This recipe is brought to you by my mother, who does these on the grill, which is highly superior to doing them on the stove as I did. Life goes on. This recipe makes about six burgers, which can turn into a meal for two if you aren't careful.
1 lb of ground turkey
1 cup of panko breadcrumbs
1 tsp of salt
1/2 tsp of pepper
1/4 tsp of red pepper flakes
1 cup of frozen spinach, thawed
1 cup of feta cheese
vegetable oil, for frying
- In a large bowl, combine the turkey, eggs, breadcrumbs, and seasoning. Set aside.
- Drain the spinach of all liquid by putting it in a colander and pressing on it using a paper towel. Try not to think too hard about the color of the juice that comes out.
- When the spinach is as dry as it's going to get, combine it in a smaller bowl. Set aside.
- In a cast iron pan or your choice of frying pan (it's your life, not mine), set about 1/4 inch of oil over medium-high heat.
- Back to bowls: pour the cheese / spinach mixture into the meat, and mix to combine.
- Using your hands, divide the meat mixture into six as-equal-as-they-get parts and shape them into patties.
- When the oil is hot enough that it splatters when you flick drops of water at it (much like me), add the turkey burgers, being careful not to overcrowd the pan.
- Let those babies cook for about seven minutes per side -- this is why we don't want to be using our hottest heat -- and then turn them and cook until browned evenly.
- I serve these turkey burgers with a smear of low-guilt spinach dip* and spicy mustard. YA-UM.
*Mix 1 cup of thawed frozen spinach with 1 cup of Greek yogurt, 1 cup of shredded white cheddar cheese, plenty of salt, and pepper. Microwave until cheese is melted.