Lean, flavorful turkey burgers packed with spinach and feta, served alongside a hearty roasted butternut squash and kale soup. This class brings together cozy, fall-inspired flavors that are both nourishing and delicious. Perfect for a comforting, wholesome meal as the weather cools down.
Recipe
Spinach Feta Turkey Burgers
Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 12 oz frozen spinach (thawed)
- 8 oz lean ground turkey
- ¼ cup red onion (finely chopped)
- 2 cloves garlic (minced)
- 1 whole egg (beaten)
- 2 tbsp whole wheat bread crumbs
- ¼ tsp black pepper
- 2 tbsp reduced fat feta cheese (crumbled)
- 1 tbsp olive oil (for frying)
Instructions:
1. Prep the Spinach
Squeeze out any excess water from the thawed spinach to prevent the patties from becoming too wet.
2. Mix the Ingredients
In a large bowl, combine the drained spinach, ground turkey, red onion, garlic, beaten egg, breadcrumbs, salt, and pepper. Mix until all ingredients are evenly incorporated.
3. Shape the Patties
Divide the mixture into four equal portions and form each into a patty.
4.Cook the Patties
Heat a large skillet over medium heat. Cook the patties for 4-5 minutes on each side until they are cooked through and develop a deep golden brown color.
Recipe
Butternut Squash and Kale Soup
Servings: 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients:
- 1 large sweet onion (cut into wedges)
- 4 cups cubed butternut squash (about ¾ inch cubes)
- 1 tbsp olive oil
- Fresh ground black pepper (to taste)
- 1 tsp dried thyme
- 1 (14.5 oz) can of low sodium chicken broth
- ¾ cup water
- 3 cup chopped kale
Instructions:
1. Preheat the Oven
Preheat the oven to 425 degrees F.
2. Roast the Vegetables
Line a large baking pan with aluminum foil and spread onion and squash over foil in a single layer. Drizzle vegetables with olive oil and toss lightly to coat; then season with pepper and thyme. Place in oven and bake for 30-35 minutes, or until vegetables are cooked through and starting to brown. Note: take vegetables out at least one during cooking to stir.
3. Blend the Soup
Combine roasted vegetables, chicken broth and water in a large saucepan and use an immersion blender to blend ingredients together until smooth.
4.Heat & Add Kale
Heat blended soup over medium heat until heated through, then stir in kale and cook until wilted, about 3 minutes.