Instructions

• Cook the spinach: place the 3 cups fresh spinach in a skillet over medium heat and cook, stirring, until wilted and reduced (about 3–5 minutes). Remove from heat, let cool slightly, then squeeze out as much liquid as possible. Set the drained spinach aside.
• Prepare the cucumber: put the 1/4 cup shredded cucumber in a small bowl, sprinkle with the 1/2 teaspoon kosher salt (the cucumber salt), and let sit for at least 5 minutes to draw out liquid.
• Make the tzatziki: in a medium bowl combine 1 cup plain Greek yogurt, 1 tablespoon dry dill, 2 minced garlic cloves, 2 teaspoons olive oil, and 2 teaspoons lemon juice. After the cucumber has sat at least 5 minutes, squeeze out the liquid from the cucumber and add the drained cucumber to the yogurt mixture. Stir to combine and set the tzatziki aside.
• Mix the turkey burger ingredients: in a large bowl combine 1 pound ground turkey, 2 teaspoons garlic powder, 1/2 teaspoon kosher salt (the turkey salt), and 1 teaspoon dry oregano. Add the cooked, drained spinach and 1/2 cup feta cheese. Mix gently but thoroughly until spinach and feta are evenly distributed.
• Form the patties: divide the turkey mixture into four equal portions and shape each portion into a patty of even thickness.
• Cook the patties: heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil is hot, add the patties (work in batches if needed). Cook about 10–15 minutes total, turning once halfway through, until the patties are firm, no pink remains in the center, or the internal temperature reaches 165°F.
• Assemble the burgers: place each cooked patty on a whole-wheat bun, top with sliced tomato and sliced red onion, and spoon or drizzle tzatziki sauce over the top. Serve immediately.