Test Kitchen - Turkey Spinach Sliders

Its official: I'm going gluten free. After reading a lot about celiac disease and gluten sensitivity, reading through different testimonies on various gluten free/celiacs blogs (like this, this and this one), and getting put on a low FODMAP diet by my GI Specialist, I think its finally time I give it a try. I've always been skeptical of people who claim to have a gluten intolerance or gluten sensitivity, and if you'd asked me two months ago I would have said there's no way in hell I'm gluten intolerant/sensitive! I mean, I loooove carbs! Like more than life itself. I could have lived exclusively on bread, pasta, and pizza and been happy as a clam! Forever.

But now....I dunno. After being in pain for more than 2 months with no relief no matter what I cut out of my diet (all except for gluten that is), it doesn't sound that crazy. The symptoms surprisingly fit (although with 300+ different symptoms, it'd be hard for them not to) and so many of these testimonials I've read were from people who were also skeptical before giving it a try, but swear it relieved their symptoms within weeks.  So I think I'm willing to really give this FODMAP (and no gluten) thing a try. And why not? Even if I don't have celiac disease and gluten isn't the culprit, a lot of new research now shows that many of those who feel better on a gluten-free diet are most likely sensitive to a specific kind of carbohydrate in the wheat (fructans)— not the gluten protein itself. Hence, the reason my doctor put me on this FODMAP diet. And is it really that strange that my body could have developed a difficulty digesting these fructans that it didn't have before? People can suddenly develop allergies at any age, and it sounds like a lot of people who have very similar stories to mine also started experiencing their first symptoms of gluten intolerance in their late teens/early twenties. Unlike me though, they didn''t find relief for their symptoms until their late 30s or 40s! I don't want to be miserable for that long! I can't imagine feeling this way for that long. Ugh. Some of these people even had unnecessary procedures like hysterectomies or gallbladder removals that were completely necessary! I don't want to go through that!

So here it goes. No more gluten for me. I imagine this will be harder than I think, but I'm willing to put in the effort if it'll relieve my symptoms.  And whats the worst that can happen? I don't eat carbs for a week and I die from the torture of it? Somehow I think I'll survive :) Unfortunately for my test kitchen, I won't be able to make a lot of the recipes I'd planned on testing but I'll make it work somehow. I can either add in the extra challenge of making them gluten free or else hunting down some fun, gluten free recipes to try.

In the meantime, here are the Turkey Spinach Sliders from Bon Appetit magazine I made for dinner tonight. Sans the bun for me of course. They weren't anything to write home about, but they were quick and easy and I will probably be making them again. Hiding spinach in a hamburger is always a good thing. I am not a fan of cumin so I omitted it from this recipe, and I like cheese on my burgers so I threw on some swiss cheese.


Turkey Spinach Sliders
(Original Recipe here)

Ingredients

• 1/2 bunch flat-leaf spinach, thick stems removed, leaves chopped (about 4 cups)
• 4 scallions, thinly sliced
• 1 garlic clove, finely chopped
• 1/2 to 1 pound ground turkey (depending on how many/how big your patties are)
• 3/4 teaspoon ground cumin
• Kosher salt, freshly ground pepper
• 3 tablespoons olive oil
• 12 slider buns or small dinner rolls, split, lightly toasted (for serving)
• Mayonnaise, sliced red onion, pickle slices, and swiss or cheddar cheese (for serving) 

 Directions 

• Combine spinach, scallions, garlic, turkey, and cumin in a medium bowl; season with salt and pepper. Using a fork, mix gently just to combine. Form turkey mixture into 1/2-inch-thick patties.
• Heat oil in a large skillet over medium-high heat. Working in 2 batches, cook patties until golden brown and cooked through (resist the temptation to press down on patties with your spatula while cooking), about 5 minutes per side. About 1 minute to completion, add cheese to burger and cover with lid, letting the steam melt the cheese. Transfer to a plate when done.
• Serve turkey-spinach patties on buns with mayonnaise, onion, and pickles.
• DO AHEAD: Patties can be formed 1 day ahead. Cover and chill. Bring to room temperature before cooking.