Spinach & Artichoke Turkey Burgers with Sundried Tomato Garlic Mayo
 
 
Author:
Recipe type: Main
Serves: 6 burgers
Ingredients
  • Sundried Tomato Garlic Mayo
  • ¼ cup tightly packed sundried tomatoes, finely diced
  • 1 clove garlic, minced
  • Pinch of freshly ground black pepper
  • Pinch of red chili flakes
  • ½ cup mayonnaise
  • .
  • Burgers:
  • 750g turkey
  • ½ a 300g-pack frozen spinach*, thawed
  • 200g artichoke hearts
  • ½ tsp red chili flakes
  • ½ tsp freshly ground black pepper
  • ½ tsp garlic salt
  • ¾ cup bread crumbs
  • .
  • Havarti cheese, for serving
  • 6 buns
  • Any other toppings you'd like - avocado, lettuce, tomato, pickles, etc.
Instructions
  1. To make the mayo: in a small skillet over medium-heat, saute sundried tomatoes and garlic until fragrant, 3-5 minutes. Add pepper, chili flakes, and stir well. Remove from saucepan and let cool. Transfer to a food processor and pulse with the mayonnaise until smooth. Alternatively, whip by hand instead of in a food processor (this will make the mayo chunkier but still great). Refrigerate until ready to use.
  2. In a food processor, pulse together the turkey, wilted spinach, artichoke hearts, chili flakes, pepper, garlic salt, and bread crumbs until thoroughly combined. Shape into 6 burgers; set aside.
  3. Heat a grill to high heat, then grill the patties for about 5 minutes per side until crispy and cooked through. Add cheese to patties in the last minute of grilling. Serve on buns topped with desired toppings and prepared sundried tomato mayo.
Notes
*To use fresh spinach instead of frozen, simply saute about 5 cups of packed spinach leaves until wilted.
Recipe by Port and Fin at https://portandfin.com/spinach-artichoke-turkey-burgers-with-sun-dried-tomato-mayo/