Turkey Burgers With Spinach And Sun Dried Tomato Recipes

TURKEY BURGERS WITH SPINACH AND SUN DRIED TOMATO

Steps:

• Use a mini chopper to chop the sun dried tomatoes to desired consistancy. I used sun dried tomatoes in oil but drained as much of the oil as possible.
• Combine turkey meat, spinach, sun dried tomatoes, provolone, garlic powder & bread crumbs. Mix well like making meatballs and create into burger form.
• I cook on an electric stove at 400 degrees for 20 minutes on one side and then turn for another 10 minutes. Serve on seeded buns and top with Franks Red Hot sauce or eat as is.

SUN-DRIED TOMATO SPINACH TURKEY BURGERS

Steps:

• Preheat a large 10″ cast iron skillet over medium high heat. When the pan is hot but not smoking, add 1 tablespoon of the olive oil to the pan, along with the garlic and red onion. Cook stirring frequently until the onion is mostly translucent, 3-4 minutes.
• Add the Italian seasoning, onion granules, sun-dried tomatoes, and spinach to the pan. Cook stirring constantly until the spinach just wilts, but is bright green, 2-3 minutes.
• Remove the spinach mixture from the heat and add it to a medium sized mixing bowl, along with the sea salt, pepper, and ground turkey.
• Mix together just to combine, then portion out into 6-8 small patties. (I like to shape smaller burgers because ground turkey falls apart easier than other ground meats.)
• Place the same skillet back on the stove and lower the heat to medium. Add the remaining tablespoon of oil to the pan and fry the patties until they're browned on one side, 5-6 minutes. Turn the patties over and continue to cook until browned on the other side and just done in the middle, 4-5 minutes.
• Serve immediately with your choice of sides.

SUN-DRIED TOMATO TURKEY BURGERS

Steps:

• Cut onion in half. Finely chop one half and thinly slice the remaining half. Combine 1/2 cup feta, sun-dried tomatoes, chopped onion, salt and pepper in a large bowl. Crumble turkey over mixture and mix well. Shape into six patties., Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear., Meanwhile, in a small nonstick skillet coated with cooking spray, saute sliced onion until tender. Serve burgers on buns with onion and remaining feta.

SPINACH AND FETA TURKEY BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• While the grill is preheating, mix together eggs, garlic, feta cheese, spinach, and turkey in a large bowl until well combined; form into 8 patties.
• Cook on preheated grill until no longer pink in the center, 15 to 20 minutes.

SPINACH TOMATO BURGERS

Steps:

• Combine first six ingredients. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., Place burgers on an oiled grill rack or in a greased 15x10x1-in. pan. Grill, covered, over medium heat or broil 4-5 in. from heat until a thermometer reads 160°, 4-5 minutes per side. Grill buns, cut side down, over medium heat until toasted. Serve burgers on buns; top with spinach dip, tomatoes and lettuce.