Ingredients
1
bag (6 oz) fresh baby spinach leaves
3
teaspoons olive oil
1 1/2
lb lean ground turkey
1/4
cup basil pesto
1/4
teaspoon freshly ground pepper
2
oz provolone cheese, shredded (1/2 cup)
1/2
cup mayonnaise
12
mini burger buns (about 2 1/2 inches in diameter)
Preparation
Chop 3 cups of the spinach. In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add chopped spinach; cook and stir 1 minute or until wilted. Drain, if necessary.
In large bowl, mix turkey, wilted spinach, 2 tablespoons of the pesto and the pepper. Shape mixture into 12 patties, 1/4 inch thick.
In same skillet, heat 1 teaspoon oil over medium-high heat. Add 6 of the patties; cook 4 to 6 minutes, turning once, until thermometer inserted in center of patties reads 165°F. Remove patties from skillet to platter; sprinkle each with 2 teaspoons cheese. Cover to keep warm. Repeat with remaining 1 teaspoon oil, 6 patties and cheese.
Meanwhile, in small bowl, mix mayonnaise and remaining 2 tablespoons pesto.
For each slider, spread 2 1/2 teaspoons mayonnaise mixture on bun bottom. Top with burger and remaining spinach; cover with bun top.
