Mediterranean Turkey Burgers With Feta and Olives

Golden edges and a juicy center make a turkey burger worth sitting down for. These Mediterranean Turkey Burgers With Feta and Olives mix ground turkey with salty feta, Kalamata olives, fresh parsley, garlic, oregano, and lemon zest for plenty of flavor in every bite.

Serve them on toasted buns with cool tzatziki, crisp lettuce, tomato, and red onion for an easy weeknight dinner. They also work well in pita or over a simple salad. The biggest advantage is the one-bowl burger mixture: finely chopped, well-drained ingredients help the patties stay together without eggs or breadcrumbs.

Why You’ll Love This Recipe

• Ready in about 32 minutes from start to finish.
• Uses one mixing bowl and one 12-inch skillet.
• Makes four generous turkey burgers.
• Feta and olives add moisture and savory flavor.
• Raw patties can be shaped up to 24 hours ahead.

Ingredients

For the Turkey Burgers

• 1 1/4 lb (567 g) 93% lean ground turkey
• 3 oz (85 g) feta, finely crumbled
• 1/3 cup (45 g) pitted Kalamata olives, finely chopped and patted dry
• 1/4 cup (15 g) fresh flat-leaf parsley, finely chopped
• 3 tbsp (30 g) red onion, finely minced
• 2 garlic cloves, finely minced or grated
• 1 tsp dried oregano
• 1 tsp lemon zest
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp (15 mL) extra-virgin olive oil

Use 93% lean ground turkey rather than extra-lean turkey breast if possible. It has enough fat to help the burgers stay tender without becoming greasy.

Pat the olives dry before chopping them. Too much olive brine can make the burger mixture loose and harder to shape.

For Serving

• 4 burger buns
• 1/2 cup (120 g) tzatziki
• 1 cup (45 g) shredded romaine
• 1 medium tomato (about 180 g), sliced
• 1/4 small red onion (about 30 g), thinly sliced

Tzatziki works especially well here because its cool, creamy texture balances the salty feta and olives without making the burger heavy.

How to Make This Recipe

Step 1: Mix the Turkey Mixture

Combine the ground turkey, feta, olives, parsley, 3 tbsp red onion, garlic, oregano, lemon zest, salt, and black pepper in a large bowl. Mix gently with your fingertips just until everything is evenly distributed. Avoid squeezing or kneading the turkey mixture, which can make the finished burgers firm instead of tender.

Pro Tip: Crumble the feta into small pieces before adding it. Large chunks can create weak spots that make the patties easier to crack.

Step 2: Shape the Patties

Divide the mixture into four equal portions. Shape each portion into a patty about 4 1/2 inches wide and 3/4 inch thick. Press a shallow indentation into the center with your thumb so the burgers stay flatter as they cook.

Meanwhile, heat a 12-inch cast-iron or heavy stainless-steel skillet over medium heat for 2 to 3 minutes.

Pro Tip: Lightly dampen your hands with cool water if the turkey mixture feels sticky. There’s no need to add flour or breadcrumbs just to make shaping easier.

Step 3: Cook the Burgers

Add 1 tbsp olive oil to the hot skillet. Place the patties in a single layer and cook without moving them for 5 to 6 minutes. The bottoms should develop a deep golden-brown crust and release fairly easily from the pan.

Flip carefully and cook for another 4 to 6 minutes. Reduce the heat slightly if the outside is browning too quickly.

The burgers are done when the thickest part reaches 165°F on an instant-read thermometer.

Pro Tip: Insert the thermometer horizontally through the side of the patty so the tip reaches the center.

Step 4: Rest and Assemble

Transfer the cooked burgers to a clean plate and rest for 3 minutes. If you want toasted buns, place them cut-side down in the warm skillet for 1 to 2 minutes until lightly golden.

Spread each bun with about 2 tbsp tzatziki. Add romaine, one turkey patty, tomato, and thinly sliced red onion. Serve the Mediterranean Turkey Burgers With Feta and Olives while the patties are warm and the vegetables are still crisp.

Expert Tips for Better Results

• Keep the ground turkey cold until you’re ready to mix it; cold meat is easier to shape.
• Use a heavy skillet such as cast iron or stainless steel for better browning.
• Finely chop the olives so they distribute evenly and don’t cause the patties to split.
• Don’t press down on the burgers with a spatula while they cook, since that can push out moisture.
• Check the center with a thermometer rather than relying on color alone.
• Taste your feta and olives before adding extra salt because some brands are much saltier than others.

Variations

• Fresh dill: Replace 2 tbsp parsley with 2 tbsp finely chopped fresh dill.
• Spinach and feta: Add 1/2 cup (70 g) thawed chopped spinach that has been squeezed very dry, and reduce parsley to 2 tbsp.
• Sun-dried tomato: Add 1/4 cup finely chopped, well-drained sun-dried tomatoes and reduce olives to 1/4 cup.
• Mild heat: Add 1/4 tsp crushed red pepper flakes to the turkey mixture.
• Gluten-free: Use gluten-free burger buns or serve the patties over a Mediterranean-style salad.

Serving Suggestions

• Serve with a cucumber-tomato salad for a crisp, refreshing side.
• Pair with lemon-roasted potatoes for a more filling dinner.
• Add extra tzatziki on the side for dipping the burger or potatoes.
• Tuck the patties into warm pita with lettuce, tomato, and cucumber.
• Serve with cold lemonade or sparkling water with fresh lemon.

Storage and Reheating

Cooked turkey burgers shouldn’t stay at room temperature for more than 2 hours, or more than 1 hour in temperatures above 90°F.

Store leftover patties separately from the buns, tzatziki, and vegetables. Place them in an airtight container and refrigerate for 3 to 4 days.

For longer storage, wrap individual cooked patties tightly and place them in a freezer-safe bag or container. Freeze for up to 3 months for best quality.

Thaw frozen patties overnight in the refrigerator. For reheating, place a thawed patty in a covered skillet over medium-low heat with 1 tsp water. Heat for about 4 to 6 minutes, flipping once, until the center reaches 165°F.

You can also reheat them in a 325°F oven for about 10 to 12 minutes. Microwave reheating is faster, but it can make turkey firmer and burger buns chewy, so heat the patty separately and assemble with a fresh or toasted bun.