Buns optional. Serve your burger with Creamy Cucumber Salad and Zesty Potato Salad — or with more traditional accompaniments, like ketchup and pickles, if that’s what you like.
Sharp knife (adult needed)
Medium-sized skillet (not nonstick)
- 1 pound ground turkey
- 1 cup raw spinach, finely chopped
- 1⁄2 cup crumbled feta cheese
- 1 scallion
- 1 tablespoon chopped fresh dill
- 1 teaspoon dried oregano
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon black pepper
- 1 tablespoon olive or vegetable oil
Put all the ingredients except the oil in the bowl and, using clean hands, mix well. (Make sure to wash your hands, and any kitchen tools and surfaces, with hot, soapy water after touching raw turkey.)
Divide the mixture into 4 portions. You can use the side of your hand like a knife and quarter the mixture in the bowl. Shape each quarter into a ball, then press it between your hands to form a patty that’s about 3⁄4-inch thick.
Put the skillet on the stove and turn the heat to medium-high. Wait 2 minutes for the pan to heat up, then add the oil and tip the pan gently to coat it.
Add the turkey patties and cook until crusty brown on the underside (use the spatula to lift one up and peek), about 5 minutes. Flip the patties and cook until crusty brown on the other side, another 5 minutes. Put one patty on the cutting board, cut it open, and peek inside to make sure that it looks cooked-through and white instead of pink.
Serve right away.