Spinach & Feta Turkey Burgers

Have I mentioned that I am now working two jobs? {One that I like WAY more than the other, but that pesky graduate degree in Education won't release it's grasp on me. I like kids... I just dislike teaching them against their will. 😛 }

I am lucky enough to be able to work mostly from home for my newer job as a marketing assistant for a fantastic author. Let me tell you, had I known how fabulous working from home can be, I would have insisted on doing so long ago. {Strike that. Fitting a classroom of 30 kids into my eensy weensy living room may have been a tad tricky - and a bit weird & illegal - now that I think about it.}

Aside from the fact that I am getting to write almost all the time {which I adore. Except for when I can't think of a darn thing to say.}, I am also enjoying the benefits of having my home as my workplace. Here are just a few things I've come to appreciate about it:

1. Working in my pj's. {Don't lie. I know you other work-from-homers do it, too.}
2. The fact that having bedhead and no makeup is completely acceptable in this workplace.
3. Typing, emailing, & social networking... from my big, cozy couch.
4. Using Starbucks as my conference room. {Although I could do without smelling like strongly brewed espresso all day afterward.}
5. Spending virtually no money on gas and transportation.
6. Being able to talk to myself and not have people around me think I'm nuts. {Except my husband when he comes home for lunch, but he knew what he was getting into when he put a ring on it.}
7. Setting my own schedule. I'm a creature of habit.
8. Having Food Network on mute in the background while I work. {I have no idea why I enjoy this, but I do.}
9. Being able to have something baking, or rising, or cooling while I'm getting other things done. It's like double productivity.
10. Never forgetting my lunch at home.

Don't worry, I still have to interact in person at my other job, so I won't go all Emily Dickinson on you. 🙂

Anyway, I realize this has nothing to do with food. I'm gettin' there.



Nestled snuggly in a whole wheat pita pocket. 🙂

We are finally starting to feel settled in to our new place, which means one thing: I'm back in the kitchen! Last night I made some tasty Greek Spinach & Feta Turkey Burgers with Cucumber-Dill Yogurt Sauce for dinner and they were delish. So good, in fact, that I had the leftovers for lunch today. 🙂 I made them in my cast iron skillet, but you can grill them up or even turn them into meatballs. I've tried them all three ways and they turn out great.

Looks like a turkey burger daisy. Didn't even do that on purpose! 😛

Greek Spinach & Feta Turkey Burgers
a Kitchen Prep original recipe, although the idea has been done by just about everyone. 😉

You'll Need:

1 lb ground turkey meat
½ an onion, diced small
2-3 cloves of garlic, grated with microplane or minced
½ bag fresh spinach leaves (you could replace with frozen if you prefer)
3 oz (half a small tub) feta cheese
¼ cup breadcrumbs (we used Glutino Gluten Free Bread Crumbs)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon oregano
Olive oil
Salt to taste

1. Preheat grill or skillet with 1 tablespoon olive oil to medium high heat. In a medium saute pan, add 1 tablespoon olive oil.

2. Add onion and cook until translucent and softened. Grate garlic into pan and allow to cook with onions until fragrant, 1-2 minutes). Add fresh spinach leaves and saute until wilted down, 2-3 minutes. Set aside and let cool slightly.

3. Meanwhile, in a medium bowl, combine ground turkey, feta cheese, bread crumbs, onion powder, garlic powder, and oregano. Add cooled spinach and onion mixture. Combine until all ingredients are well distributed throughout the meat, being careful not to overhandle (makes for tough burgers).

4. Form into patties. {I made 8 smallish ones.}

5. Place patties on grill or in cast iron skillet and cook until thoroughly cooked through, 4-6 minutes per side.

6. Serve on hamburger buns or pitas with yogurt sauce & assorted veggies, or eat them plain like my hubby. 🙂

Cucumber-Dill Yogurt Sauce

½ cup Plain Greek Yogurt
⅓ small cucumber, peeled & diced small
½ teaspoon dill weed
¼ teaspoon garlic powder (or to taste)
Pinch of salt