Recipe by John J. O'Sullivan?
They look good, I'm going to make them for Wednesday. (This was found from "Taste of Home.")
Top Review by Ms B.
These were burgers had a good flavor, but I think that I would have preferred the recipe shaped into meatballs and prepared with marinara over spaghetti. The flavor wasn't what I wanted from a burger, but WAS good. I really liked the addition of spinach (and used the entire box for an even bigger veggie boost). Overall, very easy and a much firmer turkey burger than I have ever experienced.***UPDATE***I crumbled the leftover (cooked) turkey burgers into some jarred spaghetti sauce and served over pasta for a very quick and easy weeknight meal (served with a salad). This recipe was excellent with the pasta sauce. I would recommend skipping the burgers and making meatballs using this recipe. Yum.
- 1 cup seasoned stuffing mix, finely crushed
- 1⁄3 cup chicken broth
- 1⁄4 teaspoon italian seasoning
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 lb ground turkey
- 4 buns
Directions See How It's Made
- In a large bowl, combine the stuffing mix, broth, Italian seasoing, salt, pepper and half of the spinach (save remaining spinach for another use).
- Crumble turkey over mixture and mix well. Shape into four 3/4-in.-thick patties.
- Grill for about 3-4 minute on each side or until juices run clear. (Uncooked turkey is not rare, it is turkey-flavoured Jell-O™.).
- Serve on buns, fixing up as you wish.