Eye-Healthy Turkey Burgers with Roasted Orange Peppers
- 1 Cup cooked spinach = 20.4 mg of lutein
- 1 Cup raw spinach = 3.7 mg of lutein
- 1 Pound ground turkey, organic, extra-lean
- 1 Large egg, cage-free, organic
- 1/2 Cup green onion, chopped
- 1/4 Cup whole wheat bread crumbs or oat bran
- 1/4 Cup chopped flat-leaf parsley
- Salt and pepper (to taste)
- 4 Whole-wheat burger buns
- 3 Tbsp Dijon mustard
- 3 Cups Organic spinach (Cooked Spinach is Recommended)
- 2 Orange peppers
- 2 Yellow onions (Caramelized Onions – optional)
- Olive oil
- Arrange a rack in the middle of the oven and heat to 375° F.
- Prepare caramelized onions ahead of time: Cook thinly sliced yellow onions over low heat in olive oil for about 20 minutes, or until very tender. Season with salt and pepper.
- Slice orange pepper into wedges. (You can sautê the peppers in the iron skillet with caramelized onions or leave them raw.)
- Heat the oil in a large cast iron skillet over medium-high heat until shimmering. Add the burgers and cook undisturbed until a golden-brown crust forms on the bottoms, about 3 minutes. Flip the burgers with a flat spatula. Transfer the pan to the oven and bake until the burgers reach an internal temperature of 160°F, 5 to 7 minutes more. Once burgers are cooked, let rest for 5 minutes.
- Spread the dijon mustard on both sides of the buns. Add sliced pepper wedges. Layer the patty next. Top with leaf lettuce and caramelized onions if desired.
- Enjoy with coleslaw enriched with kale.
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