RECIPES: Recipe Details

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Florentine Turkey Artichoke Burger

My life began as a "foodie" as my first sentence was "Food Me". One of my earliest memories was visiting an old Italian aunt who would make the most delicious food on her range while we watched. She add a little of this, a little of that, season, taste, and present us with a delectable dish. It was magic in the kitchen. As a young bride I tried to duplicate the flavors and aromas of her kitchen. Over the years I developed the attached recipe which captures the long ago memory of her simple yet delicious creations. Enjoy!


Caramelized Onions
1. 1 large sweet onion, halved and thinly sliced
2. 1 tablespoon olive oil Patties
3. 1.25 pounds 93% lean ground turkey
4. 1 cup loosely packed baby leaf spinach - chopped
5. 1/2 cup canned halved or quartered artichoke hearts, drained, rinsed and chopped
6. 1/4 Italian style bread crumbs
7. 1/8 cup grated parmesan cheese
8. 1 egg, slightly beaten
9. 1 teaspoon minced fresh garlic
10.1 teaspoon kosher salt
11.1/8 teaspoon freshly ground pepper
Vegetable oil for brushing on grill rack
12.6 bakery buns - split
13.6-8 baby leaf spinach leaves (stems removed) per burger
14.6 (1/4 inch thick) large tomato slices
15. Parmesan cheese, 2-3 shavings per burger


Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium. To make the carmelized onions, combine the onion and oil in a 10 inch nonstick fireproof skillet, and place on grill rack. Cook the onion for 15 to 20 minutes, stirring occasionally, until the onions are caramelized. Remove the pan from the grill and set aside. To make the patties, combine the turkey, spinach, artichoke hearts, bread crumbs, grated parmesan cheese, egg, garlic, salt and pepper in a large bowl. Mix well. Divide the mixture into 6 equal portions and form the portions into patties. Brush the heated grill rack with vegetable oil. Place the patties on the rack and brown 3 minutes on each side. If using a charcoal grill move the burgers towards the edge of the grill rack for lower heat and cover. For a gas grill, adjust the heat to low and cover the grill. Cook until the burgers are cooked through, approximately 15 minutes or until a meat thermometer reads 178 degrees (the burgers will reach 180 degrees as they rest). Remove the burgers from the grill and cover with foil to keep warm. Place the rolls cut side down on the outer edges for the grill to lightly toast. On each roll bottom place 6-8 spinach leaves, the burger, a tomato slice, an equal portion of caramelized onions, and 2-3 shavings of parmesan cheese. Add the roll tops and serve. Makes 6 burgers