- 1 lb. Ground Turkey
- 1/2 C Frozen Chopped Spinach, thawed and drained
- 1/4 tsp Pepper
- 1/4 C Reduced-Fat Feta Cheese, crumbled
- 1 tsp Soy Sauce
- 1 tsp Olive Oil
- 1 tsp Garlic, minced
- 1-2 Heavy Dashes Tabasco
In a small bowl, combine ground turkey, and spinach. Stir with a wooden spoon until the spinach leaves are well incorporated. Add the remaining ingredients and continue to stir until the mixture is well combined.
Place a large sheet of wax paper on your work space, and scoop up some of the mixture. Form a ball about 2 1/2 to 3 inches in diameter (it should fit in the palm of your hand) by rolling the mixture in between your hands.
Place the ball on the wax paper. Either cover with another sheet of wax paper or just fold excess from the same sheet over the ball to cover it. Use your hand or a kitchen utensil of your choice (I found that my Pyrex liquid measuring cup worked well) and press down on the ball to form a patty. You want your end result to be about 1/2-3/4 inches thick. You may have to reshape the edges a bit after you form the patty.
Cook using an outdoor grill, grill pan or skillet. Cook over medium heat just until the center is no longer pink and the internal temperature is at least 165 degrees. Serve on wheat buns with lettuce or spinach, tomato, onion and spreads of your choice!