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–+ servings
low fodmap spinach cranberry turkey burgers

Spinach Cranberry Turkey Burgers

This low FODMAP Spinach Cranberry Turkey Burger recipe is a healthy grilling option that the whole family will enjoy.
5 from 1 vote
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Course Lunch, Main Dish
Servings 4 burgers

Ingredients
  

  • 1/2 cup spinach destemmed and chopped
  • 2 tbsp diced green onion green parts only
  • 1 tbsp garlic infused oil
  • 1 lb ground turkey
  • 1 egg
  • 1/4 cup rolled oats or low FODMAP bread crumbs
  • 2 tbsp dried cranberries
  • 1 tbsp Worcestershire sauce *see notes if celiac
  • 1/4 tsp salt
  • 1/2 tsp pepper

Instructions
 

  • Preheat grill to medium heat.
  • Wash spinach and green onion. Pull the stems off the spinach leaves and chop. Lightly pack down a half cup measuring cup with spinach. Dice the green leaves of the green onion.
  • Pour the oil in a small frying pan and heat over medium-low heat. Add the spinach and cook for 1 minute. Add the green onion and cook until spinach is cooked down, approx. 1-2 minutes. Remove from heat.
  • Chop the dried cranberries into small pieces. In a large bowl mix together the turkey, egg, oats, cranberries, Worcestershire sauce, salt and pepper. Mix in the spinach and green onion. Shape into four patties that are approximately 10 cm (4 inches) wide and 2 cm (3/4 inch) thick.
  • Place the patties on the grill and cook for approximately 6 minutes until the bottoms have grill marks. Flip and cook 6 minutes more until grill marks are on the second side and juices run clear. The temperature of the burgers should reach 74°C (165°F) at the thickest part.
  • Remove the burgers from the grill and place on a clean serving plate. Serve on a bun or bed of greens.

Notes

  • *If you have celiac disease use gluten-free Worcestershire sauce or omit.
  • Click here for instructions on how to buy or make garlic infused oil.
  • Dried cranberries are low FODMAP at 1 tablespoon.
  • If you have celiac disease make sure to use gluten-free oats. Or, you can use low FODMAP and gluten-free bread crumbs in place of the oats.
  • If you cannot tolerate eggs, use a flax egg instead. In a small bowl mix 1 tablespoon ground flax with 3 tbsp water and let sit for 5 minutes until thickened.
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