kaiser rolls
- Tzatziki
- Olive tapenade
- Pesto + mayo
Instructions
- Line a paper plate or baking sheet with parchment paper; set aside.
- Place the ground turkey in a large bowl. Add all of the ingredients from the kosher salt through to the dried herbs. With clean hands, get in there and mix the ingredients until well combined.
- Shape four even patties with your hands. Ensure they’re solid and well-formed, then set onto the parchment-covered surface. Wash your hands and place the patties in the fridge for at least 30 minutes, if not a few hours. This will help the patties become more sturdy and stay together when cooking.
If cooking on a skillet.
- Heat olive oil in a cast iron skillet over medium heat. Once the oil is hot, but not smoking, add the patties. (Depending on the size of your skillet, I’d suggest no more than two at a time. You don’t want to overcrowd the skillet.) Cook the patty for about five minutes. Carefully flip the patties, and cook for another 5-7 minutes, or until the patties reach an internal temperature of 160º F. (Protein continues to cook once removed from the heat, so once the burgers are prepared, they’ll have reached the ideal 165º F.)
If cooking on the grill.
- Always start with a CLEAN grill. This will prevent your meat from sticking and falling apart. Preheat the grill to high heat.
- Grease up the grill by lightly dipping a ball of paper towels in olive or vegetable oil with tongs. Using those tongs, carefully glide the oiled paper towel over the grates until they’re fully coated and glossy. (You may have to do this 3-4 times.)
- Place the turkey burgers on the grill and cook for five minutes, covered, until you get some nice grill marks going. Then, carefully flip the patties and continue to cook them, covered, for 3-5 minutes or until they reach an internal temperature of 160º F.
To serve.
- Serve on fresh buns or kaiser rolls with your fave toppings. See ingredients list for suggested toppings.
Notes
Check out more ground turkey dinner recipes here.
This is the recipe I always think of when I see ground turkey on sale. It comes together quick and I grab some Sassool tzatziki to throw on top. 🤌
Ahhh, thanks so much for the feedback Tom! Coming from an incredible homecook and foodie like yourself, this speaks volumes!