Tips and articles about healthy eating are everywhere: email, Facebook posts, magazines, newspapers and even posted on the elevator screen that riders stare at to avoid the uncomfortable 15 seconds of standing next to a stranger. A photographic memory is required to keep it all in, but every now and then one sticks. Today I share one such memorable tip.
We all know how quickly turkey meat becomes dry, especially ground turkey meat used in a burger. Mixing blueberries into the meat not only gives the burger a healthy antioxidant boost, but it helps with a juicier result. Seriously. Tested and confirmed.
For this particular recipe I added quinoa and lentils, taking the health benefits one step further. The result is a blue-tinted fun and tasty burger. Fig jam and brie cheese step into the condiment spotlight to really takes this burger over the edge.
Even if you have no intention of making this exact turkey burger version, make note of this healthy tip. It’s a great way to sneak nutrients into any Fat and Happy burger.
Turkey Blueberry Grain Burgers with Fig Jam and Brie
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1 lb organic ground turkey
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1/2 cup blueberries
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3.4 cup cooked quinoa
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1/4 cup cooked lentils
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1 teaspoon ground cumin
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1/4 cup oatmeal
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1 egg
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seasoning salt & pepper
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4 tablespoons fig jam
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brie (optional)
In a large bowl mix all the ingredients (ground turkey, blueberries, cooked quinoa and lentils, cumin, salt, pepper, oatmeal and egg) until well combined. Form into patties. The mixture will be a little loose.
Heat a cast iron griddle to medium high heat. Add a smidge of coconut oil if needed. Place the patties on heated pan and let cook until browned. Flip and continue to cook until done.
While the second side is cooking, spread a spoon of fig jam on the top of each burger and top with brie cheese. Serve while hot alongside a bed of coleslaw.
Makes 4 large patties. Form to your size preference.
For a GF or egg-free version, try substituting ground flax seed for the oatmeal and/or egg.
Fat and Happy Food Blog Tips and Techniques: Frozen or fresh blueberries doesn’t seem to matter. Just mix them right into the meat.
For more recipes, go to Monique’s blog: FatandHappyBlog.com