Turns Out Turkey is Good for More than Just Thanksgiving…
I’m not gonna lie.
Those of you who know me and/or have been reading the blog for a good while (so you pretty much know me too), know that I like me some red meat.
Don’t think you could stop me.
Bet I can fit a whole one in my mouth.
I’m pretty sure I just jizzed in my pants.
Red meat most certainly doesn’t have to be a part of every main meal – in fact, meat in general doesn’t have to be a part of every main meal – but I do like it. I don’t think I could ever voluntarily give it up entirely.
However, in the name of health, I occasionally substitute red meat – especially hamburger – for a leaner poultry like ground turkey or chicken. Especially if it’s a meal that’s heavily seasoned with taco seasoning or a medley of ingredients like these Taco Rice Bowls of Deliciousness, I find I can get away with a non-beef substitute.
But turkey burgers?
Every time I tried them, they turned out dry and tasteless. SO not like a regular beef burger with a lovely pink center and juices that soak into the lightly toasted bun…
*Hang on, I need to wipe the drool off my keyboard.*
Until now, that is.
Friends, meet the Spinach Feta Turkey Burger. I found the recipe on Eat, Live, Run, where Jenna, an extremely talented chef and recipe creator, shares her amazing food.
And I will tell you – these burgers really are ah-maz-ing.
I’m seriously so glad I decided to try them.
And they really only took about 20 minutes to make.
Here’s what you need:
- 1 lb. ground turkey (I used 1.25, since that’s what came in the package)
- 1 egg, lightly beaten
- 5 oz. frozen spinach, defrosted (I used almost the whole box since I had more meat. This recipe is very forgiving. I simply microwaved the spinach for a couple minutes after cutting a ventilation slit in the bag, and then squeezed out as much of the water as I could.)
- 3/4 cups crumbled feta cheese (I used a whole cup)
- 1 tsp. salt
- 1/4 tsp. pepper
- Buns (I toasted mine with butter on a griddle)
- Garnish (All I used was a bit of mayo mixed with fresh basil and lemon juice, which is what I made as a dip for the sweet potato fries we had on the side. Turns out it worked pretty well on the burgers!)
2. Use your hands to form the mixture into patties (I made 5 patties with 1.25 lbs of turkey). Heat a couple of tablespoons of olive oil in a pan over medium heat, and cook the burgers for 6-8 minutes per side until the meat is cooked through (no longer pink).
*Make sure you don’t have your heat set too high. Unlike beef burgers, turkey burgers need to be thoroughly cooked all the way through. If the heat is too high, you’ll burn the outside of the burgers before the inside is fully cooked. It might help to make them a little flatter than I made mine, but hey – I like to live on the edge.
Stick ’em on a bun, and they’re ready to eat. They’re absolutely delicious.
In fact, I might have to make one for myself tonight.
As usual, my photos of the finished product are awful. I’m not sure what I’m doing wrong. Part of the problem is I ran out of decent light. And I was in a hurry because I really wanted to eat my burger. Is that a crime?
Didn’t think so.
Definitely check out Jenna’s fantastic site for even more enticing pictures. And thanks, Jenna, for finally convincing me that turkey actually CAN make a delicious burger.