Turkey Veggie Burger
Makes 5 – 6 burgers, depending on the size patty you make
2 Tbls. Extra virgin olive oil
¾ Cup Diced sweet red bell pepper; ¼ inch dice
2 Cups Fresh baby spinach, washed, dried and chopped
2 Garlic cloves, minced (I use a garlic press to mince the garlic)
½ Cup Chopped water chestnuts (about 2/3 of an 8-ounce can of sliced chestnuts)
1 Lb. Ground turkey
½ Tsp. Poultry seasoning
¼ Tsp. Ground black pepper
¼ Tsp. Kosher salt
¼ Tsp. Onion powder
¼ Tsp. Dried oregano
1 Egg white
1 Tbls. Ketchup
¼ Cup Dried bread crumbs (store bought brand)
¼ Cup Shredded reduced-fat cheese (your favorite)
Whole wheat sandwich buns
Prepare veggies ahead:
Place oil in an 8-inch non-stick skillet, heat over medium heat. Add onions and sauté for 3 minutes. Add bell pepper and garlic, sauté for an additional 3 minutes or until the peppers and onions are tender. Add the chopped spinach, continue to cook an additional 2 minutes. Turn off heat add the water chestnuts and set skillet aside. Allow this mixture to cool completely.
Place turkey in a large mixing bowl. Add all the spices, egg white, ketchup and bread crumbs. Add the cooled veggie mixture to the meat mixture and mix well.
Shape into burger size patties. Place patties on a plate lined with a sheet of either parchment or wax paper. Use an additional sheet to place between the burgers if you stack them. Place the plate of patties in the refrigerator for 45 minutes.
Spray a large non-stick grill pan (or 12-inch, non-stick skillet) lightly with cooking spray; heat over medium heat. Arrange the patties in the pan/skillet so that they do not touch each other. Brown the patties on medium heat for 10 minutes on first side. Turn heat down to medium-low, flip patties and continue to cook on the second side for 10 – 12 minutes, or until they are no longer pink in the middle. Top each patty evenly with cheese, cover skillet and heat until the cheese is melted.
Serve on buns with lettuce, tomato, and pickles.