Turkey Burgers & Spinach and Cornmeal Bake


Jen Low is here to show us how to make a lean turkey burger without the bun that is so packed with flavour, you won't even realize you're missing the carbs! She also shows us how to make a spinach side dish that even your pickiest eaters will enjoy!

Turkey Burgers
A leaner ground meat becomes a "comfort food" burger.

*You can easily serve this burger with a bun


2 lb (1 kg) ground turkey
1 egg
1/3 cup (75 mL) cup finely chopped red onion (or regular onion)
1/4 cup (50 mL) bread crumbs
1/4 cup (50 mL) finely chopped dried cranberries
1 tbsp (15mL) Dijon mustard
2 tsp (10 mL) dried parsley
1 tsp (5 mL) chili powder
1/2 tsp (3 mL) salt
pinch of pepper
pinch of dried crumbled sage
vegetable oil for panfrying
8 burger buns & your choice of toppings: lettuce, tomato, cheese, mustard, etc. (optional)


In a large bowl, mix all the ingredients up to the vegetable oil. Form into 8 thick patties (about 3/4-inch thick). Cover and chill an hour or overnight before cooking.
Panfry the turkey patties in vegetable oil heated to medium in a large skillet. Don't crowd the pan. Panfry, turning, until the patties are cooked through and golden.
Serve in hamburger buns with toppings. Makes 8 turkey burgers.

Spinach and Cornmeal Bake
This is a casserole with a moist texture somewhere between a cornbread and a frittata. It is delicious served as a side dish for meats and fish.


2 tbsp butter   
1 large onion, peeled, quartered, thinly sliced
6 cups loosely packed baby spinach
4 large eggs
2 cups ricotta cheese (450 to 475 g container)
1 cup whipping cream or milk
1 can (14 fl. oz./398 mL) creamed corn
3/4 cup cornmeal, preferably white
2 tsp granulated sugar
2 tsp finely chopped garlic
2 tsp salt
1 tsp dried thyme (or 2 tsp fresh thyme leaves)
1/2 tsp dry mustard
1/8 tsp nutmeg
1/8 tsp white pepper (or black)
pinch cayenne pepper

1. Preheat the oven to 350 F. Butter a 9 X 13-inch pan.
2. Melt the butter in a large pot. Cook onions over medium heat, stirring frequently, until softened and lightly brown. Remove from pot to set aside to cool.
3. Bring the large pot back up to medium heat and add 1/3 cup (75 mL) water. Stir in the spinach a cupful at a time, adding more as the leaves cook down. Add more water if the spinach begins to dry out. Cook until the leaves are wilted and there's very little liquid left in the pot. Set aside.
5. In a large bowl, whisk the eggs, ricotta and cream (or milk) until smooth. Use a rubber spatula to stir in the rest of the ingredients, including the cooked spinach and onions.  
5. Spread in the buttered pan and bake on the middle rack about 45 minutes, until the top turns golden. Cool 5 minutes before serving. Makes 1 pan Spinach and Cornmeal Bake.


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