Spinach and Olive Turkey Burgers

Beef Up Your Turkey Burgers...

Sometimes you just feel like eating a nice juicy burger, right? Well, I know I do. Although I very rarely do. I stopped eating beef regularly many years ago, so when I crave a burger, I go TURKEY. The only problem is that it lacks the flavor that beef has, so it needs to be "beefed up" a little. :)

I usually just add some grill seasoning, garlic, salt and pepper and it good to go, but I was feeling a little gourmet the other day and decided to go all out and add some other healthy goodies.
How can you go wrong with fresh baby spinach, sun-dried tomatoes, olives, garlic, and cheese?
Judging by these burgers... YOU CAN'T!

Spinach and Olive Turkey Burgers
by Mixed Salad Annie

1 1/3 pounds ground turkey
3 cups fresh baby spinach leaves, finely chopped
1/2 cup chopped black olives
3 tablespoons chopped sun-dried tomatoes packed in oil
1/4 cup low-fat cheddar cheese, cut in small dice
3/4 teaspoon Italian seasoning
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
6 multi-grain english muffins, lightly toasted

Cover a baking sheet with non-stick foil or spray foil lined sheet with cooking spray. Heat broiler on low and adjust oven rack to top.

Blend together turkey, spinach, olives, sun-dried tomatoes, Italian seasoning, cheese and salt and pepper in a large bowl. Do not over mix. Form mixture into 6 equal size patties, free form or with a burger form.

Broil burgers about 5 minutes on first side and about 4 minutes on second. (An instant-read thermometer inserted in the center should register at 170º F.) Transfer burgers to muffins and top with extra spinach leaves if desired. Top with ketchup or mayonnaise.

Italian Pesto Turkey Burgers

If you want to satisfy a burger craving, this is the answer!

Even though my Italian pesto turkey burgers are actually healthy, you'd hardly even notice. These quarter pounders offer a lighter alternative to the traditional beef patty, but truly pack a punch to your appetite. And even though they are lean, they are so juicy and flavorful.

To make this recipe even quicker and easier, you can use bottled pesto or do what I do ~ Make a batch of pesto without adding the cheese and freeze a portion of it in an ice cube tray. When the pesto is frozen, store it in a plastic freezer bag. When you're ready to use it, just take out a couple of cubes, let them defrost and mix in some grated parmigiano cheese. It also works great for quick pasta dishes, but in this case, add a little pasta water in addition to the cheese, to the pesto before mixing in the pasta. Give it a try!

Italian Pesto Turkey Burgers

1 pound lean ground turkey (I used dark meat, which is about 93% lean)
2 1/2 tablespoons basil pesto, plus more for topping on bun
1 garlic clove, minced
1 egg white, beaten
1/4 cup grated Parmigiano Regiano cheese, or parmesan in a pinch
1/4 cup bread crumbs, (I used Italian flavored panko breadcrumbs)
1/8 teaspoon salt
1/8 teaspoon pepper
4 light hamburger buns, toasted lightly on grill

Preheat grill on medium-high heat. (I used a stove top grill and heated it over medium heat)

1. Mix together pesto, egg white, garlic, parmigiano cheese, salt, pepper and breadcrumbs in a medium bowl. Add the ground turkey and mix until evenly blended. (Do not over work the meat or it will be tough when cooked)
   
2. Form into 4 equal size patties.
3. Grill pesto burgers for about 4-5 minutes per side or until no longer pink in the center. 180 degrees on an instant read thermometer. (Mine were cooked in about 8 minutes total.)
   
4. Place each burger atop a toasted bun, top with a slice of fresh tomato and spread additional pesto on the bun tops.