Cheesy Spinach and Roasted Red Pepper Turkey Burger Recipe

These moist burgers are packed with olives, veggies, and cheese, making them as vibrant as they are flavorful.
Photo by Farideh Sadeghin

Servings: 4
Prep time: 30 minutes
Total time: 45 minutes


4 tablespoons|60 ml olive oil
3 medium red onions, thinly sliced
1 teaspoon kosher salt, plus more to taste
½ cup|140 grams Greek yogurt
¼ cup|15 grams flat-leaf parsley, minced
1 lemon, zested and juiced
1 pound|450 grams lean ground turkey
6 ounces|170 grams Manchego cheese, finely diced
½ cup|100 grams roasted red peppers, drained and finely chopped
⅓ cup|60 grams pitted kalamata olives, finely chopped
1 teaspoon Worcestershire sauce
½ teaspoon freshly ground black pepper, plus more to taste
½ teaspoon paprika
3 garlic cloves, minced
1 (10-ounce|283-gram) package cooked and frozen spinach, thawed, squeezed dry, drained thoroughly, and finely chopped
4 burger buns


  1. Heat 2 tablespoons oil in a large skillet over medium. Add the onions and cook, stirring occasionally and adding in about a tablespoon of water every 7 to 10 minutes, until caramelized, about 35 to 40 minutes. Season with salt and keep warm.
  2. In a small bowl, whisk together the yogurt, parsley, lemon juice and zest. Season with salt and pepper and reserve in the refrigerator.
  3. Make the burgers: In a large bowl, combine the turkey, cheese, red peppers, olives, Worcestershire sauce, ½ teaspoon black pepper, the paprika, garlic, spinach, and 1 teaspoon of salt and mix well. Form into 4 patties and transfer to a plate.
  4. Heat the remaining 2 tablespoons olive oil in a large skillet over medium. Working in batches, cook the burgers, flipping once, until golden on the outside and cooked through, 9 to 10 minutes. Set aside.
  5. Toast the buns however you feel like. Smear the inside of each bun with the yogurt sauce. Top each bottom bun with a turkey burger and some of the caramelized onions, then the top bun.

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