mozzarella-stuffed turkey burgers

turkey burger stuffed mazzarella

 

makes: 4 servings

active time: 50 minutes

total time: 50 minutes

 

ingredients

marinara sauce

  • 2 teaspoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • 2 cups chopped plum tomatoes, with juices
  • 6 oil-packed sun-dried tomatoes, drained and finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons chopped fresh basil

burgers

  • 1 pound 93%-lean ground turkey
  • 1/4 cup finely chopped scallions
  • 2 teaspoons minced garlic
  • 2 teaspoons worcestershire sauce
  • 1 teaspoon freshly grated lemon zest
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1/2 cup shredded part-skim mozzarella cheese, divided
  • 2 tablespoons finely chopped fresh basil
  • 2 teaspoons extra-virgin olive oil
  • 4 4-inch-square slices foccacia bread, (about 2 ounces each), toasted

 

preparation

  1. to prepare marinara: heat 2 teaspoons oil in a medium saucepan over medium heat. add onion and garlic, cover and cook, stirring frequently, until translucent, 5 to 7 minutes. stir in fresh tomatoes and any juices, sun-dried tomatoes, 1/2 teaspoon salt and 1/2 teaspoon pepper. bring to a simmer and cook, stirring occasionally, until the tomatoes have broken down, 8 to 10 minutes. stir in basil and remove from the heat. transfer to a food processor and pulse to form a coarse-textured sauce. return to the pan and set aside.
  2. to prepare burgers: place turkey, scallions, garlic, worcestershire sauce, lemon zest, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl. gently combine, without overmixing, until evenly incorporated. form into 8 thin patties about 4 inches wide and 3/8 inch thick.
  3. combine 1/4 cup cheese and basil and place an equal amount in the center of 4 patties. cover with the remaining patties and crimp the edges closed.
  4. heat 2 teaspoons oil in a large nonstick skillet over medium heat (see grilling variation). add burgers and cook, turning once, until an instant-read thermometer inserted in the center registers 165°f, 8 to 10 minutes total.
  5. warm the marinara on the stove. to assemble the burgers, spread 3 tablespoons of marinara on each toasted focaccia, top with a burger, about 3 more tablespoons of marinara and 1 tablespoon of the remaining cheese.
  6. grilling variation: to grill the turkey burgers, preheat a grill to medium-high. oil the grill rack (see tip). grill the patties, turning once, until an instant-read thermometer inserted in the center registers 165°f, 8 to 10 minutes total.

tips & notes

  • make ahead tip: cover and refrigerate the marinara sauce (step 1) for up to 5 days.
  • tip:to oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (do not use cooking spray on a hot grill.)

nutrition

per serving: 299 calories; 15 g fat (4 g sat, 5 g mono); 74 mg cholesterol; 14 g carbohydrates; 28 g protein;2 g fiber; 706 mg sodium; 382 mg potassium.

 

from eatingwell:  may/june 2008

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seared salmon with green peppercorn sauce

salmon

 a simple sauce of piquant green peppercorns, lemon juice and butter top this seared salmon recipe. green peppercorns come from the same plant as black ones, but are harvested before they mature. typically packed in vinegar, they have a refreshingly sharp flavor. look for them near the capers in most supermarkets

 

makes: 4 servings

active time: 15 minutes

total time: 15 minutes

 

ingredients

1 1/4 pounds wild salmon fillet (see tip), skinned and cut into 4 portions

1/4 teaspoon plus a pinch of salt, divided

2 teaspoons canola oil

1/4 cup lemon juice

4 teaspoons unsalted butter, cut into small pieces

1 teaspoon green peppercorns in vinegar, rinsed and crushed

 

preparation

sprinkle salmon pieces with 1/4 teaspoon salt. heat oil in a large nonstick skillet over medium-high heat. add the salmon and cook until just opaque in the center, gently turning halfway, 4 to 7 minutes total. divide among 4 plates. remove the pan from the heat and immediately add lemon juice, butter, peppercorns and the remaining pinch of salt; swirl the pan carefully to incorporate the butter into the sauce. top each portion of fish with sauce (about 2 teaspoons each).

tips & notes

tips: wild-caught salmon from the pacific (alaska and washington) is considered the best choice for the environment because it is more sustainably fished and has a larger, more stable population. farmed salmon, including atlantic, should be avoided, as it endangers the wild salmon population.

to skin salmon, place fillet on a clean cutting board, skin side down. starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

nutrition

per serving: 226 calories; 11 g fat (4 g sat, 4 g mono); 76 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 28 g protein; 0 g fiber; 269 mg sodium; 543 mg potassium.

 

 

from eatingwell:  september/october 2012

Roasted Garlic & Asparagus Salad recipe

the dressing for this roasted asparagus salad recipe uses fresh garlic scapes—available in spring from farmers’ markets or gardeners. use chopped fresh garlic in the dressing if you can’t find garlic scapes.

makes: 6 servings

active time: 40 minutes

total time: 1 hour

ingredients

  • 2 heads garlic
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1/4 cup minced fresh chives
  • 2 tablespoons finely chopped fresh garlic scapes or 2 teaspoons finely chopped garlic cloves
  • 1/4 cup lemon juice
  • 2 bunches asparagus, trimmed
  • 2 teaspoons freshly grated lemon zest
  • 1/2 cup walnut halves, toasted and chopped (see tip)

 

preparation

  1. preheat oven to 400°f.
  2. slice the tips off the garlic heads, exposing the cloves. place the heads in a small baking dish. pour 2 tablespoons oil over them and sprinkle with 1/4 teaspoon each salt and pepper. roast until the garlic feels soft when you squeeze the bulb, 20 to 40 minutes, depending on size.
  3. when cool enough to handle, gently squeeze garlic cloves from the skins into the dish (discard skins). add chives and garlic scapes (or chopped garlic). swirl in lemon juice.
  4. peel the tough outer layer off the bottom half of asparagus stalks, if desired. place the asparagus on a rimmed baking sheet; drizzle with the remaining 1 tablespoon oil and sprinkle with lemon zest and 1/4 teaspoon each salt and pepper. roast, shaking the pan halfway through, until the asparagus is just tender, 10 to 20 minutes. let stand for 5 minutes.
  5. divide the warm asparagus among 6 plates. top each portion with about 2 tablespoons roasted garlic vinaigrette and 1 generous tablespoon walnuts.

tips & notes

  • make ahead tip: cover and refrigerate roasted garlic cloves in oil (steps 1-3) for up to 3 days; bring to room temperature before finishing step 3.
  • for the best flavor, toast nuts before adding to recipes. spread whole nuts on a baking sheet and bake at 350°f, stirring once, until fragrant, 7 to 9 minutes. for chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • easy cleanup: recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. to save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

nutrition

per serving: 154 calories; 13 g fat (2 g sat, 6 g mono); 0 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 4 g protein; 2 g fiber; 206 mg sodium; 268 mg potassium.

 

from eatingwell:  march/april 2013