Zucchini Turkey Burgers

Happiness consists not of having, but of being. It is a warm glow of the heart at peace with itself.
David O. McKay

Zucchini Turkey Burgers

What to have for dinner when endless salads, pastas and grilling recipes get repetitive and even a little boring. How about a Zucchini Turkey Burger? While I love all the wonderful dishes that scream summer I equally enjoy a good burger. But this isn’t your average boring turkey burger. This is a veggie powerhouse  loaded with zucchini and herbs served with great toppings like heirloom tomatoes and tzatziki sauce.  It’s got amazing flavor without tons of calories and it’s even good for you.

Zucchini Turkey Burgers

The abundance of zucchini and tomatoes this time of the year makes me get creative. I want to keep eating as much as I can of the summer’s most popular vegetables but eating them the same way gets monotonous. Adding zucchini to a burger is a great way to add extra veggies into your diet and sneak some onto the plates of your kids.

Zucchini Turkey Burgers

Zucchini Turkey Burgers

I’m going to make you even happier. I made baked Garlic Butter Fries to go along these burgers. A complete meal without guilt. I’ll be sharing my recipe for the fries later on this week but don’t be fooled by the name, these are actually good and very flavorful without any frying and any guilt.

SONY DSC

You know you’re a food blogger when you take a trip to the store just to get a burger bun because the one you have at home isn’t pretty enough. Yes, I drove to the grocery store to get one pretty bun because I knew I wanted to photograph and share this recipe. The funny thing is that Kurt tagged along without even saying anything about how crazy I am. This happens more often than usual now. Either I have lost my mind and my memory is heading in the wrong direction or this is absolutely normal when you’re a food blogger. The story of my blogging life.

Zucchini Turkey Burgers

Kathy Sig 2

5.0 from 3 reviews
Zucchini Turkey Burgers
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 lb ground turkey (preferably organic)
  • ½ yellow zucchini, grated and squeezed of excess moisture
  • 1 scallion, thinly sliced
  • 1 egg yolk
  • 1 tbsp fresh parsley, chopped
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tbsp store bought Tzatziki sauce
  • buns
  • heirloom tomato slices
  • lettuce
  • other toppings of your choice
Instructions
  1. Mix the first 7 ingredients together. Shape into burger patties and arrange on a plate. Place in the refrigerator for 15 minutes or until ready to use.
  2. Preheat a grill (i prefer cooking turkey burgers stove top), cook burgers on both sides until cooked through.
  3. Serve on a bun topped with Tzatziki and other toppings of your choice.
Nutrition Information
Serving size: ¼ lbs

 

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Grilled Jerk Chicken Thighs over Chopped Salad with Mango

Grilled Jerk Chicken Thighs over Chopped Salad with Mango

Our grill is definitely working overtime this summer. I’ve been grilling everything from vegetables to seafood. The only thing left to do is grill up dessert. A grilled piece of pound cake topped with ice cream and grilled peaches sounds perfect just about now. I’ll have to make that soon, but for now I want to share a new favorite around this house. Grilled Jerk Chicken Thighs over a Chopped Salad with Mango.

Grilled Jerk Chicken Thighs over Chopped Salad with Mango

Instead of using a traditional jerk rub I made a marinade with chili peppers, garlic, brown sugar and other fabulous ingredients. I used 5 Scotch Bonnet peppers for some extra heat and let the chicken soak in the flavors over night. The seeds contain most of the heat, so you can adjust the spice level to your liking by either leaving the seeds or removing them. Kurt and I have developed an insane amount of tolerance towards spicy food so I left all the seeds in.

jerk peppers

I must warn you, this jerk marinade is extremely flavorful and addicting. You might find yourself wondering what else to cook with it. I have your answer. Fish. Or perfectly flavored cod filets for fish tacos to be exact. Try it!

Grilled Jerk Chicken Thighs over Chopped Salad with Mango

This chopped salad is one of my favorite staple side dishes. It pretty much goes with anything. What separates it from the traditional chopped salad is the slight sweetness from a mango. When served with Jerk Chicken the mango and the cucumber are the best way to cool your mouth.

Grilled Jerk Chicken Thighs over Chopped Salad with Mango

Grilled Jerk Chicken Thighs over Chopped Salad with Mango

So give it a try. Let me know what your think and mostly importantly have a great week.

Kathy Sig 2

5.0 from 6 reviews
Grilled Jerk Chicken Thighs over Chopped Salad with Mango
 
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 5 tbsp canola oil
  • juice of ½ lime
  • 5 Scotch bonnet peppers (or jalapeños), stemmed (seeded if you like less heat)
  • 3 garlic cloves
  • ¼ red onion
  • 3 scallions, chopped
  • 2 sprigs thyme
  • 1 tsp groung ginger
  • 1 tbsp dark brown sugar
  • 1 tsp salt
  • 2 tbsp cider vinegar
  • 4 bone in chicken thighs
Instructions
  1. Combine all the ingredients in a food processor. Process until smooth.
  2. Place chicken thighs in a glass dish and top with the jerk sauce. Refrigerate at least 2 hours or overnight preferably.
  3. Preheat the grill to high and grill the thighs until done.
  4. I like using the tin foil trick. Once the thighs develop a nice char and grill marks I transfer them to the tin foil to continue cooking.

5.0 from 6 reviews
Chopped Salad with Mango
 
Prep time
Total time
 
Author:
Serves: 3-4
Ingredients
  • 2 medium cucumber, chopped small
  • 2 large heirloom tomato, chopped small
  • ½ avocado, chopped small
  • 3 scallions, chopped
  • 1 tbsp fresh parsley, chopped finely
  • 1 mango, peeled and chopped
  • handful microgreens
  • 2 tbsp olive oil
  • salt and pepper to taste
Instructions
  1. Combine all the ingredients together in a small bowl. Season with salt and pepper.

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Turkey Meatballs in Creamy Mushroom Gravy

Turkey Meatballs in Creamy Mushroom Gravy

Confession: I’m not a traditional beef meatballs with marinara sauce kind of gal. I seriously dislike the dish. It doesn’t even look appealing most of the time and the meatballs tend to be dry as a cardboard. I guess a lot of it has a lot to do with what I ate as a child. My mom never made spaghetti and meatballs. I am not a big fan of the marinara sauce dishes. I don’t even like spaghetti. What I do like is creamy sauces especially homemade ones.

Meatballs in creamy mushroom sauce are a whole different game. I used ground turkey seasoned with garlic, fresh herbs, Panko soaked in a little milk and some good old fashioned salt and pepper. I seared the meatballs first to seal the flavor and the juices and then simmered them in a mushroom gravy. The meatballs came out moist, tender and seriously delicious. It was a HUGE hit with the entire family. Briana licked her plate clean and Kurt asked for the leftovers for lunch.

meatballs

But no cream of mushroom soup is allowed here. Yuck, that stuff is not even real food. Anything that has modified anything or MSG in the ingredients is off limits. And don’t even get me started on the flavor. Nasty.

Turkey Meatballs in Creamy Mushroom Gravy

Turkey tends to stick to your hands a lot more than regular beef. Don’t stress about making your meatballs perfectly round and don’t overdo on the Panko.

Turkey Meatballs in Creamy Mushroom Gravy

Turkey Meatballs in Creamy Mushroom Gravy

Kathy Sig 2

5.0 from 2 reviews
Turkey Meatballs in Creamy Mushroom Gravy
 
Author:
Ingredients
  • 1 lb ground turkey
  • ¼ cup Panko breadcrumbs
  • ½ cup pecorino romano cheese, grated
  • ⅓ cup milk
  • 1 egg
  • 2 garlic cloves, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp salt, plus more
  • ½ tsp black pepper, plus more
  • 8 oz baby bella mushrooms
  • ½ leek, thinly sliced
  • 2 tbsp flour
  • 2 cups chicken stock
  • 2 tbsp olive oil
  • ⅔ cup fat free half & half
  • 1 lb pasta, such as macaroni or rotini
Instructions
  1. Bring a pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
  2. In a small bowl combine Panko and milk. Let sit for a few minutes until the milk absorbs.
  3. Add ground turkey meat, egg, pecorino romano cheese, parsley, 1 tsp salt & ½ tsp pepper. Mix well.
  4. Preheat 1 tbsp olive oil in a skillet. Form meat balls and cook until golden on both sides, about 3 minutes each. Turkey meat tends to be sticky, don't worry about meatballs being perfectly round.
  5. Set the meatballs aside.
  6. In a large skillet saute mushrooms and leeks in another 1 tbsp of olive oil. Season with some salt and pepper. Stir in flour and cook another 2 minutes.
  7. Add chicken stock, bring to a simmer and add meatballs.
  8. Simmer the meatballs for 15 minutes. Check for salt and add half and half.
  9. Stir the meatballs and pasta together.
  10. Serve sprinkled with fresh parsley and parmesan cheese.
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