Take your burger game to the next level with these flavor-packed mini Greek turkey burgers. They’re full of aromatic herbs and tangy feta cheese. Serve the sliders tucked into mini pitas with creamy tzatziki, tomato, cucumber, lettuce and onion for a quick, satisfying dinner any night of the week.
Why you’ll love this recipe
These mini Greek turkey burgers are juicy, herb-forward, and packed with bright Mediterranean flavors. Feta adds a salty, tangy note while fresh herbs and oregano bring authentic Greek character. The cool cucumber tzatziki balances the savory patties and makes each bite refreshing and layered.
If you prefer not to use an outdoor grill, these sliders cook beautifully on a grill pan, in a cast iron skillet, or a sauté pan—perfect for weeknights when you want great flavor with minimal fuss.
Ingredients
- 1 slice bread, torn into small pieces
- 2 tablespoons milk
- 1 pound ground turkey
- ½ cup crumbled feta cheese (or crumble from a block)
- ⅓ cup finely chopped red onion
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Olive oil for cooking
- Tzatziki sauce
- 8 mini 4-inch pita breads
- Tomato slices
- Onion slices
- Cucumber slices
- Bibb lettuce
Recipe instructions
This Mediterranean-inspired turkey burger recipe is straightforward and fast, making it ideal for busy evenings.
Mash the torn bread with milk in a large bowl until the bread is in very small pieces. Add the ground turkey, feta, red onion, oregano, thyme, parsley, salt and pepper. Mix gently—overworking the meat will make the burgers tough.
Form the mixture into eight mini burgers (about 3 ounces each). Heat a grill, grill pan, cast iron skillet or sauté pan over medium-high. Rub a couple teaspoons of olive oil in the pan and cook the burgers in batches for 3–4 minutes per side, until cooked through. Transfer to a platter and cover to keep warm.
To assemble, cut each pita open on one side to create a pocket. Place one burger inside each pita and add tomato, cucumber, onion slices and bibb lettuce. Finish with a generous dollop of tzatziki and enjoy.
Hint: Gently combine the ingredients and avoid overworking the patties when shaping them—this keeps the turkey burgers tender and juicy.
Expert tips
- Cook on an outdoor grill or indoors using a cast iron skillet, grill pan or large sauté pan—each gives slightly different char and flavor.
- Mashing bread with milk creates a light binder that helps the burgers hold together while keeping them moist.
- Buy a block of feta and crumble it yourself for better flavor. Pre-crumbled feta often contains additives that mute the taste.
- Make ahead: cook the patties, cool, and refrigerate. Store tzatziki and sliced vegetables separately. Reheat burgers gently in the microwave at 60% power for 45–60 seconds and assemble when ready to serve.
Recipe
Mini Greek Turkey Burgers with Cucumber Tzatziki
Equipment
- Grill pan, cast iron skillet or sauté pan
Ingredients
- 1 slice bread, torn in small pieces
- 2 tablespoons milk
- 1 pound ground turkey
- ½ cup crumbled feta cheese
- ⅓ cup finely chopped red onion
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- Olive oil
- Tzatziki sauce
- 8 4-inch mini pita breads
- Tomato, onion and cucumber slices, and bibb lettuce
Instructions
- In a large bowl, combine the torn bread and milk. Mash with a fork until the bread is in very small pieces.
- Add ground turkey, feta, red onion, oregano, thyme, parsley, salt and pepper. Mix gently and form into eight 3-ounce mini burgers.
- Heat a grill, cast iron skillet, grill pan or sauté pan over medium-high heat. Rub the pan with a couple teaspoons of olive oil.
- Grill the burgers in batches for about 3–4 minutes per side until cooked through. Remove to a platter and cover to keep warm.
- Cut each pita open to form a pocket. Fill with one burger, tomato, onion, cucumber, lettuce and a dollop of tzatziki.
Notes
- Use a block of feta and crumble it yourself for better flavor.
- Gently combine ingredients and avoid overworking the meat to keep the burgers tender.
- Prepare and cook in advance, refrigerate the patties and sliced vegetables separately, then reheat and assemble when ready.
Nutrition
Calories: 374 kcal |
Carbohydrates: 23 g |
Protein: 42 g |
Fat: 12.6 g
Just one more thing
If you make this mini Greek turkey burger recipe, please leave a comment or rating. I love seeing photos of your versions—tag @amycaseycooks on Instagram so I can share them in stories.
