Sunday, August 3, 2008
Trying New Things "Greek Inspired Turkey Burgers"
Well, this is it. I’ve finally done it. I’ve finally gotten around to starting my own blog. I’m really excited to share my cooking adventures with the world! (All 4 people that will end up reading this that is…) Along the way I plan to share a little bit about myself as well.
I have a great boyfriend. A REALLY great boyfriend!
The Boy is a little wary of trying new things. I’ve really pulled him out of that shell. But sometimes he’s still a little wary. For instance, a couple weeks ago we decided to have turkey burgers. They were good, but he chose the one that seemed to have the fewest add-ins. It was good, but not great. One thing I think I really learned from that is, turkey burgers need a lot of dressing up.
I decided, we could do better! I had made some homemade tzatziki earlier in the week, and was really wanting to make something greek with it. I stumbled across this recipe. And it was SO good! I varied a little bit from it. Here’s what I did:
Greek Inspired Turkey Burgers
adapted from Everything Rachel Ray
1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
1 tablespoon unsalted butter
1/2 small red onion chopped
1/4 red onion chopped
2 chopped garlic cloves
handful mushroom heads chopped (I eyeballed this amount, it wasn't in the original recipe)
One 10-ounce box frozen spinach, thawed
2 teaspoons dried oregano, lightly crushed in the palm (I used Mediterranean Oregano)
1 1/3 pounds ground turkey breast
1/4 pound crumbled feta cheese (I honestly just eyeballed the amount & put in what I wanted)
1 tablespoon grill seasoning, such as Montreal Steak Seasoning by McCormick (a palmful)
1/4 seedless cucumber, thinly sliced, plus one 2-inch length of cucumber--peeled, trimmed and coarsely chopped
1 plum tomato, thinly sliced (I used roma)
1/4 red onion chopped
1/2 thinly sliced red onion
lemon juice (I used the squirt kind this time, but often use fresh, and just eyeballed the amount)
Heat a large nonstick skillet over medium-low heat. Add the EVOO (1 turn of the pan) and the butter. When the butter melts, add the chopped red onion, chopped red pepper, and chopped garlic and cook for 5 minutes. Transfer the onion and garlic to a large bowl to cool.
Combine the sliced cucumber and tomato with the sliced red onion, & sliced red pepper. Dress with lemon juice and EVOO to taste and season with salt and pepper; reserve.
Wring the thawed spinach dry by twisting it in a clean kitchen towel over your sink. Break up the block of spinach as you add it to the cooled onion and garlic. Add the chopped mushroom. Season with 1 teaspoon of the oregano (one-third palmful).
Add the ground chicken and feta, then the grill seasoning. Mix it all together, then divide the mixture with the side of your hand into 6 equal sections. Form 6 patties, each 1 inch thick. Fire up the George Foreman, the grill, the skillet, or however you cook your burgers & cook till done. I flipped mine on the George Foreman to make pretty grill marks.
Spread the tzatziki sauce on the bottom of the bun (I toasted TB's bun, and ate mine bunless with the tzatziki on top of the burger). Then top the burger with the salad mixture.