Hopefully I caught you before you went grocery shopping because I wanted you to be prepared for this coming Monday's National Cheeseburger Day!
Plus how easy is it having burgers for dinner? Super easy. And it's a crowd pleaser. Here's a recipe that will also keep dinner nutritious.
I blogged about the Perfect Turkey Burger before. I'm reposting the recipe below with a healthier twist on the classic burger and how our family will enjoy it-whole wheat buns and Cooper Sharp Cheese, which you can find at the deli counter.
We'll keep the rest of the meal simple, making boiled corn on the cob (ready in 5 minutes!) and roasting broccoli and cauliflower florets seasoned with Kosher salt, pepper, Parmesan cheese and garlic powder with some extra virgin olive oil at 425 for 20 minutes. Or if the night doesn't go as planned, baby carrots and hummus because sometimes you have to be able to assemble part of the meal in seconds.
Now you won't have to stop at a fast food establishment or restaurant, which inevitably leads to much larger portions and likely zero veggies. Hope this helps you stay on track and eating well at home!
In good health,
Heather
The Perfect Turkey Burger
Adapted from the Food Network
Ingredients
8 oz sliced white or baby bella mushrooms
1 tablespoon coarsely chopped onion
3 tablespoons lightly packed fresh parsley or 1 teaspoon dried parsley
20 ounces 93% lean ground turkey
1 tablespoon extra-virgin olive oil, plus more for brushing
1 teaspoon Worcestershire sauce
Kosher salt (optional) and freshly ground pepper
4 slices white cheddar cheese like Cooper Sharp Cheese (found at the deli counter)
4 whole wheat buns or wheat sandwich thins/flats
Directions
1. Add mushrooms, onion and parsley to a food processor Pulse until diced.
2. Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt (optional), and pepper to taste; gently mix with your hands until just combined. Divide into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Put on a large plate, cover and refrigerate until firm, about 30 minutes.
3. Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes. Give the patties a quarter turn and cook until marked again, 4 to 5 more minutes. Flip the patties and grill until cooked through, 6 to 7 more minutes; top each with 1 slice cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt.
4. Serve the patties on the buns.