The writer behind the popular No Gojis, No Glory blog on how to sneak in the greens in a juicy turkey burger with this easy recipe. Yum!

Makes 4 servings.
Prep time: 20 minutes
Cooking time: 30 minutes

1 1⁄2 pounds lean ground turkey
1 1⁄2 tablespoons Worcestershire sauce
1 teaspoon salt, divided
1⁄2 teaspoon pepper
2 teaspoons oregano, divided
1 cup baby spinach leaves, roughly chopped
1 egg, lightly beaten
1⁄4 cup red wine, preferably cabernet sauvignon
2 tablespoons balsamic vinegar
2 tablespoons plus 5 teaspoons grapeseed oil or olive oil
1 yellow onion, thinly sliced
1 clove garlic, diced
8 ounces white mushrooms, thinly sliced
Swiss cheese, sliced
Burger buns or rolls, preferably whole grain or whole wheat

In a large mixing bowl, combine turkey, Worcestershire sauce, 1⁄2 teaspoon salt, pepper, 1 teaspoon oregano, spinach and egg.

Mix well, form 4 equal- size patties, put them on a plate and set them aside in the refrigerator.

In a small bowl, combine wine, balsamic vinegar and 1⁄4 teaspoon salt.

Heat 2 tablespoons oil in a nonstick skillet over medium heat.

Add onion and remaining oregano; cook for about 12 minutes until tender and browned.

Add garlic, and cook for 1 minute more, until fragrant.

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Increase heat to medium-high and add red wine mixture; cook for about 4 minutes, until liquid has evaporated.

Set onions aside in a separate container, then rinse and wipe pan clean.

Heat 3 teaspoons oil over medium heat.

Add mushrooms and 1⁄4 teaspoon salt; sauté for about 8 minutes, until browned.

Remove from pan.

Using the same pan, heat 2 teaspoons oil over medium heat.

Cook burgers until golden brown and cooked through, about 5 minutes per side.

Top burger with onions, mushrooms and cheese.

Serve on buns.

This feature was originially published in January 2016 issue of ESSENCE.