Roasted Red Pepper and Spinach Turkey Burgers

Roasted Red Pepper and Spinach Turkey Burger

In North Carolina we have a very long grilling season and by the time August rolls around, the same old hot dog or burger can get tiring.  With football season right around the corner, there is plenty of grilling time left and here is one way to switch it up while taking advantage of the health benefits of grilling with a leaner white meat without losing the grilled burger flavor.  Here is what you will need.


1 lb of ground turkey
3/4 cup of Italian Style breadcrumbs
3 tablespoons of ketchup
2 tablespoons of Worcestershire sauce
1/4 tsp salt
1/4 tsp black pepper
1/2 jar roasted red peppers in oil
1 bag pre-washed spinach
2 tsp olive oil
2 cloves of garlic
6 slices mozzarella cheese
6 tsp honey Dijon mustard
6 hamburger rolls


Keep in mind we are cooking here, not baking, so the amounts shown are just a guideline and can be altered to taste.
In a bowl, combine turkey, ketchup, Worcestershire sauce, breadcrumbs, salt and pepper.  The breadcrumbs will act as a binding agent here so if the burgers seem too moist add more breadcrumbs so that they don't fall apart on the grill.  If the burger holds its form, you are usually in good shape.  Once evenly combined, separate into 4-6 patties depending on how large you like your burgers.  4 patties will yield quarter pound burgers, 6 patties a little less.
Meanwhile mince the garlic and combine with the olive oil in a sautee pan over medium heat.  Add spinach and heat until cooked down and wilted.  Set aside.
Grill your burgers over medium heat until done about 10 minutes depending on grilling power.  Just before burgers finish, top with the roasted red peppers and mozzarella cheese.  Grill until cheese is melted.  Once on the bun, top with sauteed spinach and honey mustard and serve with your favorite summertime fruit.


Photos available at www.ryanellisphotography.com