Turkey Burgers with Balsamic-Fig Preserves and Roasted Parmesan Zucchini Sticks. Turkey burgers smeared with balsamic-fig preserves will leave you mystified at the awesome flavor combinations happening in your mouth. Get ready to have fun with this quirky take on a classic burger and fries recipe. Turkey burgers smeared with balsamic-fig preserves will leave you.
Japanese-style bread crumbs, egg, and Parmesan cheese help keep these ground turkey burgers with black beans hold their form on the grill.
I find that oftentimes when I make turkey burgers they come out too dry but I think that adding the beans gave them some much-needed moisture.
Craving a fast food meal without all the calories?
You can have Turkey Burgers with Balsamic-Fig Preserves and Roasted Parmesan Zucchini Sticks using 18 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Turkey Burgers with Balsamic-Fig Preserves and Roasted Parmesan Zucchini Sticks
- It's of Parmesan Zucchini Sticks.
- You need of fresh zucchini.
- It's of fresh flat leaf parsley, finely chopped.
- Prepare of fresh oregano leaves, finely chopped.
- It's of olive oil.
- Prepare of Kosher salt, to taste.
- You need of Black pepper, to taste.
- Prepare of Parmesan cheese, flakes.
- You need of Turkey Burgers.
- It's of ground turkey.
- You need of Magic Unicorn Sea Salt, Beautiful Briny Sea Salt.
- It's of garlic cloves, minced.
- You need of sprig fresh thyme, leaves picked and finely chopped.
- It's of vegetable oil.
- It's of One Screw Loose Balsamic-Fig preserves.
- It's of buns.
- Prepare of lettuce leaves, torn to fit buns.
- It's of tomato, sliced.
Chef Cat Cora, the new ambassador for WW (previously Weight Watchers) shows us how to make a flavorful. Parmesan and chives create the tasty spin for grilled turkey burgers. To broil the burgers, set oven control to broil. Place patties on rack in broiler pan.
Turkey Burgers with Balsamic-Fig Preserves and Roasted Parmesan Zucchini Sticks step by step
- 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!.
Juicy homemade Taco burger with a little kick from taco seasoning that are piled with homemade guacamole, pico de gallo and lettuce. I honestly can't think of a better way to get your kids to eat their veggies. - The maiden voyage: Roasted parmesan zucchini with balsamic vinegar! - I bought a toaster oven last week, but it's oooooh so much more than that. The first thing I made in my new baby? Ripert's Parmesan Roasted Zucchini with Balsamic Vinegar. I used a particularly good aged balsamic, and.
