Wash spinach and green onion. Pull the stems off the spinach leaves and chop. Lightly pack down a half cup measuring cup with spinach. Dice the green onion.
Pour the oil in a small frying pan and heat over medium-low heat. Add the spinach and cook for 1 minute. Add the green onion and cook until spinach is cooked down, approximately 1-2 minutes. Remove from heat.
Chop the dried cranberries into small pieces. In a large bowl, mix together the turkey, egg, oats, cranberries, Worcestershire sauce, salt and pepper. Mix in the spinach and green onion. Shape into four patties that are approximately 10 cm (4 inches) wide and 2 cm (3/4 inch) thick.
Place the patties on the grill and cook for approximately 6 minutes until the bottoms have grill marks. Flip and cook 6 minutes more until grill marks are on the second side and juices run clear. The temperature of the burgers should reach 74°C (165°F) at the thickest part.
Remove the burgers from the grill and place on a clean serving plate. Serve on a bed of lettuce.
Notes:
Quick Tips: If you avoid gluten, use gluten-free Worcestershire sauce or omit
