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Healthy Spinach Turkey Burger Recipe
Hey everyone! This spinach turkey burger is sure to be the juiciest turkey burger recipe you've ever had, and I really hope you give this a try to switch up your traditional burgers!
If you're looking for a super juicy and delicious turkey burger recipe then you've definitely come to the right place! Due to the leanness of this meat, turkey burgers are known for being extremely dry, but they don't have to be that way! By adding spinach to the patty, you're going to retain all those amazing juices that add so much flavor.
Not only does spinach make the burger juicy, but of course makes the burger very healthy! If you’re like me, you may not be the biggest spinach eater. The most I’ll consume spinach in one sitting is in the Indian Palak Paneer, which means “Indian cottage cheese cooked in spinach.” That may not sound very exciting, but if you’ve never had it before, then I hope you try that recipe! Now that is an excellent way to get in loads of servings of spinach, it’s vegetarian, and so easy to make!
But we’re here to talk about burgers! All you need to do is add some spinach to the meat, season with some cayenne pepper, and add in some minced garlic, olive oil, and salt and pepper to taste. This patty is super easy to make! I’m going to be grilling my turkey burgers, but you can definitely pan-sear your patties!
Be sure to pair this amazing burger with a side of air fryer Cajun potato wedges! Have this at your next barbecue and they'll sure be a hit! Enjoy!
Why Make This Spinach Turkey Burger Recipe
I don’t see why you wouldn’t want to make these burgers! Let me give you a couple of reasons why you should for your next barbecue!
- Easy to make
- Healthy
- Made with only a few ingredients
- Yummy!
- You can pair with your favorite toppings and sides!
Let’s get to cooking now!
Tips for Making Perfect Spinach Turkey Burgers
1. Be Generous with the Seasoning
Turkey is naturally a really bland meat and needs lots of help to warrant it’s several health benefits. Make sure to season the burgers well with salt, pepper and cayenne pepper for heat. Plus, the addition of garlic adds subtle, spicy flavors to really bring this burger to life.
2. Keep the Meat Moist
Being one of the leanest cuts of meat, turkey dries out incredibly fast. To help with this you can try adding extra moisture to the burgers in the form of condiments like mayonnaise, ketchup, mustard, hot sauce. Or, instead try adding vegetables that hold lots of water, like finely chopped mushrooms, zucchini or spinach. This recipe uses loads of spinach and it makes the burgers so delicious.
3. Cook the Burgers Completely
Make sure to cook the patties completely, unlike beef, turkey is inedible if there is any pinkness in the meat. The best way to make sure of this would be to use your instincts and experience. The trick that I like to use is to gently poke the center of the patty. If I feel a slight spring back, I know it is ready - this spring back should feel exactly like the one you feel if you poke the tip of your nose.
A more scientific approach would be to use an Instant Read thermometer to measure the internal temperature at the thickest part of the meat. The meat thermometer should read at least 165 F to classify the meat as cooked.
Tools Needed
How to Make the Best Healthy Spinach Turkey Burger Recipe
Add the spinach and garlic to the ground turkey in addition to salt, pepper and cayenne pepper. Mix well until combined and then form two large or four small patties with the mixture.
Heat a grill pan on medium heat.
How to check if the grill pan is hot enough?
A good way to check if the pan is hot is to sprinkle water on the pan, if the droplets dance around the pan before evaporating, the pan is ready.
Toast the buns until golden brown. Once toasted, set the buns aside and add the olive oil.
Place the patties on the hot grill and push gently against the center of the patties to form an indent. This will help ensure your patties stay flat as they cook.
After about 5 minutes, flip the patties, add the cheese slice, turn heat to low and cook the other side for 5-8 more minutes or until the meat is cooked through. Depending on their size, they should be cooked through.
Meanwhile, dress the buns with mayonnaise and prepare the toppings. Add arugula to the bottom buns and once the patties are cooked place it over the arugula.
Top with tomatoes, onions. Enjoy!
Spinach Turkey Burger FAQ
How do I keep turkey burgers from drying out?▼
Lean ground turkey cooks quickly, so avoid overcooking. The spinach keeps the patties moist, and cooking just to an internal temperature of 165 degrees F keeps them juicy.
Are these turkey burgers gluten-free?▼
The patties have no breadcrumbs, so they are naturally gluten-free. Serve them in a gluten-free bun or wrapped in lettuce to keep the whole burger gluten-free.
Can I use a different meat?▼
Yes. Lean ground chicken or lean ground pork both work in place of the turkey.
Can I cook them on a grill or in a skillet?▼
Either works. Use a grill pan or skillet over medium heat, or an outdoor grill, and cook until the patties reach 165 degrees F.
Easy Swaps
A few simple substitutions: ground turkey becomes lean ground chicken or pork; mayonnaise becomes Greek yogurt or sour cream; arugula becomes watercress or baby spinach; and cayenne becomes red pepper flakes or chipotle powder.
Make It a Greek Spinach and Feta Turkey Burger
For a Mediterranean spin, crumble a little feta cheese right into the meat mixture along with the spinach, and season with dried oregano and some fresh parsley or dill. Cook the patties exactly as written, then serve with sliced cucumbers or a quick cucumber-dill yogurt sauce. Those salty feta crumbles and fresh herbs turn the same juicy turkey burger into a spinach feta turkey burger everyone asks about at backyard gatherings.
Is a Spinach Turkey Burger Healthy?
These burgers are a genuinely lighter choice. Lean ground turkey is high in protein while staying lower in calories and saturated fat than a beef patty, and it's naturally lower in cholesterol too. The spinach folded into every patty adds fiber, vitamins and potassium, so you're sneaking in a real serving of veggies. To keep it lighter still, skip the hamburger bun and serve the patty in a lettuce wrap or over romaine with a side salad; just keep an eye on sodium from the cheese and condiments.
Make-Ahead, Freezing and More Serving Ideas
This recipe is made for meal prep. A few tips:
- Shape equal portions on a parchment-lined sheet pan. To freeze, set the raw patties in a single layer until firm, then transfer them to a freezer bag; thaw in the fridge before cooking.
- Cook on medium-high heat in a hot skillet (or on the grill), about 4-5 minutes per side, always to an internal temperature of 165°F. Reheat leftovers gently in a skillet, the oven, or the microwave so the patty stays moist.
- Binder note: spinach is the binder here, so there are no breadcrumb fillers — but if you like a firmer patty you can work in an egg or a spoonful of garlic-powder-seasoned breadcrumbs as a binding agent. Grating in a little onion adds extra moisture, too.
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