Nutrition per serving may change if servings are adjusted.
½ cup 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 pepper plus ¼ teaspoon, divided
7 whole-wheat reduced-calorie hamburger buns
½ of a (10 ounce) package frozen chopped spinach, thawed and well drained
½ cup crumbled basil-and-tomato-flavor feta cheese
2 tablespoons refrigerated or frozen egg product, thawed
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, combine cucumber, onion, sugar, vinegar, lemon juice, salt, and the pinch ground pepper in a small bowl. 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 until crumbs are formed. Measure ½ cup of the crumbs; set the remaining crumbs aside for another use. Toast the remaining six buns.
Combine the ½ cup bread crumbs, the spinach, feta cheese, egg product, the remaining ¼ teaspoon ground pepper, and the cayenne pepper in a large bowl. Add turkey breast; mix well. Shape turkey mixture into six 4-inch patties.
Heat oil in a 12-inch skillet 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 chilled 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.