Cheesy Spinach and Roasted Red Pepper Turkey Burger
by Amanda Catrini
Yield: 4 servingsPrep: 30 minutesTotal: 45 minutes
Ingredients
You have 3 of 15
produce
- ○1/4 cupflat-leaf parsley(minced)
- ○1/3 cupkalamata olives(pitted, finely chopped)
- ✓3 clovegarlic(minced)
- ○10 ouncespinach(cooked and frozen, thawed, squeezed dry, drained thoroughly, finely chopped)
- ○3red onions(thinly sliced)
- ✓1lemon(zested and juiced)
- ○1/2 cuproasted red peppers(drained and finely chopped)
protein
- ○1 poundlean ground turkey
dairy
- ○1/2 cupGreek yogurt
- ○6 ounceManchego cheese(finely diced)
grain
- ○4burger buns
pantry staple
- ✓4 tablespoonolive oil
- ○1 teaspoonkosher salt(plus more to taste)
- ✓1 teaspoonWorcestershire sauce
- ○1/2 teaspoonfreshly ground black pepper(plus more to taste)
- ○1/2 teaspoonpaprika
Instructions
- Heat 2 tablespoons oil in a large skillet over medium. Add the onions and cook, stirring occasionally and adding in about a tablespoon of water every 7 to 10 minutes, until caramelized, about 35 to 40 minutes. Season with salt and keep warm.
- In a small bowl, whisk together the yogurt, parsley, lemon juice and zest. Season with salt and pepper and reserve in the refrigerator.
- Make the burgers: In a large bowl, combine the turkey, cheese, red peppers, olives, Worcestershire sauce, ½ teaspoon black pepper, the paprika, garlic, spinach, and 1 teaspoon of salt and mix well. Form into 4 patties and transfer to a plate.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium. Working in batches, cook the burgers, flipping once, until golden on the outside and cooked through, 9 to 10 minutes. Set aside.
- Toast the buns however you feel like. Smear the inside of each bun with the yogurt sauce. Top each bottom bun with a turkey burger and some of the caramelized onions, then the top bun.