Turkey and Spinach Burger

Instructions

1. 1

   Prepare the vegetables before handling the turkey. Rinse the produce, dry the spinach thoroughly and chop it very finely. Slice the tomato, thinly shred the cabbage and grate the carrot.

2. 2

   In a serving bowl, mix the mayonnaise, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss in the cabbage and carrot, then refrigerate the slaw while cooking the burgers.

3. 3

   In a separate bowl, gently mix the turkey, spinach, garlic powder, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Shape into 4 firm patties about 1.5 cm thick. Do not rinse raw turkey; wash your hands and clean utensils and surfaces after handling it.

4. 4

   Heat a large nonstick skillet over medium heat. Add 1 teaspoon oil and cook 2 patties for 5–6 minutes per side, without pressing them down. Each patty must reach 165°F (74°C) in the center, measured with a food thermometer inserted from the side; continue cooking if needed. Transfer to a clean plate and cover loosely. Repeat with the remaining oil and patties, allowing about 24 minutes for both batches.

5. 5

   Split the buns and spread the mustard over the cut sides. Add one cooked patty and a quarter of the tomato to each bun. Serve immediately with the slaw.