Bright, savory, and unapologetically simple — this turkey burger became a weeknight staple in my kitchen the moment I worked through the first test batch. Lean turkey keeps the calorie count in check, while sun-dried tomatoes add concentrated tomato flavor and feta brings in a salty, tangy pop. The result is a burger that never tastes like a diet plate; it tastes like an intentional, well-balanced sandwich.

I like recipes that respect small hands-on time and big payoff. These patties take minutes to mix and shape, and they grill cleanly when you follow the few technical steps that actually matter: don’t overwork the meat, make a shallow center indentation, and rest the cooked burgers briefly before serving. Those three tiny moves change everything.

Below you’ll find the exact ingredients and the method I used in the test kitchen, plus practical tips, safety notes, and easy variations that stick to the spirit of this recipe. Read straight through if you want the full picture, or jump to the Method to get cooking.

Gather These Ingredients

1 pound lean ground turkey — the lean protein base for the patties; handle gently to keep them tender.
1/2 cup sun-dried tomatoes, diced — concentrated tomato flavor; if using sun-dried tomatoes packed in oil, drain and dice them before adding.
1/2 cup feta cheese, low fat — salty, tangy element that melts into little pockets inside the burger.
2 tablespoons chives or green onions, diced — fresh allium notes for brightness; either option works interchangeably.
1/2 teaspoon black pepper — grounds the flavors with gentle heat; adjust to taste if you prefer more.
Kosher or sea salt to taste — seasons the meat; add incrementally and taste one small cooked piece if you’re unsure.

Method: Turkey Burger with Sun-Dried Tomatoes and Feta Cheese

Place 1 pound lean ground turkey in a medium mixing bowl.
Add 1/2 cup diced sun-dried tomatoes, 1/2 cup low-fat feta cheese, 2 tablespoons diced chives or green onions, 1/2 teaspoon black pepper, and kosher or sea salt to taste. If using sun-dried tomatoes packed in oil, drain and dice them before adding.
Gently mix ingredients with your hands or a spoon until just combined; avoid overworking the meat.
Divide the mixture into 4 equal portions and shape each into a patty about 3/4 inch thick (make a slight indentation in the center of each patty to help them cook evenly).
(Optional) Chill the formed patties in the refrigerator 15–30 minutes to help them hold their shape.
Preheat an outdoor grill to medium-high or preheat a George Foreman–style grill according to the manufacturer’s instructions.
Cook the patties on the preheated grill until the internal temperature reaches 165°F (74°C); if using an outdoor grill, flip once during cooking. Typical cooking time is roughly 4–6 minutes per side but will vary by thickness and grill.
Transfer cooked burgers to a plate and let rest 3–5 minutes before serving.
Serve and top the burgers with your favorite condiments.

Why You’ll Love This Recipe

It’s the combination of lean protein and bold little flavor bombs. Sun-dried tomatoes bring umami and sweetness without extra moisture, so the patties stay firm. Low-fat feta contributes salt and creaminess in small pockets, which keeps each bite interesting.

Beyond flavor, this is a practical weeknight recipe: minimal prep, short cook time, and clear, repeatable technique. If you follow the optional chill and the center indentation tip, you’ll end up with evenly cooked burgers that hold together well on the grill.

Finally, it’s forgiving. The ingredients do the heavy lifting, so you can be slightly off on shaping or grill timing and still come out with a satisfying burger.

Smart Substitutions

Swap chives and green onions interchangeably — both are listed in the ingredient set and provide the same fresh allium note.
If you’re working with very lean turkey (99% lean turkey breasts), use sun-dried tomatoes packed in olive oil (as recommended in the ingredient notes) to add back a touch of richness and help the patties stay tender.
Choose either kosher or sea salt as the recipe specifies; use whichever you keep in your kitchen and add cautiously because feta is already salty.
Adjust black pepper up or down from the listed 1/2 teaspoon to match your palate; the recipe leaves salt “to taste” to make sodium control easier.

Tools of the Trade

You don’t need fancy equipment. I used these reliably in the test kitchen and recommend them for consistent results:

Medium mixing bowl — to combine the turkey and mix-ins without crowding.
Spatula or hands — for gentle mixing; hands give the best feel for when the mixture is just combined.
Outdoor grill or George Foreman–style grill — both are listed in the method; choose based on weather and convenience.
Instant-read thermometer — to confirm the internal temperature reaches 165°F (74°C) for food safety.
Plate and foil or a loose tent — to rest the cooked burgers for 3–5 minutes before serving.

Pitfalls & How to Prevent Them

Issue: Dry, crumbly patties. Cause: Overcooking or too-lean meat with no compensating fat. Prevention: Follow the internal temperature guideline (165°F / 74°C) and, if you’re using very lean turkey breasts, use sun-dried tomatoes packed in oil as the ingredients note suggests. Don’t overcook.

Issue: Tough texture. Cause: Overworking the meat during mixing or shaping. Prevention: Mix only until ingredients are evenly distributed. Use a light touch when forming patties.

Issue: Uneven cooking or domed patties. Cause: Not making a center indentation. Prevention: Make a slight indentation in each patty before cooking — that simple move helps the burgers stay flat and cook evenly.

Issue: Patties falling apart on the grill. Cause: Not chilling formed patties (optional step skipped) or handling them too aggressively when flipping. Prevention: Chill patties 15–30 minutes if you have time, and flip only once on the grill.

Make It Diet-Friendly

This recipe is already built with diet-friendly choices in mind: lean ground turkey and low-fat feta are explicit ingredients. To keep it light while staying within the given ingredient set, focus on portion control and cooking technique.

Grilling rather than pan-frying minimizes added fat. If you’re using very lean turkey, follow the ingredient guidance to include oil-packed sun-dried tomatoes for moisture without adding heavy binders. Season with kosher or sea salt to taste and rely on the flavorful mix-ins to satisfy cravings so you don’t feel the need for richer toppings.

Notes from the Test Kitchen

We tested the recipe with both outdoor grill and a George Foreman–style grill. Both produce good results when you respect thickness and temperature. The patties we formed at about 3/4 inch thick cooked in the 4–6 minutes per side range on the outdoor grill and a similar total time on a contact-style grill, though exact times vary by equipment.

Chilling the patties for 15–30 minutes after forming is optional but strongly recommended if you plan to cook on a hot grill or if your kitchen is warm. It tightens the surface and reduces the chance of crumbling. If you skip chilling, handle the patties gently at the grill.

We kept salt light during mixing because low-fat feta brings concentrated salt. Taste a small cooked piece if you’re unsure and adjust on a future batch rather than over-salting the first time.

Make-Ahead & Storage

Make-ahead options are straightforward. Formed, uncooked patties can be chilled for up to 24 hours; this makes weeknight dinners easier. If you want to freeze, place individual patties on a lined sheet tray, flash-freeze until firm, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator before grilling.

Cooked burgers will keep in the refrigerator for 3–4 days in an airtight container. Reheat gently on a low grill or in a covered skillet to prevent drying; a quick warm-through in a 300°F oven also works if you prefer.

Helpful Q&A

Can I use 99% lean turkey? The ingredient notes mention that if you use 99% lean turkey breasts, the recipe recommends sun-dried tomatoes packed in olive oil to maintain moisture. Follow that guidance for the best texture.
Do I need a binder like egg or breadcrumbs? No. The moisture from the turkey, sun-dried tomatoes, and crumbled feta helps the mixture come together without additional binders. Just avoid overworking the meat.
How do I know the burgers are safe to eat? Cook until the internal temperature reaches 165°F (74°C). An instant-read thermometer is the quickest, most reliable way to check.
Should I flip the patties more than once? Flip only once on an outdoor grill to avoid tearing and to encourage even browning. On a contact grill like a George Foreman–style unit, follow the manufacturer’s instructions and timing.
Any tips for seasoning? Add salt to taste as the recipe instructs. Feta is salty, so start conservatively and adjust on subsequent batches if needed.

Let’s Eat

Serve these burgers straight from the resting plate while they’re still warm. They’re sturdy and flavorful enough to stand on their own with simple condiments — I often reach for a light swipe of something acidic to cut through the saltiness, but use what you love. Because the patties are compact and flavorful, they also pair well with simple sides that don’t compete: a crisp vegetable, a grain salad, or a handful of roasted potatoes.

If you try them, let me know how you cooked yours and whether you chilled the patties or not — those little decisions change the final texture more than most people expect. Happy grilling, and enjoy every bite.

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