Macros per burger (makes 4): 257kcal, 45g protein, 8g fat, 0g carbs.
- 500g 2% turkey mince
- 1 egg
- up to 100g crumbled fresh feta
- 1 garlic clove
- 1 tsp dried oregano
- 250g steamed spinach, drained and chopped
- salt and pepper
- 1 tbsp breadcrumbs
You would think that the instructions to make the world’s best burgers would be intricate but they’re not. Just mix it all together in one big bowl and shape into four patties. I like big, filling burgers so I always make 4 big ones with 500g of mince although you can also shape 8 smaller patties if you prefer. I prefer thicker patties as this keeps them from drying out when cooking (a lid on the pan also helps). So you can look forward to nice juicy burgers – especially these ones because of all the spinach. Fry the burgers on the pan with some olive oil or grill in a George Foreman.
You can also make my garlic protein dip to accompany the dish, for which you will need one small pot of Total 0% or 5% yoghurt, 1 big garlic clove, salt and as much dried dill as you please. Garlic purée also works really well instead of fresh garlic and it has a slightly milder taste. This is a guilt-free high protein dip that you can also use for dipping vegetable sticks etc and once you give it a try, I’m sure it will become a staple part of your diet if you’re into savoury snacks like me.