Spinach Turkey Heart Burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


2 lbs ground Turkey
1 egg white
1 cup fresh chopped spinach
1 purple onion (finely chopped)
1 red pepper (finely chopped)
1 tablespoon of grated ginger
1/2 orange zested
1 teaspoon of salt
1 teaspoon of pepper
6 large metal heart cookie cutters
3 cups of Fresh Spinach leaves
12 slices of provolone Cheese
6 Wheat Buns
vegetable oil for brushing
Orange ginger Spread
1 cup mayonnaise
1/2 orange juiced
1 teaspoon of ginger grated



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the Orange ginger Spread, combine the mayonnaise, juice of a orange and ginger in a bowl. Mix well to combine. Mix well and refrigerate until serving. To make the patties, combine the ground turkey,egg white,spinach,purple onion,red pepper,ginger,orange zest,salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and then brush the inside of 6 metal cookie cutters with vegitable oil, stuff the cookie cutters with pattie mix. The burger will be grilled inside the cookie cutters on the grill giving it a heart shape. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, brush the tops of the wheat rolls with oil and carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers,remove burger from cookie cutter, place a generous amount of the orange ginger spread over the cut sides of the bun. On each bun bottom, place the heart patty, and 2 slices of provolone cheese and 1/2 cup of spinach leaves. Add the roll tops and serve. Makes 6 burgers