As much as I love having a repertoire of reliable recipes, nothing beats a meal that you can throw together on the spot, without referencing a single line in a cookbook. This is where the turkey burger comes in. It really comes down to having a few staples on hand, picking and choosing some herbs for flavour, and throwing everything together in a bowl. It’s really quite hard to mess this meal up – as long as the ingredients are relatively proportional to each other, it will turn out well.
Once you make a batch of turkey burgers they can be kept on hand all week. They are the perfect addition to any meal – on the side of a salad, with some roasted vegetables, or in a good old fashioned hamburger bun.
These are the ingredient options – and relative proportions – that I normally gravitate towards. Don’t worry… for recipe sticklers, I’ve estimated proportions next to each ingredient.
- 1kg ground turkey (or ground chicken, either work)
- Half a package of frozen chopped spinach, drained OR 3 – 4 cups of steamed spinach if you have some kicking around in the fridge
- Breadcrumbs (½ cup) – this helps to absorb some of the moisture in the spinach and turkey
- 1-2 eggs – this helps hold the burgers together
- Worcestershire sauce (1-2 tbsp)
- Hot Sauce (1-2 tbsp)
- Any leftover fresh herbs you have in the fridge (¼ – ½ cup) OR dried oregano, thyme, or rosemary (1-2 tbsp)
- Salt and pepper
Toss everything in a bowl and combine
Shape into patties. Tip: I try to make mine wider and less thick so that they fit properly in a hamburger bun
Grill on the barbeque
Bake at 375 F for 30 minutes (until internal temperature hits 165 F)
Which meals are your recipe-free go-to’s? I’d love to hear about them!