I know I say this every year, but WOW, the summer went by so fast. I’m happy to say that I did go out sailing a few times, enjoyed some outdoor concerts, and was invited to a few barbeques. I even hosted two. And right now, I am very excited about upcoming travels to Italy, Nashville and Cape May. I cannot wait to eat again in Italy! But for now, here I am.
I find it amusing that after many years of giving you readers so many flavorful recipes, when I am home alone cooking for myself, some of my meals can be very bland. My day-to-day life gets hectic (I’m supposed to be retired!!) and I get too lazy to cook. It’s exhausting to have to reach for too many ingredients. LOL!
I use ground turkey a lot in meat loaves, chili, pasta dishes, etc., and always season those, but when it comes to making a simple turkey burger, it’s salt, pepper and in the pan. The result is not very tasty, so I’ll pour some BBQ sauce or fork it with whatever vegetables I make. Easy.
But recently I got bored with this routine and came across the recipe below that added sage and thyme to the meat before cooking. I was pleasantly surprised at how good it tasted, so I began looking at other herbs and spices I could use to enliven my simple turkey. The following recipes for Basil Burgers and Taco Zucchini Boats are just as delicious. Give them a try on these last summer days of grilling aboard.
Sage & Thyme Turkey Burgers
1 lb. ground turkey
1 tsp. dried sage
1 tsp. dried thyme
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
2 Tb. olive oil
Mix all ingredients except the olive oil and form into 4 burgers. Heat the olive oil in a pan and sauté until done to your liking. If serving on a bun, add your favorite toppings. I always eat them without the bun, adding a side of roasted vegetables instead. Serves 4.
Note: I saw a recipe that topped the burger with sliced, roasted yellow peppers – that looked really good, so if you have the time, try it.
Basil Turkey Burgers
1 lb. ground turkey
1 cup fresh spinach, chopped
1 shallot, finely chopped
10 large basil leaves, finely chopped
2 Tb. fresh parsley, finely chopped
1/2 red bell pepper, finely chopped
2 tsp. Dijon mustard
Salt and pepper to taste
Olive oil
Mix all ingredients in a large bowl until well incorporated. Form into 4 burgers.
Grill for 3-4 minutes on each side or until done. Top with desired toppings. Serves 4.
Taco Turkey Zucchini Boats
4 medium zucchini
4 tsp. butter
1 package taco seasoning
1 lb. ground turkey
1 carrot, peeled and grated
1 large red pepper, chopped
1 shallot, chopped
Cilantro, chopped
Cotija cheese, crumbled
Preheat oven to 400º degrees.
Wash the zucchini, cut off the ends and slice in half lengthwise. Using a spoon, scoop out the seeds from the zucchini. Place zucchini face up on a baking sheet and add 1⁄2 tsp butter to each boat. Bake in the oven for 15 minutes until zucchini is tender.
While the zucchini is in the oven, brown the turkey and mix in taco seasoning. Add red peppers and carrots and cook until veggies are tender.
Take zucchini out of the oven and spoon the beef mixture into the boats. Top with cilantro and cheese if desired and serve. Serves 4.