Spinach Turkey Burger Recipe: With Step By Step Photos

January 11, 2026

Spinach Turkey Burgers offer a healthy, moist twist on classic burgers using ground turkey and spinach. This recipe keeps the patties juicy and flavorful for grilling. Follow these detailed steps for perfect results every time.

Ingredients

Gather these ingredients to make eight smaller burgers or four larger ones.

1 Pound of Ground Turkey or Ground Turkey Breast
1 10 oz Box of Frozen Chopped Spinach, defrosted and squeezed out of any liquid
1 Clove of Garlic, grated
½ small Onion, grated
2 tsp of Worcestershire Sauce
1 Egg
3 Tbsp of Bread Crumbs
1 tsp of Olive Oil
Salt and Pepper to taste

For the topping:

¼ Cup of Mayo
Zest and Juice of Half of a Lemon
Salt and Pepper, to taste
Fresh Sliced Tomatoes

Step 1: Prepare the Spinach Mixture

Start by defrosting the 10 oz box of frozen chopped spinach and squeezing out all excess liquid using a clean kitchen towel or your hands. This step ensures the mixture stays dry and prevents soggy burgers. In a large bowl, add the prepared spinach first.

Next, crack one egg into a separate small bowl to check it before adding to the mix. Grate one clove of garlic directly into the bowl for a fine paste that distributes flavor evenly without chunks. Grate half a small onion similarly to create a smooth paste that blends seamlessly and avoids raw onion bites.

Step 2: Season the Base

Pour in 2 teaspoons of Worcestershire sauce, which adds deep umami flavor without overpowering the turkey. Sprinkle in salt and pepper to taste, starting conservatively since you can adjust later. Add 3 tablespoons of bread crumbs initially; these act as a binder while keeping texture light.

Drizzle 1 teaspoon of olive oil into the bowl to enhance moisture, crucial for lean turkey meat. Use a fork to mix everything together thoroughly until well combined. Mixing the seasonings before the meat prevents overworking the turkey, which can make patties tough.

Step 3: Incorporate the Turkey

Lightly oil a plate with olive oil to prevent sticking later. Add 1 pound of ground turkey or turkey breast to the bowl. Gently combine with a fork, working quickly to avoid compacting the meat and ensuring a tender result.

Divide the mixture: score into halves for four large burgers or quarters for eight smaller ones. Form patties by grabbing portions and shaping lightly. For smaller burgers, this yields quicker cooking and easy freezing of extras.

Step 4: Shape the Patties

Place each patty on the oiled plate. Press a gentle indent in the center of each with your finger; this prevents puffing during cooking and keeps them flat. Drizzle tops lightly with more olive oil for non-stick grilling.

If making eight, cook four now and freeze the rest flat on a tray before bagging. Smaller patties cook faster and stay moist, ideal for weeknight meals. Handle minimally to preserve juiciness from the spinach and oil.

Step 5: Preheat and Grill

Preheat your grill to high heat for beautiful marks and even cooking. Place patties on the hot grill without crowding. Avoid touching them initially; they release naturally when ready to flip, usually after 4 to 5 minutes for small patties.

Close the lid to cook evenly. Check edges for whiteness around the sides as a doneness cue without cutting, which releases juices. Flip once and cook the second side 3 to 4 minutes more until fully cooked through.

Step 6: Make the Lemon Mayo Topping

While burgers rest, mix ¼ cup mayo with zest and juice from half a lemon in a small bowl. Season with salt and pepper to taste. Stir until smooth; it may look loose but spreads perfectly thin.

Slice fresh tomatoes thinly. Toast hamburger buns on the grill edges for crispness. This topping adds bright, refreshing contrast to the savory patties.

Step 7: Assemble and Serve

Spread a thin layer of lemon mayo on the toasted bottom bun. Layer a tomato slice, then one burger patty. Cut patties in half if desired to showcase the spinach-speckled interior.

Top with the bun lid and serve hot. The combination delivers balanced flavors: moist turkey, veggie nutrition, tangy mayo, and fresh tomato. Enjoy immediately for best texture.

Essential Equipment Guide

Grill (outdoor or indoor)
Large mixing bowl
Fork for mixing
Grater for garlic and onion
Plate for patties
Small bowl for egg and topping
Spatula for flipping
Tongs for buns

Timing and Servings

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4 to 8 (depending on patty size)

Nutritional Information

Nutrient (per small patty, approx.)	Amount
Calories	180
Protein	20g
Fat	9g
Carbohydrates	5g
Fiber	2g

Pairings

Fresh green salad with light vinaigrette
Oven-baked sweet potato fries
Chilled cucumber yogurt dip
Iced tea or sparkling water with lemon

Variations

Swap turkey for ground chicken
Add feta cheese crumbles to mixture
Use air fryer at 375F for 10 minutes
Include chopped fresh herbs like dill

Cooking Tips

Squeeze spinach aggressively to remove every drop of water for firm patties. Excess moisture leads to steaming instead of searing on the grill.
Grate aromatics finely so flavors infuse evenly without dominating any bite. This technique ensures subtle garlic and onion notes throughout.
Minimize mixing time with turkey to avoid dense texture. Light handling preserves the tenderness that spinach and oil provide.
Indent centers deeply enough to counteract burger dome effect during high-heat cooking. Flat patties stack better in buns.
Test grill readiness by water droplet evaporation; hot surface prevents sticking and promotes marks. Patience on first side yields perfect release.
Taste and adjust lemon mayo before assembly since zest intensity varies. A pinch more salt elevates the fresh topping.
Freeze extras individually wrapped for up to a month. Thaw overnight then grill straight from fridge for convenience.
Opt for smaller patties to guarantee doneness without drying out lean meat. Smaller size cooks uniformly in under 10 minutes total.