Turkey Veggie Burgers

These burgers are delicious! The zucchini and carrot help keep the turkey from drying out as they cook. I don't know if it was the ketchup and pickle topping or what, but both Dave and I thought these reminded us of McDonald's burgers. It's been years since I had one of those! These burgers come together in a snap which make them a quick and healthy weeknight dinner. If you're looking for a new burger, I highly recommend these. This is a Real Simple recipe that I found on Beantown Baker.

You will need:
*1 1/2 lb ground turkey
*1-2 medium zucchini
*1-2 medium carrot
*3 cloves garlic, minced
*1/2 teaspoon paprika
*splash Worcestershire sauce
*3/4 teaspoon kosher salt
*1/4 teaspoon black pepper
*1 large egg
*1/4 cup panko bread crumbs
*1 tablespoon olive oil

1. Grate zucchini and carrots.

2. In a large bowl, combine zucchini, carrots, garlic, seasonings, egg, panko, and turkey. Form mixture into 6 patties.

3. Heat the oil in a large skillet over medium heat. Cook the patties until no longer pink, about 4-5 minutes per side.

4. Enjoy on a bun with some of your favorite toppings. We topped ours with a slice of a cheese, ketchup, and Wickles relish.

Ginger Soy Turkey Burgers

Happy Friday!

These tasty burgers were cooked up on our indoor grill-the Cuisinart Griddler. This tool was what kept us happy in our apartment, but now that we have an outdoor Weber, it was neglected since the move. We are entering the season for this to function regularly in our kitchen again. These burgers were something we both enjoyed. I made a side of kale chips to go with them. I found this recipe on Homemade by Holman.

You will need:
*1 pound lean ground turkey (I used just over a pound-however it comes packaged)
*2 tablespoon sesame oil
*1 tablespoon rice wine vinegar
*2 tablespoons soy sauce
*1 clove garlic, minced
*1 teaspoon fresh grated ginger
*1/2 teaspoon black pepper
*1/4 cup panko bread crumbs
*4 hamburger buns
*Greens for a topping or side

1. Preheat grill on medium low heat.

2. In a large bowl, whisk together oil, vinegar, and soy sauce. Add garlic, ginger, and black pepper; stir to combine. Remove about 1/3 of the mixture and set aside.

3. Add ground turkey and bread crumbs to remaining 2/3 of the mixture. Lightly mix with your hands until incorporated (be careful not to over mix). Form into 4 patties.

4. Cook about 5-6 minutes a side, or until cooked through. Grill your buns in the last 2 minutes of cook time.

5. Serve each burger with a drizzle of the remaining sauce. Topp with any greens or cheese if desired. (Originally recipe calls for feta)

Enjoy!

Turkey Taco Burgers with Guacamole

We enjoyed these burgers back in August, and I just realized I never shared them. These were delicious. In my book, almost anything topped in guacamole is a winner. We are hoping to pull out a few more grilling recipes before the cooler weather settles here. This week isn't looking good because everyday is showing rain! The other obstacle we now run into on a weeknight is how early it is getting dark. We will be making these burgers again soon, whether it is on the grill or indoors on our griddler.

These are a Rachael Ray recipe that I spotted on Adventures in Marriage.

For the burgers you need:
*1 pound ground turkey breast
*1 small red onion, 1/2 grated and 1/2 minced
*1 cup shredded cheddar cheese
*1 1/2 teaspoons ground cumin
*1 1/2 teaspoons ground coriander
*1 1/2 teaspoons chili powder
*1/4 cup taco sauce
*Salt and pepper
*4 Kaiser rolls

For the guacamole you need:
*3 ripe avocados, flesh removed from skin, pit removed and discarded
*2 large cloves garlic, minced
*juice of 1 lime
*3 plum tomatoes, seeded and finely chopped
*1/4 cup cilantro leaves, chopped

1. Place the ground turkey in a mixing bowl. Add the grated red onion, shredded cheddar, ground cumin, ground coriander, chili powder, taco sauce, salt and some pepper. Mix to combine; divide into 4 patties.

2, Grill burgers on each side for 6-7 minutes, or until cooked through.

3. While the burgers are cooking, make the guacamole. Place the avocados in the bottom of a mixing bowl. Add the minced garlic, and the lime juice. Mash together, add more salt and pepper to taste. Stir in the tomatoes, remaining minced onion and cilantro.

4. Toast rolls if desired. Place the burgers on the bottom of the toasted rolls, then top with a spoonful of guacamole.

Enjoy!

Zucchini Turkey Burger

I have never made a recipe from Gina's blog that I didn't like. I highly recommend checking all of her great ideas for lightened up recipes while still tasting delicious. These burgers were made on our Cuisinart Griddler, and I think next time I would try them on the grill. Turkey burgers are always a mess on the grill, but I don't usually mind because I love any excuse to use our new Webber! We enjoyed these with a side of kale chips.

You will need:
* 1.25 lbs lean ground turkey
* 1 zucchini, grated
* 1/4 cup seasoned whole wheat breadcrumbs
* 1 clove garlic, grated
* 1 tbsp red onion, grated
* salt and fresh pepper
*cheese, optional
*garnish-tomato and red onion slices

1) Combine ground turkey, zucchini, breadcrumbs, garlic, onion, salt and pepper in a large bowl. Make 4-6 equal-sized patties.

2. Heat the grill to high. Add the burgers and reduce the heat. Cook one side until browned, then flip. You will need to flip a few times to prevent burning and to cook the burgers thoroughly. Add a cheese slice to each burger if desired.

3. Serve on buns with tomato and red onion.

Chickpea Turkey Burgers and Kale Chips

These burgers were something different that we tried. They have a bit of a mushy texture to them, but we didn't really mind. I found the recipe on Oishii. The kale chips are my new obsession. They are seriously delicious and a great way to enjoy a leafy green with some crunch. I have seen recipes for these everywhere, and the one below is how I have had the most success.

For the burgers, you will need:
*1 (15 oz.) can chickpeas, drained and rinsed
*3 scallions, white and green parts, chopped
*1 clove garlic, chopped
*1 tsp. ground cumin
*1/4 tsp. chili powder
*1/4 tsp. salt
*1 tsp. freshly ground black pepper
*a handful of fresh parsley, chopped
*2 Tbsp Worcestershire sauce
*3/4 lb. ground turkey
*2 Tbsp olive oil
*2 rolls
*a large handful of baby spinach leaves, washed
*1/2 a red onion, sliced
*mayo & Dijon mustard

1. In a food processor, combine the first 9 ingredients (through Worcestershire sauce).
Pulse until smooth. Taste to check seasoning.

2. Transfer chickpea mixture to a large bowl and add the ground turkey. Mix together until well combined, then form patties. (You can make mini patties, or 4 larger ones like we did)

3. Add some olive oil to a frying pan and heat over medium high heat. When hot, fry the patties, about 4-6 minutes on each side depending on thickness of patties. You may have to cook them in 2 batches.

4. Assemble burgers on rolls with the spinach leaves, red onion, mayo and/or mustard.

For the Kale chips, you will need:
*1/2 bunch of Kale (this is how much we have been using at a time)
*1-2 tbsp of olive oil
*sea salt

1. Preheat oven to 350.
2. Wash Kale and remove stems. Use hands of kitchen shears to pull leaves off the center ribs.
3. Spread the Kale out into a single layer on a cookie sheet lined in parchment paper.
4. Drizzle the olive oil over the Kale and then sprinkle sea salt.
5. Bake for about 10-15 minutes, or until the edges are curling and lightly browned (not burnt)

Salsa Verde Turkey Burger

Wow, life has been busy. I have missed updating my food blog! We are in the process of buying a house, and we will be moving in the next couple of weeks. This, on top of the usual end of the school year craziness, is not leaving me with much free time. I am happy to say that we are still cooking at home quite regularly, and I am excited to be cooking in our new home in June! My parents already purchased our housewarming gift-a fabulous grill! I can't wait to try even more grilled recipes throughout the summer. These burgers were made on a busy weeknight, and we loved them! The recipe comes from Sing For Your Supper who altered it from Rachael Ray. I love trying a variety of turkey burgers, and these are now in our regular rotation.

You will need:
*1 avocado, halved and pitted
*1/2 cup mayonnaise
*1 clove garlic, minced
*Salt
*1 pound ground turkey thigh meat
*1/2 cup salsa verde
*4 slices pepper-jack cheese
*4 rolls
*1 cup fresh cilantro leaves, coarsely chopped
*1 red tomato

1) Scoop the avocado flesh into a small bowl. Add the mayonnaise and garlic and mash with a fork until well combined but chunky. Season with salt and set aside. ( I am not a fan of mayo. I did enjoy a little bit of this with my burger. I made a slightly smaller amount and opted to top the avocado on the burger)

2) In a medium bowl, combine the ground turkey and salsa. Divide the mixture to form 4 patties.

3) Grill the patties over medium-high heat for 4 minutes on one side. Flip and top each with a slice of cheese; cover and cook for about 4 minutes more. (I used my Cuisinart griddler, and I would also make these on the grill. I am not a fan of stove top burgers, but it is possible to do this step in a large skillet on the stovetop)

4) Spread the avocado aioli on the split side of each roll bottom and cover with 1/4 cup cilantro. Top with a patty and 2 tomato slices.

Mediterranean Turkey Burger

This is one of our favorite burgers. The tzatziki topping is what makes this something different. I first received this recipe in a My Recipes 'Dinner Tonight' e-mail. (This recipe came from Cooking Light magazine). We do not have any outdoor space at our apartment, so the only place we can currently grill is in a pan or on our Cuisinart Griddler. Although I love our Griddler, I cannot wait for this summer because we plan to be in a house and I may have an outdoor grill to use! I imagine that will make these even better. We often enjoy this burger with some fresh veggies to dip in the tzatziki; such as celery, carrots, and peppers.

*Please note, this recipe is for a serving of 4. I often use the same amount of ingredients as below, however, I make 6 smaller patties and use mini wheat pitas.

For the burgers you will need:
*1/2 cup panko (Japanese breadcrumbs)
*1/4 cup crumbled feta cheese
*1 tablespoon minced red onion
*2 tablespoons pesto
*1/4 teaspoon salt
*1/4 teaspoon freshly ground black pepper
*1 pound ground turkey breast
*1 garlic clove, minced
*Cooking spray
*2 cups arugula
*2 (6-inch) whole-wheat pitas, toasted and halved (I don't toast them)

For tzatziki you will need:
*1/2 cup plain low-fat, Greek-style yogurt
*1/4 cup finely chopped seeded cucumber
*1/4 teaspoon salt
*1/8 teaspoon ground red pepper

1. Combine the first 8 ingredients in a bowl and mix until combined. Divide the mixture into 4 portions, shaping each into a 1/2-inch-thick oval patty. (Or 6 even sized portions if you are using the mini pitas like I do)

2. Heat a nonstick grill pan over medium-high heat. Coat the pan with cooking spray. Add patties to pan and cook 6 minutes on each side or until done.

3. Place 1 patty and 1/2 cup arugula in each pita half.

To make the Tzatziki sauce: Combine all of the ingredients. Serve with vegetables of your choice. We also like to top some of the burger with the tzatziki.

Stuffed Red Peppers

Happy New Year!
2009 was an amazing year! I think I feel this way because we were married in July followed by an amazing honeymoon in Hawaii. Two of our best friends were married right after our trip, and it was wonderful to be a part of their big day while still riding on our Newlywed excitement. I am excited to see what 2010 has in store for us.

Like many people, I often focus on eating healthier again in the new year. The holidays are exciting with the many parties and treats, but I am also beginning to appreciate when our life returns to our "normal routines." I am definitely a creature of habit! My students will be back in the classroom on Monday, and our hectic weeknights will return. These stuffed peppers will be something I make again this week as we get back into the groove. They are another successful recipe from Gina's WW Recipes. Growing up I loved my mom's stuffed peppers. They were a tomato sauce, beef, and rice base that was combined into a green pepper. I like this twist of using red peppers and not much tomato sauce. The ground turkey and brown rice also make these a healthier option. These made a lot of servings for the two of us, so we enjoyed them for lunch as well.

You will need:
* 1 lb lean ground turkey
* 1 garlic clove, minced
* 1/4 onion, minced
* 1 tbsp chopped fresh cilantro or parsley
* 1 tsp garlic powder
* 1 tsp cumin powder
* salt to taste
* 3 large sweet red bell peppers, washed
* 1 cup fat free chicken broth
* 1/4 cup tomato sauce
* 1 1/2 cups cooked rice (I cooked one Success brown rice packet)
* Olive oil spray
* 1/4 cup reduced fat shredded cheese (I used part-skim mozzarella)

1) Preheat the oven to 400°. Spray the olive oil spray in a medium size saute pan over medium-heat. Add onion, garlic, and cilantro to the pan. Saute for about 2 minutes.

2)Add the ground turkey. Season with salt, garlic powder, and cumin. Brown the meat for several minutes until it is completely cooked through.

3) Add the tomato sauce and a 1/2 cup of chicken broth. Mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together.

4) Cut the bell peppers in half lengthwise, and remove all seeds. Place the peppers in a baking dish(I used my 13 x 9 pyrex) Spoon the meat mixture into each pepper half. Pour the remainder of the chicken broth on the bottom of the pan.

5) Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheese and enjoy.

Tater Tot Casserole

I have a confession. I have been casserole happy lately. It is bordering on obsessed. There is just something about the convenience and comfort as the weather cools and weeknights seem shorter. I had heard of this and had never tried it. Because of our love for tots, I knew this would be a winner. I served it with corn to have something healthy paired with it. I followed the recipe I found on Lemons & Love. Although my waistline cannot afford to make this a staple meal, we really enjoyed it and I am sure I will make it again!

You need:
1/2 bag frozen tater tots

1 can cream of chicken soup

1 pound ground turkey

2 cups shredded cheddar cheese

To flavor turkey:
salt

pepper

garlic powder

1) Preheat oven according to the temperature on the tater tot directions-I too used 400 degrees.

2) Cook ground turkey, season with salt, pepper and garlic powder. Drain if necessary. Add in cream of chicken soup and cheese. Mix well.

3) Transfer turkey mixture into an 8x8 baking dish. Neatly top mixture with tater tots.

4) Bake for approximately 25 minutes until tater tots are nice and crispy.

Turkey Enchilada Casserole

Please do not mind this horrible picture. At least it shows the cheesiness!

This was a delicious dinner that we had on Friday night. It was easy to prepare and we loved it with a bit of sour cream and a side salad. There were a few changes made that I noted below. I used mild enchilada sauce and may try something a bit spicier next time. This will surely be a regular in our menu rotation!
The Original recipe is from Sunset and posted on MyRecipes.com.

Ingredients

• 1 1/2 pounds ground turkey breast (I used 1 pound)
  
• 1/2 cup chopped onion
• 1 tablespoon minced garlic
• 2 tablespoons minced fresh oregano leaves or 1 tablespoon dried
• 1/2 teaspoon ground cumin
• 1 teaspoon salad oil (I used no oil what-so-ever!)
  
• 1 can (29 oz.) red enchilada sauce (I used the largest can I could find. I think it was about 18-20oz.)
  
• Salt
• 12 corn tortillas (6 in. wide)
• 2 cups shredded reduced-fat jack cheese (8 oz.)
• Chopped fresh cilantro

Preparation

1. In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce. Add salt to taste.

2. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.

3. Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.