If you think turkey burgers are bland, try this version—feta and fresh basil add bright, savory flavor. Ready in about 20 minutes, these burgers cook beautifully on the grill or in a hot skillet.
What makes a turkey burger different from a beef burger? It plays well with other flavors. Ground turkey is a neutral, lean canvas that highlights additions like cheese and herbs instead of competing with them.
Feta and basil can feel out of place in a beef patty, but in turkey they sing. The result is a juicy, fragrant burger with a Mediterranean touch.
These patties are perfect for busy weeknights: quick to mix, quick to cook, and full of flavor. They’re a family favorite—simple enough for everyday meals but tasty enough to serve to guests.
Tips for Best Results
Use dark ground turkey: Avoid extra-lean turkey breast (99%); it lacks fat and will produce dry burgers. Dark ground turkey (around 93% lean) keeps the patties moist and flavorful.
Grill if you can: A grill adds smoky, charred flavor that elevates these burgers. If grilling isn’t possible, a very hot cast iron skillet works well.
Mix lightly: Handle the meat gently. Overworking ground turkey will make the texture dense. Use light, even mixing to distribute the feta and basil without compacting the meat.
When cooking indoors, heat a cast iron skillet until very hot to develop a golden-brown crust on the burgers. High heat gives the best sear; lower the heat if the exterior is browning faster than the center cooks.
How to Make It Step by Step:
In a large bowl, combine dark ground turkey, feta crumbles, chopped fresh basil, Worcestershire sauce, salt, and pepper. Mix gently with your fingertips just until ingredients are evenly distributed.
Shaping: Divide the mixture into four equal portions and form patties. Make them slightly wider and a bit flatter than the buns, since they will shrink while cooking. Avoid making very thick patties so they cook evenly.
Make-ahead Option
You can shape the patties and refrigerate them for up to 1 day before cooking. This is convenient for preparing ahead of time without sacrificing texture or flavor.
Cooking options: a cast iron skillet on medium-high heat takes about 3 minutes per side, depending on patty thickness and pan temperature. Grilling—indoor or outdoor—or a contact grill like a George Foreman will produce similar results.
Adjust heat as needed so the exterior browns without overcooking the interior. If the burgers are browning too quickly, reduce heat, cover briefly, or finish in a hot oven.
When are the burgers done?
Cook turkey to a safe internal temperature. Aim for 160°F when you pull the patties off the heat; carryover cooking will bring them close to the recommended 165°F. Use an instant-read thermometer for accuracy—this preserves juiciness while ensuring safety.
Here’s a look at a cooked patty before toppings:
Because the patties are flavorful on their own, keep toppings simple: tomato, lettuce, red onion, and pickles complement the feta and basil nicely. Condiments like aioli, mayonnaise, or Dijon mustard also work well.
How to Serve It
Serve on your favorite bun—whole wheat or brioche are both excellent choices—or wrap in lettuce to reduce carbs. Since this recipe contains no breadcrumbs, it can be gluten-free if you use gluten-free Worcestershire sauce and buns.
Side pairings: baked garlic fries, red potato salad, Greek zucchini salad, or classic homemade fries are all great with these burgers.
If you like this turkey burger, you might also enjoy other turkey recipes such as turkey chili or baked turkey meatballs—each highlights turkey’s versatility with different seasonings and sauces.
Variations to Try
Once you’ve mastered the basic recipe, experiment with other flavor combinations. A few ideas:
Blue cheese + basil: Substitute blue cheese for the feta.
Feta + dill: Use fresh dill instead of basil and add a little sliced green onion.
Turkey sage: Replace basil with finely chopped sage for an earthy note.
Rosemary + feta: Swap basil for minced rosemary for a piney aroma.
Spiced: Add 1/2 teaspoon each of garlic powder and onion powder plus 1/2 teaspoon chili and chipotle powder for heat and depth.
Extra umami: Add 1 tablespoon soy sauce and omit added salt for a deeper savory profile.
FAQ and Tips:
Refrigerate cooked burgers in an airtight container for up to 5 days to keep them from drying out.
Yes. Freeze cooked burgers for up to 2 months in a sealed container so they don’t absorb off flavors.
Roasted sweet potatoes, homemade fries, or a fresh salad pair well.
Yes. Shape the patties and refrigerate for up to 1 day before cooking.
To bake, place patties on a parchment-lined sheet in a 450°F oven for 12–15 minutes, or until they reach 160°F internally. Adjust time based on patty thickness.
A short video demonstration is included for visual guidance.
Tried the recipe? Leave a rating and comment—feedback helps refine the method and inspires others.
Turkey Burgers
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Ingredients
For the Turkey Burgers:
- 1 lb dark ground turkey
- 1/2 cup feta cheese crumbles
- 2 tbsp packed chopped fresh basil
- 1 tsp Worcestershire sauce
- 1/4 tsp salt*
- 1/8 tsp black pepper
- 4 hamburger buns
- desired toppings like red onion, lettuce, tomatoes, condiments, etc
Side Dish Ideas for Pairing:
- homemade french fries
- greek zucchini salad
- tabbouleh
Instructions
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Gently mix the ground turkey, feta, basil, Worcestershire, salt, and pepper with your fingertips, taking care not to overwork the meat.
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Form into 4 patties, making them a bit wider and flatter than the buns. Avoid thick patties so they cook evenly.
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Stove method: heat cast iron over medium-high for a few minutes, then cook patties about 3 minutes per side, depending on thickness. Pull at 160°F; carryover will bring them to about 165°F.
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Grill method: cook on an indoor or outdoor grill about 3 minutes per side, adjusting time for heat intensity. Check with a thermometer and remove at 160°F.
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Serve with your preferred toppings and sides, then enjoy.
Notes
*Feta is salty, so start with a small amount of added salt (about 1/4 teaspoon) and adjust to taste.
Storing leftovers: Refrigerate cooked burgers up to 5 days.
Freezing: Freeze burgers up to 2 months.
Make-ahead: Shape patties and keep in the fridge for up to 1 day before cooking.
Nutrition
Nutrition is estimated and intended as a guideline for informational purposes.
Post updated in May 2019. Originally published May 2013.