1 lb ground turkey
1/3 cup sundried tomatoes (jarred, in oil)
1/2 cup spinach leaves, plus a few extra
Red pepper flakes
4 buns (I used whole wheat)
4 slices of fresh mozzerella
1-2 tablespoons butter/margarine
- Add sundried tomatos and spinach leaves to a food chopper and pulse until combined (the end result will look like pesto). If you don't have a food chopper, just chop the ingredients by hand until very fine.
- Combine the ground turkey, tomato/spinach mixture and seasoning in a large bowl. I don't have any specific measurements for the seasonings- I just added what I thought looked good... I would estimate about 1/2 tsp of each.
- Divide into four patties. Heat 1-2 tablespoons of olive oil in a large skillet and cook the burgers until complete (about 6-7 minutes on each side). Once they're cooked, add the mozzerella cheese and melt.
- Melt 1-2 tablespoons of butter in a seperate pan. Slice the buns and toast face down until just brown.
- Spread either dijon mustard, honey mustard, or ketchup (or nothing! whatever floats your boat) onto the buns. Top with the turkey patty and a couple spinach leaves.
*Originally, this recipe called for feta cheese to be added to the sundried tomato/spinach mixture (no mozzerella). When I went to use my feta, it smelled a little funk so I improvised with the mozzerella. But I'm sure it would be really good with the feta as well! I believe it called for 1/2 cup crumbled feta- pulse with the tomatos and spinach and mix into the ground turkey.