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This ingenious reinvention of classic turkey burgers takes dinner to a whole new level. And you’ve never seen spinach and artichoke dip like this before! Wrap it up in a crisp lettuce leaf or a whole wheat wrap and make the whole table happy! Watch the video here.
2 teaspoons oil
3 onions, thinly sliced
2 cloves of garlic, minced or 2 cubes Gefen Frozen Garlic
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Bartenura Balsamic Vinegar
1 pound ground dark meat chicken
1 pound ground dark meat turkey
1 onion, puréed
1/2 cup thawed frozen spinach
6 artichoke hearts, defrosted, chopped
2 tablespoons Haddar Dijon Mustard
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 egg
1 cup oil (I used Gefen Canola Oil)
1 clove garlic, minced
juice of 1/2 a lemon
1 tablespoon Haddar Dijon Mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
6-8 large whole pieces iceberg lettuce, or whole wheat wraps
4 scallions, thinly sliced
3 cucumbers, cut into sticks
reserved sautéed onions
2 cups shredded purple cabbage
In a pan, on the lowest heat, add oil, onion, salt and pepper.
Cook for around one hour, stirring frequently until deeply golden and sticky.
The last minute of cooking add garlic and balsamic vinegar. Set aside to cool for five minutes.
In a large bowl, combine the rest of the ingredients. Add three-quarters of the onion mixture (reserving the last quarter to eat with your burger) and mix thoroughly to combine all the ingredients.
You can skip to step 4 and use Gefen Frozen Sauteed Onions, or caramelize your own if you have the time.
Preheat a cast iron skillet or pan over medium heat.
Once pan is hot pour a drop of oil just to coat the bottom.
Use your hands to grab a scoop of the chicken mixture and drop into the hot pan to form patty.
Cook for two to three minutes on the first side and another two minutes on the second side.
Place all the ingredients in the long container that comes with your immersion blender.
Place the blender in and the second it touches the eggs turn it on and do not lift it (oil on top will slowly drizzle in).
Once the mixture on the bottom of the container gets thicker gently gently lift up one side and then don’t lift other side until all oil is streamed in.
Continue that process of only lifting one side and then the other until you reach the top of the container.
At this point go up and down two to three times. All the oil will be incorporated and your mayo will be thick and creamy.
To assemble wraps, place either a piece of lettuce or a whole wheat wrap on a flat surface.
Add a shmeer of mayo, topped with a burger and whichever veggies you like. Serve immediately and enjoy!
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Spinach artichoke burgers The spinach should be thawed, I’m assuming not drained? Also, the recipe calls for an onion pureed, but isn’t in the video, is it not necessary?
Danielle used pre-sauted onions from “Gefen”. She mentioned that you can make your own or use such a product, whatever you like. You could probably make this without the onions, but it will miss something in the texture and flavor.
Thanks Esther Leah!
Thanks for responding, but the recipe calls for both a pureed onion and sauteed onion. The Gefen onions are in place of sauteeing, nothing is mentioned about the pureed onion.
Miriam, if you look closely, you will see that the Gefen onions, while not pureed, they are very finely chopped. When I want to blend onions well, I put them in my food processor and bring them to the consistensy of apple sauce. When I put them in my gefilte fish, I saute them first and it gives a great flavor. That is basically what the Gefen onions seem to be. Good luck.
Can this mixture be frozen? Can this turkey burger mixture be frozen raw or cooked?
Totally. I would do raw.