Juicy Lean Turkey Burger Recipe with Garlic and Herbs

Optional: For deeper flavor, sauté the diced bell pepper, onion and sundried tomato in 1 teaspoon olive oil until softened, then cool slightly before adding to the mix.

In a large bowl combine the ground turkey with the bell pepper, onion, green onion, chopped spinach, sundried tomato, crumbled feta, fennel seed, oregano/tomato basil (or Italian seasoning), minced garlic, and salt and pepper to taste. Mix gently to incorporate without overworking the meat, then form into 12 even patties.

Heat a flat top, grill or large skillet over medium heat and add the olive oil. Place the patties on the cooking surface, leaving space between them.

Cook until golden brown on each side, about 4–5 minutes per side, or until the internal temperature reaches a safe level for turkey.

If patties are thick and need more time, add the low-sodium chicken broth to the pan, cover, and steam over low heat until cooked through. Alternatively, transfer patties to a 350°F (175°C) oven for about 5 minutes to finish cooking.

Let patties cool slightly, then store in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage. Reheat gently before serving.