Greek Turkey Burgers with Tzatziki Sauce

I used the generic listing for hamburger buns in the W-W recipe builder since I know everyone will have different brands available. The buns are listed as 4 points for one, but four of them are 15 points, so on Green they only added 3 points to each burger when the ingredients were entered all together. The bun pictured here is what we happened to have on hand (I love sesame seeds) and added an additional point to my burger on Green. I just wanted to mention that in case you were wondering about the points difference with or without a bun!

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In addition to listing the nutrition information and W-W Smart Points for these Greek Turkey Burgers with Tzatziki Sauce including all the toppings and the buns, I also listed the info for the patties only. I strongly recommend making them as suggested because it’s seriously SO DELICIOUS, but if you want to eat the burgers without the bun in a lettuce wrap or as a salad, or in a wrap, or however you prefer, I’ve got the points for you.

These filling, flavorful Greek Turkey Burgers with Tzatziki Sauce have gotten rave reviews from readers!


  • 1 lb raw 99% lean ground turkey breast
    • 1 cup chopped fresh spinach leaves
    • 1.5 ounces crumbled Feta cheese
    • 3 minced garlic clovesdivided
    • 1 large egg
    • 1 tablespoon olive oil
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • ½ teaspoon dried oregano
    • ½ teaspoon dried basil
    • ¼ teaspoon dried rosemary
    • ¾ cup plain nonfat Greek yogurt
    • 1/3 cup grated and squeezed dry cucumberOnce grated, squeeze it out to remove the liquid so it doesn’t make the tzatziki watery
  • 1 tablespoon lemon juice
  • ¾ teaspoon dried dill weed
  • 4 hamburger buns
  • Lettuce
  • Sliced tomatoes


    • In a large mixing bowl, combine the ground turkey, spinach, Feta cheese, 2 minced garlic cloves, egg, olive oil, salt, pepper, oregano, basil and rosemary and stir together until thoroughly mixed. Form into four equal patties and place on a platter or cutting mat. Cover with aluminum foil and refrigerate for at least one hour*.
  • *Once you’ve placed the turkey patties in the refrigerator, take out a smaller mixing bowl and combine the Greek yogurt, grated cucumber, remaining minced garlic clove, lemon juice and dill, stirring until thoroughly mixed. Cover and refrigerate for at least one hour so that the flavors meld together.
  • When ready to cook, lightly mist a nonstick grill pan or skillet with cooking spray and bring over medium heat. Place the burger patties on the pan (you may need to work in batches depending on the size of your pan), and cook for 5 minutes. Flip the patties and cook for an additional 5 minutes until the burgers are cooked through.
  • To build each burger, place a couple leaves of lettuce on the bottom half of a burger bun and top with two slices of tomato. Add the cooked burger patty and top with 2 ½ tablespoons of tzatziki sauce (from step 2) followed by the top of the burger bun. Dig in!

W-W Points per (1 burger on a bun with toppings) serving: 6* 

*7 Points each if following the diabetic plan

Nutrition Information per (1 burger on a bun with toppings) serving:366 calories, 29 g carbs, 6 g sugars, 8 g fat, 3 g saturated fat, 39 g protein, 2 g fiber

Nutrition Information per (1 burger patty only) serving:211 calories, 2 g carbs, 0 g sugars, 8 g fat, 2 g saturated fat, 30 g protein, 0 g fiber

MYWW SMARTPOINTS PER (1 burger on a bun with toppings) SERVING:

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