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Spinach and Olive Turkey Burgers

4.8

(6)

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Stephanie Gaudreau

These turkey burgers are my nod to Greek flavors, packed with fresh herbs, lemon, and red onion. The key to a perfect burger is to chop the added veggies finely. Serve these on lettuce wraps with your favorite toppings, on buns, or on a salad for a complete meal.

Change It Up

Serve these on top of a Greek-style salad.

Swap out the turkey for ground chicken or lamb.

Read More
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.