Recipe for Olive and Feta Turkey Burgers

Last year, I made some Greek salad bison burgers that turned out great.  This recipe is similar but made with lean ground turkey.  These also turned out "really tasty" according to Mr. ELEB.  I would agree!

We love Greek salad-olives, feta, onion, cucumber, tomato, some oregano, a little oil and vinegar.  If you do too, or if you are looking to turn up the flavor in your turkey burgers, give this recipe a try.  I don't think you'll be disappointed.


Yield: 3 patties
Time: 15 minutes


Ingredients:

• 1 lb ground turkey, lean
• ½ cup low fat feta cheese, crumbled finely
• ½ cup kalamata olives, finely chopped
• 2 tsp dried oregano
• Freshly ground pepper

• Sliced tomatoes and cucumbers for serving
• Whole grain buns (optional)
• 1 tsp olive oil (optional)

Method:

• Mix turkey, olives, feta, oregano and pepper together and form 3 patties.
• Heat frying pan over medium high.
• Coat patties with olive oil if needed (I used cast iron so didn’t need).
• Brown patties 1 minute per side on med-high, then reduce to medium and cook an additional 5-6 minutes until just no longer pink inside (cut one open to check, don’t over cook!).
• Serve with sliced tomatoes and cucumbers, on a whole grain bun (optional).

I served these with a side of my quick broccoli slaw which made for a flavorful meal.  How are you cooking your burgers/turkey burgers these days?

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Recipe for Stuffed Turkey Burgers with Goat's Cheese and Roasted Red Peppers

We love stuffed turkey burgers so I'm always trying to come up with a new "surprise" for the stuffing.  The answer is often as simple as what is in the fridge and pantry.  This week, goat's cheese and a jar of roasted red peppers.


My quick broccoli slaw was a nice complement to the turkey burgers.


Yield: 3 burgers
Time: 15 minutes


Ingredients:

• 1 1/4 pounds ground turkey breast
• 3 large pieces of roasted red pepper
• 3 coins (about an ounce total) goat's cheese
• Salt and pepper
• 1 TBSP canola oil
• Buns for serving (or large lettuce leaves for bunless burger)
• Condiments as desired

Method:

• Divide ground turkey breast into 6 equal pieces.
• Place a coin of cheese on top of the 3 pieces of red pepper.
• Place one pepper with cheese on each of 3 pieces of turkey breast and then top each with another piece of turkey breast.
• Form gently into patties, sealing the pepper and cheese inside.
• Salt and pepper liberally.
• Heat oil over med-high heat.
• Add burgers and cook about 3 1/2 minutes on each side until browned and turkey is no longer pink (don't overcook or they will be too dry).
• Serve on buns or wrapped in lettuce with your choice of condiments.

The most important part of the recipe is not to overcook the burgers!


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Here are some of our other favorite turkey burger recipes:
Inside out turkey cheeseburgers



Blue cheese, pistachio and cranberry turkey burgers

Recipe for Salsa Turkey Pasta

Mr. ELEB is training for a half marathon and wanted a bit more carbs in some of our meals.  We both like whole grain pasta so I created another baked pasta recipe inspired by my December Secret Recipe Club recipe.

This time, the flavor palette is more in the Mexican/Latin realm and I added in some spinach and black beans to really make it a one pot meal.  This is another really easy, no fail recipe.  I hope you will try it and let me know what you think.


Yield: 6 hearty servings
Time: 30 minutes


Ingredients:

• 1 ¼ lb. ground turkey breast
• 15 oz. can black beans, rinsed and drained
• 10 oz. pkg frozen chopped spinach, defrosted and squeezed in paper towels to remove extra moisture
• 1 ½ cup shredded pepper jack cheese, divided
• 8 oz. whole grain rotini pasta
• 32 oz. thick and chunky salsa
• 3 TBSP taco seasoning
• 2 tsp olive oil
• Cooking spray

Method:

• Preheat oven to 375 degrees.
• Cook pasta according to package directions for al dente.
• Season turkey with taco seasoning and heat olive oil in skillet.
• Cook turkey in hot oil until no longer pink. 
• Stir in the black beans, spinach, and salsa and heat until bubbling.
• Stir in the cooked, drained pasta and ½ of the the cheese.
• Spray a casserole dish with cooking spray and pour in the pasta/meat mixture.
• Top with remaining cheese.
• Bake in preheated oven for 15 minutes or until bubbling and cheese is melted.

I hope you have a safe and happy New Year-be safe!

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Recipe for Blue Cheese, Pistachio, and Cranberry Turkey Burgers

It's only been a week since Turkey Day, I know.  Trust me, these turkey burgers pumped up with tangy blue cheese, salty pistachios and dried cranberries are worth a trip back to the turkey case at your grocery store. Or are you like me and always keep a package of ground turkey breast in the freezer?


Sometimes, ground turkey breast gets a bad wrap as being too dry, not flavorful, hard to work with.  Not true as long as you follow a few things I've learned after making lots of turkey burgers.  You do have to be liberal with the flavorings.  Add in various herbs.  Either mix in a small amount of your favorite healthy oil or small amounts of a flavorful cheese to add a little fat and flavor.  And, importantly, don't over cook.  I always cut into one burger once I've browned both sides and take them off the heat and out of the pan or off the grill when it looks "almost" done (slight amount of pink in the middle).  Like all meat, the burgers will keep cooking off the heat during the next couple of minutes.


The only debate over these guys was whether there was too much cranberry in them.  For me, they were perfect.  Mr. ELEB thought the cranberry should be dialed back.  It's a preference thing.  I love meat and fruit flavors together-not everyone does so use the taste preferences of those at your dinner table to decide!


This is the first time I have used coconut oil for cooking.  I've been reading how, once thought to be a fat to avoid, it is now believed to be an acceptable, some would propose beneficial, fat to use.  I mainly want to try it in baking but I saw it in the cupboard when going for the olive oil and decided to give it a try for pan browning. It browned these burgers nicely.

Yield: 4 burgers
Time: 15 minutes


Ingredients:

• 1 1/4 lb. ground turkey breast
• 1 tsp dried thyme
• 1 tsp dried sage
• 3 TBSP (or less) of dried cranberries
• 2 TBSP crumbled blue cheese
• 3 TBSP coarsely chopped roasted, salted pistachios
• Salt and pepper
• 1 TBSP coconut (or other) oil
• 4 whole grain hamburger buns
• Lettuce leaves for serving

Method:

• Heat a skillet over medium-high heat and add oil.
• Combine all ingredients (except buns, oil, and lettuce) and form into 4 patties (don't over mix or over work the meat).
• Brown patties on both sides for 2 minutes per side (don't try to move the patties until browned-they will stick if you do-be patient).
• Turn heat to medium and cut to the center of one patty so you can see the center.
• Cook an additional 4 minutes per side or until just barely pink in center of cut burger.
• Remove from heat and rest for 2 minutes or so.
• Serve over lettuce on buns.
• If cooking on a grill, coat both sides of the patties with the oil and preheat and clean the grill thoroughly before cooking.

Here is another turkey burger recipe for you:

Inside out turkey cheeseburgers

What are you making on burger night?

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Linked up at Jane Deere

Recipe for Ground Turkey, Black Beans and Rice Mexican Casserole

Staring at a package of ground turkey breast, I was pretty uninspired...until I remembered reading about a chicken and black bean casserole Jenny recently posted on her blog, Picky Palate.  I love food bloggers!  I changed things up a pretty good bit and loved the results. 

Time:  45 minutes

Yield:  8 servings

Ingredients:

• 1 TBSP canola oil
• 1 ½ cup chopped red onion
• 1 ¼ lb. ground turkey breast
• 2 TBSP taco seasoning
• 3 cups green enchilada sauce, medium heat
• 15 oz. can black beans, rinsed and drained
• 3 cups cooked brown rice
• 1 cup light sour cream
• Salt and pepper to taste
• 1 cup low fat grated 4 cheese Mexican cheese (more if you want it really cheesy)
• Cooking spray
• Hot sauce (optional)

Method:

• Preheat oven to 375 degrees.
• Heat the canola oil over medium high heat in a large skillet.
• Add onions and brown.
• Push onions to side of pan, add turkey and taco seasoning and stir occasionally until turkey is cooked.
• Remove from heat and stir in the enchilada sauce, black beans, rice, and sour cream.
• Taste and adjust seasoning with salt, pepper, and hot sauce if using (I didn't).
• Spray a casserole dish with cooking spray.
• Pour mixture into casserole dish and top with grated cheese.
• Bake for 25 minutes or until bubbly and cheese is melted.

Wow, the enchilada sauce with its little hint of heat and the taco seasoning really made this dish full of flavor.  It reheats nicely (about 1 1/2 minutes on 80% power in the microwave).  We loved it and left overs got rave reviews from my son and friends who were here visiting.   Thanks Jenny for the inspiration!

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