The trick with Turkey Burgers (turkey anything really) is what’s in them besides turkey that’s going to give them flavor and moisture. I created this recipe for 4 hour body but it works great for any weeknight meal.
- 2 1lb packages ground turkey.
- 1 Large Brown Onion, Diced
- 1 package frozen chopped spinach
- 1/2 jar roasted red bell peppers plus juice from jar (diced)
- 1 can white beans plus liquid
- 2 TBs chopped garlic (or 3 cloves)
- 2 TBs Chili Powder
- 1 TBs Italian Herb Blend
- Steak or chicken seasoning
- 1/2 Cup Mayonnaise
- 1/4 Cup Dijon Mustard
- 4 TBs White Balsamic Vinegar (Trader Joes)
- 1 Tsp Onion Powder (if you have some on hand)
Olive Oil (not Extra Virgin)
Fresh Spinach, Oil and Vinegar
Salt and Pepper
Combine ingredients in a small bowl. Chill. Drizzle over turkey to serve
Preheat Oven to hot: 425 degrees.
In a large saute pan over medium heat, saute onions in 1-2 TBs olive oil until starting to brown. Add a pinch of salt to help leach moisture from onions. When onions start to brown add garlic and stir until fragrant (about 30 seconds). Add roasted peppers, (reserving juice) and spinach. Saute to reduce any accumulated liquids. When the pan is relatively dry again add white beans, chili powder and herbs. Stir to combine, reduce heat to medium low and bring to a slow boil. Cook until beans are tender.
Dump turkey into a large bowl. Add 3 TBs seasoning and mix. Pour contents of the saute pan into turkey and mix well. The contents will be loose (can be almost as loose as pancake batter).
Rinse the saute pan, return it to a medium high burner. Working in batches, add contents of the bowl (in whatever size you want) to the saute pan. You may need two spatulas to flip. Brown each side. Set browned patties on a baking sheet and place in preheated 450 oven for 15-20 minutes to firm up.
Serve Turkey Burgers over cold fresh baby spinach with olive oil (extra virgin) and balsamic vinegar (on spinach). Drizzle with the sauce.
Unused Turkey Burgers can be chilled and reheated for up to a week.