SPINACH AND FETA TURKEY BURGERS | ALLRECIPES
These are a big hit in the summertime when everyone is tired of the same old hamburgers and hot dogs. Serve with or without buns and your favorite condiments. I like to serve these with lettuce, tomato, and Tzatziki sauce (you can find recipes for that on this site as well).
Provided by FoodieGeek
Categories Ground Turkey
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 8 turkey burgers
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil grate.
- While the grill is preheating, mix together eggs, garlic, feta cheese, spinach, and turkey in a large bowl until well combined; form into 8 patties.
- Cook on preheated grill until no longer pink in the center, 15 to 20 minutes.
Nutrition Facts : Calories 233.4 calories, CarbohydrateContent 2.4 g, CholesterolContent 142.9 mg, FatContent 13 g, FiberContent 1 g, ProteinContent 27.4 g, SaturatedFatContent 4.7 g, SodiumContent 266.1 mg, SugarContent 0.9 g
TURKEY SALAD | TURKEY RECIPES | JAMIE OLIVER RECIPES
A brilliant way to use leftover turkey after Christmas – beats turkey sarnies any day of the week!
Total Time 35 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Shred the brown turkey meat into thin strips using your fingers and put it into a dry pan over a medium heat.
- Add the cashew nuts, dried cranberries and Chinese five-spice, give it all a good stir, then let it toast away while you get on with your salad, shaking the pan occasionally to stop it from catching.
- Pick the mint and most of the coriander leaves into a bowl, then add the salad leaves and toss together.
- For the dressing, peel, finely grate and add the onion to a small bowl.
- Squeeze in the clementine and lime juice, then halve the pomegranate and squeeze half through your fingers to catch any seeds. Pour in three times as much extra virgin olive oil.
- Add the soy sauce and sesame oil. Peel and coarsely grate the ginger, then squeeze all the juice into the bowl, discarding the pulp.
- Give the dressing a good stir, and have a taste – if you want a little more salt, add a splash more soy. If you want more acid, add another squeeze of lime juice.
- Drizzle over enough dressing to coat the salad leaves, then use your hands to toss and dress them. Deseed and finely chop the chilli.
- Drizzle the honey into the pan with the turkey meat and stir through until coated. Turn the heat up to full whack for the last few seconds to really crisp up the meat mixture.
- At this point, make sure your guests are all at the table and ready to eat so you can serve the salad as soon as the hot meat hits the salad leaves. Toss half of the pan-fried ingredients through the salad leaves and transfer to a serving platter.
- Spoon the remaining nuts, cranberries and crispy meat over the top of the salad and add another drizzle of dressing.
- Hold the remaining pomegranate half over the salad and gently smack it with a wooden spoon so that the seeds tumble out over the salad.
- Garnish with a nice sprinkling of fresh red chilli, and the remaining coriander leaves and serve right away.
Nutrition Facts : Calories 321 calories, FatContent 19 g fat, SaturatedFatContent 3.7 g saturated fat, ProteinContent 25.3 g protein, CarbohydrateContent 13.2 g carbohydrate, SugarContent 10.6 g sugar, SodiumContent 0.9 g salt, FiberContent 1.5 g fibre
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- Drizzle the honey into the pan with the turkey meat and stir through until coated. Turn the heat up to full whack for the last few seconds to really crisp up the meat mixture.
- At this point, make sure your guests are all at the table and ready to eat so you can serve the salad as soon as the hot meat hits the salad leaves. Toss half of the pan-fried ingredients through the salad leaves and transfer to a serving platter.
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