Right. I can't believe it either. It feels like just yesterday I was flying into Austin, nervously waiting to get off the plane and make my move official. No, actually, it feels like not so long ago (January) I was complaining to my parents about how I had nothing to do and I was bored all day. Ha! Don't I wish I could turn back time--or at least stop it.
Well, surprise, I can't! And it's just going to keep going faster and faster--or so I've been told. So I think the only way I'm going to be able to deal with it is with food, food and more food.
Before I get into today's recipe. Let me share my most current woe. Every weekend (almost) I head out to the grocery store on my bike. I bring along my backpack, my two Ortliebs (bike bags), and a spare Whole Foods reusable bag (and no unfortunately I don't shop at Whole Foods on a weekly basis); of course I also bring a list, a pen, and my wallet. But that's it.
As I make my way to the store I wonder if today might be the day when I can fit everything without having to pull aside next to the cash register and organize everything neatly. It's tough, and it breaks my heart, but I always have to choose between an extra yogurt container or another pack of sliced turkey.
Just kidding. It's actually just the quirk that my type A personality needs after a long week of studies. Since I can only fit a certain, small, amount of groceries, I really have to think about what I'll be consuming during the week. And you know what? It's actually not that bad: having to think about each and every thing I buy makes me appreciate that last spoonful of yogurt that much more!
That said, today I was really, really craving a burger. And since my trip to the groceries happened right after my craving, I made it happen. Here's a recipe for a lean turkey burger with a kick. It's simple, healthy, and delicious, so really no excuses for it not being on my (and your) regular meal plan. Enjoy!
Also, I decided to try the whole portobello mushroom bun idea, and while I'm not saying I didn't love it (because I did), there's no reason these can't be in-between regular burger buns!
Turkey Burgers (adapted from Real Simple: Easy, Delicious Home Cooking)
Active time: 20 mins; total time: 30 mins.
- 4 portobello mushroom caps
- 1 lb. ground turkey (99% lean; or 93% lean)
- 3 green onions, sliced thinly
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves
- 1 tablespoon olive or coconut oil
- Preheat oven to 400F. Spray portobello caps with olive oil spray and season with salt. Place portobellos on a baking dish and cook for 10 minutes; flip over and cook for another 10 minutes or until steamy. Prepare the meat while you wait for the mushrooms to cook.
- In a medium bowl, combine turkey, onions, mustard and thyme; using your hands, mix gently until onions and thyme are distributed.
- Form four 3/4-inch patties and season with salt and pepper.
- In a large skillet, heat olive oil over medium heat. Cook patties until cooked through, and golden, 6-8 minutes on each side.
- Serve burgers over portobello caps and top with favorite burger toppings!
Here is the recipe to the kale chips I prepared on the side.
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