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Turkey Spinach Burgers

Turkey Spinach Burgers with Creamy Aioli and Carrot Fries

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Recipe Details

Story

In this past favorite (and Plated cookbook star!), Chef Elana elevates turkey burgers with just a few simple mix-ins. These juicy and impossibly tender patties are seared with scallion, spinach, and cumin, then slid onto toasted brioche buns with a swipe of garlicky aioli. A heap of cayenne-spiced, roasted carrot fries makes the ideal side.

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    Quick facts

    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    medium
    By Chef Elana

    By Chef Elana

    Nutritional info

    Ingredients & Equipment

    What we send

    • garlic
      1 clove
      garlic
    • lemon
      1
      lemon
    • baby carrots
      12 ounces
      baby carrots
    • baby spinach
      1 ounce
      baby spinach
    • scallion
      1
      scallion
    • ground cayenne pepper
      1/4 teaspoon
      ground cayenne pepper
    • ground turkey
      12 ounces
      ground turkey
    • ground cumin
      1/4 teaspoon
      ground cumin
    • mayonnaise
      1 1/2 ounce
      mayonnaise
    • brioche buns
      2
      brioche buns

    What You’ll Need

    • 10" medium pan with lid
    • baking sheet

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 450°F. Mince garlic. Halve lemon. Rinse remaining produce. Halve carrots lengthwise, then halve crosswise to create fries. Finely chop spinach. Trim and discard scallion roots and thinly slice.

    2. Form Turkey Burgers

      Form Turkey Burgers

      Pat turkey dry with paper towel and place in a medium bowl. Add cumin, spinach, scallion, and half of garlic. Season with ½ teaspoon salt and black pepper as desired. Using your hands, mix well, then form into 2 equal patties, about 1-inch thick. Using your thumb, create a dimple on top of each.

    3. Sear Burgers

      Sear Burgers

      Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add burgers and sear until browned on bottom, 5-6 minutes. Flip burgers, cover pan, and reduce heat to medium. Sear until cooked through and no longer pink, 5-6 minutes more. Transfer to a plate and set aside to rest for about 5 minutes.

    4. Roast Carrot Fries

      Roast Carrot Fries

      While burgers sear, on baking sheet, toss carrots with 1 tablespoon olive oil, cayenne pepper (skip or use half for less heat), ½ teaspoon salt and black pepper as desired. Arrange in a single layer and roast until browned and tender, 10-12 minutes. Divide carrot fries between serving plates, reserving baking sheet for toasting buns.

    5. Make Aioli and Toast Buns

      Make Aioli and Toast Buns

      While carrots roast, in a small bowl, whisk together mayonnaise, juice of ½ lemon, and remaining garlic to combine. Season with ⅛ teaspoon salt and black pepper as desired and set aside. Use remaining lemon to brighten a glass of water. Once carrot fries are roasted, wipe baking sheet clean, then add buns cut-side up (if they arrived whole, simply slice them open). Bake until toasted and light golden, about 3 minutes.

    6. Plate Burgers

      Plate Burgers

      Layer bun bottoms with turkey spinach burgers and dollop about 2 teaspoons aioli on top of each (adding aioli directly to burgers, rather than spreading on buns, will ensure the buns don't lose that crispy toasting). Serve with carrot fries and any remaining aioli alongside for dipping. Dig in because it's burger o'clock.

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