We first came up with these burgers a few years ago after I saw turkey florentine meatballs on the Food Network, and it was an immediate hit. Since then, we've updated it with fresher ingredients to take it to the next level.

Roasted garlic brings a savory rich flavor to the burger, while grated sweet Vidalia onion adds moisture and a little tang. Using chopped fresh spinach instead of frozen was a big improvement in texture and appearance, not to mention quicker and easier since I didn’t have to defrost or drain the spinach. The final accent of a creamy slice of fontina cheese, fresh spinach leaves and roasted garlic aioli brought all the flavors together into one of the best burgers I have ever eaten!

http://www.spoonfulatatime.com/2012/05/roasted-garlic-turkey-florentine.html

Serves 2

For the roasted garlic aioli::

• 3/4 cups light mayonnaise
• 1 head roasted garlic
• 1 teaspoon apple cider vinegar
• 1 teaspoon fresh lemon juice

For the burgers::

• 3/4 pounds ground white turkey
• 1/2 cup fresh spinach leaves, finely chopped
• 4 cloves roasted garlic
• 1/8 medium sweet Vidalia onion, grated
• 1/4 cup shredded Italian cheese
• 1/2 teaspoon each salt and pepper
• Sliced fontina cheese and fresh spinach leaves for topping
• 2 burger buns (pictured – Against the Grain Gluten-Free Rolls)

1. Combine the aioli ingredients in a blender and puree until smooth (I used my Magic Bullet, it’s great for small amounts). Set aside in the refrigerator until ready to serve.
2. Put the turkey in a bowl and add the chopped spinach and garlic cloves. Grate in the onion and add the cheese, then combine with your hands and form into 2 patties. Let the patties chill in the fridge for about 15 minutes (this will help them stay intact on the grill).
3. Grill over medium to medium-high heat until their internal temp is 165, approx 5 mins per side. Top with sliced cheese during the last minute. Spread roasted garlic aioli on the top bun and add spinach leaves. Serve immediately.