As I’ve mentioned before, I LOVE Mediterranean food. A few weeks ago while J was out of town, one of my favorite NC gals Kitty, was nice enough to come over and make dinner with me :). We both love to cook and blog, so I suggested we make something that we would be able to blog about later and she came up with the idea for Mediterranean turkey burgers which was perfect since it was beautiful out that day! I’m not usually a fan of turkey burgers but these came out AMAZING and I was so grateful to Kitty for introducing me to this recipe. Needless to say I was super excited to whip these up again, so last night when I was thinking about what to grill for dinner (it was going to be the only nice weather day on our long weekend, blah!), Kitty’s turkey burgers immediately came to mind! Not only are these burgers healthy but they are SUPER delicious and pack tons of flavor. Credit for this recipe of course goes to Kitty (hence the name of the recipe, lol), so be sure to follow her blog, Kitty’s Corner, she has lots of great recipe ideas and her blog is as awesome as she is! 🙂
KITTY’S MEDITERRANEAN TURKEY BURGERS
*this recipe makes 6 burgers, feel free to double or triple for more!
1 lb. lean ground turkey
1/2 cup bread crumbs
1/2 of a red onion, diced
1/3 cup chopped cilantro
1 cup chick peas (about 3/4 of a can)
1/2 cup corn (about 1/2 can)
3 oz. crumbled feta cheese
1 tsp. ground cumin
1 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. salt
Heat grill or grill pan.
Combine all ingredients in a large bowl and mix by hand to incorporate all ingredients.
Form your burgers. This recipe makes 6 standard size burgers but could also make 12 slider sized burgers or 4 extra large burgers.
Brush both sides of your burgers with olive oil and place on grill.
Grill to required temp for poultry, mine took about 8 mins per side.
I feel like I’m really getting a hang of this grilling thannggg, check out those sweet grill marks lol
Enjoy! I served mine up on a whole wheat bun with spinach, tomatoes and lemon dill sauce (recipe below). These are also a great low-carb lunch sans bun!
LEMON DILL SAUCE
1/2 cup non-fat plain greek yogurt
2 tbsp. fresh dill, chopped
1 tbsp. lemon juice
1/2 tsp. garlic powder
Combine all ingredients in a small dish and mix to combine.
Refrigerate for 10-15 mins before serving to allow flavors to develop.
Enjoy! This sauce is great with an Greek inspired dish as it is a quick alternative to tzatziki sauce!
So my dear ‘ol hubs is in NYC for a conference for a few days, leaving me and master P to rot here in Jacksonville lol kidding. Anyway, I always joke that when he is out of town I save so much money because I could literally eat one thing the entire time and be fine with it (usually it’s some kind of pasta dish that I love but he wouldn’t consider a “meal” .. like what? it’s carbs therefore it’s all you need lol). I used this opportunity to make something using one of my most loved (but one of my hubby’s most hated) ingredients – mushrooms! While my hubby and I agree on pretty much everything, mushrooms are not one of those things, but I guess if that is the only point of contention in a relationship, you’re doing okay! lol. Since I had along day (poor little P had to get his shots) and didn’t want to spend a ton of time preparing a meal for myself, I decided to recreate a sandwich from the Brickhouse Brewery back on LI. A little background info about this sandwich, it basically sustained myself and bff Tiffany during the summer of 2010 when our diets consisted of more alcohol than food haha. While I would be lying if I were to say I remember with absolute certainty what was on it besides portabella mushrooms and mozzarella (since it was usually preceded and followed by many Jack & Diets lol) I do know that there are a lot of fun memories surrounding this sandwich lol. From what I can recall it was super delicious and me and T would always split it, I miss her (and that summer) so much and wish I had her here tonight to split this one with me and sing “You Can Call me Al” 🙂
The recipe is super simple but who wants difficulty when cooking for one? 🙂
GRILLED PORTABELLA SANDWICH
*Serving size is 1 sandwich, you can easily make as many as needed 🙂
1 portabella cap
salt & pepper
roasted red peppers (jarred or homemade)
fresh mozzarella, sliced
1 Kaiser roll
Heat outdoor grill or indoor grill pan. Clean mushroom and remove stem.
Brush mushroom with olive oil on both sides and sprinkle with salt and pepper.
Place mushroom bottom side down on grill, wait about 5-8 mins and flip.
Ignore how filthy my grill is, it’ s just starting to see some action with all of this nice weather we’ve been having. Cleaning it will be tomorrow’s naptime project!
Once mushroom has been grilling top side down for about 5 mins layer your sliced cheese on top and place your bun on warming area of grill to toast it. Allow cheese to melt.
Once cheese has melted assemble your sandwich by placing the portabella and cheese on the bun, followed by the roasted red peppers and a drizzle of balsamic glaze. Enjoy!
*Feel free to use a more budget friendly cheese or add extra grilled veggies! There are endless options with this delicious sammie 🙂