• 1 package (5-ounce) fresh baby spinach
  • freshly ground black pepper
  • 1 tablespoon macadamia nut oil or canola oil
  • 2 tablespoons dark brown sugar
  • 1 tablespoon minced fresh ginger
  • 1 pound Ground turkey
  • 2 tablespoons mirin
  • Salt
  • 3 tablespoons sliced scallions for garnish, optional
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons soy sauce

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • In small saucepan, combine soy sauce, mirin, brown sugar, and ginger; bring to boil over medium-high heat, whisking to dissolve sugar. Reduce until slightly syrupy, about 3 minutes. Adjust heat, if necessary, to prevent boil-over.
  • Length: 3 minutes

Step 2

  • Remove from heat and allow to cool completely. (Sauce may be prepared up to 2 days in advance and refrigerated in a covered container.)Bring large pot of water to boil. Cook spinach for 1 minute.
  • Length: 1 minutes

Step 3

  • Drain and transfer to cold water bath to stop the cooking.

Step 4

  • Drain again. Dry thoroughly between layers of paper towels. (Spinach may be prepared up to 2 days in advance and refrigerated in covered container.)In large bowl, combine turkey, scallions, sesame oil, reserved spinach, and 1 tablespoon of reserved sauce. Season with salt and pepper and blend well without overworking.Form turkey-spinach mixture into 4 patties, about 3" across and 1" thick.

Step 5

  • Heat oil in large nonstick skillet over medium-high heat. When hot, add patties and cook about 5 minutes per side, until nicely browned and cooked through. Lower heat if necessary to prevent burning.
  • Length: 5 minutes

Step 6

  • Serve with some of the sauce spooned over.

Step 7

  • Garnish with the sliced scallions, if desired.