Good evening! From checking my twitter and facebook feeds, it looks like many of you guys have had a fun and productive weekend! Ours has been laid back and relaxing – just what the future RD (ahem, me – one day) ordered. We both caught up on some sleep, ran some errands, enjoyed a lunch out, did a little gardening and enjoyed another summer-suited dinner.
Cranberry Spinach Turkey Burgers! I had one of those huge containers of spinach that had just a little leftover, and inspiration struck. I threw in some fresh herbs and some dried cranberries that added that chewy, sweet-tart pop that took the burgers to a new level. Voila!
Cranberry Spinach Turkey Burgers (makes 4 burgers)
- 1 pound extra lean ground turkey
- 1 cup chopped fresh spinach
- 2 tablespoons dried cranberries
- 1 egg white
- 1 tablespoon ground flaxseed
- 3 fresh basil leaves
- fresh rosemary (about 1/4 teaspoon when chopped)
- black pepper and garlic powder
- Preheat a skillet over medium-high heat. You could also bake the burgers, too, at 350 degrees for around 20-30 minutes until done. (I used a skillet).
- Combine the ground turkey, chopped spinach, cranberries, egg white, flax, chopped herbs, and a few dashes of black pepper and garlic powder. Form the mixture into four patties.
- Place patties on skillet and cook for around 4-5 minutes on each side, or until internal temperature reaches 165 degrees.
- Feel free to serve on a salad, bun, or with some veggie sides. Enjoy!