- Pillsbury Doughboy trademarked (1970)
Peanut Teriyaki Burgers
- 2 Cups baby spinach
- 1 clove garlic, quartered
- 1/2 Cup reduced-fat mayonnaise
- Zest of 1 lemon
- 1 Tablespoon lemon juice
- 1/2 Cup unsalted, roasted peanuts
- One 8-ounce container mushrooms, such as button or cremini
- 1/2 Pound turkey breast meat
- 2 Tablespoons teriyaki sauce
- Cooking spray
- 1 ripe avocado, thinly sliced
- 4 large romaine lettuce leaves
- 4 small 5-inch whole wheat peanuts
This recipe was created on behalf of the National Peanut Board by resident health expert Jennifer Iserloh. As a trained chef and nutritionist, Iserloh wanted to feed America’s obsession for burgers by creating one that incorporated the superfood peanuts. "Burgers are an all-American obsession," she says. "Cooking with superfoods means you can have the best of both worlds: your burger fix and top nutrition."
Place the baby spinach and the garlic in a food processor. Process until the spinach is finely chopped. Add the mayo, lemon zest, lemon juice, and blend again to smooth. Transfer to a container and clean the food processor bowl.
Preheat the oven to 400 degrees. Place the peanuts in a food processor and pulse until they are finely chopped. Add the mushrooms and pulse again 10 to 15 times until finely chopped. Add the turkey meat and the teriyaki sauce, and pulse until just combined; the mixture should be sticky and moist. Set out a plate or a sheet of waxed paper. Form the meat mixture into four equal patties and place on the plate or waxed paper.
Heat a large skillet over medium-high heat. Pull the skillet off the heat and coat with cooking spray. Add the burgers and place back on the heat. Cook without moving for 4 minutes until a golden crust forms. Spray the tops of the burgers with a thin layer of the cooking spray and flip. Cook 4 minutes more, then slide the skillet with the burgers into the oven and bake 20 to 25 minutes until the burgers are cooked through and no longer moist in the center. Set aside.
Layer one romaine lettuce leaf or ½ cup of the baby spinach leaves into each pita along with a few slices of the avocado. Spoon in 2 tablespoons of the mayonnaise. Slide the burger in and serve immediately.