Ingredients
Units
- 1.3 lbs of ground turkey meat
- 1 tbsp olive oil
- 1 egg
- 1/2 cup steel-cut oats
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp parsley
- 1/4 cup parmesan cheese
- 1 cup shredded sharp cheddar cheese
- 1 cup spinach leaves
- 1/2 sweet onion, sliced into strips
- 1/2 apple, chopped
- 1.5 tbsp brown sugar.
- 6 mini kaiser rolls, toasted
Instructions
- Combine the turkey meat, egg, oats, salt, pepper, garlic powder, parsley, and parmesan cheese in a medium bowl.
- Depending on the size of your rolls, form 1/4 inch-1/2 inch patties, making a dimple in the middle of the patty. We were able to squeeze out 6 patties for our mini kaiser rolls.
- Place a skillet over medium heat. Drizzle olive oil over the skillet and heat.
- Once heated, add two patties to the skillet, cover, and cook for about 8-10 minutes. Covering the skillet helps to lock in the juices. If you suspect your patties are cooking too fast, turn down the heat.
- Flip the patties to cook for another 8-10 minutes, remembering to keep the skillet covered. By this point, your patties should look gray, and the side that was just face-planted on the skillet should be golden brown.
- About 5 minutes into cooking the second side, sprinkle some shredded cheese. Cover the skillet back up. This time, covering the skillet will help the cheese to melt faster and become obey-gooey.
- Cut into one of the patties and look for pink meat. If none, remove from the skillet.
- Repeat steps 3-7 for the rest of the patties.
- Plate patties onto spinach covered, toasted kaiser rolls.
- Using the same skillet (wipe it out first), drizzle a little olive oil over the skillet on medium-high heat.
- Add onions and chopped apples to the skillet.
- Once the onions are slightly translucent, add brown sugar and sauté until brown sugar becomes a thin glaze.
- Stir everything around until evenly coated.
- Scoop caramelized onions and apples onto the patties, top with a bun, and serve.