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,

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Saturday morning trips to the tennis courts,

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(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.

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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.

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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.

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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!

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

 

 

 

 

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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.

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