These turkey burgers are filled with delicious spinach and feta, which helps them stay moist and lends so much flavor!
July is gaining us, you guys. Have you already gotten good use out of your grill? I hope so. I find that it’s a crucial part of summer. Like flip-flops and painted toes. They’re a must.
One of these days, I swear I’m just going to serve a steak and some hamburgers without doctoring them up. For Paul.
This isn’t one of those times, though. Lol.
But honestly, who wants burgers seasoned with only salt and pepper? Zzzzzzzz.
These were a great change up from the beef burgers stuffed with Monterey Jack cheese and BBQ sauce (<<< so good) I always make.
The problem with using ground turkey is you run the risk of them being dry. And nobody wants a dry burger! Chopped spinach, crumbled feta, and olive oil take care of that problem, while also providing fantastic flavor. The mayo, sliced cucumber, and red onion are technically optional fixin’s, but I absolutely wouldn’t skip them. The combination of everything is awesome!
- • 1 1/4 pounds lean ground turkey
- • 1 1/2 cups packed fresh spinach, finely chopped
- • 4 ounces crumbled feta cheese
- • 2 cloves garlic, minced
- • 1/4 cup Italian seasoned bread crumbs
- • 1/4 teaspoon black pepper
- • 1 1/2 tablespoons extra-virgin olive oil
- • 4 hamburger buns, toasted
- • mayonnaise
- • cucumber slices
- • thin red onion slices
- In a large bowl, mix together with your hands the turkey, chopped spinach, feta, garlic, bread crumbs, black pepper, and olive oil until combined.
- Divide into 4 equal portions ( approximately 4 inches in diameter, 1 inch thick.) Transfer to a plate and chill in the refrigerator for at least 4 hours.
- Preheat a grill to medium. Oil the grates and grill burgers until no longer pink and juices run clear, about 5 minutes per side.
- Serve on buns with mayonnaise, cucumber, and red onion.
(largely adapted from allrecipes.com)