Process the oats in the bowl of a food processor or blender until they’re the consistency of bread crumbs (but not powdery). Place oats and ground turkey in a large bowl with all remaining ingredients. Mix gently using your hands. Form mixture into 5 large patties or 6 smaller patties. Cover and refrigerate while you preheat the grill to medium-high setting.
Brush grill rack lightly with oil. Grill burgers for 5 to 6 minutes per side, or until cooked through and no longer pink in the centre. Serve on multigrain buns or with grilled Portobello “buns” (eat with knife and fork!) to keep them gluten-free.
Makes 5 large burgers or 6 regular-sized burgers
Per burger (based on 6 burgers; patty only): 227 calories, 11 g total fat (3.5 g saturated fat), 26 g protein, 8 g carbohydrate (1.9 g fibre, 0.5 g sugars), 129 mg cholesterol, 272 mg sodium
YUM: Try basil pesto instead of sundried tomato pesto.
YUMMER: Use the turkey mixture to make meatballs and serve with tomato sauce.
If using frozen spinach, thaw it and drain it very well before chopping and adding to the recipe. To make Portobello “buns,” simply brush large Portobello mushroom caps with olive oil on both sides and grill alongside the burgers.
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