Rosemary Turkey Burgers over Spinach Salad
- Prep Time 0:25
- Cook Time 0:06
- Estimated Cost $13.50
- 26 Comments
There is a war going on in my kitchen right now. A dirty, bitter, gruesome war between my desire to use up the mass of Thanksgiving leftovers sitting in my refrigerator and my grave knowledge that if I don’t make an effort to undo some of the gluttony that took place over the past weekend, I will be looking a whole lot like Santa Claus, at least in terms of size and shape, by Christmas.
This lean yet flavorful burger offers a possible solution. Since the burger is made with cooked turkey breast, not raw ground meat as in traditional turkey burgers, the consistency is more similar to a hearty crab cake, but the breadcrumbs yield a crisp outer crust with a flavorful, garlicky interior.
There. Instant virtue. If, however, you choose to follow it up with a huge slice of pumpkin pie, I suppose I can’t stop you.
- 4 oz. cooked turkey breast $3
- 1 sprig fresh rosemary leaves, removed from stem $1
- 1 clove garlic, chopped Pantry
- 1 egg $1.50 for 6
- olive oil Pantry
- 1/8 cup bread crumbs $1.50 for 12 oz.
- salt and pepper to taste Pantry
- 6 cups fresh spinach $2
- 1 1/2 tbsp balsamic vinegar Pantry
- 4 tbsp cranberry relish $3 for 14 oz.
Recipe Serves 2
- Combine turkey breast, rosemary, garlic and bread crumbs in food processor until a chunky consistency forms. Add 1 tbsp olive oil and egg until mixture begins to come together, resembling dough. Season with salt and pepper to taste.
- Form into 2 4" patties. Heat 2 tbsp olive oil in a medium frying pan over medium-high heat. Cook patties for 2-3 minutes on each side, until a dark golden brown color forms. Turn off heat.
- In a large bowl, toss spinach together with 1 tbsp olive oil and the balsamic vinegar. Divide between 2 plates. Top each pile of salad with a turkey burger and 2 tbsp each of cranberry relish.