Turkey burgers are a staple in the M&W house. I love a regular burger, don’t get me wrong, but I find a turkey burger to be a great blank canvas to experiment with fun flavor combinations! The old restaurant joke is that the chef decides to feature a quiche special anytime the kitchen has scraps and leftovers on the verge of going bad. I like to use the quiche approach to my turkey burger creations. It’s a great way to use that extra bell pepper that you thought you were going to need but you just didn’t. We used to waste so much produce!! It was ridiculous. Then I learned to use them to my advantage like so! Last night, I was feeling inspired from some spinach and red bell peppers that were close to their last leg.
Now, I don’t know how other people think of flavor combinations. They sort of just come to me. Is that what happens to you? I see books and charts and things that explain what flavor combos go together and I think they’re nifty and fun, but I just “get” that stuff more naturally I suppose. So when I saw I had feta, and I knew I was using a red bell and spinach, it all adds up to Greek seasoning! I should have used an “It’s all Greek to me” joke in there somewhere. But I’ll leave the puns to my grandfather.
First, I sauteed an onion, a red bell pepper, and some garlic on the stove until the onions were caramelized.
Then I mixed them in the food processor with some olive oil mayo until there were just some bits of pepper and onion.
Next, combine 1 pound of lean ground turkey (I use the turkey with 7% fat) with about 1 cup of fresh chopped spinach, one egg, between 1/4 and 1/2 cup feta cheese, and 1/4 teaspoon Greek seasoning.
Heat some oil in the skillet and add your burgers. Cook them until nice and crisp in the outside but still juicy inside. This will take a while on each side.
Once those are cooked through, remove from the skillet and add your buns to sop up the small amount of grease. This makes for the best bun.
To serve, spread the aioli on the bun and the burger itself. Top with extra cheese (if desired), spring mix, and purple onion (if desired). I would also add some kalamata olives if you have some. It’d be really sassy.