Big Bird: Jumbo Turkey, Spinach, and Herb Burgers
with Mushrooms and Swiss
I found this recipe in my Rachael Ray cookbook. We had it tonight for dinner, and it was really yummy. Next time I make it I will add smaller portions of parsley and spinach.
Ingredients:
1 10-oz box frozen chopped spinach, defrosted (I used fresh spinach)
2 pounds ground turkey breast (you could also use ground chicken)
1 shallot, finely chopped
2 tablespoons Dijon mustard, plus some for slathering on the rolls
10 leaves of fresh basil, shredded or torn
3 tablespoons fresh flat-leaf parsley (a handful), chopped
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
20 white button mushrooms, thinly sliced
2 garlic cloves, chopped
1/2 cup chicken stock
4 slices Swiss cheese
4 Hamburger buns, split and toasted
lettuce
tomato
Directions:
Preheat a large nonsick skillet over medium-high heat.
Arrange the defrosted chopped spinach in the center of a kitchen towel. Wrap the towel around the spinach and squeeze out the excess liquid. Put the spinach in a mixing bowl and combine with the turkey, shallots, 2 tbps of Dijon mustard, basil, parsley, salt and pepper. Score the meat with the side of your hand to separate into 4 equal portions. Make 4 large patties, 3/4 to 1 inch thick. Drizzle the patties with oil and place them in the hot skillet. Cook for 6 to 7 minutes on each side, until the chicken is cooked through.
Preheat a second medium-size skillet over medium-high heat with 2 tbsp of EVOO, twice around the pan. Add the sliced mushrooms and garlic and cook, stirring occasionally, for 4 to 5 minutes, or until the mushrooms are nice and brown. Season the mushrooms with salt and pepper. Add the chicken broth and cook until the pan is almost dry, about 2 minutes.
Top the big-bird burgers with the mushroom topping and the Swiss cheese. Cover loosely with aluminum foil. Turn off the pan and let the cheese melt, about 2 minutes.
Slather the tops of the buns with a little mustard. Place the burgers on the bun bottom and top with lettuce and tomato.
I served it with a pickle wedge, and corn on the cob. Enjoy!
