Lynbrook | New Hyde Park | NY

grill

RECIPE OF THE WEEK: California Turkey Burgers

Prep time: 10 minutes
Cook time: 10 minutes
Makes: 6 servings

Ingredients:

  • 2 teaspoons olive oil
  • 1/2 cup minced scallions
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons reduced-fat sour cream
  • 4 teaspoons Worcestershire sauce
  • 1 1/2 pounds lean ground turkey
  • Nonstick cooking spray
  • 3 ounces blue cheese, crumbled
  • 6 whole wheat hamburger buns, split
  • 2 firm, ripe tomatoes, sliced 1/4-inch thick
  • 1 just-ripe avocado, thinly sliced
  • 1 medium red onion, thinly sliced

Directions:


1. In a small skillet, warm the olive oil over medium heat. Saute the scallions until just softened, about 2 minutes. Transfer to a medium bowl, season with the salt and black pepper and let cool. Stir in the sour cream and Worcestershire sauce; add the turkey and mix gently until just combined. Form into 6 patties.

2. Heat a grill to medium-high. Mist grill with cooking spray and cook burgers 5 minutes. Turn and grill until almost cooked through, about 3 minutes more. Top each burger with some of the blue cheese; cook 1 to 2 minutes more or until burgers are just cooked through and cheese is melted.

3. Arrange burgers on buns and top with sliced tomato, avocado, and red onion.

Nutrition facts per serving: 370 calories, 35g protein, 29g carbohydrate, 13g fat, 5g fiber

Find the original recipe from PK Grills here!

RECIPE OF THE WEEK: Panzanella Kebabs

INGREDIENTS:

24 metal or wooden skewers (soak wooden ones 15 minutes in water before)

4 tablespoons white ­wine vinegar

2 tablespoon extra­ virgin olive oil

2 tablespoons honey

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon finely chopped fresh flat ­leaf parsley

1 tablespoon finely chopped fresh thyme

2 boneless skinless chicken breast halves (8 ounces each), cut into 1­inch cubes

24 red pearl onions, peeled

1 pound small zucchini, cut crosswise into 1/2­inch rounds

2 orange or yellow bell peppers, seeded and cut into 1 ­inch squares

24 cherry tomatoes

10 ounces unsliced day­ old white bread, crusts removed, cut into 1­-inch cubes

DIRECTIONS:

1. In a plastic container with a tight-­fitting lid, combine the vinegar, oil, honey, 1/2 teaspoon salt, pepper, and chopped herbs. Shake well to combine, and set the marinade aside.

2. Heat a grill or grill pan over medium heat. Skewer the ingredients, pairing the chicken and onion together, the zucchini and pepper together, and the tomatoes and bread together. Brush the kebabs with reserved marinade.

3. Grill chicken ­and­ onion skewers until chicken is cooked through and onions are tender, turning often, about 10 minutes. Cook zucchini ­and ­pepper skewers until vegetables are tender, turning often, about 7 minutes. Cook tomato­ and­ bread skewers until bread is toasted and tomatoes soften, turning often, about 5 minutes.

4. Serve skewers at room temperature.

NUTRITION:

Serves: 8

Per serving: 142 calories (3 skewers)

Fat 3g, Carbohydrates 20g, Sodium 374 mg, Protein 10g, Fiber 2g

Find the original recipe from Martha Stewart here!