Turkey Burgers My Way

Plain turkey burgers – dry and boring. This slightly Asian twist juices them up big time.

In a large bowl:

• 2 whole eggs
• 2 Tbsp sesame oil
• 5 garlic cloves, pressed or microplaned
• 2 Tbsp or more fresh ginger, microplaned or minced
• Salt and fresh ground pepper to taste

Whip these together. Add:

• 2 1/2 lbs lean ground turkey
• 2 handfuls of chopped spinach leaves

Mix together. I dive in with (clean) hands and squish it all together. Gross, but effective.

Measure out 5 oz burgers with your kitchen scale. Pat into patties. I leave them fairly thick.

Grill on medium heat, 6 mins then flip and 5-6 more minutes.

Each patty will be ~ 208 calories:

• 1700  – 2 1/2 lbs turkey
• 240 – 2 Tbsp Sesame Oil
• 140 – 2 large eggs
• 2080 GT / 10 ~ 208 each

I don’t count the spinach / garlic / ginger – negligible. Plus I don’t account for fat cooking out during grilling.

Salmon Stew with Rubbed Sage

This is suprisingly tasty and we feel so healthy eating it:

• Saute 2 salmon steaks (8 oz each or so) in olive oil until medium rare, remove skin if needed, break up into bite size pieces
• add:
  • a tablespoon or so of rubbed sage or a handful of chopped fresh sage leaves
  • 6 cups or so of veggie soup
  • 1/2-3/4 lb of precooked red potatoes, diced.

Heat through and season to taste with salt and pepper.

Veggies, Anyone?

A friend asked about “tasty veggie recipes”, so I thought I’d put together a quickie on how we get vegetables into our diet every day.

• Number one is The Amazing Soup – but I modify the recipe heavily:
  • way less carrots – they’re starchy and high carb
  • at least a dozen garlic cloves. I have never found an upper limit.
  • no chicken broth (canned broth – yuck)
  • greens – kale, Swiss chard, collard greens, baby bok choy (my favorite) instead of cabbage
  • we make big batches that become the basis for several other dishes.
  • It freezes well, so you can always have some around.
• I try to add multiple vegetables to every morning scramble or frittata – onions, garlic, spinach, broccoli, cauliflower, cabbage – whatever’s laying around in the house.
• We eat a lot of steamed cruciferous veggies:
  • Brussels sprouts
  • Cauliflower
  • Broccoli
• Whole beets – roasted, steamed
• Beet greens – blanched
• Squashes – roasted or baked

Steamed / roasted veggies we eat either with salt / pepper and a drizzle of olive or with a little mayonnaise.

If I’m feeling up to it, I’ll stir fry veggies with olive oil and garlic or sesame oil, ginger and garlic.

That’s about it for “daily veggies”. I’m always watching for something else appealing.