Happy Friday Folks!!! One more burger in my series for your grill. And, Apple Butter is the juicy secret. Shhhhhhhhh.
(serves 4)
Patties:
1 T. EVOO
1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
1 clove garlic, minced
6 Kalamata olives, coarsely chopped
2 lbs. ground turkey, preferably thigh meat
4 oz. feta cheese, crumbled
2 T. apple butter (I just found it at Safeway with the jams and jellies - by Smuckers*)
1/2 t. poultry seasoning
1/2 t. kosher salt
1/4 t. freshly ground pepper
Vinaigrette:
1 cup tomato puree
1/4 cup EVOO
2 T. red wine vinegar
1 T. finely chopped fresh oregano
1 T. finely chopped fresh Italian flat-leaf* parsley
1/2 t. kosher salt
1/4 t. freshly ground pepper
Assembly:
EVOO
4 sesame* seed hamburger buns, split
In a large skillet over med. heat, warm oil. Add spinach and garlic; cook until spinach is dry, stirring occasionally. Remove from heat; stir in olives. Allow to cool. Mix spinach mixture with remaining patty ingredients; gently form 4 patties with an indentation in the center. Prepare grill for direct cooking over med.-high heat. Whisk vinaigrette ingredients. Brush patties on both side with oil. Grill over direct heat with the lid closed until fully cooked (165 degrees), turning once. During last 30 secs. to 1 min. of grilling time, toast buns cut side down, over direct heat. Build each burger on a bun with a patty and as much tomato vinaigrette as you like. Serve burgers warm with any remaining vinaigrette on the side.
"Once lost, now found. Eternally thankful!"
Have fun during all the Seafair activities. Keep drinking water. Apply sunblock liberally. Wear a hat.
Love,
MM
No comments:
Post a Comment