🏷️ Category: lunch
🌍 Cuisine: American
⭐ Difficulty: Medium
⏱️ Time: 45 min
📝 Introduction
Elevate your lunch game with these mouthwatering Turkey-Spinach Burgers, drizzled with a sweet soy-ginger sauce that adds the perfect balance of savory and tangy flavors. This gluten-free and dairy-free recipe is not only healthy but also budget-friendly, costing just $2.51 per serving. Packed with 29g of protein and essential vitamins, these burgers are a nutritious choice that doesn't compromise on taste. Perfect for a quick weeknight meal or a weekend barbecue, they're sure to become a family favorite. Ready in just 45 minutes, this medium-difficulty dish is ideal for home cooks looking to impress without spending hours in the kitchen.
🥘 Ingredients
• baby spinach5 ounce
• pepper4 servings
• canola oil1 tablespoon
• brown sugar2 tablespoons
• ginger1 tablespoon
• ground turkey1 pound
• mirin2 tablespoons
• salt4 servings
• scallions3 tablespoons
• sesame oil1 teaspoon
• soy sauce2 tablespoons
👨🍳 Cooking Steps
1
In small saucepan, combine soy sauce, mirin, brown sugar, and ginger; bring to boil over medium-high heat, whisking to dissolve sugar
2
Reduce until slightly syrupy, about 3 minutes
3
Adjust heat, if necessary, to prevent boil-over
4
Remove from heat and allow to cool completely
5
(Sauce may be prepared up to 2 days in advance and refrigerated in a covered container
6
)Bring large pot of water to boil
7
Cook spinach for 1 minute
8
Drain and transfer to cold water bath to stop the cooking
9
Drain again
10
Dry thoroughly between layers of paper towels
11
(Spinach may be prepared up to 2 days in advance and refrigerated in covered container
12
)In large bowl, combine turkey, scallions, sesame oil, reserved spinach, and 1 tablespoon of reserved sauce
13
Season with salt and pepper and blend well without overworking
14
Form turkey-spinach mixture into 4 patties, about 3" across and 1" thick
15
Heat oil in large nonstick skillet over medium-high heat
16
When hot, add patties and cook about 5 minutes per side, until nicely browned and cooked through
17
Lower heat if necessary to prevent burning
18
Serve with some of the sauce spooned over
19
Garnish with the sliced scallions, if desired
