Big Bird Burger

Yes, that's right. I made Big Bird Burgers this week... No, they're not really made from Big Bird. If I was going to eat any children's show character, it would probably be Barney. Not because I think he'd be particularly tasty, but because I think he's incredibly annoying.

These burgers are easy to make and easy to freeze for later use. Rachael Ray is a little on the crazy side in terms of portion sizes. So while she claims this recipe makes 4 burgers, I've found the couple of times I've made it that it really makes 8.

I imagine this recipe could be a good way to try to sneak vegetables into your children... Unless your children are like my children in that they won't eat anything that looks even slightly different than a chicken nugget or a sandwich that includes cheese, peanut butter, or jelly. Maybe some day they'll enjoy my cooking...

Edited to add (1/16/12):
Dear self from almost 3 years ago,
Both of your kids ate this tonight. And one of them snuggled up to you afterward and told you how much he loves your cooking. Woooooooooo!

Big Bird Burger
A variation on this recipe by Rachael Ray



1 10-ounce box frozen chopped spinach, defrosted and wrung dry
2 pounds ground turkey
1 shallot, finely chopped
2 tablespoons Dijon mustard, plus some for slathering on the rolls
10 leaves of fresh basil, shredded or torn
3 tablespoons fresh flat-leaf parsley (a handful), chopped
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
20 white button mushrooms, thinly sliced
2 garlic cloves, chopped
1/2 cup chicken broth
Sliced cheese (whichever kind strikes your fancy, I've used Provolone and American)
Kaiser rolls or sandwich-size sourdough English muffins, split and toasted
Any other topping of your choice (i.e. lettuce, tomatoes, etc.)

Preheat a large nonstick skillet over medium-high heat.

Put the spinach in a mixing bowl and combine with the turkey, shallots, 2 tablespoons of Dijon mustard, basil, parsley, salt, and pepper. Make 8 patties of equal size. Drizzle the patties with oil and place them in the hot skillet. Cook for 6 to 7 minutes on each side, until the turkey is cooked through.

Preheat a second medium-sized skillet over medium-high heat with 2 tablespoons of oil. Add the sliced mushrooms and garlic and cook, stirring occasionally, for 4 to 5 minutes, or until the mushrooms are nice and brown. Season the mushrooms with salt and pepper. Add the broth and cook until the pan is almost dry, about 2 minutes.

Top the burgers with the mushroom topping and the cheese. Cover loosely with aluminum foil. Turn off the pan and let the cheese melt, about 2 minutes.

Slather the tops of the buns or English muffins with a little mustard. Place the burgers on the bun bottoms and top with any other toppings. Put the bun or muffin tops in place.