Although I like to try new burger recipes from time to time, normally when I say I’m making turkey burgers my kids know these are the ones I’m talking about. And they are happy. This is one of my “hidden veggies” recipes. Not only do they keep the burgers moist, they add lots of flavor too. Plus they add so many nutrients I don’t feel guilty about serving them with fries. If you’re not a fan of crunching into a chunk of veggies you can always saute them first so they’ll be soft. I chop them small so they cook quickly and create a cohesive mixture.
Turkey Mushroom Burgers
1 pound ground turkey
6-8 oz. mushrooms, finely chopped
1/3 cup finely chopped red onion
Salt & pepper
1 red or orange bell pepper, finely chopped
1 cup fresh spinach, chopped
1/2 cup soft bread crumbs (I use one half of a bun, crumbled)
Mix all ingredients until well blended. Form into 6 large balls.
Heat a large skillet or griddle over medium-high heat. Add a tablespoon or two of olive oil. Flatten balls into thick burgers and place in pan. Cook about 5 minutes on each side, until brown on the outside and done in the middle. Serve with or without buns, with your favorite toppings and condiments. Makes 6 burgers.