This recipe has been a staple in our house for years.
If you don’t have a grill, these can be heated on the stove or in your George Foreman Grill.
1 Tbsp coconut oil
1/4 cup finely chopped onion
1 tsp. chopped garlic
4 cups chopped spinach leaves
1 lb. raw lean ground turkey
2 large egg whites
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. salt
1/2 cup crumbled cheese
Bring a large skillet with coconut oil to medium-high heat on the stove. Add onion and garlic and, stirring often, cook until softened, about 4 minutes.
Add spinach to the skillet with onion and garlic. Stirring often, cook until spinach has wilted and excess moisture has evaporated, 3 – 5 minutes.
Remove skillet from heat. Once cool enough to handle, carefully blot away any excess moisture from the onion-spinach mixture with paper towels. Set aside.
In a large bowl, combine turkey, egg whites, basil, oregano and salt. Using your hands, mix well. Add cooked veggies and feta cheese to the bowl. Using your hands, mix until uniform.
Evenly divide turkey mixture and firmly form into four patties. (Cover and refrigerate if not cooking immediately.)
Cook 5-8 minutes per side on the grill or skillet.