Florentine Turkey-Chicken Burgers

Memorial Day has come and gone. While the official start of summer is still a few weeks out, the unofficial grilling season is definitely here, baby. Oh yeah. Love grilling season. We all love our big, juice burgers, am I right? I know in our house we will be grilling up our fair share of yummy ground chuck. I also know that we’ll have our healthy burgers, too.

Buffalo Burgers are great – the best thing going when it comes to grilling up ground meats be it the hoofed or swimming or scratching kind. Turkey Burgers are also good. A mix of lean turkey and lean chicken, with just the right combination of spices, cooked over an open fire – we are talking healthy and delicious! You could even go with a multi-grain thin bun. There are a number of good choices for healthy buns without all the “bread”. In our house, we like options and often have both on hand.

Florentine Turkey-Chicken Burgers
1 package (10 oz) chopped Spinach
3 Garlic Cloves
3 Shallots
1 Cup Chicken Broth
1/2 cup dry White Wine
2/3 cup dry Italian Seasoned Breadcrumbs
1/2 cup shredded Gruyere Cheese
1 tablespoon Dijon Mustard
1/2 teaspoon Kosher Salt
1/4 teaspoon White Pepper
1/2 lb Ground Chicken
1 lb Ground Turkey
6 Whole Wheat Hamburger Buns, split
1 large Beefsteak or Heirloom Tomato
1 cup fresh Baby Spinach

Thaw chopped Spinach. Squeeze dry and set aside.

Peel and mince garlic. Set aside.

Peel and chop the shallot onion. Place the onion, wine, chicken broth and minced garlic in a small saucepan. Bring to a boil; cook until liquid is reduced to about 1/4 cup. Cool to room temperature.

In a large bowl, combine the spinach, bread crumbs, 1/4 cup cheese, mustard, salt, pepper and onion mixture. Crumble meat over mixture and mix well. Shape into six patties.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165 degrees and juices run clear.

While the patties are cooking, slice a large tomato. Set tomato slices aside until ready to use.

To serve, place grilled patties on buns with sliced tomato, spinach and remaining cheese as desired.

Taking these Florentine Burgers on the road for a barbecue at the lake or mountains? Not a problem. Follow the recipe right up to forming the patties. Stack patties three high with a piece of waxed paper between them. Wrap the stacks in plastic wrap, then in a zip-lock bag. Lay flat in your coolers. Slice the tomatoes, place in a container in the cooler. Pack spinach in a container or baggie. Finally, don’t forget to pack the cheese. Cook as you would on the grill at home and enjoy.