- 6 honey wheat hamburger buns
- 1/2 cup coarsely chopped pecans
- 1 1/2 pounds lean ground turkey
- 2/3 cup crumbled gorgonzola cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- no-stick cooking spray
- Cranberry Mustard
- 2 cups fresh baby spinach
How to Make It
Wrap buns in aluminum foil; place pecans on a baking sheet.
Bake buns and pecans at 350° for 8 minutes. Remove pecans from oven, and set aside; leave hamburger buns in oven.
Combine ground turkey and next 4 ingredients in a large bowl. Shape into 6 (3/4-inch-thick) patties.
Cook patties in a large skillet coated with cooking spray over medium heat 6 minutes on each side or until done.
Remove buns from oven. Spread 2 heaping teaspoons Cranberry Mustard on each side of bun halves. Arrange half of spinach leaves evenly on bottom halves; top with turkey patties, toasted pecans, remaining spinach leaves, and remaining bun halves. Serve with remaining Cranberry Mustard, if desired.