Turkey Spinach Burgers

5 from 2 votes

These turkey spinach burgers are packed with fresh spinach, six cloves of garlic, and a little cumin. They hold together without any egg or binder, just seasoned ground turkey that cooks up in about 20 minutes. Pan-sear them in a cast iron skillet and serve in lettuce wraps, on a gluten-free bun, or straight out of the pan.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 16

Total Time 21

Servings 10 burgers

Ingredients

▢ 2 lbs ground turkey - 93/7
▢ 1 cup packed fresh spinach - finely chopped
▢ 6 cloves garlic - minced (about 2 tablespoons)
▢ 1 teaspoon cumin
▢ 1 teaspoon kosher salt
▢ ½ teaspoon ground black pepper
▢ 3 tablespoons avocado oil or light olive oil - divided (2 tablespoons for the meat mixture, 1 tablespoon for the pan)

**Use the toggle button above to turn the instruction photos on and off!

Instructions

Preheat a cast iron skillet over medium heat for 2-3 minutes.
In a large bowl, combine 2 lbs ground turkey, 1 cup packed fresh spinach, 6 cloves garlic, 1 teaspoon cumin, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, and 2 tablespoons avocado oil or light olive oil. Mix until thoroughly combined.
Divide the mixture into 8 to 10 equal portions and form into patties about ¾ inch thick. Press a shallow indent in the center of each one with your thumb.
Add the remaining 1 tablespoons avocado oil or light olive oil to the hot skillet. Place 4 to 5 patties in the pan, leaving space between them. Cook for 3-4 minutes without moving them until a crust forms on the bottom.
Flip and cook for another 3-4 minutes until browned on the second side and the internal temperature reads 165℉ on an instant-read thermometer.
Transfer to a plate and repeat with the remaining patties.
Serve in lettuce wraps or on gluten-free buns with your choice of toppings.

Notes

Spinach: Pack the cup tightly before chopping. Fresh works better than frozen. Frozen releases moisture that can make the patties fall apart.
Make ahead: Form the patties up to 24 hours in advance, cover tightly, and refrigerate until ready to cook.

Nutrition