Both the kids (ages 11 & 13) liked these enough to reheat the leftovers - truly the highest of praise from my children! Best quote "Mom, these burgers are green...are they supposed to be green?"
In a food processor, blend bowl full of baby spinach (10-12oz bag) with 4 roasted garlic cloves (you can use fresh - flavor will be sharper), 1/2 cup grated Parmesan cheese, 1 large spoonful Greek yogurt (you choose the fat content - I like 2% if the turkey is very lean), 1 egg until just combined.
Add 1 pkg ground turkey (A 1# bubble pack or equivalent - the less fat content the better). Pulse until blended. Stir in S (salt) and P (pepper) "to taste" (don't taste raw meat, right? you know that)
Two cooking methods:
1. Scoop turkey mixture with ice cream scoop (use large regular scoop for burgers and a small scoop for meatballs). Place scoop of turkey mixture into shallow bowl filled with panko crumbs. Gently coat (you really just have to use the tools God gave you - your hands!) and let burgers rest on a plate while you prep the rest of the meat.
Cover the bottom of a cast iron skillet on medium-high heat with canola oil (I recommend canola here because it holds a high heat for quick cooking and it does not impart a flavor on the burger - keeping the spinach flavor bright and fresh). Flatten burger ball slightly to form a fat patty. Turn heat down to medium and cook patties ~4 min each side (internal temp of 160 degrees F). Repeat until all burgers are made.
2. See #1, omit panko. Place burger ball in seasoned cast iron skillet (can use non-stick). Cook ~4 min each side until done (internal temp of 160 degrees F). Repeat until all burgers are made.
Serve immediately with chopped tomato and fresh basil tossed in olive oil and S&P and/or basil aioli.