Turkey Burgers

Makes 6 Burgers

1.25 lb. ground turkey

6 halves sun dried tomatoes, diced

1 medium red onion, diced

2 oz. spinach, chopped (I used a good handful fresh)

¼ cup crumbled feta

2 tsp dried oregano

1 tsp garlic powder

1 lg. egg 

Salt & Pepper

7 oz. plain greek yogurt

1 medium fresh lemon

¼ tsp minced garlic

¼ tsp dried dill

Prepare the yogurt sauce by combining the yogurt, ¼ tsp minced garlic, dry dill, juice of half the lemon and a dash of salt. Stir everything to combine & then refrigerate to allow the flavors to blend while you make the burgers.

In a bowl combine the ground turkey with the spinach, sun dried tomatoes, red onion, feta, garlic, dried oregano, egg, salt and pepper to taste. Stir everything until it is evenly combined. Shape the mixture into six patties. Freeze patties until they are firm so they don't fall apart on grill. Grill for 5 minutes on each side on medium heat. Serve with Arnold thin & yogurt sauce.

Thai One On

We love Thai food. Just went out for it last night actually in our quaint little downtown area. But a couple of weekends ago, these 2 recipes from 2 ladies made for a very nice dinner at home. Thai Turkey Tacos from Newlyweds & Spicy Cucumber Salad with Peanuts from Pam at For the Love of Cooking. These were simple & quick enough even for a weeknight meal & the tastes can be adjusted easily whether or not you're looking for a little more heat.

SPICY CUCUMBER SALAD WITH PEANUTS

2 cucumbers, peeled, halved lengthwise & seeds removed
1 tsp salt
1/2 cup seasoned rice vinegar
1/2 cup of water
3 tblsp sugar
1/4 tsp crushed red pepper
2 tblsp minced sweet yellow onion or red onion
1 tblsp chopped dry roasted peanuts

Peel the cucumber then cut in half lengthwise. Take a small spoon & scoop out the seeds from the cucumber. Cut into bite size pieces & place in a colander, sprinkle with salt & toss well. Drain 1 hour. Rinse & pat dry on paper towels.

Combine vinegar, water, sugar & pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to 1/3 cut (about 10 minutes). Remove vinegar reduction from heat; cool. Stir in onion. Combine cucumbers & vinegar deduction in a medium bowl; toss well. Sprinkle with peanuts.

My Thoughts:

I didn't have much time so I didn't drain the cucumbers for that long & I also didn't rinse them. I did just pat them a bit to get off any excess salt. But the idea is that the salt draws out the excess water in the cukes & then you want to rinse them & pat them dry. I do this with zucchini when I am making stuffed zucchini boats. I also added a tad more crushed red pepper & peanuts because Terry likes it with a little heat.

Click Here to Print Recipe

THAI TURKEY TACOS

1 lb. ground turkey
2 T grated ginger or ¼ tsp dry ginger
2 garlic cloves, peeled & crushed
1 small onion, thinly sliced
16oz pkg coleslaw mix with carrots
Cilantro for garnish
Thai Cooking Sauce below
Combine: 2 tsp sesame oil, 6 tblsp of soy sauce, 4 tblsp of lime juice, 2 tblsp of honey, 1 tsp of crushed red pepper, 1 tblsp of ground coriander or cumin

Heat a large nonstick skillet over high heat. Add turkey; cook, crumble & stir until meat is no longer pink, about 3-4 minutes. Add ginger, garlic, onion & slaw mix; stir-fry with meat for 2 minutes until vegetables are wilted. Add Thai cooking sauce, stirring constantly to blend all ingredients, about one minute. Serve on warm tortillas & garnish with cilantro.

My Thoughts:

We really enjoyed this for a healthy meal but there needs to be more texture to the filling, more of a crunch. So, next time I plan to add some more slaw mix once everything has been combined so it doesn't become wilted. And definitely a dollop of sour cream & perhaps some diced tomatoes.

Click Here to Print Recipe

For more Tempt My Tummy Tuesdays visit

Lisa at Blessed with Grace