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.
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These turkey burgers were just delicious. I followed the recipe to a T, even bought the Nature's Own wheat buns. I offered paper thin vidalia onions to add to the burgers, and served with sliced apples and chips. I froze the remains of the canned cranberry jelly in an ice cube tray for later. (The mustard/cranberry glaze is also yummy on pork tenderloin.)
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