Greek Turkey burgers with Lemon Feta Bruschetta

These patties themselves are lemony, light and flavorful- but they are truly set over the top with the bruschetta. Don’t be intimidated by its fancy long name, this recipe cooks in 10 minutes, and the bruschetta requires nothing but a knife (zero cooking.)

If you have made and loved my other turkey burger recipe: Chili Lime Turkey Burgers the process is exactly the same. Use 80/20 or 85/15 turkey and not super lean (NOT 99% fat free) or your patty will be dry like a hockey puck. The fat gives the flavor and the moisture we are looking for.

You can make the bruschetta up to an hour ahead of time and leave it out on the counter at room temp, just cover with plastic wrap.

Ingredients: (For the Bruschetta)

  • 1 1/2 cups grape or cherry tomatoes, quartered
  • 1/2 a lemon, juiced
  • 1 Tbsp Greek Vinaigrette
  • 1 Clove garlic, Minced
  • 2 TBSP crumbled feta cheese
  • 1/8 Teaspoon black pepper
  • About 3 tbsp parsley, chopped

Toss all ingredients together in a large bowl, stirring well to break up the feta and evenly distribute the garlic and other ingredients. Cover with plastic wrap and set aside until you need it. (use the leftovers on top of a pizza, grilled chicken, salmon, tossed with some roasted shrimp and quinoa or even scramble with some eggs…goes with EVERYTHING.)

Ingredients: (For the turkey burgers, makes 4 large patties)

  • 1 Pound ground Turkey (80/20 or 85/15)
  • 1/4 cup Sun dried tomatoes minced fine
  • 1 small to medium shallot minced
  • 1/2 teaspoon black pepper
  • Zest of an entire lemon + juice of one half
  • 1/4 Teaspoon of salt
  • 1/4 Teaspoon smoked paprika
  • 3 teaspoons your favorite greek vinaigrette
  • 1/4 cup crumbled Feta cheese
  • 3 Tbsp chopped parsley
  • Avocado Oil (about 1 Tbsp+1 Teaspoon)


  1. Soften your sun dried tomatoes before you cut them by placing them in a bowl and filling it up with about a cup of hot water. They will need to soften for 5 minutes. Leave them while we prep everything else.

    2. In a small skillet over medium high heat, add a teaspoon of avocado oil, and your minced shallot. Cook until totally translucent, soft and slightly brown. *Shallots are super small, sweeter onions with a much more mild flavor. If you can’t find any in your grocery store, a 1/4 of a red onion would do the trick also.) Place your cooked shallot in a large non metallic bowl (glass or plastic so that the turkey doesn’t absorb any weird flavor).

    3. Drain the water from your sun dried tomato and mince them really finely on a cutting board. The smaller they are the better they will mix into the Turkey. Throw them into the bowl with the shallots.

    3. Using a micro plane, a zester or the smallest holes on your box grater zest the entire lemon, careful to only get the yellow zest and none of the white bitter pith. Throw the lemon zest into the bowl, then slice your lemon in half and juice directly into the bowl, careful not to get seeds in. ( I SWEAR by a long skinny zester tool called a microplane- buy one from Amazon or bed bath and beyond- so cheap and so useful.)

    4.  Add in all of your spices, the black pepper, the paprika, the salt. Add in your Greek vinaigrette (I use a brand called primal kitchen-its vegan, totally sugar and gluten free-use whatever you like). Add in your crumbled feta (I use Athenos reduced fat and pre crumbled.)

    5. Add in your finely chopped parsley. Stir everything together to combine and coat with the lemon juice and vinagrette. Place the entire pound of turkey in the bowl and mix gently with a wooden spoon or a silicone or rubber spatula. After you have it mixed semi well, its time to use your hands (sorry- its gross, but only thing that gets the job done.) Mix a few times with your hands making sure the ingredients are distributed as evenly as possible.

    6. Because this recipe makes FOUR, I score my turkey mixture so I can make the patties closer to the same size. Grab from each section and pat the turkey into a pretty large, flat surface. They will shrink up during cooking-but to make sure they don’t shrink up too much use two fingers to press down and indent in the middle of each patty. I place two on a plate, then place a layer of plastic wrap on top and place the final two on top of the plastic so that they don’t stick together. you could use parchment paper too.

    7.  In a large 12-14 inch NONstick skillet, heat one tablespoon of avocado oil on medium high heat. Let the oil heat up for about one minute before placing the Patties into the pan. Cook for EXACTLY 5 minutes on one side, then flip and cook for another 5 minutes, for a total of 10. Don’t make the mistake of pressing down on the patties with a spatula, this makes all the juice run out and results in a dry burger. Your turkey should be lightly browned on each side. Remove from the heat and let rest 1 minute before cutting or eating.

    8. My husband and I wanted to eat this in a whole wheat pita (which was delicious)- So we lined the pita with some crisp cool romaine lettuce, then a small spoonful of the Lemony Feta Bruschetta, then the Turkey burger, then spooned more bruschetta on top. Eat these however you like but I would definitely recommend the pita.


This is one of those *Does not photograph pretty but tastes SPECTACULAR recipes. Its light, lemony, with a really savory flavor from the sun dried tomatoes. The bruschetta makes it taste like summer and provides a delicious juicy freshness. Enjoy these friends!


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