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Turkey-Spinach Burgers

Turkey-Spinach Burgers with Creamy Aioli and Carrot Fries

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Recipe Details


This isn't your average burger and fries—this Popular Recipe is a star of the Plated cookbook. Chef Elana elevates turkey burgers with the addition of scallion, spinach, and cumin, then sears them until they're juicy and impossibly tender. They're sandwiched between toasted brioche buns with a creamy, tangy aioli and served alongside a heap of cayenne-spiced carrot fries.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 680
  • Protein 40g
  • Total Carb 52g
  • Total Fat 36g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • lemon
  • baby carrots
    12 ounces
    baby carrots
  • baby spinach
    1 ounce
    baby spinach
  • scallion
  • garlic
    1 clove
  • ground cumin
    1/4 teaspoon
    ground cumin
  • ground turkey
    12 ounces
    ground turkey
  • ground cayenne pepper
    1/4 teaspoon
    ground cayenne pepper
  • mayonnaise
    2 ounces
  • brioche buns
    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. Rinse all produce. Halve lemon. Halve carrots lengthwise. Pat spinach dry with paper towel and finely chop. Trim and discard scallion root and thinly slice. Mince garlic.

  2. Form turkey-spinach burgers

    Form turkey-spinach burgers

    In a medium bowl, combine cumin, spinach, scallion, and half of garlic. Season with ½ teaspoon salt and black pepper as desired, then add turkey. 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 turkey-spinach burgers

    Sear turkey-spinach burgers

    Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add turkey-spinach 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 burgers to a plate and set aside to rest.

  4. Roast carrot fries

    Roast carrot fries

    While burgers sear, on a baking sheet, toss carrots with cayenne pepper (skip or use half for less heat), 1 tablespoon olive oil, and ½ teaspoon salt. Arrange in a single layer and roast until golden brown, 10-12 minutes. Divide carrot fries between serving plates, then wipe baking sheet clean for the next step.

  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 (or start with a little, taste, and add more as desired), remaining garlic, ⅛ teaspoon salt, and black pepper to combine. Set aside. Slice buns open horizontally, if they arrived whole, and arrange cut-side up on baking sheet from carrots. Transfer to oven and toast until light golden, about 3 minutes. Use remaining lemon to brighten a glass of water.

  6. Plate turkey-spinach burgers

    Plate turkey-spinach burgers

    Transfer bun bottoms to serving plates, then layer with turkey-spinach burgers and a spoonful of aioli. Finish with bun tops. Serve with carrot fries and any remaining aioli alongside for dipping. Dig in because it's burger o'clock.

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