When the mercury is soaring and we’re soaking in sweat the last thing any of us wants to do is stand in a stifling hot kitchen whipping up a three-course meal for our families. Instead, consider waiting until the sun dips lower in the evening sky and prepare a light dinner outdoors.
One of my family’s favorite grilled entrees is the classic turkey burger. My preschooler devours this particular recipe and has no clue that it is good for her. In fact, ever since the country went on a health kick a few years back (and more and more people started monitoring their calories, cholesterol and fat intake) the turkey burger has soared in popularity. The following recipe adds a kick to the ordinary turkey burger by including Dijon mustard and egg whites to create an amazingly tender, moist and juicy burger. The melt-in-your-mouth burger also features an unexpected zing: a topping of cranberry mayonnaise.
The other recipe is for a hearty chop-chop salad that doesn’t require you to turn on a single kitchen appliance. This cool and crisp chop-chop salad is loaded with ingredients and flavor. Plus, the small uniform bits of colorful meats and vegetables make it easy for kids to eat. It’s the perfect one-dish meal that your entire family will enjoy.
CRANBERRY TURKEY BURGERS
Ingredients:
2 tablespoons cranberry sauce
1/2 cup mayonnaise
2 lbs. ground turkey
4 teaspoons Dijon mustard
1/4 cup breadcrumbs
1/4 teaspoon ground cumin
1/4 teaspoon Kosher salt
1/4 cup chopped parsley
1 egg white, lightly beaten
1/2 cup minced onion
Lettuce
Sliced tomatoes
Sliced Swiss cheese
Hamburger buns
Directions:
Preheat grill.
Prepare cranberry mayonnaise by stirring 2 tablespoons of cranberry sauce into 1/2 cup of mayonnaise. Reserve.
Mix burger ingredients together gently in a bowl.
Form into patties and cook on a hot grill for about 4-5 minutes per side.
Remove burgers from grill and top with lettuce, tomato, cheese, and cranberry mayo.
Serves 6.
HEARTY CHOP-CHOP SALAD
Ingredients:
3 heads Romaine lettuce (cut into 1/8 inch strips)
2 cups dried Italian salami strips (1/8 inch strips)
2 cups shredded mozzarella cheese
3 cups diced tomatoes
12 ounces shredded chicken (use store bought rotisserie chicken and shred by hand)
Ingredients for Dressing:
1 teaspoon minced garlic
2 teaspoons minced shallot
2 tablespoons Dijon mustard
1-1/2 teaspoons dried oregano
2 teaspoons dried parsley
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 cup red wine vinegar
1-1/3 cups olive oil
3 tablespoons grated Parmesan cheese
Directions:
Place dressing ingredients in blender and blend until well mixed.
Ten minutes prior to serving add salad ingredients in a large bowl and toss with dressing.
Serves 15.
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