Recipe Week – Day 5 – Turkey Spinach Sliders


Sorry for forgetting to post the Day 5 recipe yesterday! I was super busy with the kids I nanny for and we went to a cupcake place to decorate our own cupcakes! They loved it. I need to review the shop in Yelp!

I made these turkey burgers about a week ago or so. They were so delicious! The recipe made 8 mini burgers for us, so we ate leftovers all week. The burgers are sliders, so keep in mind they are meant to be smaller than an actual burger. It took a while to cook each one, too, even though they are small, because I made them thick. The recipe says it makes 12. We enjoyed them with a little red onion on a bun, but lettuce would be good too. I don’t care for pickles. I even used fresh garlic for the first time while making this recipe! It wasn’t as tough as I thought, Kayla would be proud of me!

Turkey Spinach Sliders
Bon Appétit | July 2013
by Sue Li

yield: Makes 4 servings
active time: 30 minutes
total time: 30 minutes


1/2 bunch flat-leaf spinach, thick stems removed, leaves chopped (about 4 cups)
4 scallions, thinly sliced
1 garlic clove, finely chopped
1 pound ground turkey
3/4 teaspoon ground cumin
Kosher salt, freshly ground pepper
3 tablespoons olive oil
12 slider buns or small dinner rolls, split, lightly toasted (for serving)
Mayonnaise, sliced red onion, and pickle slices (for serving)

Combine spinach, scallions, garlic, turkey, and cumin in a medium bowl; season with salt and pepper. Using a fork, mix gently just to combine. Form turkey mixture into twelve 1/2″-thick patties.

Heat oil in a large skillet over medium-high heat. Working in 2 batches, cook patties until golden brown and cooked through (resist the temptation to press down on patties with your spatula while cooking), about 5 minutes per side. Transfer to a plate.

Serve turkey-spinach patties on buns with mayonnaise, onion, and pickles.

DO AHEAD: Patties can be formed 1 day ahead. Cover and chill. Bring to room temperature before cooking.



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