I stared at the package of Lean Ground Turkey Breast. I had less than an hour before picking up my daughter from school. My fridge was almost bare. I did’t want a dry plain turkey burger that i’d have to smother with mustard for moisture. What to do? WHAT TO DO? Oooooo….what do I see? Kalamata Olives and Feta! BINGO! From Prep to Chow…less than 30 minutes!!!! HELLOOOOO…. WINNER WINNER! So SIMPLE!
Makes 4 servings. 1 serving= 4 oz turkey burger
- 1 lb of Lean Ground Turkey Breast
- 20 Kalamata Olives (approximate)
- 1/4 cup Feta
- salt, pepper (optional)
- spinach (optional) It was more for presentation…but I did end up eating it 🙂
- Balsamic Glaze (optional)
Rough chop olives. In a large bowl, add turkey, olives, feta (break up the chunks), salt, pepper and a drizzle of EVOO. Mix together but don’t overwork the turkey.
Spray a large skillet with PAM. Form burgers and add to skillet and place over medium/high heat and cover. Flip burgers once they brown a bit. Cook until thoroughly done. (For those that need it… 165 F) Gov’t Food Safety… Min. Cook Temps Chart
Wash spinach leaves and add to plate. Top with burger. Drizzle with balsamic glaze. TA-DA! DONE!
*Of course you can always add a whole wheat bun with your normal burger fixings, tomato, lettuce, pickles, etc.
Told you it was SIMPLE!