Turkey Burger

To be honest, this is the first turkey burger I have ever made. So, maybe there are better recipes out there. But, this one was pretty good and I thought I would pass along as we go full swing into grilling season. Just remember, turkey is turkey. It can never be pork or beef. I tried turkey bacon after watching an interview with Nicole Kidman where she said she makes her kids breakfast every morning and they have eggs, pancakes, and turkey bacon. She said they loved it! After trying the turkey bacon I realized for sure every single word she said in the interview could not have been true. Turkey bacon is not good, and kids do not like it, and you do not make breakfast every morning for your children. Anyway, take this for what it is, a really decent turkey burger. Enjoy.


Turkey Burger

1 1/2 lbs. ground turkey (preferably 93 percent lean)
1/2 cup finely grated Gruyere cheese
4 scallions, thinly sliced
1/4 cup dried breadcrumbs
1/4 cup Dijon mustard
1 garlic clove, minced
Salt and ground pepper
4 hamburger buns

1. Heat the grill to high. In a medium bowl, use a fork to gently combine the turkey with the Gruyere, scallions, breadcrumbs, Dijon mustard, and garlic; season generously with salt and pepper. Dividing the mixture evenly, gently form the mixture in to four 1-inch-thick patties.

2. Lightly oil the grill. Place the patties on the hottest part of the grill; sear until browned, 1 to 2 minutes per side. Move the patties to the cooler part of the grill; continue grilling until cooked through, 5 to 10 minutes per side.

Meat the Loaf

I know, meat loaf? Well, I feel the same way. This winter I experimented with some recipes thanks to my friend Sara Toro who showed me that meatloaf can be gourmet and delicious. I found this fun recipe and have used it a couple of times. These little meat loafs are sweet, cute and delicious. Enjoy!

Meat Loaf Miniatures

1 cup ketchup
3 to 4 Tablespoons packed brown sugar
1 teaspoon ground mustard
2 eggs, beaten
4 teaspoons Worcestershire Sauce
3 cups corn chex cereal, crushed
3 teaspoons onion powder
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 lbs. lean ground beef

1. In large bowl, combine ketchup, brown sugar and mustard. Remove 1/2 cup for topping; set aside. Add eggs, Worcestershire sauce, cereal and seasonings to remaining ketchup mixture; mix well. Let stand for 5 minutes. Crumble beef over cereal mixture and mix well.

2. Press meat mixture into 18 muffin cups (about 1/3 cup each). Back at 375 for 18-20 minutes. Drizzle with reserved ketchup mixture; back 10minutes longer or until meat is no longer pink and meat thermometer reads 160.

3. Transfer extra in freezer bags.

Black-Eyed Pea Salad

This is a yummy summer salad which tasted really fresh and looked very colorful. I served with pork tenderloin, a delicious combo. Enjoy.

Black-Eyed Pea Salad

1 teaspoon Dijon mustard
2 Tablespoons cider vinegar(I used apple cider vinegar)
2 Tablespoons vegetable oil
1 can (15 ounces) black-eyed peas; drained and rinsed
1 package (10oz.) frozen corn kernels, thawed
1 red bell pepper, seeded and diced
2 scallions, thinly sliced

In a medium container, whisk the mustard, vinegar, and oil. Add all the vegetables. Season with salt and pepper; toss to combine.