Spinach and Feta Turkey Burgers

—community · no votes yet7.2BM score

5.0

Slide to rate

About

Spinach and feta are the classic spanakopita pairing, and here they go into ground turkey to fix its two usual problems: blandness and dryness. The feta brings salt and tang, and the spinach adds moisture and colour to every bite.

The one step not to skip is squeezing the thawed spinach dry, properly, in a towel or with your hands until no more water comes out. Wet spinach makes the patties fall apart on the grill. Two beaten eggs and a couple of cloves of garlic finish the mix, and two pounds of turkey make eight patties. Cook them over medium-high heat for fifteen to twenty minutes in total, until the centre reaches 165°F. The feta is salty enough that the recipe adds no salt at all.

Ingredients

0 / 6

Cooking spraycooking spray
Ground turkey2 pounds ground turkey
Spinach1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
Feta4 ounces feta cheese
Egg2 large eggs, beaten
Garlic2 cloves garlic, minced

Recipe

1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2
Mix together turkey, spinach, feta, eggs, and garlic in a large bowl until well combined; form into 8 patties.
3
Cook patties on the preheated grill on both sides until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center of patties should read at least 165 degrees F (74 degrees C).