I’ve really cut down on the amount of red meat I eat, which means ground turkey is a substitute for a ton of recipes. After I got out of work early the day before the 4th of July, I came home and made these awesome turkey-arugula burgers for lunch. The onion gives them a little crunch, the dijon mustard holds them all together, and they were ready in maybe 10 minutes flat, which was just enough time for me to throw together a summer salad to go with lunch. We put these on potato rolls and mashed up some avocado to use as a base for these, which was awesome. Brendan made these killer dark and stormys and we kicked off the 4th of July weekend right.
TURKEY-ARUGULA BURGERS (makes 4)
– 1 lb. ground turkey
– 1 cup arugula
– 1/4 onion, diced
– 2 tbsp. dijon mustard
– kosher salt & pepper (maybe 1 tsp. each)
1. Get the grill (or grill pan) ready.
2. In a bowl, combine turkey, feta, onion, mustard and salt and pepper.
3. Dig in with your hands and mix it all together.
4. Form mixture into 4 equal burgers.
5. Grill for maybe 3-4 minutes on each side.
6. Serve on a bun with more arugula and mashed avocado, and enjoy the weekend.
Meatballs top the list of my favorite foods, especially when they’re over pasta. My mom’s meatballs are completely amazing, so I’ve never tried to duplicate them, but I’ve got to start somewhere. I put these together based on a recipe for my Greek Turkey Meatloaf, and ended up with a lighter, brighter, Greek-er (is that a word? Anyway.) version of a traditional meatball. They were fantastic. I’m seriously convinced that a combo of spinach and feta makes just about everything better.
– 1.5 lbs ground turkey
– 1 package frozen chopped spinach, thawed and drained pretty well
– 1/2 tbsp chopped dill
– Squeeze of lemon – this sounds weird, but just trust me.
– 1/2 C crumbled feta
– 1/3 panko bread crumbs
– 1 egg
– Salt & pepper
1. Preheat oven to 400 and lightly grease a baking tray.
2. In a large bowl, combine turkey, feta, spinach, egg, dill, lemon, salt & pepper. Dig your hands in and just mix it up – it’s kind of gross and satisfying all at once.
3. Form turkey meatballs into approximately golfball sizes, place on the tray.
4. Bake for 12 minutes, then flip and bake for 12 minutes more until they gain a little color and are fully cooked through. I put these on top of a mediterranean quinoa and topped them with Tzatziki sauce, and we housed them. Fantastic.