I love a good burger, really, who doesn’t? That said, I try not to eat too much red meat and am always looking for healthy burger swap options, ones that pack a flavor punch and are also nutritious. So, when I was with my sister a while back and we whipped up a version of these Spinach Feta Turkey Burgers, I knew I’d found a new favorite. Naturally, I had to share.
I love spinach and feta anything, be it in a salad, a nice savory dip, a nice pizza pie, you name it. There’s so much savory goodness in the delectable duo; and of course these Spinach Feta Turkey burgers are a flavor powerhouse! They are super juicy, which is awesome because it’s always a risk with turkey burgers, as they can dry out terribly while cooking.
These burgers would be ridiculicious on an onion roll but, I tried to take a healthier route and went for some sprouted grain bread, which was still as tasty as can be. Give it a schmear of Duke’s mayo and maybe a nice, crisp leaf of romaine lettuce, and you’re set.
- 1 lb. Lean Ground Turkey
- 4 oz. Baby Spinach (before cooking)
- 1/2 Cup Good Quality Feta Cheese
- 2 Tablespoons grated sweet onion
- 2 Tablespoons Bread Crumbs
- 1 Egg
- Olive Oil
- 1 Tablespoon butter (to saute spinach)
- Garlic Salt
- Splash freshly squeezed lemon juice
- Crushed red pepper (optional)
- Saute the spinach in a tablespoon of butter. When cooked and wilted down, remove from heat and drain as best you can. Then chop into fine pieces.
- In a medium mixing bowl, add ground turkey, feta cheese, egg and bread crumbs. Grate the onion and add to the mixture. (You can always add more feta if you'd like, I like it nice and cheesy.) Add in a couple dashes of the garlic salt, you don't need too much because the feta is nice and salty. A squeeze of fresh lemon juice and a dusting of ground red pepper flakes (if you like a little kick).
- Mix together and be sure all ingredients are well incorporated. Divide into four burgers and move to grill over medium heat. Cook about 9 minutes each side.
- This is a sticky burger before it is cooked. I suggest spraying olive oil on each side to prevent sticking. Also, when you put on the grill, leave it there and only flip once, and never push down on the burger while grilling. It should (for the most part) release from the grill when it is ready to flip.
I like to grate the onion because it is a better texture in the burger than a large chunk of onion, and it helps keep the burger super juicy. You can of course try it any way you like, but if you aren’t going to grate the onion, make sure it is very finely chopped.
With the spinach make sure you get as much of the extra liquid out as possible. It can make for a messy burger otherwise. To do this, I drain it in a fine strainer, or before you chop it, you can press it in cheesecloth or paper towels over your sink.
You can serve it up sans bun as well, and it is still super scrumptious.
I think grilled veggies are the perfect accompaniment to these Spinach Feta Turkey Burgers, but I’d love to know what you’d pair with them?
Happy Dishing, friends.