1 lb. ground turkey (or beef, chicken, veal, bison or lamb)
1/3 of a 10-oz box frozen chopped spinach, thawed and squeezed dry (which increases protein synthesis!)
Seasonings of your choice: sea salt, black pepper, chipotle seasoning, herbs de Provence; basil and oregano, etc.
2/3-3/4 cup cooked, mashed lentils or other beans
1 small zucchini, grated
Break up the spinach and add to the turkey and season as desired. Divide into 4 patties and cook as above. Can top with a thin slice of Beyond Organic Cheddar or Havarti and allow to melt.
**(I make burgers from ground lamb, veal (my son, Matt’s favorite!), chicken, turkey, bison and grass fed beef.)
My basic add-ins to bump up nutrition are usually finely chopped baby bella mushrooms, thawed, chopped spinach that’s been squeezed dry and grated zucchini. Especially when you use chicken or turkey which must be thoroughly cooked through, they keep the burgers moist. Whatever you have on hand is great – chopped onions, scallions, celery, red bell pepper, grated carrots – you’re limited only by your imagination. My son Matt especially loves Greek-style burgers - ground lamb with spinach and crumbled feta!
I use whatever seasoning strikes my fancy – chili powder, chipotle powder, sage, cumin, rosemary, granulated garlic, Chinese 5 Spice, basil, oregano, onion powder, ancho chili powder, sage, rosemary – any and all! I mix and match freely and I’ve never had anyone complain. You can make Mexican burgers, Italian burgers or Greek burgers. Get creative!) You are automatically boosting not only the flavor but the nutritional value!!