One of the versions of turkey burgers I’ve offered in the past is a decadent version made with blue cheese (usually from Point Reyes Station here in West Marin). Search for the blue cheese burger on this site if you haven’t yet tried them and add about 1/3 cup of minced fresh cilantro.
Trying to get more veggies into our diets is always a goal, so I was happy to find a way to incorporate spinach into a summer staple. These can be made with ground turkey or lean grass-fed beef. By the time you add the spinach and other ingredients, a half cup measuring cup makes four burgers per pound of ground meat.