In the spirit of full disclosure, melaniewinters.com is a compensated affiliate meaning we may make a small commission when you click on/purchase something through the links in this post. This doesn't change the cost for you, but it helps us keep on keepin' on...
I'm 35 weeks pregnant and can honestly say, I've never had a steadier diet of sweets and carbs and general unhealthiness. It's getting ridiculous. I was always team savory over team sweet and never had a problem keeping within the "everything in moderation" mantra. Well that's all out the window with a baby girl already calling the shots from inside the womb, but every once in a while I manage to put my foot down and get something healthy on the table. Thus, these veggie packed turkey burgers - sans buns, plus guac.
Yes, they'd be great on a whole wheat bun, with some spicy mayo, tomato and lettuce but I seriously could not look at another piece of bread. Some fresh guac and a side of asparagus were the perfect addition to keep these turkey burgers light, fresh and utterly delicious. Serve with some fresh fruit as well to really complete the rainbow.
Now, there are a couple ways to tackle these bad boys. Easiest? Throw them on the grill and cook 5-7 minutes per side or until the internal temperature reaches 165 degrees. If weather isn't cooperating or you don't feel like firing up the grill, you can use a grill pan or cast iron skillet on the stovetop. The only issue with doing it this way, is that there is a high chance that you are going to get some burnt drippings going on in the bottom of the pan by the time the turkey is cooked through to temp. If you go this route, have some white wine on hand. Add a splash to the bottom of the pan from time to time to deglaze the drippings and keep the smoke alarms from going off. The benefit of doing it this way though, is that those deglazed drippings add some fabulous extra flavor - grill the asparagus in those drippings as well and let them take on some of that delicious flavor as well!
1 lb ground turkey
1 T. fresh chopped chives
1/4 c. fresh chopped spinach
1/4 c. diced peppers (I used yellow and orange bell peppers, you can use whatever you have)
1 T. dijon mustard
pinch of salt and pepper
White wine (if cooking indoors - see important note above)
Combine all ingredients in a mixing bowl. Divide mixture into four equal portions and form into burger patties. Grill over medium-high heat for 5-7 minutes per side or until the internal temperature reaches 165 degrees.
Serve topped with fresh guacamole and a side of grilled asparagus.