Stuffed Turkey Burgers
A mouth-watering recipe from Chef Ellie Krieger.

Ingredients for Burger

  • 2 teaspoons olive oil
  • 2 scallions, thinly sliced, green and white parts
  • 2 cups lightly packed baby spinach leaves, coarsely chopped
  • [1/4] cup crumbled feta cheese
  • 1 tablespoon chopped fresh dill, or 1 teaspoon dried
  • [1/4] teaspoon freshly ground black pepper
  • 1[1/4] pound extra-lean or lean ground turkey breast
  • [1/4] teaspoon of salt

Ingredients for Serving

  • Cooking spray
  • 4 whole-wheat pita pocket breads
  • [1/2] cup Herbed Yogurt and Cucumber Dip (recipe follows)
  • 1 cup shredded romaine lettuce
  • 1 medium tomato, chopped

Ingredients for Herbed Yogurt and Cucumber Dip (Tzatziki)

  • 1 medium English cucumber, trimmed, unpeeled
  • 1[1/2] cups low-fat Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh Italian parsley leaves
  • 1[1/2] tablespoons fresh lemon juice
  • 2 small cloves of garlic, finely minced
  • 1 teaspoon finely grated lemon zest
  • [1/2] teaspoons salt
  • [1/8] teaspoon freshly ground black pepper



  1. Heat the oil in a medium skillet over medium-high heat. Add the scallions and cook, stirring, until softened, about 2 minutes. Add the spinach and cook , stirring, until wilted, about 1 minute. Remove the pan from the heat. Stir in the feta cheese, dill, and [1/8] teaspoon of the pepper. If planning to freeze or refrigerate the burgers, allow the mixture to cool completely before making the patties.
  2. To make the patties, divide the turkey into 4 equal-size rounds. Make 2 equal-size patties out of each round so you have 8 patties total. Put 2 tablespoons of the spinach-feta mixture onto half of the patties. Top with the remaining patties working the turkey around the edges to seal the burgers closed. Season the burgers on both sides with the salt and remaining [1/8] teaspoon pepper. The burgers may be refrigerated or frozen at this stage.
  3. To continue, spray a nonstick grill pan with cooking spray and heat over medium-high heat, or prepare the grill. Grill until cooked through, about 5 minutes per side. Transfer the burgers to a plate.
  4. Place the pitas, in batches if necessary, on the grill or grill pan to toast, about 30 seconds per side. Slice the top [1/4] off of each pita and open to form a pocket. Spread about 2 tablespoons of the Herbed Yogurt and Cucumber Dip inside a pita, then place a burger into the pita along with about [1/4] cup of the lettuce and about 2 tablespoons of the tomato.

To Refrigerate and Serve:

Place the uncooked burgers in an airtight container in the refrigerator for up to 2 days. Allow to come to room temperature for 20 to 30 minutes before continuing with the “to continue” directions in the recipe.

To Freeze and Serve:

Wrap the uncooked burgers individually in plastic wrap or foil and place in a sealable plastic freezer bag. Freeze for up to 3 months.

Thaw in the refrigerator for 24 hours, then allow to come to room temperature for 20 to 30 minutes. Or, to thaw quickly, unwrap and place on a microwave-safe plate, cover with a splatter guard and thaw in the microwave on the defrost setting for about 6 minutes for one burger, turning once. One thawed, pat dry, then continue with the “to continue” directions in the recipe.


  1. Coarsely grate the cucumber on a box grater. Place it in a fine mesh strainer and strain for a minute or two, pressing out the liquid.
  2. In a medium bowl, stir together the grated cucumber, yogurt, oil, parsley, lemon juice, garlic, lemon zest, salt, and pepper.

To Refrigerate:

The dip will keep in an airtight container in the refrigerator for up to 5 days. Give it a stir before serving. (Freezing is not recommended)

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