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.
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.
More Labor Day weekend recipes: Blueberry Cheesecake Popsicles / Arnold Palmer Iced Tea Lemonade Mocktail / No Mayo Potato Salad / BBQ Chicken Burger Bites with Avocado Slaw / Patriotic Strawberry Bruschetta
What do I need to make these burgers?
Disclaimer: The links below are affiliate links. If you click through and take action, I will receive a small commission. Please refer to my disclosure page for more information about the affiliate programs The Speckled Palate participates in.
- A grill, a Cast Iron Skillet or a Cast Iron Grill Pan.
- Glass bowls.
- Measuring spoons.
- Stainless steel spatula.
- Meat thermometer.
How do I make these burgers?
Light the grill.
Fire up the grill, and turn on the burners for half of the grill.
You’ll want the temperature to hit 450°F and hold steady.
Form the burgers.
While the grill heats, make those burgers!
Measure out all ingredients into a clean bowl. Mix them together until incorporated.
Use your hands to form them into six burger patties.
Pro tip: You can double this recipe if you’re feeding a crowd. You can also make smaller burgers using this recipe.
Cook the burgers and serve.
Once the grill is hot, 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. (If using commercial ground beef, this should read 145°F for medium-rare and 160°F for medium.)
While the burgers cook, toast the buns on the grill. This won’t take long, so keep your eyes on ’em.
When the burgers are done, serve on the toasted buns with a large dollop of tzatziki and lettuce. Enjoy!
Why use spinach and feta in a burger?
A lot of my recipes come from asking Why not?
This is certainly one of them and a nod to the various Greek and Lebanese restaurants in South Louisiana, where this recipe was originally developed.
If you want to use a different meat, you definitely can! These would be delicious made with lamb, turkey or even chicken, too.
Do I need a grill to make these burgers?
If you don’t have a grill, you can still make these burgers!
Why add spinach and feta into the burger patties instead of on top?
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 would be nearly as bold or as well incorporated. (Also, nobody wants to get a giant bite of spinach without feta, and vice versa.)
I don’t like feta. Can I substitute another type of cheese in these burgers?
Honestly, it makes me sad that you’re not into feta, but I get it. (Hi, Mom.)
If you don’t want to use feta here, you can leave cheese out completely or go with a milder cheese. I think shredded mozzarella would go well here because it’s milk and 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 and Tricks
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.
What can I serve alongside Spinach and Feta 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…
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.
- 1.5 lbs. ground beef (90/10 is my preference, but you can use 85/15, too)
- 1/2 cup feta cheese
- 1/2 cup frozen spinach, drained and thawed
- 1/4 cup breadcrumbs, plain
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1 tablespoon Worcestershire sauce
- 6 Hawaiian burger buns
- 1/2 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.
How are you spending Labor Day? And does your family have any traditions surrounding this day?
Are you planning to make some burgers like these beauties?
The photos and recipe for these Spinach and Feta Burgers were originally published on June 19, 2011. The photographs, along with the text of this blog post, were updated on August 24, 2018. The post was republished on August 27, 2018.