Spinach Turkey Burgers
Ingredients
1 pound ground turkey, 90 to 93 percent lean
1 large egg, lightly beaten
1 tablespoon reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups fresh baby spinach leaves, finely chopped*
Kosher salt for sprinkling
Whole grain buns, English muffins, or roasted Portabello mushroom caps, optional
Lettuce, tomato, sliced onions, pickles, ketchup or BBQ sauce, optional
Directions
- In a large bowl, combine the ground turkey, egg, soy sauce, Worcestershire sauce, garlic powder, and onion powder. Mix until just combined, then fold in the chopped spinach until evenly distributed. Use your hands or a spatula to gently mix—taking care to not overwork the mixture. Shape into 6 large patties.
- Liberally coat a large skillet with nonstick oil spray (or drizzle on 1 to 2 teaspoons oil) and warm over medium-high heat. Place 3 or 4 patties in the skillet. Mist the tops with oil spray and sprinkle them with salt. Cook for 4 to 5 minutes, then carefully flip, scraping the bottom to keep them intact. Next, lightly sprinkle the browned tops with salt and cook for another 4 to 5 minutes, until the internal temperature reaches 165˚. *See notes below for grilling instructions.
- Reapply oil spray to the skillet and repeat with the remaining burgers.
- Serve the burgers on toasted whole-grain hamburger buns or roasted Portabello mushroom caps with your choice of toppings.
Notes
- recipe from Joy Bauer