Apple in a turkey burger?
I had to see what this was about when my husband and I were eating at a restaurant one time. The menu said the turkey was ground in-house and mixed with apple, parsley, and a house seasoning. It turned out to be the best turkey burger either of us had ever had.
I tried to replicate this version at home once using my own combo of spices in place of the house seasoning and let’s just say there’s a reason you haven’t seen it on this blog.
Funky weird in a bad way.
But somehow that experience led to this brain child of a recipe. Instead of apple there is red pepper, instead of parsley there is parmesan, and instead of house seasoning there are dried Italian herbs.
And instead of being funky weird in a bad way, it’s totally awesome in a good way.
Turkey meat is much leaner than beef so turkey burgers can become really dry. I’ve had my share of dry, not-so-appetizing turkey burgers but with the burger at the restaurant, I noticed how the apple gave it moisture so it had that juicy burger touch.
That’s exactly the purpose of the red pepper in this recipe. It keeps the meat moist so you don’t feel like you’re eating a stale biscuit instead of a burger.
This is a great weeknight meal you can make in a jiffy!
Italian Turkey Burgers; Recipe or Not
- 1 lb. ground turkey
- 1 clove garlic, finely diced
- 2 T finely diced red pepper
- 2 T parmesan (plus an extra pinch for good measure)
- 1 1/2 t. dried Italian herbs (I have a combination that came with my spice rack, otherwise use your favorite Italian herb or combination of herbs)
- pinch of salt & pepper
- 1 egg
- burger buns
- spinach or lettuce
- slices of red pepper
- slices of mozzarella
Combine the ground turkey, garlic, red pepper, parmesan, Italian herbs, salt, pepper, and egg until everything has been evenly distributed. Heat non-stick pan with a little vegetable oil or grill to medium heat and form burger patties, makes 4 patties. Once the pan or grill is heated, cook the burgers for about 5-7 minutes or so on the first side, it should be dark golden brown, then flip. Cook for another 5-7 minutes or so on the other side until it is also dark golden brown and the juices run clear. Make sure the meat is fully cooked before serving (no pink!). When in doubt, use an instant read meat thermometer to make sure it’s at 165º or cut into the center of a patty and check to make sure it isn’t pink inside.
I don’t know if dedicating blog posts is a thing but I’m going to do it.
I dedicate this post to my sweet hubby, Will.
He’s my better half, my voice of reason, and my very own live-in comedian.
I love going through life with him.
I also love seeing how excited he gets when I make these muffins.
I’m always greeted with an enthusiastic two-thumbs-up approval.
Banana Chocolate Chips Muffins; adapted from Cooking Light
1 c. all-purpose flour
1 c. whole wheat flour
2/3 c. packed brown sugar
2 t. baking powder
¼ t. ground cinnamon
¼ t. salt
1 c. mashed ripe banana (2-3 bananas)
¾ c. milk
3 T. canola oil
½ t. vanilla extract
¾ c. chocolate chips
The Prep: Preheat oven to 375. Combine all dry ingredients in a bowl, the first 6 ingredients. Combine all wet ingredients in a bowl and stir well. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the chocolate chips. Spray muffin pan with cooking spray or use muffin cup liners. The muffin cups will be pretty full. Bake for 22 minutes or until a toothpick inserted in the center comes out clean.
How about breakfast for dinner?
How about breakfast pizza for dinner?
How about breakfast pizza on a biscuit crust for dinner?
Ok, I’m out.
This was an instant hit at my house. It’s all the things we love in a breakfast made into a pizza! Totally fun & satisfying for people of all ages.
Breakfast Pizza with Biscuit Crust; Recipe or Not
Biscuit crust; Food Network – Alton Brown
½ lb. sausage, cooked
6 eggs, scrambled
1 green bell pepper, diced
½ c. green onion, finely sliced
½ – ¾ c. salsa
1 c. shredded cheddar cheese
The Prep: Preheat oven to 450. Prepare the green pepper and green onion. Cook sausage, set aside. Prepare the biscuit crust, roll out into a pizza crust, thickness & shape to your liking. Bake the crust for 10 minutes at 450. Scramble the eggs. After the crust is done baking, lower the oven temperature to 350. Spread a thin layer of salsa over the crust, top with sausage, egg, green pepper, green onion, and cheese. Bake for 10 minutes at 350. Enjoy!
It should have been obvious to me.
I mean, I LOVE fruit and I LOVE salsa so why I didn’t have an obsession with fruit salsa before now is beyond me.
One of my best friends brought it to a dinner we were having with friends and I might have just been really hungry but when she told us what she brought and I tasted it, it was like the heavens opened up and choirs of angels sang!
I pretty much made it my whole dinner that night.
I’ve made it three times since then. It’s the perfect summertime treat!
Fruit Salsa & Cinnamon Sugar Tortilla Chips; adapted from Micah
1 lb strawberries (Use a pint for smaller crowds, 1 lb makes a lot of salsa.)
sprinkle of white or brown sugar
The Prep: Dice the strawberries, kiwis, and mango. (You’ll get your arm workout for the day!). For a less chunky salsa, you could use a food processor. Add juice from one lime. Sprinkle with a little bit of sugar to draw those delicious juices out and blend the flavors together. Chill for at least an hour and serve with cinnamon sugar tortilla chips.
Cinnamon Sugar Tortilla Chips
1 pkg flour tortillas
Cinnamon sugar mixture
The Prep: Preheat oven to 350. Cut the flour tortillas into chip-size triangles. Spray with cooking spray and place in a bowl with the cinnamon sugar mixture and stir (or shake if you have a lid) until the tortilla chips are covered with cinnamon sugar. Place on a baking sheet covered with parchment paper and bake for 10 minutes or until the tortillas have become crunchy. Let the chips cool and serve with the fruit salsa.