What a relief! I’ve finally made it past final exams and into summer vacation. Having summer break is one thing I know I likely will miss in the future. The good news is that I have more time to drool over food links on Pinterest or to dream up new recipe ideas.
Well, today my sisters and I decided to spend our time in slightly better ways than having our eyes glued to tablet/smartphone/computer screens all day (sadly, the harsh reality).
We took on the task of making dinner and the summery mood meant burgers.
For a while we’ve tried to decrease our beef intake due to the environmental and health impact, so we chose to make spinach turkey burgers with a side of (sweet) potato fries.
Summer means I often find myself with too much time, so I actually had four hours to make homemade yeasted burger buns.
Using the popular “Beautiful Burger Buns” recipe on King Arthur Flour’s website, we got to enjoy 11 lovely, soft rolls to encase our burgers. Most of the time was spent letting the dough rise, so if you try it out, you can do what I did by using 3 cups bread flour and 1 cup wheat/white wheat flour. Not a burger person? These make great sandwich rolls or even bread for snacking.
For the oven baked fries, I did some good ol’ regular Russet potatoes and some sweet potatoes following Ellie Krieger’s recipe.
Moving on to the actual burgers, we tried to “copycat” a version we’d enjoyed at a friend’s barbecue picnic in the park. Simple ingredients: frozen spinach and ground turkey.
Shaping it into patties was a breeze, broiling in the oven went by in no time and soon the impressive burgers were ready to eat.
Spinach Turkey Burgers
Makes 12 small patties
2 pounds lean ground turkey
1 (16 ounce) package frozen chopped spinach
1 tablespoon garlic powder
1 teaspoon sea salt (adjust to your salt likings, I tend to put less seasoning on my food)
Combine all ingredients in a large bowl. Mix well.
Line a rimmed baking sheet with heavy-duty aluminum foil. Place a metal rack atop the baking sheet.
Form meat into 12 patties by rolling into tennis ball sized balls and flattening out until 4 inches in diameter.
Broil for 15-20 minutes, flipping halfway through cooking time.
Serve with your favorite burger toppings.
(I used tomatoes, homegrown lettuce, sautéed mushrooms and caramelized onions)