Turkey Burgers with Greek Yogurt Dressing

Let’s face it: burgers are absolutely delicious. There’s no question about it. But, after indulging in that thick, juicy burger, there’s always that feeling of guilt when you realize just how decadent it is. Is there any way to sink your teeth into a delicious, flavorful burger without the accompanying guilt?

Most definitely! If you’ve tried making these Turkey Burgers With Greek Yogurt Dressing, you’ll know just what I’m talking about! It’s a much healthier alternative to the usual beef burgers, but make no mistake: turkey burgers are just as flavorful, if not more!

Turkey burgers typically have a milder taste, but it’s what makes them really receptive to the herbs, spices, seasonings, and other toppings you’ll be adding. This way, you get to savor all the ingredients that make your burger a sumptuous dish.

Removing the moisture from your grated cucumber, onion, and chopped spinach will do wonders to keep these ingredients refreshingly crisp when mixed into the dressing and the patties. You can also whip up your light but creamy Greek yogurt dressing ahead of time so you can cool it off in the fridge while preparing the turkey patties.

Speaking of turkey patties, here comes the fun part: making them! There are tons of variations in making burger patties regardless of the protein you choose, but for this one, we’re making it extra special by adding some panko, spinach, and sun-dried tomatoes alongside burger-patty staples like egg, oregano, onions, garlic, salt, and pepper. The panko, in particular, will give your turkey patties a pleasant crunch and an extra smoky flavor when cooked.

When you’ve cooked these delicious patties, start assembling your vibrant and hearty Turkey Burgers With Greek Yogurt Dressing. With this recipe, you can enjoy a guiltless, delectable burger that fits any occasion!

Turkey Burgers with Greek Yogurt Dressing

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If you’re hankering for a healthy burger, then these Turkey Burgers With Greek Yogurt Dressing are big on flavor but light on the guilt!

• Author: Addie Gundry
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4
• Category: Entrées

Ingredients

• 1 English cucumber
• 1/4 cup crumbled feta cheese
• 7 ounces plain Greek yogurt
• Juice of  1/2 lemon
• 2 teaspoons chopped fresh dill
• 1 teaspoon minced garlic
• Salt and pepper
• 2 ounces frozen spinach, thawed
• 1/2 red onion
• 1 pound ground turkey
• 6 sun-dried tomatoes, chopped
• 1 large egg
• 1/4 cup panko bread crumbs
• 1 teaspoon dried oregano
• 4 whole wheat hamburger buns
• Lettuce, for serving
• Sliced tomato, for serving

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Instructions

1. Grate the cucumber over a tea towel. Squeeze out as much liquid as possible.
2. In a bowl, combine the grated cucumber, feta cheese, yogurt, lemon juice, dill, ½ teaspoon of the minced garlic, and a pinch of salt. Stir everything to combine and then refrigerate while preparing the burgers.
3. Squeeze as much moisture as possible from the frozen spinach. Roughly chop the spinach. Grate the red onion and squeeze out as much moisture as possible.
4. In a bowl, combine the ground turkey with the spinach, onion, sun- dried tomatoes, egg, panko, oregano, remaining ½ teaspoon garlic, salt, and pepper to taste. Stir everything until it is evenly combined. Shape the mixture into 4 even patties.
5. Cook the burgers on a stove top grill, in a nonstick skillet, or over an open flame for about 5 minutes on each side over medium-high heat.
6. Layer the bottom half of the bun with lettuce, a thick slice of tomato, the burger patty, and the yogurt sauce before adding the bun top. Serve

Substitutions for Turkey Burgers with Greek Yogurt Dressing

• Protein Swap: Ground chicken, lean pork, or a soy‑based crumble all stand in nicely for turkey; keep the same seasonings.

• Dairy‑Free Dressing: Replace Greek yogurt with unsweetened coconut yogurt and swap the feta for finely minced olives to keep the briny note.

• Gluten‑Free Binding: Trade panko for crushed rice‑cereal crumbs or certified‑GF quick oats; use gluten‑free buns or lettuce wraps.

• Egg‑Free Patties: Bind with 1 tablespoon ground flax mixed with 3 tablespoons water (let gel 5 minutes) instead of the egg.

• Herb Variations: Sub fresh mint or parsley for dill if that’s what you’ve got, and try a squeeze of lime instead of lemon for a slightly sweeter tang.

• No Frozen Spinach? Use 1 cup finely chopped fresh spinach; wilt it briefly in the microwave, then squeeze dry.

Spins & New Takes on Turkey Burgers with Greek Yogurt Dressing

1. Mediterranean Mezze Burger: Add 2 tablespoons chopped kalamata olives to the patties and top with roasted red‑pepper strips and a smear of hummus alongside the yogurt dressing.

2. Spicy Harissa Burger: Stir 1 teaspoon harissa paste into the turkey mixture and blend ½ teaspoon into the yogurt sauce for a gentle kick; finish with pickled onions.

3. Caprese‑Style: Mix a dash of balsamic glaze into the yogurt dressing, top the burger with fresh mozzarella and basil leaves, and serve on ciabatta rolls.

4. Garden Veggie Stack: Grill zucchini or eggplant rounds and layer them over the patty with the yogurt sauce—no bun needed for a low‑carb plate.

5. Slider Party Pack: Form 8–10 mini patties, grill, and tuck into whole‑wheat dinner rolls; set out cucumber ribbons, extra dill, and hot sauce so guests can customize.

When and How to Serve Turkey Burgers with Greek Yogurt Dressing

• Weeknight Fresh‑Fix: Patties cook in 10 minutes—pair with air‑fried sweet‑potato wedges and a simple Greek salad for a balanced dinner under 30 minutes.

• Meal‑Prep Magic: Double the recipe, grill all patties, cool, and refrigerate up to 4 days. Pack yogurt sauce separately; reheat patties in a toaster oven or microwave at work.

• Summer Cookouts: Chill patties for an hour so they firm up, then grill outdoors. Offer an herbed‑yogurt bar with dill, mint, and chili‑garlic sauce mix‑ins so guests can riff on the dressing.

• Family‑Friendly: Shape smaller patties for kids, dial back the garlic, and let them build their own with mild toppings like shredded lettuce and thin cucumber coins.

• Rainy‑Day Comfort: Pan‑sear patties indoors and serve open‑faced on toasted sourdough with melted provolone, a spoonful of warm marinara, and a dollop of the cool yogurt dressing on top.

• Seasonal Pairings:

  • Spring/Summer: Serve with chilled cucumber‑melon salad and iced mint tea.

  • Fall/Winter: Add roasted root veggies drizzled with lemon‑tahini and a mug of herbed chicken broth for a warming twist.

Have you tried these? What do you think?

How about some garden-fresh cucumbers in this recipe? Learn all about growing your own cucumbers in the special Cucumber Grower’s Guide. It’s packed with planting tips, specific plant profiles, recipes, nutrition and health information, and resources to help you be the best food gardener you can be.