Burger Parmesan Bawang Putih & Saus Bayam Krim
Garlic Parmesan Burgers with Creamed Spinach Sauce - this delicious turkey burger has tons of flavor and is covered with a creamy spinach sauce.

Ingredients
4 servings
Instructions
- Mix all ingredients together.
- Form 4 patties and place on a grill or griddle on medium-high heat.
- Grill a few minutes on each side and turn. Cook until no longer pink in the middle.
- I served this on a 9 grain ciabatta roll. Voila!
- Melt the butter in a medium saucepan over medium-low heat. Add the onion and cook until translucent, 3-4 minutes. Stir the flour into the onions and cook 1 minute.
- Whisk in the half-and-half, broth, salt, cayenne, and nutmeg. Bring sauce to a simmer, then reduce heat and simmer for 2 minutes, until it begins to thicken.
- Add the spinach, stirring until wilted. Mix in the Parmesan and lemon juice, and add more half-and-half if the sauce has thickened too much. Season to taste with salt and pepper.
Nutrition per serving
276kcal
💰 Cost Estimate
Total Ingredients
$3492.00
$3492.00
Per Serving
$873.00/serving
$873.00/serving
🏠 Savings
~$6984.00 vs buying!
~$6984.00 vs buying!
📋 Price Breakdown (61% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| . ground turkey | 0.5 lb | $99.00 |
| garlic | 2 cloves | $395.00 |
| seasoned bread crumbs | 0.3333333333333333 cup | $80.00 |
| tbs. fresh parsley | 3 | $594.00 |
| salt and pepper | - | - |
| beaten egg | - | - |
| tbs. freshly grated parmesan cheese | 3 | $792.00 |
| Tbs unsalted butter | 2 | $220.00 |
| minced onion | 0.25 cup | $29.00 |
| Tbs all-purpose flour | 2 | $16.00 |
| fat free half-and-half | 0.5 cup | - |
| low-sodium chicken broth | 0.5 cup | $20.00 |
| kosher salt and black pepper | - | - |
| pinch cayenne | - | - |
| pinch nutmeg | - | - |
| chopped fresh spinach | 4 cups | $983.00 |
| Tbs grated Parmesan | 1 | $264.00 |
| squeeze of fresh lemon juice | - | - |
*Estimated market prices, may vary by region
Recipe Assistant
Ask anything about this recipe




















Comments
Loading comments...