Perfect Turkey Burgers
Here are a few more summer BBQ favorites: How about you? What’s your favorite food to grill? I just had to share with you the juiciest, most delicious turkey burger on the planet. A burger so delectable, sweet and spicy. One that everyone loves. A healthier and juicy burger with gooey melted Pepper Jack cheese oozing everywhere. You’re going to want to toss these meat-treats on the BBQ this weekend. Invite your friends over, shout it out from the roof-tops… “I’ve finally found it!” (recipe below)
Oprah says: “I believe it may be the best turkey burger in the entire world.” And I couldn’t agree more. If you’re searching for the PERFECT turkey burger this it!
*Watch your e-mail in the next few days for the next Giveaway!* (Hint: a fun to wear, Baked in Maine T-shirt or The Maine Summers Cookbook: Recipes for Delicious, Sun-Filled Days (Hardcover) by Linda Greenlaw
Perfect Turkey Burgers
- 1/4 cup thinly sliced scallions
- 1/2 cup finely chopped celery
- 3 Granny Smith apples , peeled and diced
- 1/8 cup canola or olive oil
- 4 pounds ground turkey breast
- 1 Tbsp. salt
- 1 Tbsp. black pepper
- 2 tsp. Tabasco chipotle pepper sauce
- 1 lemon , juiced and grated zest
- 1/2 bunch parsley , finely chopped
- 1/4 cup Major Grey’s Chutney, pureed or not.
- Pepper Jack cheese, sliced
- lettuce and tomato
- Thin rolls, sliced
*Note You can find Major Grey’s Chutney in the “International section” of any large grocery store. Of course, if you’re in the U.K. you can find it anywhere..
- Sauté the scallions, celery and apples in the canola/olive oil until tender. Let cool.
- Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours, so they firm up.
- Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side (without turning) for 7 minutes or until meat is thoroughly cooked. Top with sliced Pepper Jack cheese. Grill your rolls. Add mayo, salsa or Major Grey’s Chutney to your roll. Pile on some lettuce and sliced tomato. Get plenty of napkins, you’ll need them!
Grilled Romaine Recipe
Grilled Romaine is one of my new favorite salads. Absolutely delicious and very simple to make. I love anything grilled, and just couldn’t wait to BBQ some lettuce! So easy, slice a head of romaine lettuce in half (the long way.) Brush all sides with olive oil and grill until slightly wilted. Dress with Ceasar dressing, add lots of Parmesan cheese, tomatoes, and olives. Everyone loves it. Just love how it gets all sweet, juicy and caramelized. De-lish! What’re your favorite foods to grill??
- (serves 4)
- 2 heads of Romaine, sliced in half, (keeping the stem ends attached)
- Olive oil, for grilling and dressing
- 1/2 cup Parmesan cheese
- 1 lemon, quartered
- Roasted garlic, minced (optional)
- Tomatoes (optional)
- Black olives (optional)
*Or serve with your favorite Caesar dressing.
Brush the sliced Romaine (all-over) lightly with olive oil. Season with salt and pepper. Sprinkle with a little Parmesan. Toss on a hot BBQ (or oven broil). Cook (turning once) until the leaves char slightly and start to wilt.
Serve cut-side up. Sprinkle on more fresh Parmesan, add garlic, tomatoes, and olives (optional) Squeeze each with a lemon wedge.
Watermelon Summer Salad
- 1 (5-pound) watermelon
- 1 Vidalia onion
- 1 cucumber, sliced (optional)
- 1/4 cup red wine or balsamic vinegar
- Salt and pepper
- 1/2 cup extra-virgin olive oil
- 2 tablespoons chopped fresh mint
- 4 ounces feta cheese, crumbled
- 6 whole mint sprigs
In a large bowl, combine everything; the watermelon, onion, cukes, feta and mint. Drizzle with olive oil and vinegar. Salt and pepper. Toss gently and refrigerate.
Mediterranean Couscous Salad
The fresh ingredients listed are usually kitchen staples so this is easy to fix in a flash. I’m one for improvising so feel free to use what’s fresh, in season and available.
One of my favorite summer salads, so easy, quick, and healthy. All of my favorites: extra virgin olive oil, lemon, cucumbers, tomatoes, olives, feta and fresh herbs. You’ll get plenty of raves with this one… Last August, my cousin Terry, her husband Steve, and daughter Sidney were visiting Portland, Maine (from New Jersey). In rush, I through together this delicious, Mediterranean style couscous salad with Terry in mind. A real hit, she was crazy about it. I happily added this scrumptious fresh side dish/salad to my long list of favorites. I hope you like too.
- 1 box NearEast couscous cooked (follow package directions)
- 2 handfuls cherry tomatoes, halved
- 1 medium cucumber, peeled and cut into 1/4″ pieces
- 1 cup of chickpeas
- 1 handful black olives
- 1 lemon and/or lime
- 1/4 cup extra virgin olive oil
- 1/2 tsp. garlic powder
- 1 tsp. oregano
- 1 tsp. dill (optional)
- 1/2 tsp. sea salt
- freshly ground pepper
- 1/4 cup fresh parsley, cilantro, dill or basil (your choice chopped)
- 1/3 cup (or more) feta cheese, crumbled
- 1/4 cup parmesan cheese (optional)
Combine couscous, feta, tomatoes, cucumber, chickpeas and olives in a large bowl. Squeeze in lime or lime juice and I like to grate in a little zest before squeezing the lemon. Add everything else and toss gently.
Let me know what you think…