Mar-a-Lago Turkey Burgers with Garlicky Quinoa and Garbanzo Bean Salad

Yikes!  The weather is starting to change.  It will soon be hot which means saying so-long to heavy warm meals and hello to bar-b-ques and salads.  It also means we need to shed those winter pounds to prepare for life without sweaters! 

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

Directions:

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

Directions:

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.