I've been meaning to share this recipe for what feels like a decade for a few reasons:
1. It's easy and a chimp could do it
2. They're freezable so it'll allow you to build up your freezer meals if you're into that
3. They're also good for a party because you can make them in advance
4. It allowed me to combine the words turkey and chicken
5. People asked on Instagram and I ignored the requests because I was feeling too lazy to type it all out there.
I typically end up making these, using some for the week, and freezing about 15-20 of them for future use. That is reflected below in the quantities. If you do not have any desire to freeze them, use only one pound of ground meat, almost a full container of crumbled goat cheese, and divide everything else by three. When not divisible by three, err on the side of over-seasoning because ground turkey and ground chicken could use it.
2 lb ground chicken
1 lb ground turkey
3 eggs, lightly beaten
15 oz frozen spinach, defrosted and squeezed so there is no excess water (this is a bag and a half)
2 4 oz containers of crumbled goat cheese
3/4 of a red onion, diced fine
2 TBS worcestershire sauce
4 TBS dijon mustard
1/2 teaspoon season salt
1/4 teaspoon ground mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon white pepper
1/4 cup parmesan cheese
a few sprinkles of whole wheat bread crumbs
Cook patties in a heated cast iron skillet four minutes per side. Even when I'm freezing them, I cook them first. That way I can just thaw and eat.
Set aside to cool. Wrap the ones that will be frozen in parchment paper and freeze in gallon bags.
Linking up with Jenn @ Going the Distance for What's Hap-Pinning Wednesdays.