Mediterranean Turkey Burgers with Artichoke Feta Spread.

I’ve got mediterranean turkey burgers on the menu today and it’s SHOCKING.

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Because it turns out that I don’t loathe turkey burgers after all.

At least not when they are trashed up like this.

I know! Right?

MY OTHER RECIPES

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If you’ve been reading long enough, then you know that at the beginning of our marriage, Eddie practically scarred me for life with his consumption of turkey burgers. And not just any consumption – these burgers were, like, totally PLAIN and dry and everything awful that you always hear about turkey burgers. That’s what he ate. All the time! Every single day. It was his bachelor meal or something.

I mean, he made them so much that I even got sick of just looking at them.

Now, I’ve had a few saves here and there. These gorgonzola turkey burgers are particularly delicious and these turkey quinoa meatballs are also great too. And these days, I use ground turkey all the time, for tacos and almost always for the Bolognese in The Pretty Dish, but it wasn’t until this burger that I actually wanted to EAT a turkey BURGER.

Like I wanted to consume one on my own free will.

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That day has come! It’s today!

And a huge heaping scoop of creamy artichoke feta might have something to do with it…

But who cares. It’s fab and I’m going to tell you all about it.

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There is so much goodness in these! Fresh spinach, roasted red peppers and garlic. On top, a delicious and creamy artichoke feta spread that is super cheesy and adds tons of flavor. And then! Quick pickled onions for a little zing.

And a little hot pink because… it’s me. Let’s be real.

The burger itself is not dry and gross. It’s actually tender and yes – moist – unless you’d like me to say it’s damp or soggy or soft, there is no other word. You know? Juicy, I guess. But that word is almost as bad. Juicy!

They are juicy. It’s true.

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I’m obsessed with these burgers as sliders too. Or even as meatballs, dipped in the feta spread and served with the pickled onions!

The burgers are amazing when served over a salad too. My favorite Greek salad? Perfection. Add lots of pita. A spritz of lemon.

Annnnd now I’m starving.

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Mediterranean Turkey Burgers with Artichoke Feta Spread

Ingredients:

quick pickled onions

  • 1 red onion, thinly sliced
  • 3/4 cup apple cider vinegar
  • 1/2 cup water
  • 1 1/2 tablespoons sugar
  • 1 teaspoon coarse salt

burgers

  • 1 pound ground turkey (I like 95% lean)
  • 3 garlic cloves, minced
  • 2/3 cup chopped fresh spinach
  • 1/3 cup chopped roasted red pepper
  • 1/4 cup finely ground bread crumbs
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons olive oil
  • 1/2  teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • toasted burns for serving
  • spring greens for serving

feta

  • 6 ounces feta cheese, crumbled
  • 1/4 cup marinated artichoke hearts, drained
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 1/4 teaspoon dried oregano
  • pinch of salt and pepper

Directions:

quick pickled onions

Place the onions in a jar or cup. In a bowl, whisk together the vinegar, water, sugar and salt until the sugar and salt dissolve. Pour over the sliced onions. Let sit at room temperature for an hour. You can obviously make this ahead of time and once made, store it in the fridge in a sealed container or jar.

burgers

In a large bowl, add the turkey, garlic, spinach, red pepper, bread crumbs, feta, 1 tablespoon olive oil, oregano, salt and pepper. Gently mix (your hands are best!) until the ingredients are dispersed throughout the turkey. Form into burger patties or sliders (it really depends on the size of your buns! This can make 4 to 6 burgers or 6 to 8 sliders.

Heat a skillet over medium heat (or use your grill!) and add the olive oil. Once hot, cook the burgers until they are browned on both sides, about 5 minute per side. Once finished, spread some feta on top and add the pickled onions. Serve immediately on the toasted buns with spring greens!

feta

Place the feta and artichokes in a food processor and pulse until pureed. Add in the garlic, olive oil, oregano, salt and pepper and blend until combined and creamy. I like the make this ahead of time so the flavors really come together. You can store it in the fridge for a few days too.

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This is how I like to eat my color.