If you are not positive that your pan is completely nonstick, spray it with some Pam cooking spray.
I read a recipe about adding frozen spinach to ground white turkey meat to make turkey spinach burgers. The recipe sounded like a good way to use up extra fresh spinach before it has to be thrown out or another way to use chopped frozen spinach. Here is the recipe:
1 pound of ground white turkey breast (ground without the skin)
1 pkg frozen spinach thawed and squeezed to remove the juice or fresh spinach which has been lightly sauteed in water and chopped. In both cases, remove as much liquid from the spinach as possible.
6-9 leaves of fresh basil or your favorite fresh herb cut up (in winter I use my fresh frozen basil or sage)
2 Tablespoons of panko bread crumbs if the mixture seems too thin.
Black pepper (optional)
Mix ground turkey with the chopped cooled sauteed spinach or thawed frozen spinach, basil, pepper and panko bread crumbs.
Notice, mixture may be thinner than for a regular turkey burger.
Use the mixture to make the burgers, I made them thick as wanted them to fit into the pan. I made 6 thick burgers and will reheat leftovers for tomorrow night's dinner when I plan to serve them with microwaved fresh sweet potatoes.
Cook high at first (#9) on my electric cook top and lower the heat (#5) and cover the pan. After about 15 minutes check the underside of a burger, if it is crusty, turn all the burgers to the other side. If you turn them too early, they will stick to the pan rather than have the crust stick to the burger. Continue cooking for another 15 minutes if the burgers are thick (#4). Cut into a thick burger to be certain it is completely cooked.
My husband loves anything roasted or cooked to the max. Just seeing this crust enticed him to want to try one!
