Prep 30 mins
Cook 6 mins
If you plan on putting these on a grill, you should place them in the freezer for about an hour or so. They are very soft. I've also made these into little meatball appetizers and served my cucumber yogurt dressing (below) as a dip - Delicious!
- 1 lb ground turkey, 7% fat
- 2 cups fresh spinach, chopped (or use frozen chopped, but sqeeze it dry)
- 1 small onion, minced
- 1⁄2 cup portabella mushroom, diced
- 1⁄4 cup romano cheese
- 2 tablespoons provolone cheese, grated
- 1 large egg white, beaten
- 2 tablespoons roasted red peppers, diced
- 1 jalapeno pepper, diced
- 2 large garlic cloves, grated
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper, ground
- Microwave spinach with a little water to soften, drain well and cool.
- In a large bowl, mix ingredients from spinach to ground pepper. Add ground turkey, mix lightly with your hands - but don't over mix.
- Cover and place bowl into refrigerator for about an hour, to blend flavors.
- Remove and make turkey patties.
- Heat a griddle or large skillet on medium heat.
- Spray with a cooking spray.
- Place turkey patties on griddle and cook for 3-5 minutes on each side.
- If turkey patties begin to stick, add a little more cooking spray. Be careful not to overcook.
- When patties are done - serve them on your favorite wheat bun with lettuce, tomato and cucumber yogurt dressing (below).
- Cucumber and yogurt dressing. - 2/3 cup nonfat plain yogurt (I prefer a Greek yogurt), 1/2 cup English cucumber – peeled and chopped, 2 tablespoons sliced green onion, 2 tablespoons 1% milk, 2 tablespoons fresh lime juice, 1 tablespoons light mayonnaise, 3/4 teaspoons kosher salt, 2 lg. cloves minced garlic, Pinch sugar (splenda). Combine all ingredients and chill 24 hours for flavors to blend.