Turkey-Zucchini Burgers

These burgers are based on this recipe that I found on RealSimple.Com. I was pretty skeptical about using grated zucchini in burgers; how could that be good? I was afraid they would turn out like Eddie Murphy's momma's welfare green pepper burgers. However, I decided to go for it, since the recipe had good reviews and I had a zucchini that needed to be eaten. Also, I was strangely attracted to the idea of having all of my meal elements--meat, vegetable, and carb--in one hand-held package.

The burgers turned out to be very tasty--juicy, light, and earthy. Definitely better than the McDonnnnalds!

1 pound ground turkey (I used an 85/15 mix)
1 medium zucchini, grated
1 clove of garlic, minced
2 green onions, minced
3/4 teaspoon dried thyme
1 and 1/2 teaspoons grill seasoning
1 large egg, lightly beaten

Wrap the grated zucchini in the middle of a clean dish towel, and wring out the excess water over the sink.

Combine all of the ingredients in a large bowl and mix lightly but thoroughly with clean hands. Form the mixture into 4 equal patties. You can cook these in a large skillet, grill pan, or over an outdoor grill; being an apartment dweller, I chose the grill pan. I spritzed it with a little nonstick cooking spray and let it warm up for a couple of minutes over high heat. When the pan was sizzling hot, I placed the burgers on the pan's ridges and cooked them for about 6 minutes per side. If you're crazy like me, you can cut one open to make sure they are no longer pink and fully cooked through before eating.

Toast a bun (whole wheat is my preference) and serve the burger clamped inside with whatever burger toppings you choose. I have condiment phobia, so I ate mine plain ; it was very good regardless!

Rating: This is awesome

I found that Pringles Select Honey Chipotle Sweet Potato Chips were the perfect accompaniment to this simple summertime dinner.

Five Spice Chicken Burgers

I was pretty disappointed with this recipe. I got it from good ol' 365: No Repeats, and it was very heavy on sodium. Part of the problem might have been my fault; I don't think I used the full 1 and 1/2 pounds of ground meat that the recipe called for, so the finished burgers might have tasted overly salty to me. Even so, when I look at the sodum content on the various items in the recipe, I'm a little shocked that Rachael Ray would include so much of them. I guess I learned my lesson: always read the labels before you start dumping shit in!

She suggested serving this with pineapple chunks and "exotic vegetable chips." We used unexotic potato chips that we had leftover from our football party instead.

1.5 pounds ground chicken or pork
2 teaspoons five spice powder
1 tablespoon grill seasoning, like McCormick's Montreal Steak Seasoning
2 garlic cloves, minced
1-inch piece of fresh ginger, peeled and grated
5 green onions, 2 finely chopped and 3 cut into thirds then thinly sliced lengthwise
3 tablespoons soy sauce
Olive oil
4 hamburger buns of your choice, split and toasted

Heat a nonstick skillet or grill pan over medium high heat. In a medium sized bowl, combine the meat with the five spice powder, grill seasoning, garlic, ginger, finely chopped green onions, soy sauce, and a drizzle of olive oil. Mix the meat thoroughly and form into four patties, roughly 1 inch thick. Cook the burgers for 6 minutes on each side.

Heat a small skillet over medium heat and add about a teaspoon of olive oil. Gently saute the sliced green onions until they are wilted, about 4 minutes. Serve each burger on a bun, topped with the warm green onions and any other toppings you want. RR said to saute some sliced shiitakes and cabbage with the green onions, and then toss the contents of the skillet with 3 tablspoons of hoisin sauce (more sodium!) to make a "Mu shu slaw topping." Since I didn't have any mushrooms or cabbage, I skipped that part.



Rating: This is not awesome
It tasted like a not-very-good chinese dumpling on a bun. I think it could be saved though; I would cut out the grill seasoning entirely. Its strong flavor doesn't go well with the other milder ingredients, and it contains a lot of sodium. With all of the soy sauce in the burger meat, it does not need more salt! Just add several good grindings of black pepper instead.

Side note: What is with RR and adding grill seasoning to everything? Does she own stock in McCormick's or what?!