Spinach & feta turkey burgers

Break out the grill — these are the best!

So far this August, it's like all I've done is eat. But that's not something you'll ever hear me complain about. These spinach and feta burgers actually came from a Penzeys spice brochure — go figure! Since discovering this scrumptious recipe a few summers ago, it's become a summer staple in the Lawler house. Cook 'em up on either an outdoor or indoor grill — they're delicious either way. 

Technically the recipe calls for Penzeys Fox Point seasoning (a shallot and chive mix), but we use Penzeys Sunny Paris seasoning (which also boasts shallots and chives) at my house. If you don't have either of those, peruse your local spice aisle to see if you can find something similar. But you can find these spices on Amazon even, so really there's no excuse — get the good stuff!

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SPINACH & FETA TURKEY BURGERS

WHAT YOU'LL NEED
1 pound ground turkey (or 1/2 pound turkey, 1/2 pound beef)
2 tsp olive oil
1/2 cup minced portabella mushroom caps
1 tsp minced garlic
1 and 1/2 cups chopped fresh spinach
1/2 cup finely chopped onion
1/4 cup mayonnaise 
1/2 cup breadcrumbs (my fam likes Italian seasoned)
2 TBS Worcestershire sauce 
1/2 tsp ground pepper
1/2 tsp Penzeys Fox Point or Sunny Paris seasoning 
1/2 cup feta cheese
Hamburger buns
Toppings like roasted tomatoes, goat cheese & grilled onions

WHAT YOU'LL DO 
1. In a frying pan, heat olive oil over medium heat. Add the minced mushroom caps, garlic, chopped onion, and chopped spinach, and cook until the liquid is mostly gone and the onions are lightly browned (about 7 minutes). *Note: To easily mince/chop the veggies, pulse in a small food processor.

2. Remove the pan from heat. In a large bowl, combine the veggie mixture, ground meat, mayo, bread crumbs, Worcestershire, seasonings, and feta. Use a fork and/or your hands to mix well. Form into 4 to 6 burger patties. 

3. Cook on an indoor or outdoor grill until the meat is thoroughly cooked, about 8 to 10 minutes at medium heat, turning once. *Note: These burgers are very tender, so be careful when turning them. Using half-turkey, half-beef will help them stick together better, but they're still prone to crumbling. Handle with care! Serve on a bun (or just on a plate!) topped with roasted cherry tomatoes (recipe below) and crumbled goat cheese.

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ROASTED CHERRY TOMATOES

WHAT YOU'LL NEED
1 carton cherry tomatoes 
Olive oil
Salt
Pepper
Garlic cloves

WHAT YOU'LL DO
Chop the tomatoes in half or quarters, depending on size. Chop a few cloves of fresh garlic. Toss tomatoes and garlic with a generous drizzle of olive oil, salt, and pepper. Line a baking sheet with foil and spread the tomatoes into one even layer. Bake at 400 degrees for about 10 minutes (just check 'em and make sure they don't burn). 

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If eating these burgers sandwich-style, I like to toast the bun and spread a thin layer of mayo or goat cheese before piling on the patty, roasted tomatoes, and grilled onions. Others in my family still go for ketchup and mustard, but the flavor of these burgers is so good, why mask it with everyday condiments? I also enjoy these burger patties sans bun with a side of tomatoes — simple and so scrumptious.