Recipe by Oolala
And spinach with toasted pecans. This was a cook off winner in the brand name section of a Southern Living cookbook. It sounds interesting and that's why I'm posting it.
Top Review by EHART1458
Great recipe. Made it tonight for family and everyone liked it even though they were skeptical when they heard what I was making. Sauce has too much mustard. I made as directed then added more cranberry sauce and it was much better. I would use half the amount of mustard next time. Even the toasted pecans worked which I thought was an odd addition as first. Will definitely make again. Great for a heart healthy meal or just a different spin on burger night.
- 6 hamburger buns
- 1⁄2 cup pecans, coarsely chopped
- 1 1⁄2 lbs ground turkey
- 2⁄3 cup gorgonzola, crumbled
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 1⁄2 teaspoon pepper
- cooking spray
- 2 cups Baby Spinach
for cranberry mustard
- 1⁄2 cup whole berry cranberry sauce
- 1⁄2 cup Dijon mustard
- 1⁄8 teaspoon dried red pepper, crushed
Directions See How It's Made
- Make cranberry mustard sauce first by mixing together all ingredients. Makes about 3/4 cup.
- Wrap buns in foil.
- Place pecans on a baking sheet.
- Bake the buns and pecans for 8 minutes at 350 degrees F. Remove pecans from the oven but leave the buns inches.
- In a large bowl, combine the ground turkey with the next 4 ingredients. Blend well. Shape into 6, 3/4" thick patties.
- Cook patties in a large skillet coated with cooking spray over medium heat, 6 minute per side or until done.
- Remove buns from the oven and spread the cranbery mustard sauce on the buns to your liking.
- Arrange half of spinach leaves on evenly on the bottom halves of the buns, top with turkey patties, toasted pecans and remaining spinach.
- Top with with remaining bun halves.
- Serve with remaining cranberry mustard.