This week we've made the Mar-a-Lago Turkey burgers made famous by Oprah when she highlighted them on her show. She discovered the burger at Mar-a-Lago, Donald Trump's private club in Palm Beach. They are awesome, and this recipe makes so many burgers that you can freeze some for later.
To accompany the burgers, I chose to make a quinoa salad. I was first introduce to quinoa (which is not a grain rather a whole seed) at a kudalini yoga camp. Quinoa is a staple in the vegan/vegatarian lifestyle. It is ideal for a meal because it is one of the rare complete protein source amoung plant foods. I originally had it as a mush for breakfast, but prefer it in this dish that reminds me of a couscous salad.
Hopefully the weather keeps getting better!
Eat, Energize, Enjoy!
Anna.
Mar-a-Lago Turkey Burgers, from Oprah.com
Ingredients:
- 1/4 cup thinly sliced scallions
- 1/2 cup finely chopped celery
- 3 Granny Smith apples, peeled and diced
- 1/8 cup canola oil
- 4 lbs ground turkey breast
- 2 Tbs salt
- 1 Tbs black pepper
- 2 tsp Chipotle pepper sauce
- 1 lemon, juiced and grated zest
- 1/2 bunch parsley, finely chopped
- 1/4 cup Major Grey's Chutney, pureed
Saute the scallions, celery and apples in the canola oil until tender. Let cool.
Place the ground turkey in a large mixing bowl. Add suteed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refridgerate for 2 hours.
Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.
Serve on your favorite toasted bread, pita or chibatta roll.
Garlicky Quinoa and Garbanzo Bean Salad, adapted from allrecipes.com
Ingredients:
- 1 cup uncooked quinoa
- 2 cups chicken broth
- 2 (15 ounce) cans garbanzo beans, drained
- 1 1/2 cups chopped broccoli
- 2 cloves garlic, minced, or to taste (we doubled up on the yummy garlic!)
- 2 tablespoons fresh lemon juice
- 2 teaspoons dried tarragon
- 1 tablespoon and 1 teaspoon coarse-grain mustard
- 1/4 cup and 2 tablespoons extra virgin olive oil
- salt and black pepper to taste
Bring Quinoa and broth to a boil in a small saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the broth has been absorbed, about 15-20 minutes.
Scrape the cooked quinoa into a mixing bowl. Add the garbanzo beans, broccoli, garlic, lemon juice, tarragon, mustard, and olive oil. Stir until evenly mixed. Season to taste with salt and black pepper before serving.
