Greek turkey patties with herbs (Printable Version)

Tender turkey patties blended with spinach, feta, and herbs for a flavorful Mediterranean dish.

# What You Need:

→ Meat & Dairy

01 - 1 lb ground turkey, 99% fat-free
02 - 4 tablespoons crumbled feta cheese

→ Vegetables & Aromatics

03 - 2 cups chopped baby spinach
04 - 1/4 cup diced red onion
05 - 3 teaspoons minced garlic

→ Fresh Herbs

06 - 1.5 teaspoons chopped fresh dill
07 - 1.5 teaspoons chopped fresh oregano

→ Pantry

08 - 0.5 teaspoon salt
09 - 0.25 teaspoon black pepper
10 - Olive oil for cooking

# How To Make:

01 - In a medium bowl, combine ground turkey, spinach, red onion, garlic, dill, oregano, salt, pepper, and feta cheese. Mix gently until just combined, avoiding overmixing.
02 - Divide mixture into 6 equal portions and shape each into a patty approximately 3/4 inch thick.
03 - Heat a large skillet over medium heat and add a light drizzle of olive oil.
04 - Place patties in the skillet and cook for 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F.
05 - Remove patties from skillet and allow to rest briefly before serving.

# Cooking Tips:

01 -
  • They're done in under 25 minutes, which means you can have dinner on the table before anyone gets hangry.
  • The feta and herbs make something so simple taste deliberately special without any fussy technique.
  • Meal prep dream: shape them ahead and cook fresh whenever hunger strikes, or freeze uncooked patties for later.
02 -
  • The biggest mistake is overmixing the meat, which develops gluten-like structures in turkey and makes them rubbery—treat it like you're tucking ingredients in gently, not kneading dough.
  • Fresh herbs make an enormous difference here; if you only have dried, cut the amounts in half because they're much more concentrated.
03 -
  • Keep your hands and mixing bowl slightly chilled, and don't squeeze the mixture into patties—let gravity and gentle pressure do the work, which keeps them tender.
  • Use a meat thermometer to know when they're done without cutting into them; that internal check at 165°F (74°C) is the only way to be certain.
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