These turkey burgers offer up flavors reminiscent of backyard garden herbs and casual summer barbecues. Fresh corn combines with tender spinach and peppery basil to create these Turkey Burgers With Spinach, Corn, and Basil that are healthy without being short on flavor–at all.
Can someone please explain to me HOW it’s already August 23? I’m not sure about you, but the past few months have absolutely flown for me. Luckily, I’ve already checked off a number of “summer must-dos,” including:
- Enjoy a hot, buttery Connecticut-style lobster roll – This was my birthday lunch a few weeks ago at Boothbay Lobster Company in Stamford!
- Spend time at the beach – I’ve been to my go-to spot a few times so far, but I’m dying to sneak in a few more trips to make up for the rainy, less-than-stellar weekend weather we’ve had this season.
- Eat raw oysters – Enough said. I shared 1.5 dozen and wished they were all for me.
- Grow fresh basil on my deck – I’ve been doing this for the past 5 years and absolutely love adding a sprinkle to Friday pizza hot out of the oven or the turkey burgers I’m sharing today.
- Brew sun tea – Check and check. My favorite combination thus far was this Stash Tea Ginger Peach Green Tea with Matcha which I served up with lots of ice, fresh lemon wedges, and mint. Yum!
So back to those turkey burgers I mentioned above…yes, you read what I wrote correctly. I added corn to turkey burgers and it was…wait for it…life-changing. Okay, not quite, but it was a really interesting and refreshing change of pace. I can’t say I’ve ever had corn in turkey burgers before until now. Have you?
Either way, definitely give these a go. Not only will they take you just 20 minutes from start to finish, the burgers are lean, juicy, and packed with fresh summer produce: peppery basil from the garden, tender spinach, and crunchy corn. I love cooking up a storm on Sundays, and these are perfect for meal prep because they make 12 burgers–eat one hot off the grill for lunch or dinner, then store the rest in the fridge for up to 1 week.
If you eat dairy, I highly recommend adding a bit of grated parmesan or melted mozzarella cheese on top to take your dinner above and beyond…oh my.
- 2 pounds ground turkey
- 6 ounces baby spinach
- 1 cup frozen corn
- ½ teaspoon ground pepper
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- ¼ cup bread crumbs
- 2 eggs, lightly beaten
- ⅓ cup fresh basil leaves, chopped
- Olive or coconut oil, for cooking
- Add the baby spinach to a large saute pan over medium heat. Add 1 tablespoon water and cover until the spinach wilts and turns bright green. Remove from the heat and add to a large mixing bowl.
- Add a small amount of oil to the same pan and saute the frozen corn until thawed. Add to the large mixing bowl.
- In the same large mixing bowl, add all of the remaining ingredients: ground turkey, ground pepper, salt, garlic powder, onion powder, bread crumbs, eggs, and fresh basil.
- Use your hands to thoroughly mix all ingredients together. Do not overmix since this can toughen the meat.
- Grill until no pink remains inside and serve up!