Serves 4
45 min
Garlic Parmesan Burgers with Creamed Spinach Sauce
Recipe GLPR8f71029a73249a
Flavorful ground turkey burgers seasoned with garlic, parmesan, and fresh parsley, served alongside a rich and creamy spinach sauce made with butter, half-and-half, and aromatic spices. The burgers are pan-grilled until cooked through, while the sauce features wilted fresh spinach, a hint of nutmeg and cayenne, and a bright finish of lemon juice.
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Ingredients
½ lb. ground turkey
1 beaten egg
2 cloves garlic, minced
3 tablespoons fresh parsley, chopped
1 tablespoon grated Parmesan cheese
¼ cup minced onion
Kosher salt and black pepper to taste
2 tablespoons unsalted butter
¼ cup minced onion for sauce
2 tablespoons all-purpose flour
½ cup fat-free half-and-half, plus more as needed
½ cup low-sodium chicken broth
pinch Pinch of cayenne pepper
pinch Pinch of nutmeg
4 cups fresh spinach, chopped
3 tablespoons freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
Directions
In a bowl, combine the ground turkey, beaten egg, minced garlic, fresh parsley, 1 tablespoon grated Parmesan, ¼ cup minced onion, and salt and pepper to taste. Mix gently until just combined. Divide the mixture into 4 equal portions and form each into a burger patty about ¾ inch thick.
Heat a griddle or grill to medium-high heat. Place the burger patties on the hot surface and cook for 4-5 minutes on the first side without moving them. Flip the patties and cook for another 4-5 minutes on the second side, until the internal temperature reaches 165°F and there is no pink remaining in the center.
While the burgers cook, melt the unsalted butter in a medium saucepan over medium-low heat. Add the ¼ cup minced onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
Sprinkle the flour over the onions and stir constantly for 1 minute to create a light roux, cooking out the raw flour taste.
Slowly whisk in the fat-free half-and-half and chicken broth, stirring to combine and prevent lumps from forming. Add a pinch of cayenne pepper and a pinch of nutmeg. Bring the mixture to a gentle simmer, then reduce the heat to low and simmer for 2 minutes, stirring occasionally, until the sauce thickens slightly.
Add the chopped fresh spinach to the sauce, stirring continuously until completely wilted, about 2-3 minutes.
Remove from heat and stir in the 3 tablespoons freshly grated Parmesan cheese and the fresh lemon juice. Season with additional salt and pepper to taste. If the sauce has become too thick, whisk in more fat-free half-and-half, 1 tablespoon at a time, until it reaches your desired consistency.
Serve the cooked burgers on toasted buns or rolls of your choice, topped or accompanied by the creamed spinach sauce.
