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Turkey Spinach Burgers

For instructions on smoke cooking, see Barbeque & Grilling. This makes 3 or 4 filled burgers.

What you need

  1. 1 1/4 - 1 1/2 lb. ground turkey, either all thigh meat or a blend of thigh and breast
  2. 1 lb. package frozen spinach, divided
  3. 1/4 cup minced red bell pepper
  4. 1/4 cup grated sweet onion
  5. 1/4 cup minced celery
  6. 1 large clove garlic, minced or grated
  7. 2-3 tbl minced fresh parsley
  8. 1 tsp salt
  9. Ground black pepper
  10. »«Filling»«
  11. 1/4 of spinach from above
  12. 1/3 cup diced feta cheese
  13. 1 oz. dry salami, diced
  14. 1/4 cup minced sweet onion
  15. 1 clove garlic, minced
  16. 1-2 tbl minced fresh basil
  17. Olive Oil

How to make it

  1. Start coals in smoke cooker, preparing to cook at 220 for 90 minutes
  2. Squeeze excess water from spinach (wrapping in a clean kitchen towel and twisting works nicely)
  3. In a large mixing bowl combine well the ground turkey, 3/4 of the spinach, red bell pepper, grated onion, celery, garlic, parsley, salt & pepper
  4. Divide mixture into 6 (for 3 burgers) or 8 (for 4 burgers) equal pieces, cover and refrigerate
  5. In a small bowl combine the reserved 1/4 spinach, feta cheese, salami, minced onion, garlic and basil
  6. Drizzle with one or two tablespoons olive oil and mix
  7. Press out the meat mixture into rounds, making a slight depression in half of them as a base.
  8. Place about 1-2 tablespoons of the filling into each base and top with another round. Press edges together well, re-shape and place onto a foil lined baking sheet
  9. Add soaked fruit wood to the top of the coals
  10. Brush or rub the top of each burger with olive oil and place top down on the grill
  11. Brush again with oil so both sides are oiled
  12. Cook on one side for 30 minutes, turn and cook on reverse side for 30 minutes
  13. After 1 hour, turn again and continue cooking up to 30 minutes - internal temperature should be around 165 degrees
  14. Remove burgers and let stand about 5-10 minutes before serving

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