Turkey Burger With Spinach and Mushrooms: A Flavorful and Healthy Twist

The first time I made these turkey burgers, it was a desperate attempt to use up leftover spinach wilting in my fridge. I remember thinking, “Spinach in a burger? That’s crazy!” But then, the aroma of the mushrooms and garlic sizzling in the pan filled my kitchen, and I knew I was onto something special. The result? A juicy, flavorful burger that even my meat-loving friends devoured. This recipe is now a staple in my household, a testament to the delicious possibilities that arise from a little culinary experimentation.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 16-25 minutes
• Total Time: 36-45 minutes
• Servings: 6
• Yield: 6 burgers
• Dietary Type: High Protein

Ingredients

• 1 lb ground turkey, 7% fat
• 2 cups fresh spinach, chopped (or use frozen chopped, but squeeze it dry)
• 1 small onion, minced
• 1/2 cup portabella mushroom, diced
• 1/4 cup romano cheese
• 2 tablespoons provolone cheese, grated
• 1 large egg white, beaten
• 2 tablespoons roasted red peppers, diced
• 1 jalapeno pepper, diced
• 2 large garlic cloves, grated
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Equipment Needed

• Large bowl
• Microwave-safe bowl
• Griddle or large skillet
• Cooking spray
• Measuring cups and spoons

Instructions

1. Begin by preparing the spinach. If using fresh spinach, place it in a microwave-safe bowl with a little water. Microwave for 1-2 minutes, or until the spinach is softened. This helps release excess moisture. If using frozen spinach, ensure it is completely thawed, and squeeze out as much water as possible – this step is crucial for preventing soggy burgers. Set aside to cool slightly.

2. While the spinach is cooling, prepare the other ingredients. In a large bowl, combine the chopped spinach, minced onion, diced portabella mushroom, romano cheese, grated provolone cheese, beaten egg white, diced roasted red peppers, diced jalapeno pepper, grated garlic cloves, salt, and ground black pepper.

3. Gently mix these ingredients together until they are well combined.

4. Add the ground turkey to the bowl. Using your hands, lightly mix all the ingredients together. Be careful not to overmix the meat, as this can result in tough burgers. The goal is to incorporate the vegetables and seasonings evenly without compacting the turkey.

5. Cover the bowl with plastic wrap and place it in the refrigerator for at least one hour, or even overnight. This allows the flavors to meld together, creating a more complex and delicious burger.

6. After chilling, remove the turkey mixture from the refrigerator. Divide the mixture into six equal portions. Gently shape each portion into a patty, about 3/4-inch thick. If you plan on putting these on a grill, you should place them in the freezer for about an hour or so. They are very soft.

7. Heat a griddle or large skillet over medium heat. Spray the surface with cooking spray to prevent the burgers from sticking.

8. Place the turkey patties on the hot griddle or skillet. Cook for 3-5 minutes on each side, or until the burgers are cooked through and have reached an internal temperature of 165°F (74°C). If the patties begin to stick, add a little more cooking spray.

9. Be careful not to overcook the burgers, as they can become dry. Use a meat thermometer to ensure accurate doneness.

10. When the patties are done, remove them from the heat and let them rest for a minute or two before serving.

11. Serve the turkey burgers on your favorite wheat buns with lettuce, tomato, and the optional cucumber yogurt dressing (recipe below).

Expert Tips & Tricks

• Don’t overmix: Overmixing the turkey will result in a tough burger. Mix until just combined.
• Chill before shaping: Chilling the mixture allows the flavors to meld and makes the patties easier to shape.
• Use a meat thermometer: The best way to ensure the burgers are cooked through is to use a meat thermometer. The internal temperature should reach 165°F (74°C).
• Don’t press down: Avoid pressing down on the burgers while they are cooking, as this will squeeze out the juices and result in a dry burger.
• Experiment with cheese: Feel free to swap out the Romano and provolone for your favorite cheeses. Feta, mozzarella, or even a sharp cheddar would work well.
• Add breadcrumbs: If the mixture seems too wet, add a tablespoon or two of breadcrumbs to help bind the ingredients together.

Serving & Storage Suggestions

These turkey burgers are best served hot off the griddle. Serve them on your favorite buns with your choice of toppings, such as lettuce, tomato, onion, pickles, and avocado. A dollop of the cucumber yogurt dressing adds a refreshing touch.

Leftover turkey burgers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave them, pan-fry them, or bake them in the oven until heated through. They can also be frozen for longer storage. Wrap each burger individually in plastic wrap and then place them in a freezer bag. Frozen burgers can be stored for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	174.1 kcal	N/A
Calories from Fat	86 g	50%
Total Fat	9.6 g	14%
Saturated Fat	3.8 g	19%
Cholesterol	71.5 mg	23%
Sodium	459.6 mg	19%
Total Carbohydrate	3 g	1%
Dietary Fiber	0.6 g	2%
Sugars	0.9 g	3%
Protein	18.2 g	36%

Variations & Substitutions

• Spicy Burger: Add a pinch of cayenne pepper or a dash of hot sauce to the turkey mixture for a spicy kick.
• Mediterranean Burger: Substitute feta cheese for the Romano and provolone, and add a tablespoon of chopped Kalamata olives.
• Gluten-Free: Use gluten-free buns and ensure all other ingredients are gluten-free.
• Vegetarian Option: Substitute the ground turkey with mashed black beans or lentils for a vegetarian alternative.
• Different Greens: Kale or swiss chard can replace the spinach

FAQs (Frequently Asked Questions)

Q: Can I use ground turkey with a higher fat percentage?
A: Yes, you can, but the burgers may be greasier. Ground turkey with 7% fat is a good balance of flavor and leanness.

Q: Can I grill these burgers instead of pan-frying them?
A: Absolutely! Grilling will give them a smoky flavor. Just make sure to oil the grill grates to prevent sticking. Freezing them for an hour before grilling makes them less fragile.

Q: Can I make these ahead of time?
A: Yes, you can prepare the turkey mixture and form the patties ahead of time. Store them in the refrigerator until ready to cook.

Q: What can I use instead of Romano cheese?
A: Parmesan cheese or Asiago cheese are good substitutes for Romano cheese.

Q: Are these burgers freezer-friendly?
A: Yes, these burgers freeze well. Wrap them individually and store them in a freezer bag for up to 2-3 months.

Final Thoughts

This Turkey Burger with Spinach and Mushrooms recipe is a fantastic way to enjoy a delicious and healthy meal. It’s packed with flavor, protein, and nutrients, making it a satisfying option for lunch or dinner. Don’t be afraid to experiment with different variations and toppings to create your own signature burger. So, get cooking, and enjoy the taste of a homemade burger that’s both good for you and incredibly delicious!

Cucumber and yogurt dressing recipe: Combine all ingredients and chill 24 hours for flavors to blend – 2/3 cup nonfat plain yogurt (I prefer a Greek yogurt), 1/2 cup English cucumber – peeled and chopped, 2 tablespoons sliced green onion, 2 tablespoons 1% milk, 2 tablespoons fresh lime juice, 1 tablespoons light mayonnaise, 3/4 teaspoons kosher salt, 2 lg. cloves minced garlic, Pinch sugar (Splenda).