Grilled Turkey Burgers with Broccoli Salad

The bounty of fresh fruits and vegetables at Farmer’s Markets and Produce Stands makes it easy to select healthy and flavorful side dishes to accompany the sizzling steaks, chicken, and burgers of Summer and Fall months.  Grilled Turkey Burgers are a terrific departure from beef, and Broccoli Slaws are popular in our home and office.  They tote well, last a long time and improve with a day or two in the fridge, but try to banish the mayonnaise and sugar coated version of this salad from your picnic table, and try this lighter, flavorful version courtesy of Green Mountain at Fox Run in Vermont.

Grilled Turkey Burgers
Recipes: Sandwiches
Serves: 4
  • 1 pound ground turkey
  • 1/8 cup diced onion
  • 2 teaspoons minced garlic
  • 2 teaspoons diced parsley
  • 2 teaspoons thinly sliced scallions
  • 1/4 cup uncooked rolled oats
  • 1 large egg
  • 1 teaspoon soy sauce
  • 1 teaspoon salt
  • 4 hamburger buns, whole wheat or white (your preference)
  • Lettuce leaves
  • Tomato slices
  • Onion slices
  • Mayonnaise, mustard, ketchup, if desired
  1. Combine all ingredients in a mixing bowl and mix well. (You can also use a stand mixer on low speed.)
  2. Preheat grill until thermometer on grill is at 400°.
  3. Make 4 equal-size patties.
  4. Grill for about 5 minutes, then flip and grill for 5 more minutes until the internal temperature reaches 165°.
  5. Serve with hamburger buns, lettuce, tomato, onions and condiments, if desired.


Broccoli Salad
Recipes: Salads
Serves: 4
For the Broccoli Salad
  • 2 cups broccoli florets
  • 1/3 cup diced red peppers
  • 1/4 cup julienned red onion
  • 1/4 cup walnuts (optional)
  • 1/4 cup raisins
  • 1/3 cup shredded carrots
For the Dressing
  • 1/4 cup rice wine vinegar
  • 2 tablespoons honey
  • 1/4 cup canola oil
  • 1 teaspoon diced scallion
  • Salt & pepper to taste
  1. Combine broccoli, red peppers, red onion, walnuts, raisins and carrots in a bowl.
  2. In a separate bowl, combine rice wine vinegar, honey, scallions, salt and pepper, then whisk in canola oil.
  3. Toss broccoli in dressing at least 12 hours in advance. This will allow the broccoli to soften


October 1, 2016 | | Tags: ,

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