Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, turkey burgers with balsamic-fig preserves and roasted parmesan zucchini sticks. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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.
Turkey Burgers with Balsamic-Fig Preserves and Roasted Parmesan Zucchini Sticks is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Turkey Burgers with Balsamic-Fig Preserves and Roasted Parmesan Zucchini Sticks is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have turkey burgers with balsamic-fig preserves and roasted parmesan zucchini sticks using 18 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Turkey Burgers with Balsamic-Fig Preserves and Roasted Parmesan Zucchini Sticks:
- Prepare Parmesan Zucchini Sticks
- Prepare 16 oz fresh zucchini
- Prepare 10 fresh flat leaf parsley, finely chopped
- Take 8 fresh oregano leaves, finely chopped
- Take 2 tbsp olive oil
- Get 1 Kosher salt, to taste
- Make ready 1 Black pepper, to taste
- Make ready 1/2 cup Parmesan cheese, flakes
- Prepare Turkey Burgers
- Take 16 oz ground turkey
- Get 1 tsp Magic Unicorn Sea Salt, Beautiful Briny Sea Salt
- Take 2 garlic cloves, minced
- Prepare 1 sprig fresh thyme, leaves picked and finely chopped
- Take 1 tbsp vegetable oil
- Make ready 2 tbsp One Screw Loose Balsamic-Fig preserves
- Get 2 each buns
- Make ready 4 lettuce leaves, torn to fit buns
- Get 1 each tomato, sliced
Ground buffalo has fewer calories and half the fat of lean beef but boasts big meaty flavor. And slow-roasted tomatoes in the Balsamic Ketchup intensifies their sweetness. 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.
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!
Give your homemade turkey burgers a twist with these kebab turkey burgers. They are packed with wonderful kebab spices, onions, and fresh herbs, and served alongside homemade tahini sauce. This will be a recipe you will make over and over again this summer. Looking for a healthier option, we started making these baked zucchini chips at home. We find that pressing some of the coating onto the rounds helps it stick a little better than just stirring the chips around the breading.
So that’s going to wrap it up with this exceptional food turkey burgers with balsamic-fig preserves and roasted parmesan zucchini sticks recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
