Greek turkey patties with herbs (Printable Version)

Turkey patties infused with Mediterranean herbs, spinach, and creamy feta for a healthy main dish.

# Ingredient List:

→ Meat & Dairy

01 - 1 pound 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

# Directions:

01 - In a medium bowl, combine ground turkey, chopped spinach, diced red onion, minced garlic, dill, oregano, salt, pepper, and feta cheese. Mix gently until all ingredients are just combined without overmixing.
02 - Divide the mixture into 6 equal portions and shape each into a patty approximately 0.75 inches 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 on each side until golden brown and internal temperature reaches 165 degrees Fahrenheit.
05 - Remove patties from the skillet and let rest briefly before serving.

# Expert Advice:

01 -
  • They cook in under 10 minutes, which means you're eating within the time it takes to set the table.
  • The feta and herbs do all the heavy lifting flavor-wise, so you don't need complicated techniques or fancy ingredients.
  • High in protein and naturally gluten-free, these work for almost any dietary preference without feeling like a compromise.
02 -
  • Don't skip the resting step; I learned the hard way that cutting into them immediately releases all the juices and leaves them dry.
  • Fresh herbs make or break this recipe—if you only have dried, use about one-third the amount and accept that it won't be quite the same.
03 -
  • If your mixture feels too wet, chill it in the fridge for 15 minutes before shaping—this makes them easier to handle and they'll hold together better as they cook.
  • Use a meat thermometer to check the internal temperature rather than cutting into them; it's the only way to know they're cooked through without sacrificing moisture.
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