Want a new, different and totally tasty burger to add to your repertoire? Here it is! A Turkey burger with a Spanakopita Flair. This recipe was inspired by Rachael Ray’s, Spanakopita Burger from her book, 365: No Repeats. I made her recipe “as is” last year, and it was good, but this year I made it my way (below), and loved it. I grill these burgers, but pan frying works, too. I am sure some cucumber raita would go well on these burgers but we ate them the traditional American way, on a good bun with sliced homegrown tomatoes, a bit of crunchy lettuce and ketchup. Make the patties as big or as little as you want. I made 8 patties, approx 6 oz. each, but I love those little slider buns that are available now and think hosting a BBQ and serving a variety of burgers would be fun. You could make slider sized regular hamburgers, these Greek Turkey Burgers, and maybe a Salmon burger. Don’t forget the sides of watermelon, corn, and a pasta salad, and grill some of that zucchini that I know is taking over your garden. S’mores for dessert, of course. How about my Peach Iced Tea or Blueberry Lemonade to drink? Done! Send out the e-vite!
My son’s girlfriend just took a bite of my his leftover and warmed up Turkey burger. Her exact words were, “WOW. That’s fantastic!” Yup And she scored big points with the boyfriend’s mama!
Turkey Burgers with a Greek Flair
- 1 1/2 lb – 1 1/3 lb ground turkey
- 1 box (10 oz) frozen spinach, thawed and squeezed dry
- 1 cup (4 oz) crumbled feta cheese
- 18-24 (2-3 oz) Kalamata olives, diced
- 1/2 cup very finely diced or grated red onion
- 1/4 cup chopped fresh basil or parsley, if you have some on hand
- 1 tsp. minced garlic
- 1 tsp dried oregano
- 1/2 tsp. – 1 tsp. black pepper
- 1/2 tsp. salt (the feta and olives are already salty so you can skip the added salt if you are salt sensitive)
- 4 oz. applesauce (1 individual serving cup) OR 1/2 peeled apple, grated
- 1/4 cup seasoned breadcrumbs (any breadcrumbs or Panko will work)
- 1 egg, beaten
To serve: Buns, and choice of toppings.
- Place the ground turkey in a large bowl.
- Remove the defrosted spinach from the box and squeeze, and I do mean s-q-u-e-e-z-e ALL the water from the spinach. I did not say drain, I said squeeze. Take about 1/3 of the spinach into your hand and squeeze, squeeze, squeeze until totally dry. Repeat until all the spinach is in little tight balls. Fluff the balls up and add to the ground turkey in the bowl.
- Add to the turkey mixture the feta, olives, red onion, garlic, oregano, basil or parsley, salt and pepper, applesauce or grated apple, and the bread crumbs. With a fork lightly mix the ingredients until everything has been uniformly distributed.
- Divide the mixture into 8 equal parts. Pat each part into a flat patty, just slightly bigger than your hamburger buns.
- Grill, or pan fry until done, about 3 minutes on each side, but this all depends on how hot the grill/pan is.
- Toast the buns! (I love toasted buns)
- Serve with your choice of condiments–ketchup, mayonnaise, mustard, riata, tomatoes, lettuce, grilled red peppers…
Thanks for stopping by my kitchen today! I hope you enjoy these burgers, we sure did! They’re VERY tasty