Spanakopita Turkey Burgers with Lemon Yogurt
Greek-inspired turkey burgers packed with spinach, feta, and fresh dill, baked until golden and served with a garlicky lemon yogurt sauce. These lean, herb-forward patties deliver Mediterranean flavors without deep frying. Perfect for weeknight dinners or casual entertaining when you want something lighter than beef but full of character. The yogurt sauce brightens each bite with bright citrus and tangy creaminess.
Ingredients
- 1 lb ground turkey, or chicken
- 4 oz feta cheese, crumbled
- 2 cup baby spinach, packed and chopped
- 3 scallions, white and green parts, thinly sliced
- 2 tablespoon fresh dill, chopped
- ½ lemon, zest and juice
- ½ cup panko breadcrumbs
- 2 eggs
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup Greek yogurt, plain
- 1 small clove garlic, minced
- ½ lemon, zest and juice
- 6 burger buns, or pita bread
- cucumbers, sliced, optional
- tomato, sliced, optional
- lettuce, optional
Instructions
- 1
Preheat oven to 400F and line a rimmed baking sheet with parchment paper.
- 2
Combine feta, spinach, scallions, dill, lemon zest and juice, panko, eggs, olive oil, salt, and pepper in a large bowl.
- 3
Add ground turkey and mix gently by hand until just combined, being careful not to overwork the mixture.
- 4
In a small bowl, whisk together yogurt, minced garlic, lemon zest and juice, dill, olive oil, salt, and pepper. Set aside.
- 5
Divide burger mixture into six equal portions and form each into a patty. Place on prepared baking sheet.
- 6
Bake until internal temperature reaches 165F, about 20 minutes.
- 7
Spread yogurt sauce on burger buns and top with burgers. Serve with cucumber slices, tomato, and lettuce if desired.
Tips
Mix the yogurt sauce right after prepping the burger mixture so fresh herbs and lemon zest infuse into both while the burgers bake.
Don't overwork the turkey mixture when combining with wet ingredients. Gently fold by hand for tender, cohesive patties that won't become tough.
For easier portioning, press the burger mixture flat in the bowl, cut into six wedges with a knife, then shape each into a patty.
Good to Know
Cooked patties keep refrigerated in an airtight container for up to 3 days. Uncooked patties freeze well for up to 1 month; bake from frozen adding 5-10 minutes to cooking time.
Form burger patties up to 24 hours in advance and refrigerate on the baking sheet covered. Yogurt sauce can be made up to 2 days ahead; store covered and stir before serving.
Serve warm with burger buns, yogurt sauce, and fresh toppings. Pairs well with a crisp white wine, Greek salad, or roasted vegetables.
Common Mistakes
Overmix the turkey to avoid dense, tough patties that dry out during baking.
Skip preheating the oven to ensure even cooking and prevent undercooked centers.
Don't check internal temperature to avoid serving undercooked poultry.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I cook these on a stovetop or grill instead of baking?
Yes. Pan-fry over medium-high heat for 4-5 minutes per side until browned and 165F internally. Grill over medium heat for 4-6 minutes per side. Both methods work; baking is hands-off and less oil-intensive.
What if I don't have Greek yogurt for the sauce?
Plain yogurt, sour cream, or labneh work as substitutes in equal amounts. Each shifts tanginess slightly but maintains the cooling sauce function. Adjust lemon and garlic to taste.
Can I freeze these burgers before or after cooking?
Freeze uncooked patties on a tray, then bag for up to 1 month. Bake from frozen, adding 5-10 minutes. Cooked burgers freeze up to 3 months; reheat gently in a 350F oven for 10 minutes to avoid drying.