This recipe from Bon Appètit Magazine, July 2013 is such a great take on turkey burgers. We love it because it’s easy, has a lot of flavor and is easily made Paleo and/or Gluten-Free just by omitting the buns so you can accommodate everyone. I don’t fry the patties in the skillet as the recipe suggests, I like to use my Cuisinart Griddler instead. It cooks the patties quickly and they are less oily/greasy, plus I don’t have to stand there and watch them. -TJ
- 1/2 bunch flat-leaf spinach, thick stems removed, leaves chopped (4 c.)
- 4 scallions, thinly sliced
- 1 garlic clove, finely chopped
- 1 lb. ground turkey
- 3/4 tsp. ground cumin
- Kosher salt, fresh ground black pepper
- 3 Tbsp. olive oil
- 12 slider buns or small dinner rolls, split, lightly toasted *Omit for Paleo or gluten-free
- Mayonnaise, sliced red onion, and pickle slices (for serving)
Combine spinach, scallions, garlic, turkey and cumin in a medium bowl; season with salt & pepper. Using a fork, mix gently just to combine. Form turkey mixture into 12 (1/2″ thick) patties.
Heat oil in a large skillet over medium-high heat. Working in 2 batches, cook patties until golden brown and cooked through, about 5 minutes per side. Do no press down with spatula during cooking. Transfer to a plate.
Serve turkey-spinach patties on buns with mayo, onions & pickles.
Looking for a gluten-free indulgence? Well, even if you’re not, I think you should check out this recipe from Bon Appetit Magazine. I wasn’t sure what to expect as I was mixing the batter and feeling horribly guilty. They are gluten-free so I shouldn’t have felt that way right? I just couldn’t make myself feel good about what I was doing though because of all the powdered sugar. I started to feel better when I tasted the batter because all I could taste was powdered sugar. This was great, I was not going to be tempted. Then they came out of the oven. They looked so good and smelled so good I thought I’d just have a bite. Then I had two cookies. Clearly I’m a total failure when it comes to self-control. My opinion? So good but so sweet! I even used unsweetened chocolate instead of bittersweet. I’m glad I did otherwise they would have been too sweet for me. -TJ
3 c. gluten-free powdered sugar
3/4 c. unsweetened cocoa powder
1 tsp. kosher salt
2 large egg whites
1 large egg
4 oz. bittersweet chocolate, chopped
3 Tbsp. cacao nibs
Place racks in lower and upper thirds of oven. Preheat to 350 degrees. Whisk powdered sugar, cocoa powder and salt in a large bowl, then whisk in egg whites & egg; fold in chocolate and cacao nibs. Spoon batter by the tablespoonful onto 2 parchment lined baking sheets, placing 2” apart. Bake, rotating sheets once and set just around the edges, 14-16 minutes. Transfer baking sheets to wire racks and let cool. Makes 2 dozen.