Spinach Artichoke Turkey Burgers
Ingredients
Caramelized Onions
1.1 large sweet onion, halved and thinly sliced
2.1 tablespoon olive oil
Patties
3. 1.25 pounds 93% lean ground turkey
4. 1 cup loosely packed baby leaf spinach – chopped
5. 1/2 cup canned halved or quartered artichoke hearts – coarsely chopped
6. 1/4 cup Italian style bread crumbs
7. 1/8 cup grated parmesan cheese
8. 1 egg, slightly beaten
9. 1 teaspoon minced fresh garlic
10. 1/2 teaspoon kosher salt
11. 1/8 teaspoon freshly ground pepper
Vegetable oil for brushing on grill rack
12. 6 whole wheat buns split
13. 6-8 baby spinach leaves per burger
14. 6 (1/4 inch thick) large tomato slices
15. Parmesan cheese, thinly shaved from a wedge
Instructions
Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium. To make the carmelized onions, combine the onion and oil in a 10 inch nonstick, fireproof skillet, and place on grill rack. Cook the onion for 15 to 20 minutes, stirring occasionally, until the onions are carmelized. Remove the pan from the grill and set aside. To make the patties, combine the turkey, spinach, artichoke hearts, bread crumbs, grated parmesan cheese, egg, garlic, salt and pepper in a large bowl. Mix well. Divide the mixture into 6 equal portions and form the portions into patties. Brush the heated grill rack with vegetable oil. Place the patties on the rack and brown 3 minutes on each side. If using a charcoal grill move the burgers towards the edge for lower heat and cover. For a gas grill adjust the heat to low and cover the grill. Cook until the burgers are cooked through approxiamately 15 minutes or until a meat thermometer reads 178 degrees, (the burgers will reach 180 dgrees as they rest). Remove the burgers from the grill and cover with foil to keep warm. Place the rolls, cut side down, on the outer edges of the grill rack to lightly toast. To assemble the burgers, on each roll bottom place 6-8 baby spinach leaves, a patty, a tomato slice, carmelized onions, and two or three parmesan cheese shavings. Cover with bun tops and serve.