Spinach and Sun-Dried Tomato Turkey Burgers

This summer, you guys. 

I don’t know if it’s something in the air or my need to do all the things, all the time, but this summer has been a busy one.

I’m not complaining- it’s all (well, mostly, anyway) fun stuff, like weekends at the lake,


Saturday morning trips to the tennis courts,


(Incidentally, I forgot how much fun tennis is.  I have next to no skill, but I’m thinking that lessons may be in my future)

and lots of street fests.


This one was Retro on Roscoe in Roscoe Village, which always a good time.  

Needless to say, I’ve been eating more than my fair share of meals out this summer.  Delicious, yes, but not exactly wallet friendly.

So when my roommate and I decided to have a night in this past Friday, we knew we both wanted a great home cooked meal.  Such a novel idea, right?

These turkey burgers are simple but pack in some serious flavor.  I cooked mine in a skillet, but they would also hold up really well on the grill.


Spinach and Sun-Dried Tomato Turkey Burgers
makes 6 burgers

1 package 99% lean ground turkey (or chicken) – roughly 1 1/4 lbs
1 package frozen spinach, defrosted
1/4 cup sun-dried tomatoes packed in oil, chopped
1/2 small red onion, finely diced
2 garlic cloves, minced
2 ounces shredded parmesan
1/2 t each salt+pepper
6 slices mozzarella (optional)
6 hamburger rolls (optional)
1/2 T canola oil (if cooking in a skillet)

1. Place spinach in a clean dish towel or paper towel and wring, squeezing out as much liquid as possible.
2. Combine spinach in a large bowl with all ingredients through parmesan and season with salt and pepper, and mix until just incorporated.  Form into 6 patties, about 3/4-1 inch thick.
3. Heat oil in a skillet over medium-high heat (or preheat grill) and carefully place burgers in the skillet once the oil is beginning to shimmer.
4. Cook for 6-7 minutes per side, add cheese (if using) and cook until burgers are completely cooked through and cheese is melted.
5. Place burgers on rolls and serve with condiments of choice.


I served the burgers with some roasted cauliflower on the side (simply tossed with a little salt, pepper, turmeric and garlic powder, sprayed with cooking spray and roasted at 425° for about 20 minutes).

Thanks to the spinach, these burgers stay totally juicy and paired with the flavors of garlic, cheese and sun-dried tomatoes, they are incredibly flavorful.

Nothing against a good old-fashioned beef burger, but if you’re looking to mix up your burger game this summer, give these a shot!


And if you happen to have leftovers, you will be very happy to look in your fridge the next morning.





12 thoughts on “Spinach and Sun-Dried Tomato Turkey Burgers

  1. That sunset lake picture is gorgeous!! Oh man, I wish I could love tennis. Bobby is obsessed with it but every time he tries to teach me I fail so miserably that it ends up…not being fun anymore, haha. And then I tell him I will stick with golf. 😉 Those turkey burgers look super delicious – I love sun-dried tomatoes.

  2. Mmmmm turkey burgers sound so good. I’ve been harassed relentlessly about my preference for ground turkey over beef, and I’m determined to prove that it can be tasty too.

    • Sun dried tomatoes are one of those things that SHOULD be really easy to find uses for but aren’t. They’re great with turkey, though!

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