Best 11 Turkey Burger With Spinach And Mushrooms Recipes

MUSHROOM AND SPINACH TURKEY BURGERS

Steps:

• Mix all ingredients together in a mixing bowl.
• Form into patties of whatever thickness you enjoy.
• Grill outside or in a pan on the stove.

SPINACH TURKEY BURGERS

Steps:

• In a large bowl, combine the stuffing mix, broth, Italian seasoning, salt, pepper and half of the spinach (save remaining spinach for another use). Crumble turkey over mixture and mix well. Shape into four 3/4-in.-thick patties., Grill, uncovered, over medium-hot heat or broil 3-4 in. from the heat for 3-4 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns with cheese, lettuce and tomato if desired.

TURKEY BURGER WITH SPINACH AND MUSHROOMS

Steps:

• Microwave spinach with a little water to soften, drain well and cool.
• In a large bowl, mix ingredients from spinach to ground pepper. Add ground turkey, mix lightly with your hands - but don't over mix.
• Cover and place bowl into refrigerator for about an hour, to blend flavors.
• Remove and make turkey patties.
• Heat a griddle or large skillet on medium heat.
• Spray with a cooking spray.
• Place turkey patties on griddle and cook for 3-5 minutes on each side.
• If turkey patties begin to stick, add a little more cooking spray. Be careful not to overcook.
• When patties are done - serve them on your favorite wheat bun with lettuce, tomato and cucumber yogurt dressing (below).
• Enjoy!
• Cucumber and yogurt dressing. - 2/3 cup nonfat plain yogurt (I prefer a Greek yogurt), 1/2 cup English cucumber - peeled and chopped, 2 tablespoons sliced green onion, 2 tablespoons 1% milk, 2 tablespoons fresh lime juice, 1 tablespoons light mayonnaise, 3/4 teaspoons kosher salt, 2 lg. cloves minced garlic, Pinch sugar (splenda). Combine all ingredients and chill 24 hours for flavors to blend.

TURKEY TETRAZZINI WITH SPINACH AND MUSHROOMS

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Toss with 1 tablespoon butter and season with salt and pepper.
• Meanwhile, heat the remaining 2 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the mushrooms, thyme, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the mushrooms are lightly golden, 6 to 7 minutes. Add the wine and cook until absorbed, about 1 minute. Add the heavy cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is slightly thickened, 4 to 5 minutes.
• Stir the turkey and spinach into the sauce and cook until the turkey is warmed through and the spinach is wilted, about 3 minutes. Stir in the reserved cooking water and return to a simmer. Remove from the heat and stir in 1/3 cup parmesan.
• Toss the noodles with the turkey mixture. Sprinkle with the remaining parmesan.

MUSHROOM TURKEY BURGER

Steps:

• Add the oil to a medium skillet over medium-high heat. When the oil is hot, add the mushrooms and cook, without stirring, until the undersides are browned, 2 to 3 minutes. Stir and let brown on the other side, about 2 minutes, then reduce the heat to medium and add the shallots and garlic. Cook and stir until the shallots are softened, about 5 minutes. Remove from the heat, then cool the mixture.
• Combine the turkey, yogurt, breadcrumbs, egg and cooled mushrooms in a large bowl. Season with salt and pepper. Mix together lightly with a wooden spoon just to combine; don't overmix. Form into four 1-inch-thick patties. Refrigerate for 2 to 3 hours and up to overnight.
• Preheat a grill or grill pan to medium-high heat. Sprinkle the outsides of the patties with salt and pepper. Brush the grill grates with oil and grill the burgers until nicely marked, cooked through and the internal temperature reads 155 to 160 degrees F, about 6 minutes per side. Serve on the buns with additional yogurt, tomato and cucumber slices.

TURKEY BURGERS WITH MUSHROOM GRAVY

Steps:

• In a bowl stir together turkey, Worcestershire sauce, and mustard and form into two 3/4-inch-thick burgers. Season burgers with salt and pepper.
• In a large heavy skillet heat 2 teaspoons oil over moderately high heat until hot but not smoking and sauté burgers until cooked through, about 6 minutes on each side. Transfer burgers to a plate.
• To skillet add onion and remaining teaspoon oil and cook over moderate heat, stirring, 3 minutes. Add mushrooms and sage and cook, stirring, until liquid mushrooms give off is evaporated. In a small bowl whisk together broth and flour until flour is dissolved and stir into mushrooms. Simmer gravy, stirring, 5 minutes and spoon over burgers.
• Serve burgers with cranberry sauce.

SPINACH AND FETA TURKEY BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• While the grill is preheating, mix together eggs, garlic, feta cheese, spinach, and turkey in a large bowl until well combined; form into 8 patties.
• Cook on preheated grill until no longer pink in the center, 15 to 20 minutes.

GOAT CHEESE AND SPINACH TURKEY BURGERS

Steps:

• Preheat the oven broiler.
• In a medium bowl, mix ground turkey, spinach, and goat cheese. Form the mixture into 4 patties.
• Arrange patties on a broiler pan, and place in the center of the preheated oven 15 minutes, or until done.

MUSHROOM & SWISS TURKEY BURGERS

Steps:

• In a small skillet, cook mushrooms in oil until tender. Add garlic; cook 1 minute longer. Stir in 1/8 teaspoon salt and a dash of pepper. Remove from the heat; set aside. , In a small bowl, combine the spinach, chopped onion and remaining salt and pepper. Crumble turkey over mixture and mix well. Shape into two patties., In a large nonstick skillet coated with cooking spray, cook patties over medium heat for 4 minutes. Turn and cook 3 minutes longer. Top burgers with cheese; cover and cook 3-6 minutes longer or until a thermometer reads 165° and cheese is melted. Serve on buns with lettuce, onion, tomato and reserved mushroom mixture.

MUSHROOM AND TURKEY BURGERS

Steps:

• To make the baharat, grind the peppercorns, allspice berries, and cumin seeds to a powder in an electric spice mill. Stir in the cinnamon and nutmeg. Store in a spice jar, away from light and heat.
• In a large bowl, mix together the turkey, mushroom base, onion, garlic, chopped herbs, salt, baharat, cayenne and egg. Form 6 to 8 patties and place them on a plate or a lightly oiled sheet pan. Refrigerate for 30 minutes.
• Preheat the oven to 425 degrees. Line a sheet pan with parchment. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom (about 1 tablespoon). When the pans are hot, add the patties and cook for 4 minutes on each side. Transfer to the parchment-lined sheet pan and place in the oven for 7 to 8 minutes. Remove from the oven, let sit for a couple of minutes, and serve.

MUSHROOM TURKEY BURGERS

Steps:

• Mix turkey, parsley, Worcestershire sauce and onion salt and pepper in large bowl.
• Shape turkey mixture into 4 patties; set aside.
• Melt butter in large skillet on medium heat.
• Add mushrooms; cook and stir 2-3 minutes or until tender.
• Remove mushrooms; cover to keep warm.
• Add patties to skillet; cook on medium heat 12-14 minutes or until done, turning occasionally.
• Place patty on bottom bun; add mushrooms on top of patty; add top bun.
• **Welightly butter and toast our hamburger buns.