Garlic Parmesan Burgers & Creamed Spinach Sauce

Make Garlic Parmesan Burgers & Creamed Spinach Sauce in 30 minutes for a cozy weeknight dinner.

Ingredients

• 1/2 lb. ground turkey
• 2 cloves garlic, minced
• 1/3 cup seasoned bread crumbs
• 3 tbs. fresh parsley
• salt and pepper
• beaten egg
• 3 tbs. freshly grated parmesan cheese
• 2 Tbs unsalted butter
• 1/4 cup minced onion
• 2 Tbs all-purpose flour
• 1/2 cup fat free half-and-half, plus more as needed
• 1/2 cup low-sodium chicken broth
• kosher salt and black pepper
• pinch cayenne
• pinch nutmeg
• 4 cups chopped fresh spinach
• 1 Tbs grated Parmesan
• squeeze of fresh lemon juice

Instructions

Step 1: Mix the turkey burger mixture

In a roomy mixing bowl gently combine the ground turkey with minced garlic, seasoned breadcrumbs, freshly chopped parsley, the beaten egg, freshly grated Parmesan, and a pinch of salt and black pepper. Use a fork or your hands to fold everything together until evenly combined but not overworked — the mixture should feel tacky and cohesive, easy to shape into patties without crumbling. Form the mixture into four even patties, press a slight shallow dimple in the center of each to help them cook evenly, and set them aside to rest briefly while you prepare the sauce.

Step 2: Cook the patties and toast the bread

Heat a grill or griddle to medium-high, place the turkey patties down, and cook a few minutes per side until each patty is deeply golden and cooked through with no pink center. Transfer the finished patties to a clean plate and let them rest for a couple minutes so juices redistribute. If using bread, toast slices of 9-grain ciabatta until warm and crisp at the edges — these will be the sturdy base for the burger.

Step 3: Build the creamed spinach sauce

Melt unsalted butter in a saucepan over medium-low heat, add the minced onion and sweat until translucent. Stir in the flour and cook briefly to form a light roux, then whisk in the fat-free half-and-half and low-sodium chicken broth until smooth. Season with kosher salt, a pinch of cayenne and a whisper of nutmeg, bring just to a gentle simmer and reduce until the sauce begins to thicken. Add the chopped fresh spinach and stir until wilted and fully incorporated into a glossy, velvety sauce; finish by stirring in grated Parmesan and a squeeze of fresh lemon juice, and thin with a touch more half-and-half if needed so the sauce will cascade easily over the burger.

Step 4: Plate and serve with the creamed spinach on top

Place a toasted slice of whole-grain ciabatta on a plate, top with a warm, golden-brown garlic-Parmesan turkey patty, and spoon a generous ladle of the warm creamed spinach sauce so it blankets the patty and spills slightly onto the bread. Finish with an extra sprinkle of finely grated Parmesan and a light grind of black pepper; serve immediately while the sauce is glossy and the bread still crisp.

Notes

• Store patties and sauce separately to keep texture optimal.
• Add a splash of half-and-half when reheating the sauce if it thickens too much.
• Use freshly grated Parmesan for the best flavor and melting quality.
• Don’t overmix the turkey; fold until just combined to keep burgers tender.