Sometimes turkey burgers can be bland. Or dry. Or you try to cook them on the grill and they don't work because they are so low in fat. These turkey burgers, however, were delicious. Adding a couple extra ingredients gave them a great texture and flavor, and the layer of goat cheese on the bun was just the thing to take them to the next level. After photographing, I topped with a little bbq sauce and lettuce, but you can roll however you like.
Colin and I eat dinner at the early-bird-special hour of 6:00. Now that daylight savings has come this means it's light enough when we eat to photograph my food with the benefit of natural light as opposed to the yellow hue of our dining room chandelier. Colin finds this fascinating, and this photo shoot went like this:
C: What are you doing with your plate on the window sill, Mommy?
A: I'm taking a picture so I can share the recipe.
C: I'll help. I have a bite?
A: I'm almost done buddy, your plate is on the table.
C: I'll help.
And that's how there came to be a little hand stealing a sweet potato off my plate.
Spinach Turkey Burgers
adapted from Eat Live Run
makes 6 large burgers
Ingredients:
2 lb. ground turkey
1 egg
1 cup frozen spinach, defrosted
2/3 cup panko breadcrumbs
1 Tablespoon cajun seasoning
For serving: goat cheese and rolls
Preheat oven to 400 degrees.
In a large bowl, combine ground turkey, egg, spinach, bread crumbs and seasoning. Mix until all ingredients are evenly distributed.
Line a baking sheet with foil and drizzle with olive oil or coat with cooking spray.
Portion turkey mixture into 6 patties.
Bake for 30 minutes, flipping once. Internal temperature should reach 160 degrees.
I turned on my broiler for a couple minutes at the end just to brown the tops.
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