Nutrition per serving may change if servings are adjusted.
½ seeded and shredded cucumber
2 tablespoons finely chopped red onion
1½ teaspoons sugar
1½ teaspoons white vinegar
1½ teaspoons lemon juice
⅛ teaspoon salt
Pinch ground black pepper
7 whole wheat reduced-calorie hamburger buns
½ (10 ounce) package frozen chopped spinach, thawed and well drained
½ cup basil-and-tomato-flavor feta cheese
2 tablespoons refrigerated or frozen egg product, thawed
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
1 19.2-ounce package uncooked ground turkey breast
2 teaspoons olive oil
1 medium tomato, cut into 6 slices (optional)
For cucumber relish, in a small bowl, combine cucumber, onion, sugar, vinegar, lemon juice, salt, and the pinch black pepper. Cover and chill for at least 30 minutes.
Place one of the hamburger buns in a food processor or blender. Cover and process or blend with several on/off pulses until crumbs are formed. Measure ½ cup of the crumbs; set the remaining crumbs aside for another use. Toast the remaining six buns.
In a large bowl combine the ½ cup bread crumbs, the spinach, feta cheese, egg product, the ¼ teaspoon black pepper, and the cayenne pepper. Add turkey breast; mix well. Shape turkey mixture into six 4-inch patties.
In a 12-inch skillet, heat oil over medium-high heat. Add turkey patties. Reduce heat to medium. Cook patties for 12 to 14 minutes or until patties are no longer pink (165°F) (see Tip), turning once halfway through cooking time.
Serve patties in toasted buns. If desired, top with sliced tomatoes. Serve with the cucumber relish.
Tip: The internal color of a burger is not a reliable doneness indicator. A turkey patty cooked to 165°F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.