By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
324 cal · 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.
Comments
Ground turkey and all the core ingredients are standard stock at every Charlotte chain, making this a straightforward single-stop shop. The 45-minute stated time ignores browning the patties and building the cream sauce simultaneously, so budget closer to 55 minutes on a weeknight; the dish does not reheat well since the burger dries and the spinach sauce splits when rewarmed. Cost runs about $4 to $5 per serving for the proteins and cream base, driven by the half-and-half and parmesan, which is moderate but not a bargain. This is a composed plated dish that needs to be eaten hot and together, suiting a sit-down family dinner rather than a rushed evening, but the flavors are genuine and the technique straightforward enough for a confident home cook.
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