These are great served as burgers on a bun or over noodles with brown gravy. Add a side dish and in less than an hour, you can have dinner on the table!
12 ounces of ground turkey
1 small box of frozen spinach
½ cup of diced onion, optional
½ cup of diced celery
½ teaspoon of poultry seasoning
1 teaspoon of garlic salt
½ teaspoon of black pepper
¼ cup of sunflower seeds
Thaw and drain the spinach squeezing out the excess moisture. Mix the turkey and spinach together and add seasonings. Blend. Add enough breadcrumbs to make the mixture hold together. Divide in large patties if you’re making burgers to go on a bun, or smaller ones if you’re planning to serve in gravy. Fry in a medium hot skillet.
To make a quick brown gravy, add a small can of drained mushrooms and some chopped onions to the skillet where you fried the burgers and sauté. Season with some salt, pepper and a bit of garlic and add 2 cups of water. Bring to a boil. Mix 2 Tablespoons of corn starch with ¼ cup of water until smooth. Add to the skillet and stir until the gravy thickens. Reduce heat and add burgers. Let simmer while you make the noodles. (You might prefer rice or mashed potatoes instead of noodles.)