Dinner, 2/7 and tonight. Photo by my man.
Spinach and Feta Turkey Burgers with Baked Fries and Carrots*
To make the burgers, combine about 1.25-1.5 lbs white ground turkey with a cup of fresh torn spinach leaves and about 1/4 cup of feta (depending on how much you like). Add a sprinkle of bread crumbs and one egg to the mixture and combine. Form into patties and sautee in a non-stick pan on medium heat for about 8-10 minutes on each side (flipping to prevent burning). Serve on whole wheat buns.
To make the fries, slice yukon gold or russet potatoes into fry shapes and toss with olive oil, salt, pepper, and paprika. Baked at 425 for 35-40 minutes, or until brown and slightly crispy.
I threw in the carrots because we hadn’t made a real veggie and there was a little bit of spinach in the burgers.
*Not a “small meal.” I hadn’t eaten much during the day, so I had a normal-sized dinner. Remember the Nutritionista’s key to healthy eating: flexibility! For tonight’s portion, everything will be halved.
This is definitely a Keeper! I grilled on the Kamado for about 8 minutes each side. Turned out so moist and delicious! Can’t wait to make again. Also no carrots so made a side salad with the baked potatoe fires…pictures to come soon.
