These are ground turkey patties loaded with sautéed spinach, red onion, garlic, feta, and oregano, served with a two-ingredient roasted red pepper and olive spread. The whole meal — patties, spread, and toppings — comes together in under 45 minutes. If you want a burger that actually tastes like something without leaning on beef, this is a solid option.
Smart swaps
- Vegan feta: Any firm, crumbly vegan feta works. If you use a softer dairy feta instead, pat it dry first so it doesn’t add extra moisture to the mix.
- Coconut oil: A neutral oil like avocado or light olive oil works fine if you don’t want any coconut flavor coming through.
- Roasted red pepper: Jarred roasted peppers are what the recipe calls for — drain them well or the spread will be watery.
- Gluten-free buns: Any sturdy GF bun holds up here. If you’re not GF, a brioche or potato bun works well with these flavors.
- Fresh spinach: Baby spinach wilts faster and is easier to chop fine after cooking. Mature spinach works but takes an extra minute in the pan.
What makes this version work
The key step is cooking and draining the spinach before it goes into the mix. Raw spinach releases water as the patties cook, which steams the inside instead of letting it brown, and makes the patty more likely to fall apart. Squeezing out as much liquid as possible after cooking — really pressing down in the strainer — keeps the patty firm and lets the outside get a proper crust in the pan. The second thing that matters is letting the onion and spinach mixture cool completely before combining it with the turkey. Mixing warm filling into raw ground turkey starts to cook the surface of the meat unevenly, which affects texture. Give it five to ten minutes off the heat before it touches the turkey.
Troubleshooting
- Patties falling apart in the pan: The spinach was probably still too wet. Next time press harder in the strainer, or wrap the cooked spinach in a clean kitchen towel and wring it out. Also make sure the pan is properly hot before the patties go in — a cold pan causes sticking and breaking.
- Patties cooking unevenly or staying raw in the center: One-inch-thick patties need the full 6 minutes per side over medium-high heat. Ground turkey must reach 165°F (74°C) internal temperature — use an instant-read thermometer to check, not color alone.
- Spread too chunky or too loose: Pulse the food processor in short bursts for a spreadable but textured paste. Over-processing turns it watery; under-processing leaves large olive pieces that slide off the burger.
- Patties taste bland after cooking: Turkey is lean and needs assertive seasoning. If your mix tasted flat before cooking, the salt was likely too low — season the spinach and onion mixture in the pan, not just the final bowl, so the flavor is distributed throughout.
- Buns getting soggy: Toast the buns until they have some color and a firm surface, and apply the red pepper spread just before serving rather than assembling ahead of time.
Make-ahead notes
The roasted red pepper and olive spread keeps in an airtight container in the fridge for up to five days — make it first and forget about it. Formed raw patties can be refrigerated on a parchment-lined plate, covered, for up to 24 hours before cooking; beyond that the spinach moisture starts to affect texture. Cooked patties reheat well: wrap individually and refrigerate for up to three days, then warm in a covered skillet over medium-low heat with a splash of water until they hit 165°F again. Skip the microwave if you can — it dries out the edges fast. The patties also freeze well before cooking: layer them between parchment, seal in a freezer bag, and cook from frozen over medium heat with the lid on, adding about four extra minutes per side.
Easy Mediterranean Style Turkey Burgers
Ingredients
- 3 tablespoons coconut oil
- 5 ounces spinach fresh
- 2 cloves garlic minced
- ½ medium red onion chopped small
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 4 ounces feta cheese vegan crumbled or chopped small
- 1 pound ground turkey
- ½ medium cucumber sliced long
- 4 slices beefsteak tomatoes
- 4-8 pieces romaine lettuce leaves
Roasted Red Pepper Spread:
- ¼ cup red bell pepper roasted, drained
- ¼ cup kalamata olives pitted
- 4 medium hamburger buns gluten-free
Instructions
- Start by making the topping. Place roasted red pepper and olives in a food processor. Mix until fairly smooth paste forms. Place the paste in an airtight container and place it in the fridge until needed.
- Get a skillet warming over medium-high heat. Put 1 tablespoon of coconut oil in the pan. Add the fresh spinach and cover with a lid. Let sit for one minute. Lift the lid and toss the spinach around. Place the lid back on for another minute when the spinach is in a small cooked pile, place it in a strainer, and set aside.
- Add the other 2 tablespoons of coconut oil to the pan. Throw in the chopped red onion and the minced garlic. Stir to make sure all is coated with oil. Continue to saute until the onion is translucent. Remove from heat.
- Take strained spinach and chop fairly fine. Place in a medium-sized bowl with onion mixture.
- To the bowl, add the turkey, oregano, crushed red pepper, salt, pepper, and feta cheese.
- Mix together using your hands. Make it into one large ball at the bottom of the bowl. Score into four equal sections.
- Take each section and form it into a patty - one inch thick.
- Place the skillet on medium-high heat and place the patties into the pan. Cover with a lid and leave alone for approximately 6 minutes. Flip and cook on the other side for another 6 minutes.
- While the patties are cooking, take sliced cucumbers and tomatoes and sprinkle them with salt and pepper.
- Also, take the gluten-free hamburger buns and toast them.
- Once the patties are cooked, all that is left is to assemble. Place the hamburger bun on a plate. Slather the roasted red pepper spread on both sides. Place the turkey patty on the bottom side, add the seasoned tomato, cucumber, and lettuce, and top with the top half of the bun.
- Serve immediately with olives and cajun sweet potato fries.
- Enjoy!
Nutrition
Common questions
Can I grill these turkey burgers instead of cooking them in a skillet?
Yes, but chill the patties for at least 30 minutes before they go on the grates so they hold together. Grill over medium heat and oil the grates well — turkey patties with mix-ins are stickier than plain beef, and they still need to reach 165°F (74°C) internal temperature.
How do I keep the patties from being dry?
Don’t overwork the meat when mixing — combine everything just until it comes together. The feta and the moisture retained in the spinach do a lot of the work here, so resist the urge to add egg or breadcrumbs; skip the egg in the mix — it makes the patty mushy and doesn’t help with juiciness in a turkey burger that already has wet mix-ins.
Can I use ground chicken instead of ground turkey?
Ground chicken works as a direct swap and has a similar texture and fat content. It also needs to reach 165°F (74°C) internal temperature, so the cook time stays the same.
Is this recipe actually gluten-free, or just the bun?
The patty ingredients and the spread are naturally gluten-free — there are no breadcrumbs or fillers in the mix. The only variable is the bun, so check your specific brand’s label if you’re cooking for someone with celiac disease, since cross-contamination varies by manufacturer.
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