Spinach-Artichoke Turkey Burgers
Today is the first day of Spring! Unfortunately, here in Michigan, it really does not feel like it, as it is still cold and gloomy. But that hasn’t stopped me of dreaming about when the weather catches up with the season we’re technically in. I cannot wait to go for a bike ride. While my husband keeps reminding me that I actually could go for a bike ride right now, having to bundle up in a coat, hat, gloves and scarf, and veer around giant puddles of melting snow isn’t quite the leisurely bike ride I had in mind.
I think I’m going to send winter on its way by refusing to cook any more of its favorite foods. I’m going to start making burgers and hot dogs, so take THAT, winter. But, since I’m also aware that warmer weather = shorts and tank tops, I want to make sure that this Spring-inspired food is nutritious as well as delicious!
This week, I’m teaming up with The United Dairy Industry of Michigan, which represents Michigan’s hardworking dairy farm families, to bring you healthy and affordable recipes for your family. Yesterday, I made Big Ol’ Lentil Burritos, and today I’m back with another wholesome recipe that will give you a huge nutritional bang for your buck.
I cooked these turkey burgers in a cast iron skillet inside, but they could also be made using a grill pan or an outdoor grill when spring finally, really, gets here. The topping is like a thicker version of spinach-artichoke dip, and I had to put these burgers on pumpernickel buns, of course. By using frozen spinach, canned artichoke hearts, yogurt and mozzarella cheese, these nutritious turkey burgers come in at only $1.95 per burger!
- For the Turkey Burgers:
- 1-1/2 lb. ground turkey
- 3/4 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1 tablespoon vegetable oil
- For the Spinach-Artichoke Topping:
- 7 oz. (1/2 of a 14 oz. can) artichoke quarters, drained and roughly chopped
- 5 oz. (1/2 of a 10 oz. package) frozen chopped spinach, thawed and squeezed dry
- 6 tablespoons plain yogurt
- 1/4 cup low fat mayonnaise
- 1/4 cup shredded mozzarella cheese
- 6 pumpernickel rolls, split
- Make Turkey Burgers: In medium bowl, combine turkey, chili powder, salt, pepper and paprika. Form mixture into 6 patties.
- Heat cast iron skillet or grill pan over medium-high heat. Add oil and cook burgers, in batches if necessary, 10 minutes or until internal temperature reaches 160 degrees F, turning occasionally. Transfer burgers to plate, let stand 5 minutes (internal temperature will rise to 165 degrees F upon standing).
- Make Spinach-Artichoke Topping: In small bowl, stir together artichokes, spinach, yogurt, mayonnaise and cheese.
- Serve Turkey Burgers on pumpernickel rolls, topped with Spinach-Artichoke Topping.
Disclosure: This is a sponsored post written by me on behalf of The United Dairy Industry of Michigan. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food writing. All opinions are 100% my own.