I think of myself as a relatively healthful cook.
Mostly I stay from processed foods (except for canned tomatoes and corn), buy local, seasonal produce and always cook from scratch. But I'll be the first to admit, you won't find me shovelling through a bowl of bran in the morning for the simple reason that to me it tastes like what I imagine a bowl of hay tastes like.
And therefore you can be rest assured, you won't find me professing some healthy eat that simple isn't yummy because if there is one thing I know, is that healthful and delicious can and invariably are two sides of the same coin.
For many years, turkey in our household made its appearance always on Thanksgiving and almost never the rest of the year. Barring of course the occasional appearance in a sammie.
This was before I pottered around the kitchen trying to liven up the flavor of this mostly bland and blah flavored meat (seriously dearies, compared with duck?). Born and necessitated more by half consumed containers in the refrigerator and wilting greens resulted in one of the most loved burgers in our household and one that makes an appearance at our dinner table every couple of weeks.
And what a welcome it receives! Simple fresh flavors such as fresh garlic, sun dried tomatoes, scallions, mint and feta cheese come together to create a flavor popping burger that you'll all love and will keep you coming back from more.
And if that isn't good enough, a simple sauce of reduced fat mayo, pomegranate molasses 9which I can't get enough of) and Aleppo (or cayenne) pepper adds just the right touch of heat and sweet to whole wheat burger buns, bringing it all home.
So this weekend, while the sun is still shining and warm weather kisses your skin, why not give it a go?
Gather the ingredients: Makes 6 burgers
Burgers: 1-1/2 lbs ground turkey - defrosted if frozen, 3 green onions, 1/3 cup crumbled feta cheese, 4 sun dried tomatoes in oil, 1 egg, 1/2 cup fresh mint leaves, 1/2 tsp salt, 1 tsp ground black pepper & 2 tbs olive oil
Sauce: 1 cup reduced fat mayonnaise, 1-1/2 tbs Pomegranate molasses & 1 tsp Aleppo pepper.
Also, required are 6 whole wheat burger buns and 2 cups fresh baby spinach leaves for topping.
Green onions: Cut and discard roots. Finely chop all white and all but last 2 inches of the green leaves. Set aside.
Garlic: Peel, finely chop and set aside.
Mint leaves: Separate the leaves from the woody stalks. Roll together and finely chop.
Sun dried tomatoes: Remove from oil and finely chop. These will chop almost to a paste like consistency.
Egg: Crack, discard sheel, beat and set aside.
Sauce: Combine all the ingredients in a bowl Stir to combine. Refrigerate till needed allowing the flavors to mature.
- In a large mixing bowl add the meat and green onions, garlic, mint leaves, feta cheese, salt, pepper and sun dried tomatoes.
- Using clean hands, squish together and mix till thoroughly combined.
- Add the beaten egg and once again thoroughly mix to combine.
- Good to know: Make a small 1" patty to test seasoning. In a non-stick pan add 1 tsp oil and heat. To the hot oil add the small patty and fry for 1 minute on each side. Taste. If any additional seasonings are needed, add to the rest of the mixture and combine once again.
- Place a plastic wrap over the bowl and refrigerate for at least 1 hour or upto 4 hours till needed. This allows the flavors to mature.
- Pull 6 equal portions of meat and form into 4" patties, 1/2 inch thick.
- When patties are formed, in a heavy bottomed non-stick or preferably a cast iron pan, heat 2 tbs olive oil on medium high heat.
- Add about 3-4 patties at a time in a single layer, not over crowding the pan.
- On medium-high heat, pan fry the patties for about 3 minutes till golden brown. Flip over and repeat on the other side. Remove patties to a plate lined with 2 kitchen paper towels.
- Pan fry the remaining patties.
To assemble: Separate whole wheat buns, spread 1/2 tbs sauce inside each bun. Top the bototm half with the burger patty. Top with spinach leaves and the top bun. Serve with a delicious Greek salad for a compete meal.
The sun dried tomatoes in the burger pack a real flavor punch and the sauce with that hint of heat and sweetness is a wonderful counter balance with the savory salty flavors in the burger.
The whole wheat buns hold their own against the dripping meat juices from the patty and offer a wholesome and rustic texture.
Recipe for
A Good and Proper Victoria Sponge Cake for this warm weather
Preparation time - 30 minutes
Baking time: 30 minutes
Makes 6 burgers
Shopping list
Burgers:
1-1/2 lbs ground turkey - defrosted if frozen
3 green onions
1/3 cup crumbled feta cheese
4 sun dried tomatoes in oil
1 egg
1/2 cup fresh mint leaves
1/2 tsp salt
1 tsp ground black pepper
2 tbs olive oil for pan-frying (omit if grilling)
Sauce:
1 cup reduced fat mayonnaise
1-1/2 tbs Pomegranate molasses
1 tsp Aleppo pepper.
Also,
6 whole wheat burger buns
2 cups fresh baby spinach leaves for topping.
Preparation:
- Green onions: Cut and discard roots. Finely chop all white and all but last 2 inches of the green leaves. Set aside.
- Garlic: Peel, finely chop and set aside.
- Mint leaves: Separate the leaves from the woody stalks. Roll together and finely chop.
- Sun dried tomatoes: Remove from oil and finely chop. These will chop almost to a paste like consistency.
- Egg: Crack, discard sheel, beat and set aside.
- Sauce: Combine all the ingredients in a bowl Stir to combine. Refrigerate till needed allowing the flavors to mature.
- Method:
- In a large mixing bowl add the meat and green onions, garlic, mint leaves, feta cheese, salt, pepper and sun dried tomatoes.
- Using clean hands, squish together and mix till thoroughly combined.
- Add the beaten egg and once again thoroughly mix to combine.
- Good to know: Make a small 1" patty to test seasoning. In a non-stick pan add 1 tsp oil and heat. To the hot oil add the small patty and fry for 1 minute on each side. Taste. If any additional seasonings are needed, add to the rest of the mixture and combine once again.
- Place a plastic wrap over the bowl and refrigerate for at least 1 hour or upto 4 hours till needed. This allows the flavors to mature.
- Pull 6 equal portions of meat and form into 4" patties, 1/2 inch thick.
- When patties are formed, in a heavy bottomed non-stick or preferably a cast iron pan, heat 2 tbs olive oil on medium high heat.
- Add about 3-4 patties at a time in a single layer, not over crowding the pan.
- On medium-high heat, pan fry the patties for about 3 minutes till golden brown. Flip over and repeat on the other side. Remove patties to a plate lined with 2 kitchen paper towels.
- Pan fry the remaining patties.
- To assemble: Separate whole wheat buns, spread 1/2 tbs sauce inside each bun. Top the bototm half with the burger patty. Top with spinach leaves and the top bun.
Serve with a delicious Greek salad for a compete meal.
Enjoy!
