The cover of the Food & Wine section June 11 will feature fruity shrimp cocktails suitable for a picnic. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.
Feta Turkey Burgers with Spinach
Preparation time: 10 minutes
Total time: 25 minutes
You can make these into mini burgers if desired.
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1 1/4 to 1 1/3 pounds extra-lean ground turkey breast
1 teaspoon dried oregano
1 teaspoon minced onion
1/4 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons applesauce
1 tablespoon Dijon mustard
1/4 cup panko bread crumbs
1 1/2 cups chopped fresh spinach
1/2 cup crumbled feta cheese (regular or low-fat)
4 grilled zucchini slices
4 honey wheat or favorite hamburger buns, toasted or grilled
Romaine lettuce leaves
4 slices tomato
Tzatziki sauce, optional (see note)
Preheat the grill to medium.
In a large bowl, combine the ground turkey breast, oregano, minced onion, black pepper and salt. Fold in the applesauce, Dijon, panko, spinach and feta. Shape into patties about 5 to 6 ounces each — or smaller for mini-burgers.
Grill the patties about 6 minutes on each side or until thoroughly cooked through. The internal temperature should register 165 degrees. Grill the zucchini slices alongside the burgers, brushing them with a bit of oil and seasoning with salt and pepper before grilling. Grill the zucchini about 2 minutes per side.
On the bottom bun, place some romaine leaves, add a tomato slice, grilled zucchini slices and turkey burger. Place a dollop of tzatziki sauce on top if desired.
Cook’s note: To make the tzatziki sauce, mix 1/2 cup chopped cucumber with 1/3 cup plain Greek-style yogurt and 1/3 cup sour cream (or use 2/3 cup of either one), salt and pepper, garlic and fresh or dried oregano to taste.
Nutritional information: 364 calories (17% from fat), 7 grams fat (4 grams sat. fat), 25 grams carbohydrates, 50 grams protein, 768 mg sodium, 137 mg cholesterol, 4 grams fiber.
From and tested by Susan Selasky for the Free Press Test Kitchen. (c)2014 Detroit Free Press