Keto Skillet Greek Turkey Patties

These Keto Skillet Greek Turkey Patties are juicy, flavorful, and packed with classic Mediterranean ingredients like feta, spinach, lemon, and oregano. Ground turkey is combined with crumbled feta, chopped spinach, aromatics, and olive oil, then pan-seared in a skillet until golden and cooked through. The patties stay moist and tender without breadcrumbs, keeping carbs low and protein high for a satisfying keto-friendly meal. Serve them with a simple Greek salad, sautéed low-carb vegetables, or cauliflower rice, or add them to a mezze platter with olives and keto-friendly tzatziki. They are perfect for make-ahead meal prep and reheat beautifully for quick lunches or dinners.

Course Dinner, Lunch, Main Course

Cuisine Greek, Keto, Mediterranean

Keyword greek turkey patties, keto greek, keto turkey patties, low carb skillet recipe, turkey feta patties

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 345kcal

Equipment

large skillet
Mixing bowl
Microplane or fine grater
Spatula
measuring cups and spoons

Ingredients

For the Greek turkey patties

1 1/2 pounds ground turkey preferably 85% to 93% lean for juicier patties
3/4 cup crumbled feta cheese divided, reserve a small handful for serving if desired
1 cup fresh spinach finely chopped and lightly packed
1/4 cup fresh parsley finely chopped
2 tablespoons extra-virgin olive oil plus more for cooking if needed
1 large egg room temperature if possible
1 tablespoon lemon zest from about 1 medium lemon
2 tablespoons fresh lemon juice
3 cloves garlic minced
1 1/2 teaspoons dried oregano or use 1 tablespoon fresh oregano, finely chopped
1 teaspoon onion powder
1/2 teaspoon ground cumin optional but recommended for depth of flavor
3/4 teaspoon sea salt or to taste
1/2 teaspoon black pepper freshly ground

For cooking and serving

2 tablespoons extra-virgin olive oil for the skillet
1 cup cucumber slices or sticks for serving, optional
1/2 cup cherry tomatoes halved, optional and in moderation for keto
1/3 cup keto-friendly tzatziki sauce store-bought with no added sugar or homemade with Greek yogurt
2 tablespoons fresh dill or parsley chopped, for garnish

Instructions

Add the ground turkey, feta, chopped spinach, parsley, olive oil, egg, lemon zest, lemon juice, garlic, oregano, onion powder, cumin, salt, and pepper to a large mixing bowl.
Use clean hands or a spatula to gently mix until the ingredients are evenly combined without overworking the meat.
Divide the mixture into 8 equal portions and shape each portion into a thick patty about the size of your palm, smoothing the edges so they hold together in the skillet.
Place the formed patties on a plate or tray and let them rest in the refrigerator for about 10 minutes while you heat the skillet, which helps them firm up and hold their shape.
Heat the olive oil for cooking in a large skillet over medium heat until it shimmers but is not smoking.
Arrange the patties in the hot skillet in a single layer without crowding, working in batches if needed to maintain good browning.
Cook the patties on the first side without moving them until the bottoms are deep golden brown, about 5 to 6 minutes.
Carefully flip each patty and continue cooking until the second side is browned and the centers reach an internal temperature of 165°F, about 4 to 6 minutes more depending on thickness.
Transfer the cooked patties to a plate and let them rest for 3 to 5 minutes so the juices redistribute and the texture stays tender.
Serve the warm turkey patties with cucumber, tomato, a spoonful of keto-friendly tzatziki, and a sprinkle of fresh herbs and reserved feta if desired.
For meal prep, allow the patties to cool completely, then store them in an airtight container in the refrigerator for up to 3 days or freeze them between layers of parchment paper for up to 2 months.
Reheat chilled or thawed patties gently in a lightly oiled skillet over medium-low heat or in a low oven until warmed through, adding a squeeze of fresh lemon before serving if desired.

Notes

To keep these patties strictly keto, use full-fat feta cheese and a keto-friendly tzatziki made with unsweetened Greek yogurt or sour cream, olive oil, cucumber, garlic, lemon, and herbs. If your ground turkey is very lean, avoid overcooking so the patties stay moist, and feel free to add another tablespoon of olive oil to the mixture for extra richness. You can swap spinach for finely chopped kale or chard, making sure to remove tough stems and chop the leaves very finely. For baking instead of pan-searing, arrange patties on a parchment-lined baking sheet, brush lightly with olive oil, and bake at 400°F for about 15 to 18 minutes, broiling briefly at the end for browning. Always check that the internal temperature reaches 165°F for food safety.

Nutrition