If anyone says that turkey burgers are dry, they haven’t tried these. I’m a sucker for a good burger, and also a total purist. So if I like these, you know they are going to be awesome. You don’t have to toss the spinach in, but I always have a bag of it in my freezer to put in my smoothies, so if I have any opportunity to put it in stuff I typically do. Did you know you can literally put a bag of spinach in the freezer? It pains me to think about how much spinach I used to toss because it was starting to get old and I wasn’t going to use it in time. Also, frozen spinach in smoothies is SO much better!
I digress. Summers are for burgers. And with these, you can even fit 2 patties in and not feel bad about it. I can’t tell you the last time I was able to reach for a second burger and not feel “bad” about it. Turkey has a lot less fat than red meat, so it’s a great sub as long as you can get the flavoring right! Prepping your patties and letting them hang out in the fridge for at least an hour is going to make them set better so they are easier to grill, but it’s not totally necessary. It just will make your life easier, like it would if you were making burgers with beef.
2 lb ground turkey
1/4 C bread crumbs
2 T Worcestershire sauce
1/2 t garlic powder or 1 t chopped garlic
1/2 t onion powder
1 T parsley
1/2 t salt
1/4 t black pepper
1/2 C chopped spinach
3 T egg whites
1T avocado or olive oil
- In medium bowl mix everything together with your hands.
- Form 6oz patties, approximately 1 inch thick.
- Place patties on a plate/platter, using parchment paper between each layer.
- Allow patties to meld in fridge for at least an hour. I usually try for about 3 if I have time. This step is not mandatory, it just makes cooking them a lot easier!
- When ready to grill, pour oil on a paper towel and rub grill grate prior to preheating. Then preheat to medium high.
- When grill is preheated, place patties on the oiled portion of the grate. Cook 4-6 minutes each side.
- Layer on any cheese if you want to make this a cheese burger a few minutes prior to removal from the grill. I love them with sharp cheddar or feta.
Tips and Tricks:
- Make this a black and blue burger by adding a drizzle of Bolthouse blue cheese dressing and some turkey bacon. It’s delicious and a much healthier spin on the original.
- If you have leftovers you can toss them on a bed of lettuce to make a “cheeseburger salad”, or throw them in a wrap with a bunch of spinach or lettuce. I like to cut down my carbs by serving these on whole wheat sandwich thins. Since they are around they are the perfect standard bun replacement!
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