Greek Turkey Burgers - 2

I know what you’re think­ing. Turkey burg­ers? Bland and dry. I tend to avoid them myself because of those very rea­sons, which is why I decid­ed to tack­le the prob­lem of revers­ing those two well-earned stereo­types. And boy did I. The­se Greek Turkey Burg­ers were an absolute hit with the half a dozen tasters I had on hand when I test­ed this recipe. It’s going to the top of my go-to burg­ers list. You read that right.

Greek Turkey Burgers


1 lb ground turkey
4 large, pit­ted green olives (diced)
3 large, pit­ted kala­mata olives (diced)
8 thin slices of cucum­ber (minced)
2 ounces crum­bled feta cheese
2 tsp McCormick Grill Mates Smoky Mon­tre­al Steak Sea­son­ing (divid­ed)
2 tsp olive oil
2 brioche buns
2 tsp tzatziki sauce

Greek Turkey Burgers - 19
Our ingre­di­ents

Some are won­der­ing where the salt is. Between the olives, cheese and rub, the salt con­tent will be just fine.

Com­bine the ground turkey, diced olives, minced cucum­ber and crum­bled feta cheese in a bowl:

Greek Turkey Burgers - 14
This is the first step to the mag­ic hap­pen­ing

Now time to sea­son it up. I know some are won­der­ing why I didn’t use a Greek sea­son­ing. Sim­ply because they can be over­pow­er­ing, par­tic­u­lar­ly since I already have the Greek fla­vors in the form of the olives, feta, and cucum­bers. I was look­ing for a sea­son­ing that accen­tu­ates the meat, not dom­i­nate it. The McCormick Grill Mates Smoky Mon­tre­al Steak sea­son­ing fit the bill per­fect­ly:

Greek Turkey Burgers - 12
Mag­ic hap­pen­ing step 2

Work the sea­son­ing, olives, cheese, and cucum­ber through­out the ground turkey and form into pat­ties. Now that the meat is sea­soned on the inside, got­ta sea­son it on the out­side to get the per­fect fla­vor crust. So hit the out­side with more of the McCormick Smoky Mon­tre­al Steak Sea­son­ing:

Greek Turkey Burgers - 10
The extra coat­ing of McCormick Grill Mates will make for an unbe­liev­able fla­vor crust on the­se Greek Turkey Burg­ers

The 2016 McCormick Grilling Fla­vor Fore­cast iden­ti­fied “Brazen Burg­er Rubs” as an emerg­ing trend. Rubs like this one take burg­ers to the next lev­el.

With the low­er fat con­tent of the ground turkey, we need to make sure they don’t stick to the grill grates. Driz­zle with a lit­tle oil on each side:

Greek Turkey Burgers - 1 (1)
Grease ‘em up!

Now off to the grill. Set the grill for two zone grilling with char­coal on one side and none on the oth­er. The tar­get temp is medi­um high on the side with coals. Make sure to give the grill grates a good brush­ing as even with the oil, turkey burg­ers can stick. Place the Greek turkey burg­ers right over the hot coals and close the lid:

Greek Turkey Burgers - 8
Onto the fire!

Don’t both­er try­ing to get cross hatch grill marks. There’s not enough fat for one part of the pat­ty to char while the rest stays pink. No, the­se will brown even­ly which is actu­al­ly bet­ter than cross hatch:

Greek Turkey Burgers - 6
The more brown­ing, the bet­ter your tick­et to Fla­vor­town, my friend

Brown them on both sides and then slide the Greek Turkey Burg­ers to the side with no heat and close the lid. Tar­get temp for the burg­ers is 165 degrees. Don’t both­er adding any cheese on top. They don’t need any. There’s feta cheese inside the burg­ers.

Get out the brioche buns, slather on some tzatziki sauce rather than mayo and your favorite top­pings and the­se turkey burg­ers are going to blow your mind:

Greek Turkey Burgers - 21

The olives, feta and cucum­ber real­ly come togeth­er per­fect­ly with the ground turkey back­drop. And as an added bonus, all three of those ingre­di­ents add mois­ture to turkey burg­ers to keep them from dry­ing out. The only thing miss­ing was the sea­son­ing and that role was filled nice­ly by the McCormick Grill Mates Smoky Mon­tre­al Steak sea­son­ing.

If you have any ques­tions or com­ments, feel free to leave them below or send me an email.

McCormick Grill Mates com­pen­sat­ed me for this post.

Greek Turkey Burg­ers
Recipe type: Entree
Cuisine: Ham­burg­er
Prep time: 
Cook time: 
Total time: 
Serves: 2–4
Take the bland and dry turkey burg­er to juicy and deli­cious in this Greek inspired recipe.
  • 1 lb ground turkey
  • 4 large, pit­ted green olives (diced)
  • 3 large, pit­ted kala­mata olives (diced)
  • 8 thin slices of cucum­ber (minced)
  • 2 ounces crum­bled feta cheese
  • 2 tsp McCormick Grill Mates Smoky Mon­tre­al Steak Sea­son­ing (divid­ed)
  • 2 tsp olive oil
  • 2 brioche buns
  • 2 tsp tzatziki sauce
  1. Com­bine the ground turkey, olives (both kinds), cucum­ber feta cheese and 1 tsp of the McCormick Grill Mates Smoky Mon­tre­al Steak Sea­son­ing
  2. Form the meat into pat­ties and sprin­kle the remain­ing McCormick Grill Mates on the out­side of the pat­ties
  3. Driz­zle olive oil on each side of the pat­ties
  4. Set up the grill for two zone grilling with hot coals on one side and none on the oth­er
  5. Tar­get­ing medi­um high heat on the side with the coals
  6. Sear the burg­ers on each side until they get a brown fla­vor crust
  7. Once the greek turkey burg­ers are browned on each side, more them to the side with no coals and close the lid
  8. Bake them until they reach an inter­nal tem­per­a­ture of 165 degrees
  9. Serve on a brioche bun with tzatziki sauce in place of mayo
Scott Thomas

Scott Thomas

Scott Thomas, the Orig­i­nal Grillin’ Fool, was sent off to col­lege with a suit­case and a grill where he over­cooked, under­cooked and burned every piece of meat he could find. After thou­sands of fail­ures, and quite a few suc­cess­es, near­ly two decades lat­er he start­ed a web­site to show step by step, pic­ture by pic­ture, fool­proof instruc­tions on how to make great things out of doors so that oth­ers don’t have to repeat the mis­takes he’s made on the grill.
Scott Thomas

@GrillinFool­Porn abounds here. All meat, all the time!
My sec­ond slide show! Swipe to see my step by step process to make a gar­lic and cheese stu… — 57 mins ago
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