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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 1/4 - 1 1/2 lb. ground turkey, either all thigh meat or a blend of thigh and
breast
- 1 lb. package frozen spinach, divided
- 1/4 cup minced red bell pepper
- 1/4 cup grated sweet onion
- 1/4 cup minced celery
- 1 large clove garlic, minced or grated
- 2-3 tbl minced fresh parsley
- 1 tsp salt
- Ground black pepper
- »«Filling»«
- 1/4 of spinach from above
- 1/3 cup diced feta cheese
- 1 oz. dry salami, diced
- 1/4 cup minced sweet onion
- 1 clove garlic, minced
- 1-2 tbl minced fresh basil
- Olive Oil
How to make it
- Start coals in smoke cooker, preparing to cook at 220 for
90 minutes
- Squeeze excess water from spinach (wrapping in a clean kitchen towel and
twisting works nicely)
- 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
- Divide mixture into 6 (for 3 burgers) or 8 (for 4 burgers) equal pieces, cover and refrigerate
- In a small bowl combine the reserved 1/4 spinach, feta cheese, salami,
minced onion, garlic and basil
- Drizzle with one or two tablespoons olive oil and mix
- Press out the meat mixture into rounds, making a slight depression in
half of them as a base.
- 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
- Add soaked fruit wood to the top of the coals
- Brush or rub the top of each burger with olive oil and place top down
on the grill
- Brush again with oil so both sides are oiled
- Cook on one side for 30 minutes, turn and cook on reverse side for 30
minutes
- After 1 hour, turn again and continue cooking up to 30 minutes
- internal temperature should be
around 165 degrees
- Remove burgers and let stand about 5-10 minutes before serving
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