My Big {Skinny} Greek Turkey Burger

I hope everyone had a wonderful Valentines Day and stayed away from that chocolate floating around. That stuff is dangerous! I used to eat a ton of chocolate every Valentines Day, but not this time! To help my craving for chocolate, I decided to have all my fuelings as chocolate! I had the fudge balls (2 meals), brownie, chocolate peanut butter cup and chocolate crunch bar. I made my own little box of Valentines chocolate. Ha ha! The best part of making your own is that there is no guilt and no extra poundage! We just work too hard to get this far to sabotage what we have accomplished. Unfortunately, I didn't get to talk to my hubby yesterday nor the night before nor this morning again. I think his Internet must not be working properly in Afghanistan. He did email me from work to let me know he was fine and he was going to try and get his Internet fixed today. Hopefully, I will get to talk to him soon! When you are used to talking to someone twice a day, bad things go through your mind when you don't hear from them especially when they are in a war zone. It was a total let down that we could not talk yesterday, but thank goodness he is okay!

I originally was going to start Turkey Burger Week yesterday, but I didn't want to start it on Valentines Day so I am starting it today. Turkey Burger Week is where I make five different recipes for turkey burgers which consists of Greek, Italian, Thai, Mexican and American. Yeah, I got the International theme going on! The first one? Greek style turkey burger made with lean ground turkey, feta, red pepper, spinach, and sun dried tomatoes. Just add 2 more Greens and 1 Healthy Fat to complete your Lean and Green meal. Here are some suggestions. Try
1 cup of sliced cucumbers with 2 tbsp of Hidden Valley light cucumber ranch dressing. Or how about thick sliced tomatoes mixed with 2 tbsp light Greek vinaigrette and then broiled for about 4 min. Carefully flip and turn them over and broil another 2 min. Or maybe try a combo of chopped cucumbers, diced tomatoes, and baby spinach drizzled with 2 tbsp of light Greek vinaigrette. Yum! I hope you enjoy this recipe as much as I do!

My Big {Skinny} Greek Turkey Burger

8 oz raw 95 to 97% lean ground turkey (1 Leaner)
2 tbsp reduced fat feta cheese (1 Condiment)
2 tbsp red pepper, chopped (1/4 Green)
1/4 cup Baby spinach leaves, chopped (1/4 Green)
2 tbsp sun dried tomatoes (not in oil), chopped (1/2 Green)
1/2 tsp oregano (1/2 Condiment)
1/4 tsp garlic powder (1/2 Condiment)
1/4 tsp salt (1 Condiment)

Place turkey, feta, red pepper, spinach, sun dried tomatoes, and seasonings into a mixing bowl. Mix until just combined.
Form pattie(s) and cook with your preferred method. Make 1 huge patty or 2 smaller ones. You can grill (indoor or out), cook in a skillet on the stove, broil or use an air fryer. Cook for 5 to 6 minutes per side or until an internal thermometer has reached 165 degrees.

Makes 1 Serving
Each serving provides
1 Lean, 1 Green and 3 Condiments
(add 2 Greens and 1 Healthy Fat)

These turkey burgers freeze well! To freeze:
Place uncooked patties on a cookie sheet. Freeze for about 2 hours. Then wrap patties in plastic wrap or place parchment paper in between patties and put in a Ziploc freezer bag. They last up until 3 months in the freezer. When you are ready to cook them, thaw them out in the fridge the night before and cook as you normally would. You can also cook straight from frozen, but they will need a little more time to cook.

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