Recipe courtesy of Kittencal
These are at their best when cooked on the outdoor grill but they are great oven-broiled also, plan ahead there is a 4 hour chilling time to blend the flavors the longer the better!
Notes from our test kitchen; for best flavor and texture it is recommended to use half white and dark meat, don’t omit the shredded carrot that’s the secret ingredient to keep the burgers moist and juicy
Yield 8 burgers
2 pounds ground turkey (if possible use a mixture of white and dark meat)
1 small onion, finely chopped
4 ounces crumbled feta cheese
1/2 cup finely grated carrot (do not squeeze out the moisture from the shredded carrot)
2 eggs, lightly beaten
1 (10-ounce) package frozen chopped spinach, thawed and hand-squeezed dry (for a less stronger spinach flavor cook firstly according to package directions, rinse under cold water then hand-squeeze dry)
3 large garlic cloves, minced
1 teaspoon fresh ground black pepper
1/2 cup dry breadcrumbs
seasoned salt (to be sprinkled on the patties while grilling)
In a large bowl using clean hands mix all ingredients (except the seasoned salt) together gently until just combined.
Shape into 8 patties.
Place the patties onto a plate/s.
Cover with plastic wrap and refrigerate for 4 hours or up to 24 hours (the longer the better!)
Grill over medium-high heat for about 15-20 minutes seasoning the burgers on both sides with the seasoned salt while grilling