These juicy and flavorful mini Turkey Spinach Burgers are seasoned with Greek-style seasonings and stuffed in mini pita pockets, topped with veggies and a Spicy Garlic Feta Sauce. Perfect for lunch, dinner, parties, Super Bowl, etc.
The burgers and sauce can be made ahead. Grill /cook the burger patties right before you are ready to serve guests.
Prior to serving, I stuffed the pita pockets ahead with the veggies, covered, and stored in the refrigerator for a few hours. Then right before serving I grilled the patties, topped the veggies with the sauce and added the patties.
Turkey Spinach Burgers:
1 pound lean ground turkey
2 cups baby spinach leaves, chopped
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon dried parsley
2-3 cloves roasted garlic, smashed (or 1/2 teaspoon garlic powder)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
12 mini pita pockets
Burger toppings: baby spinach leaves, tomato slices, thinly sliced red onions, and cucumber slices
Mix the turkey, chopped spinach leaves, spices, garlic, salt and pepper in a bowl Dampen your hands and shape the mixture into 12 small patties, about 1/2 inch thick.
Lightly brush a grill pan with the olive oil and heat over medium-high heat. Add half of the patties and cook until browned and cooked through, about 2-3 minutes per side. Transfer to a plate. Cook the remaining patties.
To serve, fill each mini pita pocket with a tomato slice, baby spinach leaves, thinkly sliced red onion, sliced cumber; spoon on some of the Spicy Garlic Feta Sauce on top of the veggies and then top with turkey patty.
Spicy Garlic Feta Sauce
- 8 ounces feta cheese crumbles, brought to room temperature
- 2 Tablespoons olive oil
- 4-8 cloves roasted garlic either purchased or homemade
- 1/2 to 3/4 cup plain Greek-style yogurt
- 2 Tablespoons freshly squeezed lemon juice
- 2 jalapeno peppers, diced (use fresh or roasted)
Place feta cheese in your food processor* with a metal blade and pulse the feta cheese until it is completely broken up into tiny crumbs. Add the next 4 ingredients, starting with 1/2 cup of yogurt (increase the amount of yogurt if you would like a thinner sauce. I used 3/4 cup), and process, stopping to scrape down the sides occasionally, until it is completely smooth and creamy. Add salt and pepper to taste. Transfer to a small bowl and stir in, by hand, the diced jalapeno peppers.
*I used my NutriBullet to make the sauce. You could also use a mini food processor to make this
Feta Cheese, Jalapeno Peppers (fresh or roasted), Roasted Garlic, Lemon, Greek-style Yogurt, Olive OilMix all in a NutriBullet or food processor
Serve or store in refrigerator
You can serve on turkey burgers, hamburgers, sandwiches, or serve as a dip with pita chips.