Turkey Spinach Burgers Recipe

HOME Page

Appetizers
Soups
Salads
Fish & Seafood
Pasta & Rice
PIZZA
Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Breakfast
Lunch & Luncheon
Beverages
Condiments & Sauces
Preserves & Pickles
Dairy Free Recipes
Farrago

Table of Contents

Outdoor BBQ & Party Ideas

Add-A-Recipe

BikePro Parts & Accessories

Ipod Repair Service

Links

Site Map

Grilling & BBQ = 30 minutes or less
Barbeque Pulled Pork
Barbeque Beef Brisket
Beef Kabobs
Smokey Flank Steak
Grilled Sirloin Steak
Smoked Rib Roast
Smoked Burgers
Smoked Meatloaf
Leg of Lamb
Shish Kabobs
Turkey Spinach Burgers
Prosciutto Chicken
Smoked Chicken
Herbed Salmon
Grilled Salmon
Grilled Shrimp Skewers
Grilled Vegetables
Stuffed Tomatoes
Ember Onions
Smokey Baked Potatoes
Smoked Cheese
Stuffed Figs
Sweet & Spicy BBQ Sauce
Mustard Sauce
My Favorite BBQ Sauce
Fresh Plum BBQ Sauce
Scratch BBQ Sauce
Dry Rub No. 1

Smokey Turkey Spinach Burgers

Contributed by: Melinda

For instructions on smoke cooking, see Barbeque & Grilling.

Makes 3 or 4 filled burgers.

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

Start coals in smoke cooker, preparing to cook at 220 for 90 minues
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

Questions about this recipe?