Recipes: Turkey & Veggie Burgers

YUM! Mediterranean Turkey Burger with Yogurt Sauce:

As I said before, meat is GREAT for you! I have used turkey, but you can switch it out for chicken as an alternative.

Turkey Burger:

1-1/2 to 2 lbs. Lean & Ground Turkey

1 small piece roasted red pepper, chopped

1-1/4 cup spinach, chopped, loosely packed

1/2 cup feta cheese,  crumbled

3 cloves garlic (peeled, Can be ROASTED: wrapped in aluminum foil, baked at 350 for 10-15 minutes; allow to sit out to cool. Mince the garlic.)

3 Tbsp Lemon Juice (1 small lemon, freshly squeezed)

1/2 tsp ground pepper

2 Tbsp White Wine

1/2 tsp salt

How to LOVE it:

1. Combine all ingredients in a bowl. Get ingredients mixed thoroughly.

2. Form mixture into burgers (will make 8-10 burgers, can be refrigerated / frozen for later)

3. Can be cooked in a non-stick frying pan lined with olive oil, or on a grill. Cook for about 20-30 minutes, 10-15 on each side. ** Thicker burgers will take longer to cook, so check the middle of the burger before setting the designated time for your batch.

Greek Yogurt Sauce

Yogurt Sauce:

Tip: Really quickly done wonderfully just by combining all ingredients in a small/medium container and allowing to sit in the refrigerator until served-- you can prep this before the burgers and allow to sit in the meantime, but it is best to leave it sit for at least 3 or 4 hours to allow the flavors to absorb.

non-fat Greek Yogurt

1 small cucumber (seedless if possible, otherwise, center must be taken out), peeled & diced

1 tsp fresh Dill  /   1/2tsp if dry, finely chopped

1 Tbsp vinegar

3 Tbsp Extra Virgin Olive Oil

1/2 tsp salt

Plentiful Protien Veggie Burgers with Sundried Tomato Pesto Spread

Veggie Burger w/ Roasted Pepper & Basil Aioli, with Summer Orzo

Due to time constraint, I had to use the canned stuff. If you're good at planning and are able to prep fresh blank & garbanzo beans the night before (in a container filled with water in the fridge), and cook them (boiling in water for at least an hour), it is definitely worth it.

For a quicker alternative use canned beans, preferably low sodium.  Rinse them thoroughly. Canned or dry, these burgers are always delicious!

Veggie Burger Recipe:

1/2-can (1 cup)  Garbanzo beans (chickpeas), drained rinsed & mashed

1/2-can (1 cup)  Black Beans, drained rinsed & mashed

1 small red onion, chopped

3 garlic cloves, finely chopped

1 grated carrot

3/4 cups Whole Wheat Breadcrumbs/Whole Wheat Flour

1 roasted red pepper, chopped

1 tbsp fresh basil (finely chopped)

1 tbsp fresh parsley (finely chopped)

1-tbsp Balsamic Vinegar

2-tbsp Extra Virgin Olive Oil

1/2-tbsp Lemon Juice or Fresh Sqeezed Juice of 1/2 lemon

How to love it:

1. Combine all ingredients in a large bowl. Mix thoroughly.

2. Form the mixture into burgers (will make 8-10 burgers)

3. Can be cooked in a non-stick frying pan lined with olive oil, or on a grill. Cook for about 15-20 minutes, 5-10 on each side.

Roasted Red Pepper & Basil Aioli Spread:

Red Pepper Basil Aioli

Derived from  D. Worthington's "The California Cook" Basics, This stuff is really great, as you can make it in bigger quantities and keep it for up to a week to be used to flavor a variety of things including pasta dishes, sandwiches, salads, etc.

1 small Clove Garlic

1 small peice of Roasted Red pepper (Roast it yourself! In the oven for 20-30 minutes, turning after 15)

1/4 cup stemmed & chopped basil leaves - very loosely packed

1-1/2 tablespoons pine nuts

a larger dash of pepper

a smaller dash of salt

1/4 cup Non-Fat Greek Yogurt

--Combine/puree ingredients to enjoy :)