RecipeSpinach Turkey Burgers

Nutrition Facts
Amount per Serving
  • Calories: 120
  • Protein: 17 g
  • Total Fat: 6 g
    • Unsaturated Fat: 5 g
    • Saturated Fat: 1 g
  • Cholesterol: 60 mg
  • Total Carbohydrate: 2 g
  • Dietary Fiber: 0 g
  • Total Sugar: 0 g
    • Natural Sugar: 0 g
    • Added Sugar: 0 g
  • Sodium: 180 mg

Juicy burgers are a summer staple, and with barbeques and backyard bashes on the horizon, you need a patty that is packed with delicious, umami flavor… and nutrition! Add bulk and benefits to your burger with chopped leafy greens—swiss chard, kale, arugula, spinach— you name it. I’m using ground turkey meat in this recipe, but you can easily swap for ground beef or plant-based crumbles. Warm up the grill and pass the toasted buns!

Pro tip: if the burgers are too wet and moist to pick up with a spatula and add to a skillet, place them in the freezer for a few minutes to firm. They will be easier to work with!

  • Prep time
  • Total Time
This recipe makes 6 servings
Ingredients:
  • • 1 pound ground turkey (90 to 93 percent lean)
  • • 1 large egg, lightly beaten
  • • 1 tablespoon reduced-sodium soy sauce
  • • 1 tablespoon Worcestershire sauce
  • • 1 teaspoon garlic powder
  • • 1 teaspoon onion powder
  • • 2 cups fresh baby spinach leaves, finely chopped*
  • • Kosher salt for sprinkling
  • • Whole grain buns, English muffins, or roasted Portabello mushroom caps, optional
  • • Lettuce, tomato, sliced onions, pickles, ketchup or BBQ sauce, optional

* 10 ounces frozen chopped spinach, thawed and well-drained, works too!

Preparation:

Add the ground turkey, egg, soy sauce, Worcestershire sauce, garlic powder, and onion powder to a large bowl, and mix. Add chopped spinach and mix until well blended. Gently combine using your hands or a spatula. Form the mixture into 6 large patties.

Liberally coat a large skillet with nonstick oil spray and warm over medium-high heat. Place 3 or 4 patties in the skillet. Mist the tops with oil spray and sprinkle them with salt. Cook for 4 to 5 minutes, then carefully flip, scraping the bottom to keep them intact. Next, lightly sprinkle the browned tops with salt and cook for another 4 to 5 minutes, until the internal temperature reaches 165˚.

Reapply oil spray to the skillet and repeat with the remaining burgers.

Serve the burgers on toasted whole-grain hamburger buns or roasted Portabello mushroom caps with your choice of toppings.

Nutrition provided per burger without the bun. If enjoying a bun, add 130 calories. 

Try these Greek Burgers with Feta and Roasted Red Pepper!