Are y’all ready for a super easy and SUPER delicious new recipe??? Yes??? Well here you go! We tested out a new recipe for a Turkey and Spinach Burger that was quite yummy! This is a lighter and “greener” version of a traditional hamburger and is a great option for an easy week night meal. This would be a great healthy addition to your weekend bbq menu. We turned this into a slightly more decadent meal when I made them into our own patty melt version called a “Wisconsin Patty Melt” complete with seeded rye bread and fresh Wisconsin Door County cheese curds that my Aunt brought us from Minnesota!!! Enjoy y’all!
1/2 bunch flat-leaf spinach, thick stems removed, leaves chopped (about 2 1/2 cups when chopped)
4 scallions, thinly sliced
1 garlic clove, finely chopped
1 pound ground lean turkey
3/4 teaspoon ground cumin
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
4 whole-wheat hamburger buns, lightly toasted (or bread/lettuce wrap of choice)
- Preheat oven to 375 degrees. Spray a Pyrex dish with cooking spray.
- Combine spinach, scallions, garlic, turkey, and cumin in a medium bowl; season with salt and pepper. Using a fork, mix gently just to combine. Form turkey mixture into four equal patties.
- Bake burgers in Pyrex dish for 30 to 40 minutes, until burgers are cooked through and a meat thermometer reads 165 degrees.
- Transfer to a plate, and serve patties on buns with your favorite burger pairings.
(and just to make you drool a little more…here are some pics of our Wisconsin Patty Melts with fresh roasted sweet potatoes!)