I know it’s not burger season, and to be honest I made these burgers back in August.  I photographed them, but never got the chance to blog them.  To say August -October was busy would be an understatement.  Remember?  My sister got married, my cousin got married, I work approximately 45 hours a week, and we were going through the house-buying process at the time as well (except I was so nervous about it I didn’t want to tell anyone!).  But ya know what?  You can eat a burger any season, any day.  Especially if you have a George Foreman or other type of indoor grill!  As I’ve mentioned many times, The Boy is a meat-loving man.  He CRAVES burgers.  There have been multiple times I’ve found remnants of fast food sacks from Jack in the Box or Wendy’s.  I always chastise him for eating “fast food crap”.  To help curb his cravings, I like to offer him healthier options.  I tend to purchase ground turkey in bulk when I catch a sale.  I’ve done a couple different burgers, and quite a few other non-burger ground turkey recipes.  Ground turkey is even more flexible that ground beef in my opinion, and so much healthier.  Another reason I love to make burgers, is I can typically get 5-6 good sized patties out of 1lb of meat.  We’ll eat 1 each for dinner, then I’ll wrap 2 patties in wax paper & plastic wrap and freeze for later enjoyment & a quick dinner.  And the other burger or two I’ll wrap in wax paper & plastic wrap and place in the fridge, so The Boy can eat it a day or two later, because we still have leftover buns.

This was a delicious burger.  Not only was it moist, it was packed with multiple flavors.  I loved that I didn’t need any toppings, because the feta, spinach, and sundried tomatoes are actually mixed in with the burger.  It was incredibly simple to prepare, and came together fast.  Like I said, I don’t care if we’re not currently in “burger season”.  I’m blogging this right now, so I won’t forget about it.  I definitely plan on making it again & again!

PS. It’s awesome with a Pale Ale from our favorite local brewery, Yazoo!

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Feta, Spinach, Sun-Dried Tomato Turkey Burgers

adapted from Picky Palate

Ingredients:

1 lb ground turkey
1/2 Cup crumbled feta cheese
1/4 Cup sun-dried tomatoes, jarred in olive oil
1/2 Cup fresh baby spinach leaves, chopped
Pinch of Kosher salt, fresh cracked pepper and garlic salt

buns

Directions:

Place turkey, feta, sun dried tomato, spinach and seasonings into a mixing bowl. Mix until just combined. Form patties and place onto a cookie sheet. Once all are formed, cook however you like to cook burgers. Grill (indoor or out), cook in hot skillet, or broil under broiler. Cook for 3-4 minutes per side or until golden brown and cooked through.