Spinach & Herb Turkey Burgers with Portobello “Buns”
Original Recipe: eating well
- 1 pound lean ground turkey
- 1 cup frozen chopped spinach, thawed and squeezed dry
- ? cup Kalamata olives, chopped
- 1 ½ teaspoons lemon zest
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ¾ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 2 tablespoons extra-virgin olive oil
- 8 large portobello mushrooms, stems removed (see Tip)
- 4 tablespoons tzatziki
- 1 cup arugula
- 8 (1/4 inch thick) rings of red onion
- Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Coat a baking sheet with cooking spray.
- Combine turkey, spinach, olives, lemon zest, garlic powder, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; mix well. Form into four 4-inch patties. Place on the prepared baking sheet.
- Brush oil all over the portobellos, then sprinkle with the remaining 1/4 teaspoon each salt and pepper. Place the mushrooms on a wire rack placed over another large-rimmed baking sheet. Place both baking sheets in the oven and bake, switching positions halfway through, until the mushrooms are soft and the burgers are cooked through (14 – 16 minutes).
- Place each turkey patty on a mushroom cap. Top each with 1 tablespoon tzatziki, 1/4 cup arugula and 2 onion rings. Top with the remaining mushrooms.
- To prepare portobello mushroom caps, gently twist off the stems of whole portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps. If you prefer, purchase portobello mushroom caps, rather than whole mushrooms