In search of a light meal…I thought we would have turkey burgers. I have been making the same recipe for a few years now and love it but when I saw this recipe from Rick Martinez with chopped fresh spinach in it I added it to my recipe. The spinach kept the burger very moist and added a lovely visual to the dish. I used Sous Salt Sun Dried Tomato but you could use the Sous Salt Porcini Mushroom or the Sous Salt Grey with Herb or our Sous Salt Fennel & Shallot. It was so good in fact that we devoured them before I could take a picture of them. So I went back to the article and used Rick’s. The only difference between the way mine looked and the one in the photo is that I made the burgers oblong in shape to go in between sourdough bread for a patty melt effect! We ended up not putting the burgers on the toast because they were so moist and tender they didn’t need anything else.
- 2 lbs ground turkey or chicken thighs
- 1 egg
- 1/4 cup parmesan
- 1/4 cup monterey jack (or substitute whichever cheese you prefer)
- 1 t Sous Salt Sun Dried Tomato or whichever Sous Salt you prefer
- 1 c chopped fresh spinach
- ½ t Cumin
- 1 T chives
Mix all the ingredients except the ground turkey in a mixing bowl until combined. Then gently incorporate the ground turkey being careful not to mash it together. Just combine them until they form a delicate patty with a lumpy exterior which will allow some parts to brown more than others like the picture. The spinach keeps the turkey very moist it was a great addition. Thank you Rick Martinez from Bon Appetit.