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 into 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 wilted - approximately 1-2 minutes. Remove from heat.
Chop the dried cranberries into small pieces.
In a large bowl, combine the turkey, egg, oats, cranberries, Worcestershire sauce, salt and pepper.
Mix in the spinach and green onion.
Shape the mixture into four patties - approximately 10 cm (4 inches) wide and 2 cm (3/4 inch) thick.
Place the patties on the grill and cook for 6 minutes, or 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 internal 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 or with your favorite gluten-free bun!
Notes:
Quick Tips:
If gluten-free, use gluten-free Worcestershire sauce or omit it.
