Be sure not to overcook burgers.
The idea for the burgers came from “Meat on The Grill” by David Barich and Thomas Ingalls. The inspiration for the Sun-Dried Tomato Dressing came from “George Foreman’s Big Book of Grilling, Barbecue & Rotisserie.” Preheat broiler or electric, charcoal, or gas grill. Mince sun dried tomatoes and garlic in a food processor. Add remaining dressing ingredients. Pulse to combine. Taste; adjust with salt if desired. Scrape into a bowl, cover, and refrigerate. Layer spinach, mushrooms, pepper, tomatoes, cucumber, red onion and olives on 4 large dinner plates. Mix turkey, blue cheese, olive oil, green onion, and spices. Gently work seasonings into meat with your fingers. Form into 4 patties being careful not to pack the meat too tightly or burgers will be tough. Broil or grill burgers for 3 1/2 to 4 1/2 minutes per side, until juices run clear when pricked with a fork and meat is the same color inside and out. Be careful not to overcook and dehydrate the meat. Serve burgers with salad and sun-dried tomato dressing, with a bowl of strawberries for dessert.