Juicy Baked Turkey Burgers Stuffed with Spinach, Basil & Sun-Dried Tomatoes
Protein-filled, quick, and easy prep! Great for dinner parties, to-go lunches, or a healthy snack topped with my favorite dijon mustard! Use fresh basil and oregano for more flavor and don't forget to broil in the last few minutes of baking for that extra crisp! Mmm, enjoy.
Ingredients
- 1.5 lbs organic ground turkey
- 1/4 cup julienned sun-dried tomatoes, with oil
- 2 cups packed spinach, finely chopped
- 1/4 large white onion, diced
- 1/4 cup tightly packed basil, finely chopped
- 2 tbsp fresh oregano, finely chopped (see below)
- 3 tsp salt
- 3 tsp ground black pepper
- 1/2 cup crumbled feta or goat cheese, optional
Instructions
- Preheat oven to 400o F.
- If sun-dried tomatoes have been in your fridge, microwave for 30 seconds to melt oil.
- In a large salad bowl, combined turkey, sun-dried tomatoes with oil from jar, and all other ingredients. You may need more pepper depending on taste preference.
- Use a fork (or your hands) to combine the ingredients well. If the turkey is sticking a lot, add 1-2 tbsp of extra virgin olive oil to add juiciness to the mixture.
- Cover a baking sheet with parchment paper.
- Using your hands, form small, well-rounded and flat turkey burgers and place on the parchment paper. Make sure not to make too thick so the burgers cook all the way through.
- Place in the oven for 15 minutes or until well-cooked through.
- After 15 minutes, turn the turkey burgers over and broil on high for 2 minutes.
- Turn the turkey burgers back over and broil for an additional 2-3 minutes on high or until golden brown on the outside.
- Enjoy with dijon mustard or as a topping on my healthy crunchy salad!
Notes
*Feel free to omit the cheese if dairy-free or use dairy-free cheese as an alternative.
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