Sun-Dried Tomato and Feta Spinach Burgers with Tzatziki Sauce Recipe

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Juicy, flavorful, and utterly satisfying — that’s exactly how I’d describe these Sun-Dried Tomato and Feta Spinach Burgers with Tzatziki Sauce. The first time I made these, I was craving something hearty but not heavy, something bursting with flavor yet still leaning toward the healthy side. These burgers checked every box. With tender spinach, tangy sun-dried tomatoes, creamy feta, and a vibrant tzatziki drizzle, they’ve quickly become my go-to when I want something a little Mediterranean, a little indulgent, and totally comforting.

I love how these burgers hit that perfect balance between wholesome and indulgent. The inside is moist and savory, with the herbs and feta giving each bite a big pop of flavor. Nestled inside a toasted bun and layered with baby spinach and thick tomato slices, these burgers aren’t just delicious — they’re a full experience. Whether you’re making dinner for the family or serving guests at a backyard gathering, this is the kind of meal that brings people back for seconds.

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Why You’ll Love This Sun-Dried Tomato and Feta Spinach Burgers with Tzatziki Sauce Recipe

These burgers aren’t your typical veggie patties. They’re packed with texture, flavor, and a creamy tang from the feta and Greek yogurt sauce. Here’s why you’ll fall for them:

• They’re perfect for both vegetarians and meat-lovers.
• Quick to put together — ideal for weeknight dinners or weekend cookouts.
• The flavor combo of spinach, sun-dried tomato, and feta is absolutely irresistible.
• That cool, garlicky tzatziki sauce pulls everything together.
• A great way to sneak more greens into your meal without sacrificing taste.

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What Kind of Spinach Should I Use?

Fresh baby spinach works beautifully in this recipe because it wilts quickly and has a delicate flavor. I usually sauté it just enough to reduce volume and remove excess moisture before mixing it into the burger patties. That said, if you only have frozen spinach on hand, it’s totally doable — just make sure to thaw and squeeze it dry thoroughly to avoid a watery mixture. You want those patties to hold together, not fall apart from too much moisture.

The key is balance — you want enough spinach for its earthy freshness without overpowering the tangy, savory notes of the sun-dried tomatoes and feta. Whether fresh or frozen, spinach plays a crucial role in creating a well-rounded, Mediterranean-style bite.

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Options for Substitutions

This burger recipe is pretty flexible, so you can make a few swaps depending on your dietary needs or what’s already in your kitchen:

• Feta Cheese: Swap for goat cheese for a creamier, slightly more tangy flavor, or use dairy-free feta for a vegan version.
• Breadcrumbs: If you’re gluten-free, use almond flour or certified gluten-free breadcrumbs instead.
• Sun-Dried Tomatoes: If you don’t have them, try finely chopped roasted red peppers or even olives for a similar briny punch.
• Tzatziki Sauce: You can use a store-bought version in a pinch, or substitute with plain Greek yogurt mixed with lemon juice and herbs.
• Protein Option: Want more bulk? Add a small amount of ground chicken or turkey to the mix if you’re not vegetarian.

With a few ingredient tweaks, this burger can easily adapt to different dietary preferences — and still taste amazing.

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Ingredients for Sun-Dried Tomato and Feta Spinach Burgers with Tzatziki Sauce

• Fresh Spinach
  Adds moisture, nutrients, and a vibrant green color. It’s the base veggie that balances the richness of the cheese.
• Sun-Dried Tomatoes
  These pack a punch of sweet-tart flavor and chewiness that brings the burger to life.
• Feta Cheese
  Creamy, salty, and slightly tangy — it melts just enough to bind the mix and adds big flavor without effort.
• Onion
  A touch of finely diced onion brings savory depth and a little bite to every patty.
• Garlic
  Because everything’s better with garlic. It gives that Mediterranean warmth.
• Egg
  Acts as a binder, helping the patties hold their shape when cooking.
• Breadcrumbs
  Provide structure and absorb moisture — essential for a burger that holds together well.
• Salt and Black Pepper
  Simple but necessary seasoning to bring all the other ingredients together.
• Olive Oil
  Used for sautéing the spinach and cooking the patties — adds richness and enhances flavor.
• Burger Buns
  Toasted to perfection, they hold all the goodness together.
• Tzatziki Sauce
  Creamy and cool, this sauce adds a refreshing contrast to the warm, savory patties.
• Tomato Slices & Fresh Greens (like baby spinach or arugula)
  These add freshness, crunch, and extra color to your burger stack.

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Step 1: Prep the Spinach

Start by sautéing your fresh spinach in a bit of olive oil over medium heat. It should wilt in just a couple of minutes. Once done, transfer it to a paper towel-lined plate and press out any excess moisture. Chop it finely — you don’t want long strands in your patties.

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Step 2: Mix the Patty Ingredients

In a large bowl, combine the chopped spinach, sun-dried tomatoes (chopped), crumbled feta, finely diced onion, minced garlic, egg, breadcrumbs, salt, and pepper. Use your hands or a fork to mix until everything is evenly distributed and the mixture holds together when pressed.

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Step 3: Shape the Patties

Form the mixture into 4–6 equal-sized patties, depending on your preferred burger size. Make them slightly thick so they stay juicy on the inside without drying out.

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Step 4: Cook the Patties

Heat a nonstick or cast-iron skillet over medium heat and drizzle in some olive oil. Cook the patties for about 4–5 minutes on each side until golden brown and heated through. Be gentle when flipping so they don’t break apart.

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Step 5: Toast the Buns

While the patties are cooking, lightly toast your burger buns in the oven or on a dry skillet. A little golden crisp adds texture and keeps the buns from getting soggy once the tzatziki goes on.

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Step 6: Assemble the Burgers

Layer a generous spoonful of tzatziki sauce on the bottom bun, followed by a handful of fresh greens, the spinach-feta patty, a tomato slice, more tzatziki if you’d like, and then top it with the other half of the bun. Serve immediately!

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How Long to Cook Sun-Dried Tomato and Feta Spinach Burgers

The patties take about 4 to 5 minutes per side on medium heat. You’ll know they’re ready to flip when the bottom is golden and firm enough to lift without breaking. Since there’s no raw meat involved, you’re mostly looking for a golden crust and enough internal heat to melt the feta slightly and bind everything together.

If you’re using a thicker patty or doubling the recipe, you might want to cover the pan for the last minute to help the centers warm through without overcooking the outside.

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Tips for Perfect Sun-Dried Tomato and Feta Spinach Burgers

• Dry your spinach well: Whether you’re using fresh or frozen spinach, excess water is the enemy of a firm, well-shaped patty. Squeeze it out thoroughly.
• Chop ingredients finely: Large chunks of tomato or onion can cause the patties to fall apart. A fine dice helps the mixture bind properly.
• Let the mixture rest: If you have time, refrigerate the patty mixture for 15–30 minutes before shaping. It helps the breadcrumbs absorb moisture and keeps everything together.
• Use a nonstick skillet: These patties are delicate. A nonstick surface or well-seasoned cast iron pan will help prevent sticking or tearing.
• Don’t skip the tzatziki: It elevates the entire burger with its creamy, tangy coolness. You can even mix a little into the patty mixture for extra moisture.
• To make it gluten-free: Use gluten-free breadcrumbs and buns — everything else in the recipe is naturally gluten-free.

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Watch Out for These Mistakes While Cooking

Making these Sun-Dried Tomato and Feta Spinach Burgers is simple, but a few small missteps can lead to soggy or crumbly results. Here’s what to avoid:

• Skipping the moisture check on spinach: This is the #1 culprit for soggy patties. Always squeeze spinach thoroughly — you’d be surprised how much water hides in there.
• Not chopping sun-dried tomatoes finely enough: Bigger chunks prevent the mixture from holding together evenly.
• Overmixing the patty mixture: You want everything combined, but don’t mash it into a paste. Overworking can make the patties dense.
• Cooking on high heat: It’s tempting to speed things up, but high heat can burn the outside before the inside warms through. Medium heat is your friend.
• Flipping too early: Let the patties form a crust before flipping. If they’re sticking, they’re probably not ready.

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What to Serve With Sun-Dried Tomato and Feta Spinach Burgers with Tzatziki Sauce

Roasted Sweet Potato Wedges

Their natural sweetness balances the tangy feta and rich tzatziki perfectly.

Chopped Mediterranean Salad

Crisp cucumber, tomato, red onion, olives, and a lemony vinaigrette add brightness and crunch.

Grilled Corn with Herbed Butter

Simple and fresh — the smoky sweetness of corn goes really well with the burger’s earthy flavors.

Lemon-Herb Couscous

Light, fluffy, and super quick to make. Adds a nice grain option to the meal.

Zucchini Fries or Chips

Crispy and light, they make a perfect veggie-forward side that feels indulgent.

Pickled Red Onions

Tart, sweet, and crunchy — a great topping or side that cuts through the creaminess of the burger.

Garlic Dill Potato Salad

A cool, creamy potato salad with a Mediterranean twist is always a win here.

Sparkling Lemon Water or Iced Mint Tea

For a refreshing drink that enhances the bright, herby notes in the dish.

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Storage Instructions

These burgers store surprisingly well, which makes them a great meal prep option. Here’s how to handle leftovers:

• Refrigerate: Once cooked and cooled, place the patties in an airtight container. They’ll keep in the fridge for up to 4 days.
• Reheat: Warm them gently in a skillet over medium-low heat or in the oven at 350°F (175°C) for about 10 minutes. A splash of olive oil in the pan helps keep the edges crispy.
• Freeze: You can freeze the uncooked patties by separating them with parchment paper and sealing them in a freezer-safe bag or container. They’ll last up to 2 months. Thaw overnight in the fridge before cooking.
• Tzatziki Sauce: Store it separately in an airtight container in the fridge for up to 3–4 days. Stir before using, as it may separate slightly.

Pro tip: If you’re freezing, shape the patties and place them on a tray to flash-freeze first before stacking — this keeps them from sticking together.

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Estimated Nutrition

These values are for 1 burger patty with tzatziki sauce (without bun or toppings). Values will vary slightly depending on exact ingredients and quantities used.

• Calories: ~220
• Protein: 9g
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Cholesterol: 55mg
• Carbohydrates: 12g
• Fiber: 2g
• Sugar: 3g
• Sodium: 450mg

Add a whole grain bun, fresh toppings, and a side dish, and you’re still looking at a wholesome, balanced meal that’s satisfying without being heavy.

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Frequently Asked Questions

Can I make these burgers vegan?

Yes! Simply swap the feta cheese for a vegan feta alternative, the egg for a flax egg (1 tbsp ground flax + 2.5 tbsp water), and use a dairy-free tzatziki. They’ll still be delicious and hold together nicely.

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Can I grill these instead of pan-frying?

You can — but it’s best to use a grill pan or a piece of foil to prevent them from falling apart. These patties are softer than meat-based burgers and need gentle handling on the grill.

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Can I use frozen spinach instead of fresh?

Absolutely. Just make sure it’s completely thawed and very well drained. Squeeze out all the moisture before mixing it into the burger base.

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Is there a low-carb version of this recipe?

Yes. Skip the bun and serve the patties over a bed of greens or in lettuce wraps. You can also replace breadcrumbs with almond flour for fewer carbs.

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Can I prepare the patties ahead of time?

Yes, the mixture can be made and shaped into patties up to 24 hours in advance. Just keep them covered in the fridge until you’re ready to cook.

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What’s the best way to store leftover tzatziki?

Keep it in an airtight container in the refrigerator. It’s best within 3–4 days and can be used as a dip, sandwich spread, or salad dressing too.

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Can I make these patties in the oven?

Yes, bake them at 375°F (190°C) on a parchment-lined sheet for 18–20 minutes, flipping halfway through. They won’t be as crispy as pan-fried but still flavorful.

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Can I serve these as sliders or mini patties?

Definitely! Just shape them smaller and adjust cooking time down to about 2–3 minutes per side. Perfect for parties or appetizers.

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Conclusion

These Sun-Dried Tomato and Feta Spinach Burgers with Tzatziki Sauce prove that plant-forward meals can be vibrant, satisfying, and seriously crave-worthy. With just the right mix of textures and Mediterranean flavors, they’re a delicious twist on the classic burger — no meat required. Whether you’re cooking for yourself, a crowd, or planning meals ahead, this recipe delivers every single time.

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