If you're over the standard meaty turkey burger, try this lighter, greener baked variation. Lean ground turkey cuts out nearly half the fat of traditional recipes, while a slew of spring onions and spinach amp up the vitamin C, vitamin A, and iron. I would not recommend throwing these patties on the grill since the spinach makes them a little finicky to flip, but they're easy to bake in the kitchen and serve alongside your other BBQ classics from off the grill. Slide them onto a bun with leafy lettuce, tomato, and red onion or over red cabbage for a healthy and unexpected crunch.
- 1/2 bunch flat-leaf spinach, thick stems removed, leaves chopped (about 50 grams when chopped)
4 spring onions, thinly sliced
1 garlic clove, finely chopped
450 grams ground lean turkey
3/4 teaspoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
4 whole-wheat hamburger buns, lightly toasted
- Preheat oven to 375°F/ 190°C/ 170 Fan/ gas mark 5. Spray a Pyrex dish with cooking spray.
- Combine spinach, scallions, garlic, turkey, and cumin in a medium bowl; season with salt and pepper. Using a fork, mix gently just to combine. Form turkey mixture into four equal patties.
- Bake burgers in Pyrex dish for 30 to 40 minutes, until burgers are cooked through and a meat thermometer reads 165 degrees.
- Transfer to a plate, and serve patties on buns with your favourite burger accoutrements.
- Main Dishes
- Serves four
- Calories per serving