Grilling season has arrived, my friends. While I will gladly accept any burger at a backyard hangout (though I will attest that, due to my carb-loving mentality, I’m all about a high-quality bun), I try to take it up a notch when I’m playing the role of host in our side patio.
Lucky for us, Honeysuckle White turkey offers a variety of products perfect for upcoming barbecues and summertime hangouts. Honeysuckle White’s wholesome flavor combos (such as spinach and kale turkey patties or hot Italian turkey sausage links) comprise the perfect protein to make versatile and unique meals at home.
An ideal base for creative toppings, my go-to savory seasoned turkey patties are conveniently pre-portioned (no messy hands or dirtying up a mixing bowl) and drop on the grill with effortless intention.
What I especially appreciate about this recipe is that Honeysuckle White strives to help consumers understand where their food comes from; in their case, we’re talking about turkeys raised on family farms without growth-promoting antibiotics. I went to check it out for myself last fall in Missouri and can attest to the authenticity. You can feel good about serving these products to your family and friends this grilling season.
Scroll for my Mediterranean-inspired turkey burger, topped with a sun-dried tomato spread, spinach and goat cheese on whole wheat buns.
1 package Honeysuckle White Savory Seasoned Turkey Patties
1 package 4 whole-wheat buns, halved
1 cup baby spinach
4-ounce package fresh goat cheese (allow to soften/rest on countertop, 30 minutes minimum)
SUNDRIED TOMATO SPREAD
1/2-pound sun-dried tomatoes (cured in olive oil, if possible)
1/2 cup of extra virgin olive oil
1 clove garlic
1 teaspoon dry oregano
1 tablespoon red wine vinegar
Salt + pepper, to taste
2 tablespoons fresh Italian parsley
1. Set your grill to medium-high heat. While preheating, prepare sun-dried tomato spread. Pulse all ingredients in food processor (Vitamix is my go-to) until desired consistency is reached. Set aside.
2. Place turkey patties on grill and cook for 10-12 minutes total, flipping after 5 minutes. The internal temperature should reach 165 degrees. During the final 2 minutes, place bun halves on the grill to lightly toast.
3. To serve, spread sundried tomato on one half and goat cheese on the other. Lay turkey burger atop goat cheese to kickstart some melting, then pinch spinach leaves atop patty. Press and serve.
The Honeysuckle White and Shady Brook Farms turkey brands are sold nationally — Honeysuckle White around the Midwest / West, while Shady Brook Farms products are found on the East Coast. Look where to find yours here.
This post is brought to you by Honeysuckle White. Thank you for being supportive of my sponsors!