Yield: 4 servings
2 cups baby spinach
1 clove garlic, quartered
½ cup reduced-fat mayo
zest of 1 lemon
1 tablespoon lemon juice
½ cup unsalted, roasted peanuts
1 8-ounce container mushrooms, such as button and cremini
1/2 pound turkey breast meat
2 tablespoons teriyaki sauce
1 ripe Hass avocado, thinly sliced
4 large romaine lettuce leaves or 1 cup packed baby spinach leaves
4 small 5-inch whole wheat pitas
- Place the baby spinach and the garlic in a food processor. Process until the spinach is finely chopped. Add the mayo, lemon zest, lemon juice, and blend again to smooth. Transfer to a container and clean the food processor bowl.
- Preheat the oven to 400°F. Place the peanuts in a food processor and pulse until they are finely chopped. Add the mushrooms and pulse again 10 to 15 times until finely chopped. Add the turkey meat and the teriyaki sauce, and pulse until just combined, the mixture should be sticky and moist. Set out a plate or a sheet of waxed paper. Form the meat mixture into four equal patties and place on the plate or waxed paper.
- Heat a large skillet over medium high heat. Pull the skillet off the heat and coat with cooking spray. Add the burgers and place back on the heat. Cook without moving for 4 minutes until a golden crust forms. Spray the tops of the burgers with a thin layer of the cooking spray and flip. Cook four minutes more then slid the skillet with the burgers into the oven and bake 20 to 25 minutes until the burgers are cooked through and no longer moist in the center. Set aside.
- Layer one romaine lettuce leaf or ½ cup of the baby spinach leaves into each pita along with a few slices of the avocado. Spoon in two tablespoons of the mayo. Slide the burger in and serve immediately.