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.