Turkey Feta Burger Salad

Turkey Feta Burger Salad

Turkey Feta Burger Salad

Servings: 6


400 g turkey thigh meat (ground)
300 g turkey breast meat (ground)
¾ cup goat feta cheese
1 cup fresh spinach – chopped up
½ cup fresh basil – loosely packed
½ tbsp. Szechwan sauce (or sauce of choice)
1 tsp. hot sauce
½ tsp. each salt & pepper

Dice spinach into small pieces. Break up feta cheese into small chunks as well.

Add all ingredients in a large mixing bowl. Mix well by hand until all is combined.

Divide the turkey meat into 6 portions and form into patties. Hold in cooler until you are ready to BBQ.

Prepare salsa (see recipe below) ahead of time and store in fridge until needed. This salsa can also be used as a dip for chips or to garnish any BBQ fish.

On a preheated BBQ cook turkey burgers until the internal temperature is 165 degrees. This takes a good 6 minutes. You can tell when the meat is done when you press down and the meat doesn’t give. Try not to overcook or the burgers will dry out.

Place hot turkey burger on a bun and top with fresh rhubarb & corn salsa (see recipe below).

Rhubarb & corn salsa


3 roma tomatoes
1 corn on the cob
¼ cup red onion
1 lime – juice & zest
½ cup rhubarb (optional but delicious if rhubarb is in season)
1/3 cup diced tomatoes with chilies
1 T serrano pepper
1 cup cilantro (or more)
Pinch salt & cracked pepper

Cook corn on the cob until just tender. Cool immediately in cold water ice bath so it doesn’t continue to cook. When cool cut corn off the cob.

With a Mandolin dice tomatoes and red onion.

Into a large bowl add diced tomatoes, corn, cilantro, canned tomatoes, Serrano peppers & onion.

Peel and dice rhubarb. Add to the bowl. Add the zest & juice of 1 lime. Salt and pepper to taste and let sit in cooler to marinate until it is burger time.


Complementary Wines: Pinot Grigio, Riesling, Syrah, Zinfandel

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