Fire up the grill because we're making turkey burgers this weekend! Sun-dried tomato and feta turkey burgers to be exact! I have been making these for 7 years now (I know that because I made them for the first time in our little townhouse in Sedgefield right after we got married) and they never disappoint! I like mine bunless, slathered with guacamole, topped with sprouts, tomato and pickled onions. The ingredients are all pretty straightforward, but I've made just a few quick recipe notes below if you're the kind of person that needs all the details. 😉
serves 6
A few quick notes: My original recipe uses 1/2 cup breadcrumbs but since I almost never have gluten free breadcrumbs on hand I've stopped adding them. If you have them, toss in a handful and carry on!
If you are making these dairy free, substitute the feta with 1/4 cup of nutritional yeast. It doesn't melt like feta but it adds another layer of flavor and also helps stand in for the breadcrumbs that I mentioned above!
You can absolutely use fresh spinach instead of frozen - just chop it up and toss it in.
I almost always double this recipe - they are delicious for lunch the next day!
1 lb. organic ground turkey
1 egg
1/2 lb. frozen organic chopped spinach, defrosted, with the liquid squeezed out
1/4 cup feta, crumbled
1/2 medium red onion, diced small
3 cloves garlic, minced
1/4 cup chopped fresh dill (or 1/2 teaspoon dried)
zest of 1 lemon + juice of 1/2 lemon
1/4 cup oil packed sun-dried tomatoes, chopped
1 teaspoon salt
1/4 teaspoon pepper
To serve, any or all of the following: buns, bibb lettuce, guacamole, pickled red onions, sprouts, ketchup, tomato slices, cucumber slices
Combine all ingredients in a mixing bowl. Gently smoosh everything together with a fork. Form into 6 burgers and refrigerate until ready to grill. Preheat grill to medium high. Place burgers on the grill and cook 5 minutes on each side or until internal temperature reaches 165 degrees. Enjoy!
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