How to Make Greek Style Turkey Burgers with Tzatziki Sauce
Greek Style Turkey Burgers with Tzatziki Sauce bring bold, fresh flavors to your grill. These burgers are juicy and packed with herbs like oregano and mint. They offer a light, healthy twist on the classic burger, perfect for warm weather meals.
The recipe utilizes lean ground turkey, which cooks quickly and remains moist due to the addition of ingredients like feta cheese and onions. The real star is the homemade tzatziki sauce, made with creamy yogurt, cucumber, garlic, and dill, that adds a cool, tangy contrast, elevating each bite to the next level.
These burgers are easy to prepare and cook in under 30 minutes. You can grill them or cook them in a skillet, making this recipe flexible for any kitchen setup. Serve them on soft buns or in lettuce wraps for a low-carb option.
Whether you’re cooking for family or hosting friends, these Greek Style Turkey Burgers are a crowd-pleaser. The combination of savory turkey and refreshing tzatziki will keep everyone coming back for seconds. Give this recipe a try, and enjoy a delicious, healthier burger that’s full of Mediterranean flair.
Greek Style Turkey Burgers Recipe
Ingredients
- 1 pound ground turkey
- 1 shallot peeled & minced
- 1 clove garlic minced
- 1½ tablespoons mint minced
- ¼ cup Feta cheese crumbled
- salt & pepper to taste
- hamburger buns optional
- Spray oil for the grill or any oil to coat the grill
Instructions
Making the Turkey Burgers
- I put the ground turkey into a stainless steel mixing bowl, added the shallot, garlic, mint, and Feta cheese, and seasoned with salt & pepper.
- When all the ingredients are well combined, make four equal-sized burgers with your hands and set aside until ready to grill.
Grilling
- When the grill is medium hot, coat the grates with olive or vegetable oil to help prevent the burgers from sticking. I like spraying oil from a can, but you can also use olive oil and a paper towel.
- Add the turkey burgers and grill for 4 - 5 minutes until nice grill marks form on one side of the burger. Flip and continue cooking for 3 - 5 more minutes until the burgers are cooked to your liking.
- I like to use my finger to determine doneness, but I recognize this is totally unscientific but works for me but not for everyone. I suggest you use an instant thermometer to reach an internal temperature of about 160°F, but most home grillers don't feel the necessity of using one when grilling a burger. I can understand that.
- Remember to let the burger rest for a few minutes after removing it from the grill and before serving. During resting time, the burgers will continue to cook off heat, and the internal temperature should rise to about 165°F.
- Just like a beef hamburger, you want to let the juices inside the burger redistribute throughout the meat.
Notes
| Side Dish | Description | Why It Pairs Well |
|---|---|---|
| Greek Salad | Crisp cucumbers, tomatoes, olives, and feta tossed in a light lemon-oregano dressing. | The fresh, tangy flavors complement the herbaceous turkey and cool tzatziki sauce, enhancing the Mediterranean vibe. |
| Roasted Lemon Potatoes | Potatoes roasted with garlic, lemon, and oregano. | The citrus and herb notes echo the burger’s flavors, while the crispy texture adds contrast. |
| Grilled Vegetables | Zucchini, bell peppers, and eggplant grilled until tender. | Smoky and slightly sweet, they add depth and balance the lightness of the turkey burgers. |
| Orzo Pilaf | Light and fluffy orzo cooked with herbs and lemon juice. | The mild, zesty grain absorbs flavors well and adds a soft texture that pairs nicely. |
| Stuffed Grape Leaves (Dolmas) | Grape leaves filled with rice and herbs. | The tangy and savory filling complements the fresh flavors in the burger and adds a traditional Mediterranean touch. |
Tzatziki Sauce For Lamb
Ingredients
- 2 scallions roughly chopped
- 1 garlic clove roughly chopped
- 1 medium cucumber peeled, seeded & chopped (about 1 cup)
- ½ cup plain Greek yogurt
- 3 tablespoons fresh mint leaves
- 1 tablespoon olive oil extra virgin
- 1 teaspoon lemon zest chopped
- 1 tablespoon fresh lemon juice
- salt & pepper to taste
Instructions
- Add the scallions, garlic, cucumber, yogurt, mint, olive oil, lemon zest, lemon juice and a little salt and pepper to a food processor or blender and puree using the pulse button to start and puree button to make smooth.
- Taste and adjust seasoning with salt and pepper if needed.
- Transfer to a container until ready to use. You can make this earlier in the day and store into the refrigerator until ready to use.
Cooking Tips
Here’s a list of cooking tips for making Greek Style Turkey Burgers:
Use Lean Ground Turkey with Some Fat
Choose ground turkey that has a bit of fat (around 7-10%) to keep the burgers juicy and tender.Add Moisture-Rich Ingredients
Incorporate ingredients like diced onions, grated zucchini, or feta cheese to prevent dryness and boost flavor.Season Well
Use plenty of fresh herbs like oregano, mint, and parsley to bring authentic Greek flavor to the burgers.Don’t Overmix
Mix ingredients gently to keep the texture light and avoid dense, tough patties.Chill the Patties Before Cooking
Refrigerate formed patties for at least 30 minutes to help them hold together better on the grill or skillet.Cook Over Medium Heat
Use medium heat to cook the burgers evenly without burning the outside or leaving the inside raw.Use a Meat Thermometer
Check internal temperature to ensure it reaches 165°F (74°C) for safe cooking without overcooking.Make Fresh Tzatziki
Fresh homemade tzatziki sauce brightens the burger with creamy, tangy flavors and cools the palate.Toast the Buns
Lightly toast buns to add texture and prevent sogginess from the sauce.Serve with Fresh Toppings
Add sliced cucumbers, tomatoes, and red onions for extra crunch and freshness.
Wines That Pair Will With Greek Style Turkey Burgers
| Wine | Description | Why It Pairs Well |
|---|---|---|
| Sauvignon Blanc | A crisp, refreshing white with bright citrus and herbal notes. | Its acidity cuts through the richness of the turkey and complements the fresh herbs and tangy tzatziki. |
| Assyrtiko | A Greek white wine known for its minerality and crisp lemon flavors. | Its zesty character matches the Mediterranean flavors and balances the creamy sauce perfectly. |
| Rosé | A dry, light-bodied rosé with red fruit and floral hints. | Offers a fruity contrast without overpowering the delicate turkey and fresh herbs. |
| Pinot Noir | A light red wine with bright red fruit and subtle earthiness. | Its gentle tannins and acidity complement the turkey’s lean texture and herb flavors. |
| Chardonnay (Unoaked) | A clean, crisp white with citrus and green apple notes. | Its freshness and moderate body enhance the dish’s flavors without adding heaviness. |