Inspired by Greek flavors, our Grilled Greek Turkey Burgers with tzatziki feature ground turkey patties that are flavored with garlic, oregano, and Kalamata olives and then topped with red onion, feta cheese, tomato slices, and cucumbers – it's basically the Greek salad version of a turkey burger.
Most people I know have a love-hate relationship with turkey. Of course, no Thanksgiving or Christmas is complete without this beautiful bird on the table, but aside from these two occasions, let’s just say turkey isn’t winning the most popular meat vote. That is until now.
Moist, juicy, and filled with Greek flavors, our Grilled Turkey Burgers with tzatziki, red onion, feta cheese, tomato slices, and cucumbers, take modest ground turkey and turns it up a notch with all the ingredients found in a Greek salad.
These turkey burgers contain no egg or breadcrumbs. The meat mixture uses just lean ground turkey mixed with garlic, Kalamata olives, red onion, and oregano, and is paired with a creamy tzatziki sauce made from Greek yogurt, grated cucumber, and fresh garlic.
But what makes this Greek burger divine is the overlapping layers of texture and flavor that hit the palate with every bite. Serve on its own or with a side of Oven Baked French Fries, our Mediterranean-inspired Street Corn, or Hummus and Grilled Vegetables.
- Ground Turkey
- Kalamata Olives
- Red Onion
- Salt and Pepper
- Geta Cheese
- Tzatziki Sauce
Greek Turkey Burgers Recipe Steps
Make a quick tzatziki sauce: Grate about half a cucumber, season with salt and squeeze out all the liquid.
Mix the cucumber, Greek yogurt, lemon juice, olive oil, garlic, dill, and salt in a small mixing bowl. Set aside for assembly.
For the turkey burger patties, combine ground turkey, Kalamata olives, garlic, minced red onion, oregano, salt, and pepper.
To form the burger patties, divide the meat mixture into 4 portions. Roll into balls, then use your hands or the bottom of a plate to flatten them to about a half-inch thickness. Place the burgers in the fridge until they are ready to hit the grill.
Grill the burgers for 5 minutes per side, until cooked through, then set aside to rest for three minutes.
If you're toasting your buns then arrange them on the bbq for one minute while the turkey burgers are resting.
Hint: let the grill run for 4-5 minutes to burn off any remnants, then clean it.
To assemble, load the bottom bun with tzatziki and place a turkey burger on top. Lay a slice of tomato, red onion, a few cucumber slices and couple thick slices of feta cheese. Dollop with a little more tzatiki and enjoy.
What is tzatziki sauce? Tzatziki is a Greek yogurt sauce made with cucumber, strained yogurt, olive oil, fresh garlic, lemon juice, salt, and herbs, such as dill or mint (or both). It’s traditionally made with sheep or goat yogurt, however, we use Greek yogurt because it’s thick and reduces straining time.
How do you know when turkey burgers are cooked? Turkey should always be cooked to a minimum internal temperature of 165°F (74°C). If you don’t have a meat thermometer to measure the temperature, cut into the patty to ensure the turkey is not pink in the center, as well any juices should run clear.
Why do my turkey burgers fall apart? Turkey burgers can definitely fall apart when being grilled on the barbecue. Here are a few tips we suggest: oil the grates before grilling, fully preheat the barbeque, and chill the burger patties before you grill.
Do I have to use a bbq to grill the burgers? No, if you don't have a barbecue or prefer an alternative cooking method, you can cook the burgers on a grill pan, cast-iron skillet, or frying pan set to medium-high heat.
- Turkey - Ground beef, ground chicken, ground pork and even plant-based meats will all work great in our Greek turkey burgers.
- Garlic - if you don’t have fresh garlic on hand, use ½ teaspoon of garlic salt for every garlic clove.
- Burger Bun - Brioche bread is our choice for any gourmet burger, but use any favourite hamburger bun of yours for the recipe. A good strong lettuce leaf, such as iceberg lettuce, can be used as lettuce wraps.
Uncooked turkey patties can be frozen for up to 3 months. Cut parchment paper squares slightly larger than the turkey patties. Place the burgers on the parchment paper in single layers and stack them to fit into a freezer-safe container.
Cooked turkey burgers can be stored in the fridge for 3 to 4 days.
Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
Recommended Tools and Ingredients to Make this Recipe
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Grilled Greek Turkey Burgers with Tzatziki
- 1 cup grated cucumber
- ½ cup Greek yogurt
- 1 tablespoon dill
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 clove garlic minced
- ¼ teaspoon salt
- 1 ⅓ lb ground turkey
- ¼ cup chopped Kalamata olives
- 2 tablespoon chopped red onion
- 1 tablespoon oregano
- 2 cloves garlic minced
- Salt and pepper
- 4 burger buns
- 8 slices tomato
- 8 slices red onion
- 8 slices feta
- 15 slices cucumber
- (If using store-bought tzatziki - skip to step 3) Place grated cucumber in a sieve placed over a bowl and season with a pinch of salt. Let sit for about 5 minutes then squeeze as much liquid from the cucumbers as you can.
- Mix together the strained cucumber, Greek yogurt, lemon juice, olive oil, garlic, dill, and salt in a small mixing bowl. Set aside for assembly.
- In a medium bowl combine ground turkey, Kalamata olives, garlic, minced red onion, oregano, salt, and pepper.
- Divide the meat mixture into 4 equal portions and roll into balls. Use your hands or the bottom of a plate to flatten to about a half-inch. Place on a plate and chill in the fridge until grilling.
- Preheat your barbecue on high heat. Remove the burgers from the fridge and season each with a pinch of salt. Oil your barbecue grates and grill the burgers for 5 minutes per side, until cooked through, then set aside to rest for three minutes.
- If you're toasting your buns then arrange them on the bbq for one minute while the turkey burgers are resting.
- To assemble, load the bottom bun with tzatziki and place a turkey burger on top. Lay a slice of tomato, red onion, a few cucumber slices, and couple thick slices of feta cheese. Dollop with a little more tzatziki and enjoy.
- For safety, use a meat thermometer to ensure an internal temperature of at least 165°F (74°c).
- Uncooked turkey patties can be frozen for up to 3 months. Cut parchment paper squares slightly larger than the turkey patties. Place the burgers on the parchment paper in single layers and stack them to fit into a freezer-safe container.
- Cooked turkey burger leftovers can be stored in the fridge for 3 to 4 days.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove