Turkey and Spinach Burgers with Yogurt Sauce

Ingredients

• 600 g turkey mince
• 100 g baby spinach
• 25 g dried breadcrumbs
• 1 small garlic clove, finely grated
• 1 teaspoon sweet paprika
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 150 g plain pasteurised yogurt, divided
• 1 tablespoon neutral oil
• 2 teaspoons lemon juice
• 4 burger buns
• 4 lettuce leaves, washed and dried
• 1 large tomato, sliced

Instructions

1. Prepare the spinach. Put spinach in a covered microwave-safe bowl with a tablespoon of water and wilt briefly, or wilt in a saucepan. Cool until safe to handle, squeeze out excess water and chop finely. Let it cool before adding to raw turkey. Wash and dry the lettuce separately.
2. Mix gently. In a large bowl combine turkey, chopped spinach, breadcrumbs, garlic, paprika, salt, pepper and 2 tablespoons of the yogurt. Mix with clean hands just until evenly distributed. Do not knead it like dough, which makes the finished burgers firmer.
3. Shape four patties. Divide into four equal portions and shape into patties about 1.5–2 cm thick and slightly wider than the buns. Smooth ragged edges. If the mixture is difficult to handle, refrigerate for 15 minutes, allowing that extra time in your meal plan. Clean the raw-poultry work area.
4. Cook without pressing. Heat oil in a large skillet over medium heat. Add patties with space around them and cook for about 5–7 minutes per side. Turn carefully with a broad spatula. Reduce heat if the outside browns quickly; do not press out the juices.
5. Check the centre and make sauce. Measure at least 74°C/165°F in the centre of every patty, inserting the probe from the side. Continue cooking gently if needed. In a clean bowl mix the remaining yogurt with lemon juice. Toast the split buns in another pan or under a watched grill.
6. Assemble and serve. Spread a little sauce on the toasted bases. Add lettuce, a cooked turkey patty and tomato, then close with the bun tops. Serve the remaining sauce separately. Assemble only what you plan to eat now so stored buns do not absorb the sauce.

Tips and troubleshooting

Wet spinach makes a loose mixture, so squeezing it well is more useful than adding a large amount of breadcrumbs. A thin spatula helps turn delicate patties. If they stick, let the first surface set a little longer before trying again, while keeping the heat moderate.

Substitutions

Chicken mince can replace turkey, with the same centre-temperature check. Use finely chopped parsley instead of spinach for a different burger. A suitable thick plant-based yogurt can replace dairy; check whether it contains soy, nuts or other allergens.

Allergen notes

Contains milk and wheat. Buns and breadcrumbs may also contain egg, sesame or soy. Check labels and use suitable alternatives if needed; omitting the bun does not remove breadcrumbs from the patty.

Storage and reheating

Refrigerate cooked patties promptly and use within 48 hours. Keep sauce, salad and bread separately refrigerated or stored as appropriate. Reheat patties thoroughly before assembling fresh burgers. Raw turkey mixture should be kept cold and cooked promptly, within its use-by guidance.

Food safety guidance: FoodSafety.gov cooking temperatures and the Food Standards Agency home food fact checker. Follow local food-safety advice and ingredient use-by dates.