Saturday, June 30, 2012

Summer Grilling: Turkey Burgers

Ok so this is my very first post from an iPhone. Long story short, I have been trying to organize a very hectic last week in Boston (I leave for Mexico early on Friday). Since this week also happens to be finals week, I am cramming all the studying I failed to do using June into a couple of days. Anyways, I thought I could start writing while I'm waiting for class to start and that way I can put up a post or two this week.

And let me tell you, I'm not hating typing on my phone; I thought it would be excruciating, but it's not--we'll see how many typos I have to correct later though.

So a bit about my summer so far. Now that classes are coming to an end I really can't wait to finally be on vacation. Sure, I love Boston in the summer and two classes are not bad, but I'm ready to go home. I'm also ready to start reading the pile of books (or bytes of ebooks) that I have accumulated over the year. Oh, and there is also a considerable amount of recipes that have been just decorating my Pinterest boards an bedroom shelves. I'd like to change that soon.

**Turns out my great idea to try to blog during summer finals was actually very stupid. But here is the end of my post and a recipe for delicious turkey burgers. This recipes is easy peasy, but it tastes so gourmet that you would never tell. Oh and the chutney-mustard dip on the side is delicious for dipping in fries too. Enjoy!

Turkey Burgers (adapted from Martha Stewart)
Makes 4.
Active time: 10 minutes. Total time: 20 minutes.

  • 2 slices whole wheat bread, tore into small pieces
  • 1 lb. lean ground turkey
  • 1/2 cup ricotta cheese
  • 4 tablespoons store-bought (or home made) mango chutney
  • 2 tablespoons dijon mustard
  • 1 tablespoon chili powder
  • Coarse salt
  • 1 tomato, sliced
  • 1 cup mixed greens
  1. In a medium bowl combine bread, turkey, ricotta, 3 tablespoons chutney, 1 tablespoon mustard, chili powder and 1 teaspoon coarse salt until fully incorporated. Shape into 4 firmly-packed patties. (Patties can be frozen wrapped in plastic and placed in a Ziploc bag; they will keep for about 2 months)
  2. Preheat grill. In a small plate combine remaining chutney and mustard. Set aside.
  3. Cook burgers until well done, about 4 minutes on each side. Serve burgers topped with chutney-mustard sauce, tomato and mixed greens. (I also added some cilantro)

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