Spinach and Feta Burgers
Fire up the grill and cook your people these juicy Spinach and Feta Burgers. These ingredients add a little jazz to traditional burgers on the grill and are downright delicious to boot, especially when served with tzatziki sauce. Makes 6 burgers.
2018 Update: This recipe was originally shared in June 2011. I updated the recipe and post to include more tips and tricks in August 2018. I hope you love these burgers!
Happy almost Labor Day weekend, friends!
I don’t know about y’all, but in my family, this time of year is akin to spending time outdoors. Preferably by the grill, with a beer and in good company.
Need help entertaining outdoors? I wrote this How to Host a Backyard Barbecue guide just for you!
However, this coming weekend will look a little different.
As of the time I’m updating this post, I’m still very much pregnant.
In addition to this, we still don’t have a grill for the new house, and we’ve yet to make any plans for Labor Day weekend juuuuuuuust in case Baby Speckle decides to make an early appearance.
I’d love if we had these Spinach and Feta Burgers this weekend because we’ve loved ’em since 2011, when I threw them together for Father’s Day.
Why I love this recipe:
These burgers are just wonderfully SATISFYING.
This is one of those recipes that came about by me asking, “Why not?” (And it’s a nod to the various Greek and Lebanese restaurants in South Louisiana, where I developed this recipe back in 2011.)
The spinach adds some earthiness and the feta adds a pop of salty creaminess. When combined with the flavorful ground beef and seasonings, these burgers hold up.
I like to serve ’em with tzatziki (homemade is excellent and so is the store-bought kind) and lettuce, but you can add other favorite burger toppings!
Another thing I love about this recipe is it’s versatile. You can double it for a crowd or make mini sliders for entertaining, too.
No matter how you serve these Feta Spinach Burgers, they’re delicious!
More summer holiday weekend recipes: Classic Potato Salad | Mediterranean Cucumber Salad with Heirloom Tomatoes and Lemon Vinaigrette | Spicy Baked Beans with Bacon | Summer Fruit Salad | Arnold Palmer Iced Tea Lemonade Mocktail | Sweet Strawberry Bruschetta with Almond Pudding and Lemon Curd
What you need to make this recipe:
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- A grill, a Cast Iron Skillet or a Cast Iron Grill Pan
- Glass bowls
- Measuring spoons
- Stainless steel spatula
- Meat thermometer
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you need:
- Ground beef — I used 90/10, but 85/15 works, too. You could also use ground lamb, if desired.
- Feta — crumbled feta cheese is what you want for this. I recommend using the full-fat variety for the most flavor, but lower fat feta cheese also works.
- Frozen spinach — you’ll want to thaw and drain it before adding it to the burgers so that it doesn’t add extra liquid.
- Plain breadcrumbs — these are a good binder! You can use fresh breadcrumbs or the dried kind that you purchase at the store.
- Salt and pepper — these are our seasonings! I like to grind my own before adding it to these burgers, but you could use the pre-ground stuff from the store. For the salt, I use a medium grain kosher salt. You could use a similarly sized sea salt. I do not recommend using table salt because it is saltier than kosher salt.
- Worcestershire sauce — this adds some umami to the burgers. Use your favorite brand!
- Hamburger buns — we used the sweet Hawaiian burger buns, but you can use whatever if your favorite!
- Burgers toppings — I used a combination of tzatziki sauce and lettuce, but you could easily add red onions, sliced tomatoes, etc.
If you want to use a different meat, you definitely can! These would be delicious made with lamb, turkey or even chicken, too.
How do I make these burgers?
Light the grill. Turn on the burgers to half of the grill and heat to 450°F. We want it screaming hot!
Alternately, you could fire up a grill pan inside if you don’t have a grill or would prefer to cook your burgers on the stovetop. (I have a great tutorial of how to do this in Pan Fried Hamburgers. You can use this technique for these unique burgers.)
Form the burger patties. Measure all the ingredients into a clean bowl, and mix with your hands until they’re incorporated.
You don’t want to overwork the meat, but you definitely want to make sure that the feta and spinach are scattered throughout the burger meat.
Form the burger patties with your hands. I made 6. You can easily double this recipe for a crowd, too, or make smaller burgers as little sliders.
Once the grill is hot, grill the burgers for about 5 minutes on each side.
Use a meat thermometer to confirm the burgers’ internal temperature before pulling them off the grill.
While the burgers cook, toast the buns on the grill. Keep your eyes on them so they do not burn.
When the burgers are done, serve on the toasted buns with a large dollop of tzatziki and lettuce.
Enjoy with your favorite grilling sides!
A QUICK GUIDE TO
When you’re cooking beef, you need to know the end temperature you’re aiming for so you cook it correctly. (Personally, I like my burgers medium, but you do you!)
Pro tip: Your burger will continue cooking after it has been removed from the heat. Remove it from the heat when it is within 5-10 degrees of your ideal temperature.
Here are the temperatures:
Also, use an instant read meat thermometer* (affiliate link) to confirm the temperature.
Frequently Asked Questions
If you don’t have a grill, you can still make these burgers!
I’ve made many a burger in a cast iron skillet* or on a cast iron grill pan* (affiliate links) and they turn out great!
Unlike a Juicy Lucy, these burgers aren’t stuffed because I like how the spinach and feta mix in with the beef. They give it a little texture and a HUGE pop of flavor without making the burgers too dense.
If we added the spinach and feta on top of the burgers—which would obviously still be delicious—the flavor wouldn’t be as bold or incorporated.
If you don’t want to use feta, you can leave cheese out or go with a milder cheese. Shredded mozzarella would go well here because it’s gooey. The texture won’t be the same because feta is more crumbly, but the flavor will be on-point.
Erin’s Easy Entertaining Tips
Burgers are so great for entertaining!
I highly recommend making these to share with your people because they’re scrumptious!
Here’s how I’d make these to share:
- Make the burgers in advance. Mix up the burgers and form them, then place on a baking sheet (or a platter). Cover with plastic wrap and refrigerate for a few hours. This way, you’ll get to spend time with guests without getting your hands messy.
- Swap out the meat! If you’d rather this be a true Greek burger, use ground lamb instead of ground beef. You could also make this a Turkey Spinach Feta Burger by using ground turkey. The cook time might change based on the meat because the final internal temperatures are different. (Chicken and turkey should be cooked to 165°F. Lamb is between 115°F-140°F, depending on how rare you like it.)
- Make them gluten free! Use gluten free breadcrumbs and burger buns and voila!
Quick tips and tricks to the best burgers
- Cook them to temperature. Use a instant read meat thermometer* (affiliate link) to know that your burgers are cooked perfectly!
- Fire up the grill… or cook them in a frying pan! These burgers are tasty either way.
- Store the leftovers in an airtight food container in the refrigerator for a few days. Reheat whenever you want to enjoy them.
What can I serve alongside these burgers?
- No Mayo Honey Mustard Coleslaw
- Watermelon Blue Cheese Salad
- Summer Quinoa Salad
- Homemade Potato Chips
- No Mayo Potato Salad
- All-American Sugar Cookie Bars
Now who’s ready to fire up the grill and make these delicious, unique burgers?
Scroll on down to learn how to make ’em…
Spinach and Feta Burgers
Fire up the grill and cook your people these juicy Spinach and Feta Burgers. Season ground beef before mixing in cooked spinach and feta cheese. When the burgers reach the right consistency, form into patties, then grill to your preferred burger temperature. These ingredients add a little jazz to traditional burgers on the grill and are downright delicious to boot, especially when served with tzatziki sauce.
- 1 ½ lbs. ground beef (90/10 is my preference, but you can use 85/15, too)
- ½ cup feta cheese
- ½ cup frozen spinach, drained and thawed
- ¼ cup plain breadcrumbs
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- 1 tablespoon Worcestershire sauce
- 6 Hawaiian burger buns
- ½ cup tzatziki sauce
- 1 head lettuce
- Fire up the grill, turning on the burners for half of the grill and raising the temperature to 450°F.
- In a clean glass bowl, measure out all ingredients.
- Mix until all ingredients are incorporated, then form into the burger patties.
- When the grill is hot, cook the burgers through on the grill for about 5 minutes on each side.
- Use a meat thermometer to confirm the burgers' internal temperature before pulling them off the grill.
- Toast the buns on the grill, too.
- Serve the burgers on the toasted buns with a large dollop of tzatziki and lettuce. Enjoy!
Make the burgers in advance. Mix up the burgers in a bowl and form them with your hands, then place them on a baking sheet (or a platter), cover with plastic wrap and refrigerate for a few hours. This way, you'll get to spend time with guests without getting your hands messy.
Swap out the type of meat! If you'd rather this be a true Greek burger, use ground lamb instead of ground beef. If you're not into beef, use chicken or turkey, too. Just make sure to note that the cook time of your burger will change based on the type of meat because their final internal temperatures are different. (Chicken and turkey should be cooked to 165°F. Lamb is between 115°F-140°F, depending on how rare you like it.)
Make them gluten free! These burgers call for breadcrumbs to keep them together, so use your favorite version of gluten free breadcrumbs. Serve 'em on gluten free buns, and you're set.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 531Total Fat: 26gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 114mgSodium: 743mgCarbohydrates: 33gFiber: 4gSugar: 6gProtein: 40g
Nutrition facts are an estimate and not guaranteed to be accurate.
Nice new blog! This is EXACTLY the kind of place I should be staying away from since it’s now ‘time to wear a million bridesmaids dresses’ season but dear goodness, everything looks so good. And since I grew up a farm girl, I can definitely say- I DID drool while reading this post. Time to find some dinner!
These burgers look yum! I saw your blog listed on 20 something bloggers. I am now subscribed to your posts by email 🙂
Check out my blog and follow back if you like!
Actually, I saw the email button on your side bar and assumed I could subscribe by email but that was just an option to actually email you… so I am now subscribed by Google Reader 🙂
Yum, yum, yum!!!!! We eat a lot of spinach and feta cheese together but I’ve never tried it in a burger before. I’m bookmarking this so we will remember to try it one of these days! 🙂
I’m thinking I would like this made with ground lamb and tzatzki sauce… YUM YUM
I bet that would be DELICIOUS, Susan! I’ll be sharing my own tzatziki recipe coming up this month, too!
Great… I would love to find the perfect Tzatziki recipe…. thanks!!
No need for binding agent like an egg?
No binding agent is needed, Wren. The spinach and breadcrumbs and Worcestershire keep them together pretty nicely.