Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, turkey burgers with balsamic-fig preserves and roasted parmesan zucchini sticks. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Turkey Burgers with Balsamic-Fig Preserves and Roasted Parmesan Zucchini Sticks is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Turkey Burgers with Balsamic-Fig Preserves and Roasted Parmesan Zucchini Sticks is something which I’ve loved my entire life. They are nice and they look wonderful.
To assemble, spread a small amount of. Turkey burger patties with grated zucchini, herbs, cumin, and cayenne, served with lemony sour cream sauce. So when my friend Katie told me about the turkey zucchini burger recipe she makes from the drop-dead-gorgeous cookbook Jerusalem by Yotam Ottolenghi and Sami Tamimi I couldn't. Craving a fast food meal without all the calories?
To get started with this recipe, we have to prepare a few ingredients. You can cook turkey burgers with balsamic-fig preserves and roasted parmesan zucchini sticks using 18 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Turkey Burgers with Balsamic-Fig Preserves and Roasted Parmesan Zucchini Sticks:
- Make ready Parmesan Zucchini Sticks
- Prepare 16 oz fresh zucchini
- Get 10 fresh flat leaf parsley, finely chopped
- Make ready 8 fresh oregano leaves, finely chopped
- Prepare 2 tbsp olive oil
- Prepare 1 Kosher salt, to taste
- Take 1 Black pepper, to taste
- Get 1/2 cup Parmesan cheese, flakes
- Prepare Turkey Burgers
- Take 16 oz ground turkey
- Take 1 tsp Magic Unicorn Sea Salt, Beautiful Briny Sea Salt
- Take 2 garlic cloves, minced
- Take 1 sprig fresh thyme, leaves picked and finely chopped
- Make ready 1 tbsp vegetable oil
- Get 2 tbsp One Screw Loose Balsamic-Fig preserves
- Take 2 each buns
- Make ready 4 lettuce leaves, torn to fit buns
- Make ready 1 each tomato, sliced
Juicy homemade Taco burger with a little kick from taco seasoning that are piled with homemade guacamole, pico de gallo and lettuce. Japanese-style bread crumbs, egg, and Parmesan cheese help keep these ground turkey burgers with black beans hold their form on the grill. I find that oftentimes when I make turkey burgers they come out too dry but I think that adding the beans gave them some much-needed moisture. Roasted zucchini with parmesan—which takes all of ten minutes, start to finish—is going to save you from just giving up and composting (or tossing) all that squash-y goodness.
Steps to make Turkey Burgers with Balsamic-Fig Preserves and Roasted Parmesan Zucchini Sticks:
- Preheat the oven to 350o F. While the oven is preheating, wash and trim the tips of the zucchini. Then cut each zucchini in half lengthwise, and cut each of those pieces into halves. Next, chop the parsley and oregano.
- Prepare a baking sheet (with a baking rack if you have one) by rubbing a small amount of the oil over it. In a medium bowl, toss the zucchini with the remaining olive oil, and season - generously with salt and pepper. Arrange, spaced evenly, on the baking sheet or rack, skin side down. Sprinkle the tops of each piece with the herbs and cheese. Bake until tender, about 15 - minutes. You can also broil for an additional 2-3 minutes so the tops are a crisp golden brown.
- While the zucchini is baking, prepare the turkey burgers. In a medium bowl, combine the ground turkey, garlic, thyme and Magic Unicorn sea salt. Mix together gently, but thoroughly. - Your hands are the best tools for this, but a mixing spoon or stiff spatula will also work. Divide the mixture in half, then halve again so there are four equally sized portions. Flatten the burgers into discs that are 4-5 inches wide, and slightly thicker around the edges.
- Heat a large sauté pan, or a griddle, to medium-high heat. Add the oil. If the pan is heated well, the oil should be shimmery and wisping slight traces of smoke. Add the burgers to the pan - by placing the bottom edge in the oil, and allowing the top edge to fall away from you. Cook for 3-4 minutes, or until golden brown on the first side, and a bit of liquid has started to bubble - through the top of the patties. Flip, and cook for 1-2 additional minutes, or until the second side is also golden-brown.
- Pull the zucchini out of the oven, and plate alongside the turkey burgers. To assemble the burgers: spread a small amount of the preserves on the bottom of each bun, place one patty on each, and coat the first patty with the rest of the preserves. Place the second patty, then the lettuce, then the tomato, then the top bun. Serve and enjoy!
I find that oftentimes when I make turkey burgers they come out too dry but I think that adding the beans gave them some much-needed moisture. Roasted zucchini with parmesan—which takes all of ten minutes, start to finish—is going to save you from just giving up and composting (or tossing) all that squash-y goodness. Thanks to a healthy sprinkling of parmesan, it's one of those unicorn veggie recipes that's sure to be a crowd-pleaser. Kick off your summer party grilling with Parmesan Buffalo Burgers with Balsamic Ketchup. Ground buffalo has fewer calories and half the fat of lean beef but boasts big meaty flavor.
So that’s going to wrap this up for this exceptional food turkey burgers with balsamic-fig preserves and roasted parmesan zucchini sticks recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
