I put the ground turkey into a stainless steel mixing bowl, added the shallot, garlic, mint, Feta cheese and seasoned with salt & pepper.
When all the ingredients seem to be well combined, make four equal sized burgers with your hands and set aside until ready to grill.
When the grill is medium hot, coat the grates with some olive or vegetable oil to help prevent the burgers from sticking. I like to use spray oil from a can, but you can use olive oil and a paper towel too.
Add the turkey burgers and grill for 4 - 5 minutes until nice grill marks form on the one side of the burger. Flip and continue cooking for 3 - 5 more minutes until the burgers are cooked to your liking.
I like to use my finger to determine doneness but recognize this is totally unscientific but works for me but not for everyone. I suggest you use an instant thermometer to reach an internal temperature of about 160°F but most home grillers don't feel the necessity of using one when grilling a burger. I can understand that.
Remember to let the burger rest for a few minutes after removing from grill and before serving. During resting time, the burgers will continue to cook off heat and the internal temperature should rise to about 165°F.
Just like a beef hamburger, you want to let the juices inside the burger to redistribute throughout the meat.
Serve with or without a bun along with some of your own favorite side dishes. I served our Greek style turkey burgers with tzatziki sauce, corn on the cob and Caprese salad.