So in Buffalo we have the most amazing grocery store to ever exist… Wegmans. Growing up, it was the primary place we shopped for groceries & they always had the coolest store brand items there that were so delicious. I remember buying these Spinach & Feta Turkey Burger Patties from them when I was in high school, and when I saw that The Abbot’s Butcher had plant based turkey burger patties, I immediately jumped to make them. I’ve missed them so much and have not been able to find anything like that plant based yet. I decided to pair them with refreshing tzatziki sauce, crisp red onion, & peppery arugula on a toasted bun to perfectly round them out.
Let’s talk about the “meat” aspect of this burger, shall we? Because I know a lot of you are probably wondering how something like this can even be plant based, and how to get it. The Abbot’s Butcher makes the most incredible plant based meats I’ve ever come across. I’m so excited to be working with them, getting to create really fun recipes like this for you guys- and I stand by this brand 100%. They use whole foods in their products, compared to a lot of their vegan meat competition, which means this is a vegan meat you can eat on a more regular basis because it’s actually good for you! On top of being healthy, they really are the closest product I’ve personally ever tried to the real thing. The texture & taste are beyond spot on, and I really hope you guys all get to give them a try! You can order directly from their website, which I’ll link again here.
First things first, we gotta make the patties! You’re going to start out by making your tofu feta, which ideally should be done the day before. Cube half a block of extra firm tofu & add it to a mason jar, along with a half cup rice vinegar, half cup regular unsweetened almond milk, two teaspoons of pink himalayan salt, & two tablespoons of lemon juice. Shake to combine, cover, and place in the fridge ideally overnight- if not at least two hours.
For the spinach portion of the patty, simply take your spinach and steam it in a pot until its wilted and reduced down, and become vibrant emerald green. Allow it to cool, then squeeze out as much of the excess water as you can. Finely chop it, and add it to a bowl. Then add in your plant based turkey patties, flax egg, crumbled tofu feta, salt, & pepper and mix well with your hands to combine. You want to knead it like a dough almost. Once everything’s combined, form it into patties, and cook over medium heat in olive oil until browned and crispy on both sides.
While the patties are cooking, you can make your tzatziki sauce. For this, add your vegan plan unsweetened yogurt to a bowl with red wine vinegar, garlic, fresh dill & mint, lemon juice, grated cucumber, & pink salt. Stir well to combine & set aside until you’re ready to assemble the burgers! You can also prep the rest of your ingredients by for the burgers like slicing your red onion, & toasting your buns.
Once your patties are cooked, assemble your burgers in this order:
- Bottom Bun
- Tzatziki Sauce
- Spinach & Feta Turkey Patty
- Red Onion
- Tzatziki Sauce
- Top Bun
Then spear with a sandwich pick or large toothpick. This order is crucial because it really helps to hold the whole sandwich together and make sure nothing slips out while you’re eating! You can also add other toppings like cucumbers, tomato, kalamata olives / tapenade, roasted red peppers… whatever your heart desires! I just like to keep it simple with arugula & red onion.
This burger truly is so delicious, and I really hope you all get to try and love this recipe as much as I do. Huge thanks to The Abbot’s Butcher for working with me on creating these amazing recipes for you all!
Spinach & Feta Turkey Burgers with Tzatziki
Spinach & Tofu Feta Turkey Burger Patties with Tzatziki, Red Onion, 7 Arugula... and it's VEGAN?! Come on. I promise this recipe will fool any of your omnivore friends.
Spinach & Feta Turkey Patties
- 1 package vegan turkey burgers Abbots Butcher
- 2 cups spinach
- 1/2 block extra firm tofu
- 1/2 cup rice vinegar
- 1/2 cup almond milk regular unsweetened
- 2 tbsp lemon juice
- 5 tsp pink himalayan salt
- 2 tsp ground pepper
- 1 flax egg 2.5 tbsp water & 1 tbsp ground flaxseeds
- 1 cup vegan plain unsweetened yogurt we used coyo natural yogurt
- 1/2 cup grated cucumber peeled
- 3/4 tbsp red wine vinegar
- 1 tbsp minced garlic
- 1 tbsp fresh mint
- 3 tbsp fresh dill
- 2 tsp lemon juice
- 1 tsp pink himalayan salt
- red onion sliced thin
- vegan burger buns toasted
Spinach & Feta Turkey Patties
Start by making your tofu feta cheese. This is ideally done the day before, but can be done the day of if you let it sit for at least 2 hours. Cube your tofu, and add it to a mason jar with the almond milk, rice vinegar, lemon juice, & 2 tsp pink himalayan salt, shake to combine, put a lid on & refrigerate.
Make your flax egg by combining your water & flax, and letting it sit for at least 10 minutes.
Steam your spinach until cooked down and vibrant green, allow to cool, and squeeze out excess water. Finely chop once drained.
Crumble anywhere between 1/8-1/4 cup of your feta into a bowl (depending how "cheesy" you want it), then add in your Abbot's Butcher Plant Based Ground Turkey Burger Patties, chopped spinach, flax egg, 3 tsp pink salt, & 2 tsp black pepper and mix well with your hands until combined.
Now you can form your mixture into patties. I like making four patties out of the two that come in the pack because I like them a bit thinner, plus your adding volume with the tofu feta & spinach anyways- BUT if you want a thicker patty, just make two! Totally up to you. Cook these in a skillet over medium heat in a few tbsp of olive oil until crispy and browned on each side (about 3-5 minutes per side, but if you make two thick patties instead of four, it'll take about 5-6 minutes per side).
While your burgers are cooking, add all of your tzatziki sauce ingredients to a bowl and stir well to combine. You can also thinly cut your red onion, & toast your buns while the burgers cook as well.
Once your burgers are done cooking, assemble your burgers by placing sauce on the bottom bun, then arugula, the patty, red onion, more sauce, & top bun. You can add tomato, or fresh cucumber slices if you want as well, but I like to keep it simple with arugula & red onion.