Ingredients
- 16 oz raw Turkey Sausage, removed from casings, may use hot or mild sausage
- 16 oz Ground Turkey
- 1 tbsp Veg Oil
- 1 medium Onion, small dice
- 4 stalks Celery, small dice
- 1 large Sweet Red Peppers, small dice
- 1 large Green Sweet Pepper, small dice
- 1- 9 or 10 oz package frozen chopped
- spinach, defrosted, squeezed dry and re-chopped
- 5 oz buttery cracker crumbs, or any other kind of bread crumbs
- 5 large Eggs (Whole)
- 1 tsp garlic salt
- 1/2 tsp ground Thyme (Dried)
- 1/2 tsp Nutmeg (Ground)
- 1/8 tbsp Red or Cayenne Pepper, if needed (If the turkey sausage is hot, you may not need this.)
- Salt and pepper to taste (this may not be needed.) I take a small portion of the mixture and cook it, then taste it for seasoning.
Directions
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Preheat oven to 300°F.
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In a large skillet heat the oil and add the chopped onion. Cook until translucent and then add the rest of the vegetables. Season with a bit of salt and pepper. When tender, remove from heat and cool down.
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Combine the ground turkey sausage and turkey, and add the cooled chopped spinach, celery, bell peppers and onion until thoroughly mixed.
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Add the eggs, cracker crumbs, thyme, cayenne, nutmeg, season with salt and freshly ground black pepper. Mix gently. Mixture will be soft. Form burgers and put on a parchment lined cookie sheet, put in freezer for 1/2 hour. to firm up. You can freeze them totally and package them in freezer bags for future use at this stage.
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Cook in a skillet with a bit of oil on low until browned on each side. You can tell they are done when the second side puffs up in the very center. (be careful not to burn them) I sometimes put them in a 300 degree oven, covered lightly in foil for about 20 minutes just to be sure they are done.
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For carb-free, I serve these topped with mango salsa and no buns. Otherwise, serve as you would regular burgers.