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Juicy turkey burgers packed with salty feta, spinach and herbs. Enjoy them as they are for a light, fresh meal, or pile them into a wholemeal bun with your favourite sides for a relaxed burger night.
1.
In a large bowl, mix the turkey, feta, spinach, herbs, onion and garlic granules and pepper. Shape into 4 burgers about 2cm thick. Chill for 15 minutes if you have time, which helps them hold together.
2.
Heat the oil in a large non-stick frying pan over a medium heat. Cook the burgers until golden and cooked through with no pink meat and clear juices (5–6 minutes on each side).
3.
Lightly toast the buns if using. Fill them with lettuce, tomato and a burger.
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Storage information
Uncooked burgers keep in the fridge for up to 1 day. Freeze them for up to 3 months with baking paper between each one, then defrost overnight in the fridge before cooking. Cooked burgers keep covered in the fridge for up to 2 days. Reheat until steaming hot all the way through. The slaw keeps in the fridge for up to 2 days.
Tip
Serving suggestions to boost fibre: White beans or chickpeas tossed in a green salad with tomatoes. Crunchy slaw: 100g shredded cabbage and ½ grated carrot with 2 tbsp 0% Greek yoghurt and lemon. Sweet potato wedges: 150g, skin on, roasted with ½ tsp oil.
Cost-saving tips
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