If you’re looking for a flavor-packed, nourishing, and family-approved dinner that’s easy to prep ahead and perfect for busy nights, let me introduce you to your new favorite and the BEST Mediterranean Turkey Burgers. These are not your average burgers—they’re full of bold, vibrant flavors from sun-dried tomatoes, garlic, red onion, and crumbled feta if desired, all balanced with leafy greens and savory herbs. And a huge Bonus? They’re gluten-free friendly, can be made in a big batch (this recipe makes 9!), and freeze beautifully for future meals.
Whether you’re feeding a big family like ours, stocking your freezer, or simply love meals that are both wholesome and wildly delicious, these burgers check every box.
Why You’ll Love These Mediterranean Turkey Burgers
Here’s why these burgers have quickly become a summer go-to in our home:
• Make-Ahead Friendly: You can prep the mixture in advance, shape the patties, and refrigerate or freeze until you need them.
• Hidden Veggies: Thanks to kale and onions, these burgers are packed with nutrients—perfect for picky eaters.
• Protein-Rich: With 4 lbs of organic ground turkey, sheep or goat milk greek feta, and a pasture raised egg, they’re super satisfying.
• Full of Flavor: Sun-dried tomatoes, feta, garlic, oregano… need I say more?
• Dairy-Free Option: Swap in your favorite non-dairy yogurt for the sauce, and you’re all set.
• Customizable for Gluten-Free Diets: Just use gluten-free breadcrumbs and buns.
Ingredients You’ll Need
For the Turkey Burgers (Makes approx. 9 burgers):
• 4 lbs organic ground turkey
• 10 oz chopped frozen kale, thawed and very well dried (or spinach if desired)
• 1 large red onion, finely chopped
• ½ cup sun-dried or dehydrated tomatoes, roughly chopped
• 7 oz Greek feta, preferably made with sheep or goat milk (check label to confirm it’s gluten free)
• 2 tablespoons garlic, chopped or minced
• 2 tsp dried oregano
• ½ tsp salt
• 1 egg
• Optional: gluten-free breadcrumbs to help bind the mixture (especially helpful if your kale or tomatoes add moisture)
For the Dilly Yogurt Sauce:
• 1 cup plain non-dairy yogurt (or Greek yogurt)
• 1 tablespoon freshly squeezed lemon juice
• ½ tsp garlic powder
• ¼ tsp salt
• ½ tsp dried dill
The Secret to a Great Turkey Burger
Ground turkey is lean and can dry out quickly or fall apart if the mixture is too wet. That’s why drying your kale really well is essential—it’s the secret step that makes these burgers hold together beautifully and stay juicy. Use a clean towel or cheesecloth to press out as much water as you can. If the mixture still feels loose, adding a few tablespoons of gluten-free breadcrumbs will help bind it without compromising flavor.
The feta adds just the right amount of creaminess and salt, while the sun-dried tomatoes bring in that bold Mediterranean punch. Red onion and oregano give it that classic savory depth, and the garlic… well, that just brings it all home.
How to Make the Burgers
1. Preheat your oven to 375°F if baking. Line a baking sheet with parchment paper.
2. In a large bowl, combine the ground turkey, well-dried kale, red onion, sun-dried tomatoes, feta, garlic, oregano, salt, and egg.
3. Mix gently with clean hands or a sturdy spoon. Avoid over-mixing, which can make the burgers tough.
4. If the mixture feels too wet to form into patties, add a small amount of gluten-free breadcrumbs.
5. Shape into 9 even patties and place on a parchment-lined baking sheet.
6. Bake at 375°F for 30–35 minutes, flipping once after 25 minutes. Check that the internal temperature reaches 170°F. Do not over cook either, as this will also cause the burgers to get dry and crumbly.
7. Alternatively, grill on medium heat, flipping once, until the burgers are fully cooked through.
How to Freeze Them
These burgers are made for batch cooking. To freeze:
• Before cooking: Shape into patties, place on a baking sheet, and freeze until solid. Then transfer to a freezer-safe bag or container. Add parchment between layers to prevent sticking.
• After cooking: Let burgers cool completely, then wrap individually and freeze. Reheat in the oven or on the stovetop.
They’ll keep in the freezer for up to 3 months.
Dilly Yogurt Sauce – The Perfect Pairing
This simple sauce is creamy, herby, and tangy—everything you want with a Mediterranean burger. Plus, it comes together in 2 minutes flat.
Just mix:
• 1 cup yogurt
• 1 tablespoon lemon juice
• ½ tsp garlic powder
• ¼ tsp salt
• ½ tsp dried dill
Let it chill in the fridge while the burgers cook. It’s also great as a dip for veggies, a salad dressing, or spread on wraps.
Serving Ideas
You can go as simple or as fancy as you’d like here. These burgers shine in all sorts of settings.
Basic + Classic:
• Gluten-free buns
• Fresh sliced cucumbers
• Juicy tomato slices
• A spoonful of the dilly yogurt sauce
Low-Carb Option:
• Wrap in large lettuce leaves or collard greens
• Serve over a big Greek-style salad with olives, cucumbers, and red onion
Kid-Friendly Version:
• Cut cooked patties into strips and serve with dip
• Offer with rice or roasted potatoes and a side of fruit
Entertaining Tip:
• Make mini sliders for parties!
• Add a build-your-own burger bar with sliced veggies, sauces, and bun options
A Note on Ingredients
• Kale: If using fresh kale instead of frozen, make sure to finely chop and sauté it first to soften and reduce volume.
• Feta: Feta made with sheep or goat milk tends to be easier to digest for some people and adds a more authentic Mediterranean flavor. Not all feta is gluten free, check the label!
• Breadcrumbs: Totally optional. Some batches won’t need them at all, depending on the moisture level of your kale and tomatoes.
Final Thoughts
There’s something deeply satisfying about a meal that’s both nourishing and convenient—and these Mediterranean Turkey Burgers are exactly that. They’re hearty without being heavy, loaded with flavor, and packed with real food ingredients you can feel good about feeding your family.
They’ve become one of our go-to recipes for summer cookouts and casual entertaining. Once you try them, I think they’ll be a staple in your home too.
Happy cooking—and don’t forget the extra sauce!
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The BEST Mediterranean Turkey Burgers
Ingredients
- 4 lbs organic ground turkey
- 10 oz chopped frozen kale thawed and very well dried (or spinach if desired)
- 1 large red onion finely chopped
- ½ cup sun-dried or dehydrated tomatoes roughly chopped
- 7 oz Greek feta preferably made with sheep or goat milk (check label to confirm it’s gluten free)
- 2 tablespoons garlic chopped or minced
- 2 tsp dried oregano
- ½ tsp salt
- 1 egg
- Optional: gluten-free breadcrumbs to help bind the mixture especially helpful if your kale or tomatoes add moisture
For The Dilly Yogurt Sauce:
- 1 cup plain non-dairy yogurt or Greek yogurt
- 1 tablespoon freshly squeezed lemon juice
- ½ tsp garlic powder
- ¼ tsp salt
- ½ tsp dried dill
Instructions
- Preheat your oven to 375°F if baking.
- In a large bowl, combine the ground turkey, well-dried kale, red onion, sun-dried tomatoes, feta, garlic, oregano, salt, and egg.
- Mix gently with clean hands or a sturdy spoon. Avoid over-mixing, which can make the burgers tough.
- If the mixture feels too wet to form into patties, add a small amount of gluten-free breadcrumbs.
- Shape into 9 even patties and place on a parchment-lined baking sheet.
- Bake at 375°F for 30–35 minutes, flipping once after 25 minutes. Check that the internal temperature reaches 170°F. Do not over cook either, as this will also cause the burgers to get dry and crumbly.
- Alternatively, grill on medium heat, flipping once, until the burgers are fully cooked through.
