Turkey Burger with Feta, Spinach and Lemon Aioli
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 35 min · Turkey · high-protein
444 cal
38g protein
28g carbs
20g fat
per serving · estimated
Ingredients
- 3/4 lb ground turkey, 93/7
- 2 oz feta, crumbled
- 2 oz baby spinach
- 2 garlic cloves
- 1 lemon
- 1/4 cup mayonnaise
- 1/2 tsp dried oregano
- 1/4 cup panko breadcrumbs
- 1 tbsp olive oil
- 2 burger buns
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
Method (tap to check — screen stays awake)
- Wilt the spinach with 1 minced garlic clove in a splash of oil over medium heat for 2 minutes, then squeeze it dry in a clean towel and chop. Wet spinach makes a patty that falls apart in the pan.
- Mix the turkey with the spinach, feta, panko, oregano, lemon zest, salt and pepper, using a fork rather than kneading. Lean turkey turns dense the moment you overwork it.
- Form four patties slightly wider than the buns, with a deep dimple in the center, and chill 10 minutes.
- Stir the mayonnaise with the remaining grated garlic, the juice of half the lemon and a pinch of salt.
- Heat the rest of the oil in a nonstick or cast-iron skillet over medium, about 375F. Cook 5 to 6 minutes per side, turning once.
- Ground poultry must reach 165F at the center — this one is not negotiable and not visual. Pull at 165F exactly rather than cooking by feel, because turkey dries fast past it.
- Rest 5 minutes, toast the buns, and build with the lemon aioli and extra raw spinach.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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