Quick Recipe Version (TL;DR)
Quick Ingredients
- Turkey patties: 1 1/4 pounds 93% lean ground turkey, 1/3 cup chopped oil-packed sun-dried tomatoes, 1/3 cup panko, 1 large egg, 2 minced garlic cloves, 2 tablespoons minced red onion, 2 tablespoons chopped parsley, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon lemon zest, 1 tablespoon sun-dried tomato oil or olive oil
- Roasted red pepper mayo: 1/3 cup mayonnaise, 1/4 cup drained roasted red peppers, 2 tablespoons plain Greek yogurt, 1 teaspoon lemon juice, 1/2 teaspoon grated garlic, 1/4 teaspoon smoked paprika, 1/8 teaspoon kosher salt
- To assemble: 4 burger buns, 2 ounces crumbled feta, 1 cup baby spinach, 1 cup baby arugula, 1 tablespoon olive oil for the pan
Do This
- 1. Blend or stir together the roasted red pepper mayo ingredients until mostly smooth; chill while you cook.
- 2. Mix turkey, sun-dried tomatoes, panko, egg, garlic, onion, herbs, salt, pepper, lemon zest, and oil just until combined.
- 3. Form into 4 patties, each about 3/4 inch thick, and press a shallow dimple in the center.
- 4. Heat 1 tablespoon olive oil in a skillet over medium heat, about 350°F surface temperature.
- 5. Cook patties 5 minutes, flip, cook 5 minutes more, then add feta, cover, and cook 1 minute, until the center reaches 165°F.
- 6. Toast buns for 1 minute per side, then build with mayo, spinach, turkey patty, arugula, and more mayo.
Why You’ll Love This Recipe
- Bright Mediterranean flavor: Sun-dried tomatoes, garlic, herbs, lemon zest, feta, spinach, and arugula make each bite savory, tangy, and fresh.
- Juicy turkey patties: A little sun-dried tomato oil, egg, and panko help keep lean turkey tender instead of dry.
- Easy weeknight dinner: The patties cook in about 11 minutes, and the whole burger comes together in just over 30 minutes.
- Restaurant-style sauce at home: The roasted red pepper mayo is creamy, lightly smoky, and simple enough to make while the skillet heats.
Grocery List
- Produce: Garlic, red onion, fresh parsley, lemon, baby spinach, baby arugula
- Meat: 1 1/4 pounds 93% lean ground turkey
- Dairy: Feta cheese, plain Greek yogurt
- Bakery: 4 burger buns, such as brioche, potato, whole wheat, or ciabatta-style buns
- Pantry: Oil-packed sun-dried tomatoes, roasted red peppers, mayonnaise, panko breadcrumbs, dried oregano, dried basil, smoked paprika, kosher salt, black pepper, olive oil
- Refrigerated: 1 large egg
Full Ingredients
For the Sun-Dried Tomato Turkey Patties
- 1 1/4 pounds 93% lean ground turkey, cold
- 1/3 cup finely chopped oil-packed sun-dried tomatoes, drained and patted dry
- 1/3 cup plain panko breadcrumbs
- 1 large egg, lightly beaten
- 2 garlic cloves, finely minced
- 2 tablespoons finely minced red onion
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon finely grated lemon zest
- 1 tablespoon oil from the sun-dried tomato jar, or 1 tablespoon olive oil
For the Roasted Red Pepper Mayo
- 1/3 cup mayonnaise
- 1/4 cup drained jarred roasted red peppers, chopped
- 2 tablespoons plain Greek yogurt
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon finely grated or minced garlic
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon kosher salt
- 1 pinch black pepper
For Cooking and Assembly
- 1 tablespoon olive oil, for the skillet
- 4 burger buns, split
- 2 ounces crumbled feta cheese, about 1/2 cup
- 1 cup loosely packed baby spinach
- 1 cup loosely packed baby arugula
- Optional: 4 thin slices red onion
- Optional: 4 thin cucumber ribbons or slices
- Optional: Extra lemon wedges for serving
Step-by-Step Instructions
Step 1: Make the roasted red pepper mayo
In a small food processor or blender, combine 1/3 cup mayonnaise, 1/4 cup chopped roasted red peppers, 2 tablespoons Greek yogurt, 1 teaspoon lemon juice, 1/2 teaspoon grated garlic, 1/4 teaspoon smoked paprika, 1/8 teaspoon kosher salt, and a pinch of black pepper. Blend for 20 to 30 seconds, until mostly smooth and creamy with tiny red pepper flecks.
If you do not want to use a blender, finely mince the roasted red peppers and stir everything together in a small bowl. Refrigerate the mayo while you prepare and cook the burgers.
Step 2: Mix the turkey burger ingredients
In a large bowl, add 1 1/4 pounds ground turkey, 1/3 cup chopped sun-dried tomatoes, 1/3 cup panko, 1 beaten egg, 2 minced garlic cloves, 2 tablespoons minced red onion, 2 tablespoons parsley, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon lemon zest, and 1 tablespoon sun-dried tomato oil or olive oil.
Use clean hands or a fork to mix gently just until the ingredients are evenly distributed. The mixture should look cohesive but not compressed. Avoid overmixing, which can make turkey burgers firm instead of tender.
Step 3: Shape the patties
Divide the turkey mixture into 4 equal portions, about 5 ounces each. With lightly oiled hands, shape each portion into a patty about 3/4 inch thick and slightly wider than your buns, since the patties will shrink a little as they cook.
Press a shallow dimple into the center of each patty with your thumb. This helps the burgers cook evenly and stay flatter instead of puffing up in the middle.
Step 4: Heat the skillet
Place a large cast-iron or heavy nonstick skillet over medium heat for 2 minutes. Add 1 tablespoon olive oil and tilt the pan so the oil coats the surface. The skillet should be hot enough that a small piece of turkey mixture sizzles gently when it touches the pan, about 350°F surface temperature.
If the oil begins to smoke, reduce the heat to medium-low and wait 30 seconds before adding the patties. Turkey burgers cook best with steady, moderate heat so the centers reach a safe temperature before the outside gets too dark.
Step 5: Cook the turkey burgers
Add the patties to the skillet in a single layer. Cook for 5 minutes without pressing down on them. Flip carefully with a thin spatula and cook for 5 minutes more.
Sprinkle the crumbled feta over the patties, dividing it evenly. Cover the skillet and cook for 1 additional minute, until the feta is slightly softened and the thickest part of each burger reaches 165°F on an instant-read thermometer. Transfer the burgers to a plate and let them rest for 2 minutes while you toast the buns.
Step 6: Toast the buns
Reduce the heat to low. Place the split buns cut-side down in the skillet and toast for 1 minute per side, or until lightly golden and warmed through. Toasting helps the buns hold up to the creamy roasted red pepper mayo and the juicy turkey patties.
Step 7: Assemble the Mediterranean turkey burgers
Spread about 1 tablespoon roasted red pepper mayo on the bottom half of each bun. Add a small handful of baby spinach, then place a feta-topped turkey patty over the spinach. Add baby arugula on top for a peppery, fresh finish.
Spread another 1 tablespoon roasted red pepper mayo on the top bun, then close the burger. Add optional red onion, cucumber, or a squeeze of lemon if you like extra crunch and brightness. Serve immediately while the patties are warm and the greens are crisp.
Pro Tips
- Use 93% lean turkey if possible: It has enough fat to stay juicy but still tastes light. Extra-lean turkey can dry out more easily.
- Pat the sun-dried tomatoes dry: A little oil is great for flavor, but too much can make the patties loose.
- Do not press the burgers while cooking: Pressing squeezes out flavorful juices and can make the turkey dense.
- Check the internal temperature: Ground turkey must reach 165°F in the center for food safety.
- Balance the greens: Spinach adds mild freshness, while arugula adds peppery bite. Using both makes the burger taste bright and layered.
Variations
- Grilled version: Preheat a grill to medium, about 400°F. Oil the grates well and grill the patties for 5 minutes per side, then top with feta, close the lid, and cook 1 minute more, until the center reaches 165°F.
- Lower-carb bowl: Skip the bun and serve the feta-topped turkey patty over spinach and arugula with cucumber, red onion, roasted red pepper mayo, and a squeeze of lemon.
- Extra herb flavor: Add 1 tablespoon chopped fresh dill or mint to the turkey mixture, or stir it into the roasted red pepper mayo.
Storage & Make-Ahead
Store cooked turkey patties in an airtight container in the refrigerator for up to 3 days. Keep the roasted red pepper mayo in a separate airtight container in the refrigerator for up to 4 days. Reheat patties in a covered skillet over medium-low heat with 1 teaspoon water for 4 to 5 minutes, flipping once, until warmed through. You can also microwave a patty at 50% power in 30-second intervals until hot.
For make-ahead prep, mix and shape the patties up to 24 hours in advance. Place them on a parchment-lined plate or tray, cover tightly, and refrigerate. The roasted red pepper mayo can also be made 2 days ahead. For best texture, assemble the burgers right before serving so the buns stay toasted and the greens stay crisp.
Nutrition (per serving)
Calories: 625 kcal | Carbs: 41g | Protein: 39g | Fat: 34g | Saturated Fat: 8g | Fiber: 3g | Sugar: 8g | Sodium: 980mg | Cholesterol: 170mg
