Producer Emilie’ Spinach Feta Turkey Burgers

Spinach Feta Cheese Turkey Burgers (4 servings)
1 lb ground turkey
1 egg, slightly beaten
2 oz fresh spinach leaves, stems removed and chopped
1 cup feta cheese
Creole seasoning
garlic powder

Mix together all ingredients with your hands.  Put equal part of the burger mixture into patty makers. I love patty makers b/c it takes the guess work out for me when trying to figure out if each patty is the same size.  Press the mixture into the patty makers.  I then refrigerated the 4 burgers for a bit while I got the mushrooms and onions and sweet potato medallions ready to cook (see below for these ingredients and instructions).  Drizzle a little bit of olive oil in pan and set to medium to medium high heat.  Pop burgers out of patty makers into pan and cook on each side for 6-8 minutes.  Cut into 1 of the burgers toward the end of cooking to make sure there’s no pink in the middle!  Serve with sauteed mushrooms and onions on top and baked sweet potato medallions on the side.  I also made a green salad for Mike and me.

Sauteed Mushrooms and Onions (4 servings)
1 container of whole mushrooms, rinsed clean
1 small white or yellow onion, sliced into rings
olive oil

Cut mushrooms into fourths.  Slice onion into rings.  Drizzle a little bit of olive oil and Creole seasoning on top and saute until onions are clear and mushrooms are soft.  Serve on top of turkey burgers

Sweet Potato Mediallions (2 servings)
1 large sweet potato
Creole seasoning
olive oil

Slice sweet potato into thinish medallions.  Put in bowl and toss with olive oil and Creole seasoning.  Then get a baking sheet.  Spray with non-stick spray and lay medallions out on pan.  Make sure each medallion has it’s own space.  Bake for 15 minutes on 375.  Then test sweet potatoes with a fork to see if it goes through easily.  If not, bake for another 10 minutes and test again.  They should be done.

**I have started baking the mediallions on a baking sheet that has a cookie cooling rack on top of it, so the sweet potatoes don’t sit on the pan directly and they seem to cook faster and edges crisp up a bit.

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