Celebrating my 300th post with the Best Turkey Burgers Ever
300th post?! It's hard to believe that I've been at it that long. It's been a lot of fun scrolling through the old blog from the last two years and seeing how my tastes, and (ahem) photo skills have changed. I still have a long way to go, and a lot of things to try, so here's to hoping for another 300 posts. In the meantime, thanks so much to all of you for making it so enjoyable and encouraging me to keep going. As Biz says, I consider you all my friends!
Kim, my fellow burger admirer, this is for you! Turkey burgers aren't always what I crave, let's face it, I like my red meat! But, don't make these because they are a lighter substitute, make them because they are so juicy and delicious that you won't, for a second, wish that you were eating a beefy hamburger. I topped mine with sauteed mushrooms and blue cheese, I suggest you do the same!
Favorite Turkey Burger
From Great Food Fast, by Martha Stewart
Ingredients
1 1/2 pounds light ground turkey
1/2 cup finely grated Gruyere
4 scallions, thinly sliced
1/4 cup dried breadcrumbs
1/4 cup Dijon mustard
1 garlic clove, minced
course salt and fresh ground pepper
4 hamburger buns
Directions
1. Heat grill (I used my Foreman 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 into 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.
3. Split the hamburger buns and toast if desired. Top with preferred toppings and place burger on buns. Get ready to say MMMmmmmmm with every bite!
CEiMB and HBi5
Normally I'm supposed to post Craving Ellie in My Belly on Thursdays, but yesterday my brain was only functioning at 50%. The night before I thought I'd act like a college student and stay out half the night with some girlfriends, great times, but I'm left braindead the next day! So, it wasn't until noon today that it hit me "I never posted CEiMB!" My apologies to the folks in the group, but hopefully my "two-in-one" post will make up for it.
This week for CEiMB we made Emerald Stir Fry with Beef, hosted by Alyssa's Two Bites. Now, I enjoy a good stir fry, but I do have to be careful not to make them too often because my husband tends to think that they all taste the same, and he's just not that crazy about them.
I made quite a few changes with this stir fry. I used green beans and a frozen veggie mix in place of the sugar snap peas and asparagus. I also added a little sugar to the sauce to sweeten it a bit. It was good, everyone was pleased, but I do think I have to side with Glenn and agree that it did taste about the same as every other stir fry I make. A delicious dish, just not that exciting. Maybe we'll do shrimp or scallops next time? That might mix it up a bit. You can find the recipe here.
And now for HBi5. The starter this week was a bit different, calling for more things like honey and eggs and I liked it! I made the loaf of bread, which got eaten very fast. It was sweet, soft and great with sandwiches, especially my all time favorite one.
And I made the hamburger buns. The tops were brushed with a bit of butter and sprinkled with a bit of garlic salt, my favorite condiment! To fill them we made our favorite burgers ever. The recipe comes from one of my Weight Watcher cookbooks and they are fantastic. Ground beef mixed with a whole variety of veggies and seasonings, then we just grill them on our Foreman. They have a ton of flavor and would satisfy anyone, whether they're dieting or not!
Mushroom BurgersWeight Watchers New Complete Cookbook
Ingredients
2 teaspoons olive oil
1/2 red or yellow bell pepper, seeded and finely chopped
1/2 onion, finely chopped
2 tablespoons minced carrot
2 tablespoons minced celery
2 garlic cloves, minced
2 cups finely chopped mushrooms
3/4 pound lean ground beef
1 tablespoon steak sauce
salt and pepper
Directions
1. In a medium nonstick skillet, heat the oil. Saute the bell pepper, onion, carrot, celery and garlic until the onion is translucent, 8-10 minutes. Add the mushrooms; saute until the mushrooms brown and the liquid evaporates, about 8 minutes. Cool to room temperature.
2. Spray the broiler racl with nonstick cooking spray; preheat the broiler. In a medium bowl, combine the mushroom mixture, beef, steak sauce, salt and pepper. Form into 4 hamburgers. Broil the burgers 3-4 inches from heat, 5-7 minutes each side, or grill in Foreman Grill.
Serves 4
Per Serving: 153 cal, 8g fat, 3g sat fat, 44mg sod, 1g fiber
Points per Serving: 4
Unfortunately I waited too long to do my apple strudel bread, and the starter wasn't good anymore, drat! I will definitely try it another time though! I'm excited to see how the rest of you clubbers did and have a fantastic weekend ya'll!
This week for CEiMB we made Emerald Stir Fry with Beef, hosted by Alyssa's Two Bites. Now, I enjoy a good stir fry, but I do have to be careful not to make them too often because my husband tends to think that they all taste the same, and he's just not that crazy about them.
I made quite a few changes with this stir fry. I used green beans and a frozen veggie mix in place of the sugar snap peas and asparagus. I also added a little sugar to the sauce to sweeten it a bit. It was good, everyone was pleased, but I do think I have to side with Glenn and agree that it did taste about the same as every other stir fry I make. A delicious dish, just not that exciting. Maybe we'll do shrimp or scallops next time? That might mix it up a bit. You can find the recipe here.
And now for HBi5. The starter this week was a bit different, calling for more things like honey and eggs and I liked it! I made the loaf of bread, which got eaten very fast. It was sweet, soft and great with sandwiches, especially my all time favorite one.
And I made the hamburger buns. The tops were brushed with a bit of butter and sprinkled with a bit of garlic salt, my favorite condiment! To fill them we made our favorite burgers ever. The recipe comes from one of my Weight Watcher cookbooks and they are fantastic. Ground beef mixed with a whole variety of veggies and seasonings, then we just grill them on our Foreman. They have a ton of flavor and would satisfy anyone, whether they're dieting or not!
Mushroom BurgersWeight Watchers New Complete Cookbook
Ingredients
2 teaspoons olive oil
1/2 red or yellow bell pepper, seeded and finely chopped
1/2 onion, finely chopped
2 tablespoons minced carrot
2 tablespoons minced celery
2 garlic cloves, minced
2 cups finely chopped mushrooms
3/4 pound lean ground beef
1 tablespoon steak sauce
salt and pepper
Directions
1. In a medium nonstick skillet, heat the oil. Saute the bell pepper, onion, carrot, celery and garlic until the onion is translucent, 8-10 minutes. Add the mushrooms; saute until the mushrooms brown and the liquid evaporates, about 8 minutes. Cool to room temperature.
2. Spray the broiler racl with nonstick cooking spray; preheat the broiler. In a medium bowl, combine the mushroom mixture, beef, steak sauce, salt and pepper. Form into 4 hamburgers. Broil the burgers 3-4 inches from heat, 5-7 minutes each side, or grill in Foreman Grill.
Serves 4
Per Serving: 153 cal, 8g fat, 3g sat fat, 44mg sod, 1g fiber
Points per Serving: 4
Unfortunately I waited too long to do my apple strudel bread, and the starter wasn't good anymore, drat! I will definitely try it another time though! I'm excited to see how the rest of you clubbers did and have a fantastic weekend ya'll!
Apple Cheddar Turkey Burgers
I've had these amazing burgers twice now, and they are definitely going to be added to my regular lineup in the kitchen. I found this on my friend Sara's blog and knew it was only a matter of time before I'd be eating them. What I like about them is that they are unique, impressive, but at the same time only take minutes to prepare. I also love the combination of ingredients. Sara strongly recommends not leaving out the cranberry sauce, which I completely stand behind. In fact, it's the cranberry sauce that makes this burger so wonderful! Give it a try, you won't be disappointed. You can find it here!
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