Quinoa Spinach Turkey Burgers with Goat Cheese

Turn burger night upside down with these Quinoa Spinach Turkey Burgers with Goat Cheese

Everything you thought about burger night is wrong.

Just kidding. It’s not wrong. I’m not here to judge your burger night game (you ARE having a burger night from time to time, right?), but I AM here to share a totally unconventional burger that I know you’re going to love. Unless, of course, you’re not into savory, juicy, tender, cheesy burgers that require no bun because it’s essentially all in the burger itself.

Say what?! It’s true. These Quinoa Spinach Turkey Burgers with Goat Cheese aren’t your average burger. They don’t need a bunch of toppings to make them shine because they’re already so good just as they are. They’re even better atop a bed of greens tossed with extra-virgin olive oil and fresh lemon juice. Don’t forget the tomatoes – they’re still in season for a few more weeks (read: eat all the homegrown, sun-ripened, local tomatoes you can get your hands on).

Skip the bun.

You don’t need no stinkin’ bun with these burgers because the carbs are built right in. The addition of cooked quinoa to lean ground turkey not only adds fiber, but it keeps these burgers insanely tender. No more overcooked, dry, scratchy turkey burgers here. Not with the addition of quinoa and creamy, soft goat cheese.

I used chevre (a type of soft goat cheese) for this recipe but you can use another cheese if you’d like. Shredded Parmesan or pecorino would add a delightfully salty element and fresh mozzarella, cut into small pieces, would be lovely as well. You just won’t get those warm, gooey pockets of creamy cheese like you do with the soft goat cheese.

Truly obsessed

Yes, I am truly obsessed with these Quinoa Spinach Turkey Burgers with Goat Cheese right now. I’ve made a couple batches this week tinkering with spice combos and how fine to dice the onion, etc., and although I really enjoyed the version made with Italian seasoning, I REALLY enjoyed those made with this Greek-inspired spice blend. There’s just something about that oregano and mint combo right now that I can’t get enough of. But don’t let me dissuade you from making these if all you have in the pantry is Italian seasoning – because like I said, they are amazing and sometimes you just gotta use what you have on hand.

Which reminds me. Out of spinach? Replace it with chopped kale, chard or beet greens. Or leave it out and wrap the whole works in a big green lettuce leaf or serve it atop a bed of arugula. Get creative and clean out that crisper drawer if need be.

OK, just one more bite shot.

It’s hard to stop though! They’re so flavorful and tender and deeply satisfying. Throw caution to the wind and make up a batch of Quinoa Spinach Turkey Burgers with Goat Cheese this week for burger night and you’ll see what I mean.

Recipe

★★★★★ 5 from 7 reviews

Quinoa Spinach Turkey Burgers with Goat Cheese

The addition of quinoa gives these burgers a boost of fiber and keeps them tender. They’re very freezer-friendly so feel free to double the batch for future reheat-and-eat meals.

Prep: 10 minsCook: 15 minsTotal: 25 mins

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Servings: 4 servings 1x

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Ingredients

• 1 lb. ground turkey
• 1 cup cooked quinoa*
• 1 tsp. garlic powder
• ¼ cup finely diced onion
• 1 tsp. Italian or Greek seasoning
• ½ tsp. salt
• ⅛ tsp. black pepper
• 2 cups fresh spinach, chopped
• 2 oz. crumbled goat cheese
• 1 Tbsp. coconut oil or avocado oil, divided

*1/3 cup uncooked quinoa yields 1 cup cooked

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Instructions

1. In a large bowl, combine all ingredients except goat cheese. Mix well using a large spoon or your hands.
2. Gently fold in crumbled goat cheese until evenly distributed, but still intact for the most part. Shape mixture into 8 patties.
3. Place a large skillet over medium-high heat and add 1½ tsp. oil. Heat until oil begins to shimmer.
4. Place half of the patties in the pan being careful not to overcrowd them. Cook 4-5 minutes or until lightly browned and easy to flip, then another 3-4 minutes on the other side until cooked through and no longer pink inside. Repeat with remaining 1½ tsp. oil and turkey patties.

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Notes

To freeze burgers: Cook burgers as directed and cool completely. Place in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe container for storage. Allow burgers to thaw overnight in the fridge. Reheat in the toaster oven or in a covered skillet over medium-high heat.

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Nutrition Information

• Serving Size: 2 burgers
• Calories: 397
• Fat: 17g
• Sodium: 375mg
• Carbohydrate: 31g
• (Fiber: 2g
• Sugar: 1g)
• Protein: 30g

Dietary

Egg-FreeGluten-freeNut-free

© The Real Food Dietitians

Recipe By: The Real Food Dietitians

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