Turkey-Spinach Burgers

Turkey-Spinach Burgers

Cooked millet provides fiber in this gluten-free turkey-spinach burger recipe.

Prep 10 minutes

Cook 35 minutes

Serves 4 / Cooked millet replaces bread crumbs in this recipe for added fiber and nutrition. To make it, toast 1/4 cup dried millet in a saucepan until kernels start to pop; carefully add 3/4 cup boiling water and simmer for 15 minutes until water is absorbed. Cover and let stand 5 minutes. Serve on gluten-free buns with honey mustard and lettuce.

½ cup cooked millet

2 egg whites

2 teaspoons canola oil

½ teaspoon onion powder

¼ teaspoon ground allspice

¼ teaspoon dried rubbed sage

½ teaspoon sea salt

¾ pound ground turkey breast

5 ounces frozen, chopped spinach, defrosted

1. Preheat oven to 375º. Put millet, egg, oil, onion powder, allspice, sage, and salt in a medium bowl or the bowl of an upright mixer. Mix on medium speed for 1 minute (or mix by hand). Add ground turkey. Mix on low speed just until combined.

2. Squeeze excess water from spinach; then crumble over other ingredients. Mix briefly just to combine. Shape into four patties, using wet hands (mixture will be very soft).

3. Lightly spray a baking sheet with cooking oil. Arrange burgers on baking sheet. Bake for 25–30 minutes, or until cooked through, turning once. Serve on toasted rolls with mustard and lettuce.

PER SERVING: 137 cal, 1g fat (0g mono, 0g poly, 0g sat), 52mg chol, 25g protein, 7g carb, 1g fiber, 480mg sodium

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