My grandma and I have good taste. We both clipped this recipe from the Penzeys Spices magazine!
I made these turkey burgers when my dad was in town (in an effort to eat “healthier” with him). I ate mine on Brioche Buns bought at the Portland Farmers Market (the buns were the BOMB) and topped them with Havarti cheese, a slice of tomato, spinach leaves and sautéed Portobello mushroom caps (sliced). I was very pleased with how these burgers turned out.
I would recommend forming the patties and then letting them chill in the refrigerator for a few hours to overnight. Otherwise they are difficult to handle/flip. Also be sure you cook these completely. I had a hard time figuring out when the burgers were done. I’m pretty sure the first burger I ate was slightly undercooked. I never got sick though! (Probably because I have an iron stomach…)
- 1 lb. ground turkey
- 2 tsp. olive oil
- 1/2 c. minced portabella mushroom caps
- 1 tsp. minced garlic
- 1/2 c. finely chopped onion
- 1 1/2 c. finely chopped fresh spinach
- 1/4 c. mayonnaise
- 1/2 c. bread crumbs
- 2 T. Worcestershire sauce
- 1/2 tsp. freshly ground pepper
- 1/2 c. Feta cheese
- 4 to 6 rolls
- In a small frying pan, heat the olive oil over medium heat. Add the mushroom caps, garlic, onion and spinach and cook until the liquid from the spinach is gone and onions are lightly browned, 7 minutes or so. Remove from heat.
- In a medium bowl, combine the ground turkey, mayo, spinach, bread crumbs, Worcestershire sauce, seasonings, Feta and veggie mix. Mix well. Divide and press into 4 to 6 patties. Grill until the meat is cooked through, 8 to 10 minutes at medium heat, turning once. Serve on rolls with your favorite toppings.