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Spinach + Goat Cheese Burger By Erika Follansbee

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PHOTO: Erika Follansbee

Yes, A Flavorful turkey burger

PHOTOS + RECIPE BY ERIKA FOLLANSBEE

Eating healthy can be a tough one, especially when you might think it involves food being flavorless. Not true! If you add just a bit of butter while caramelizing onions and serve it with the zippy flavors of goat cheese, there’s no telling how good something as simple as a turkey burger can be. In fact, this one is an absolute star, so much so that we would feature it on a menu if we owned a restaurant.

Now that we have the yummy factor covered, let’s not forget difficulty. This one–easy as pie. We use a George Foreman grill so when you’re done making the patties, you can pop them right onto the hot plate to cook for only six minutes. A fast and delicious meal. We couldn’t ask for anything more appetizing.

Spinach + Goat Cheese Turkey Burger
 
Author:
Ingredients
  • 1 package of 85/15 ground turkey (1⅓ lb)
  • 10 oz box of frozen chopped spinach, thawed and all excess water squeezed out
  • 4 oz goat cheese, garlic & herb variety
  • red onion, uniformly sliced to about ¼ inch
  • pat of butter
  • spicy brown mustard
  • mayo
  • bulkie rolls, lightly toasted
Instructions
  1. Start by caramelizing the onions and butter in a small frying pan over medium heat until brown and soft but not totally crispy, about 20-30 minutes. If you don’t slice the onion uniformly, they don’t cook at the same rate, so you’ll get some burnt crispy ones mixed in with your soggy under-cooked ones. Get them all the same size, and you can control the level of doneness.
  2. Meanwhile, in a small bowl, mix equal parts spicy brown mustard and mayo and stir to combine. You just need enough to top however many burgers you’re making. I used French’s Spicy Brown Mustard and Duke’s mayo (which is the ONLY mayonnaise that exists. I was raised right.)
  3. DRY the spinach. I cannot stress it enough. The spinach must be squeezed and patted dry or else the extra moisture will completely jack up the texture of the burger and they’ll spread too flat. (they’ll still taste the same, but they’ll be super wide)
  4. In a large bowl, mix by hand the turkey, spinach and goat cheese until uniformly mixed. For a more pleasant experience, you might let the turkey and goat cheese come up to room temperature for a few minutes so your hands don’t freeze. By the way, I do not recommend the 99% fat free turkey for this. Because it tastes like 99% flavor free. Moving on… Divide into four equal patties (do not over squish!) Preheat the George Foreman to medium-high. Spray with cooking spray, and place 2 patties in the grill without squishing the lid (I have a big one, so we can fit two, but you might not be able to fit two at once). Absolutely do not squeeze that lid shut. Just let the weight of it gradually press them down. Watch the burgers carefully, about 5-6 minutes. They cook fast! They will not entirely turn brown, so just watch for some nice grill marks to tell if it’s done. Do not overcook.
  5. Build your burger with the delicious Dijon sauce you made, and top with loads of yummy caramelized onions and you have a Party. In. Your. Mouth.

Turkey Burger

PHOTO: Erika Follansbee

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