Grilled Spinach Feta Burgers Recipe
Grilled Spinach Feta Burgers Recipe photo by Taste of Home
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Grilled Spinach Feta Burgers Recipe

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Turkey burgers have their fans, but we prefer burgers of ground beef, spinach and feta. We serve them on toasted buns with lettuce, tomato and tzatziki. —Susan Stetzel, Gainesville, New York
Featured In: 38 Greek-Style Dinners
TOTAL TIME: Prep: 25 min. Grill: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Grill: 15 min.
MAKES: 6 servings


  • 1 tablespoon olive oil
  • 2 shallots, chopped
  • 2-1/2 cups fresh baby spinach, coarsely chopped
  • 3 garlic cloves, minced
  • 2/3 cup crumbled feta cheese
  • 3/4 teaspoon Greek seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds lean ground beef (90% lean)
  • 8 whole wheat hamburger buns, split
  • Optional toppings: refrigerated tzatziki sauce, fresh baby spinach and tomato slices

Nutritional Facts

1 burger (calculated without optional toppings): 343 calories, 15g fat (5g saturated fat), 76mg cholesterol, 636mg sodium, 25g carbohydrate (4g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch.


  1. In a large skillet, heat oil over medium-high heat. Add shallots; cook and stir 1-2 minutes or until tender. Add spinach and garlic; cook 30-45 seconds longer or until spinach is wilted. Transfer to a large bowl; cool slightly.
  2. Stir feta cheese and seasonings into spinach. Add beef; mix lightly but thoroughly. Shape into eight 1/2-in.-thick patties.
  3. Grill burgers, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 160°. Grill buns over medium heat, cut side down, for 30-60 seconds or until toasted. Serve burgers on buns with toppings if desired.
    Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a resealable plastic freezer bag; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°.
    Yield: 8 servings.
Originally published as Spinach & Feta Burgers in Simple & Delicious April/May 2015

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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DianeC23 User ID: 141506 224850
Reviewed Apr. 14, 2015

"This recipe is very good, and easy to make. My husband, not a fan of spinach, even liked it! I omitted the salt, but the Greek seasoning was perfect. We'll be making this again very soon."

PatLagace User ID: 1307810 224841
Reviewed Apr. 14, 2015

"Just tried these for the first time and I think I will never make another kind of burger again! Prepared the paddies in the early afternoon and kept them in the refrigerator until BBQ time so I could enjoy the day with the family. Not a burger was left ... everyone raved about them. One word - delicious!!!"

Beema User ID: 446601 224373
Reviewed Apr. 7, 2015

"I almost passed by this recipe for 8 until I saw the "freezer option." I did make only half the recipe, freezing two for another day. The two that I cooked just for myself were outstanding, and I feel sure the frozen ones will be also. I don't have a grill , so I cooked them under the broiler in the oven. Ta-DAH! Success! I don't think I will make anther burger without adding spinach and feta!"

annrms User ID: 2649709 222056
Reviewed Mar. 5, 2015

"Baby spinach was not available the day I went shopping for the ingredients for this dish so I used baby kale. I personally think spinach would be the better ingredient because the baby kale was a bit chewy. That being said, the "mixture" is absolutely delicious. Because of the salty feta, I omitted the salt listed. I had pre-formed 93% burgers and didn't want to mush them up to mix in the feta mixture so I served it warm on top of the finished burger. I also skipped the rolls and served them with Crispy Smashed Herbed Potatoes. dinner was great!!! When I purchase loose burger meat, I would definitely mix in the filling. I could see making meatballs and even a meatloaf with this recipe. A KEEPER!!!"

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