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a Mediterranean Turkey Burger topped with tomato and red onion on a bed on dill slaw with a brioche bun resting on a plate

Mediterranean Turkey Burgers

  • Author: Whip & Wander
  • Prep Time: 8 minutes
  • Cook Time: 12 minutes
  • Total Time: 20 minutes
  • Yield: 4 burger patties 1x
  • Category: Mains
  • Method: Grill / Stovetop
  • Cuisine: Mediterranean


These Mediterranean Turkey Burgers are packed full of flavor and so easy to make! Lean ground turkey meat gets an upgrade with Kalamata olives, green onions, fresh herbs, horseradish Dijon, and both feta and gruyere cheese. These tasty turkey burgers come together in about 20-minutes and are perfect for summer grilling, but are just as good pan-fried in the cooler months indoors.


  • 1 lb extra-lean ground turkey (I usually use 1% fat. See notes for tips on using higher fat percentages)
  • 20 g (about 1/4 cup) green onion, chopped
  • 35 g (about 1/4 cup) pitted kalamata olives, sliced or chopped
  • 2 oz (57 g) feta cheese, crumbled
  • 1 oz (30 g) gruyere cheese, shredded
  • 1 tbsp fresh Italian parsley, finely chopped (may sub for 1 tsp dried parsley)
  • 1 tbsp fresh dill, finely chopped (may sub for 1 tsp dried dill)
  • 4 tsp horseradish Dijon mustard
  • 1 large egg
  • 1/4 tsp Kosher salt
  • 1/4 tsp cracked black pepper


  1. Combine all ingredients in a medium bowl until well combined. Form into 4 patties, about 1-inch thick and set to the side.
  2. Preheat your grill to medium-high, about 450 degrees F/ 230 C.
  3. Grill turkey burgers for 6-7 minutes per side until they reach 165 degrees F / 74 C.
  4. Serve with your choice of toppings. I love to serve mine in a brioche bun with Horseradish Dill Slaw on top, but we are just as likely to serve them sans-buns directly on top of the slaw or a salad. Sliced red onion and tomatoes also make a great topping.


Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

9/1/21 This recipe was updated and may no longer fit specified dietary preferences from previous versions of this post.

I generally use an extra-lean 99/1 fat percentage for these burgers which usually doesn't require any binder other than an egg, but you're totally welcome to use a fattier percentage if you prefer. However, if you use a fattier turkey percentage, you may want to consider a binder such as breadcrumbs or ground pork rinds if your turkey is especially loose.

You can alternatively pan-fry these in a skillet over medium-high heat on the stove.


  • Serving Size: 1 burger patty
  • Calories: 238
  • Sugar: 1 g
  • Sodium: 615 mg
  • Fat: 9 g
  • Saturated Fat: 4 g
  • Carbohydrates: 2 g
  • Protein: 33 g
  • Cholesterol: 132 mg

Keywords: ground turkey, horseradish, dill, feta, gruyere