Turkey, courgetti & feta burgers

Turkey, courgetti & feta burgers

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(6 ratings)

Prep: 20 mins Cook: 20 mins including chilling time


Serves 4

Turkey mince, spiralized courgette, feta and mint give these burgers a healthier profile. Serve with a peppery rocket and sweet cherry tomato salad

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: per serving

  • kcal307
  • fat14g
  • saturates5g
  • carbs4g
  • sugars3g
  • fibre2g
  • protein39g
  • salt0.9g
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  • 500g lean turkey mince
  • 100g feta, crumbled



    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 1 large courgette (about 200g), ends trimmed, halved widthways and spiralized into thin noodles



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 2 garlic cloves, crushed
  • ½ small pack mint, leaves picked and chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • ½ tsp chilli flakes
  • 1 tsp sumac



    This wine-coloured ground spice is one of the most useful but least known and most…

  • zest and juice of 1 lemon (save the juice for the salad)



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 large egg, beaten
  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the tomato salad

  • 2 tbsp extra virgin olive oil
  • 110g bag of rocket salad



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 250g pack cherry tomatoes, halved


  1. Mix all of the ingredients for the turkey burgers, bar the olive oil, together in a large bowl. Season with a generous amount of black pepper and a little salt (you won’t need a lot because of the feta). Shape into 4 burgers, the mixture will be quite sticky so cover and chill in the fridge for 15 mins or until needed to firm up a little. At this point the burgers can also be frozen.

  2. Preheat the grill to its highest setting then brush the burgers on both sides with the olive oil. Transfer the burgers to a non-stick baking tray and cook for 8-10 mins on each side, until cooked through and golden brown.

  3. While the burgers are cooking, mix together the olive oil, lemon juice and some seasoning. Add the rocket and tomatoes to a large salad bowl, add half the dressing and toss well to combine. Serve alongside the turkey burgers and with the extra dressing on the side.

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Comments, questions and tips

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23rd Jul, 2019
I think this is missing the instruction to wring out the courgette to reduce the amount of water in the burger. It also does make more than four decent sized burgers.
16th Feb, 2018
Not going into my binder! I admit I used zaatar instead of sumac as I don’t have any but the mix was too wet and there was WAY too much for 4 portions. Were I to attempt it again, I would use half the mince but add a good handful of crushed cannellini beans. Not sure if I’d bother with the courgette at all! I’m also not sure if use feta again in a burger!
25th Dec, 2017
These are lovely. I don't like mint so use coriander instead and use a fresh red chilli instead of the flakes. It doesn't actually need the feta although is nice with it too, so sometimes do with or without. We like them served in pita
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