Summer is on it’s way! It seems like much too early to say that, but this past weekend boasted temperatures of 60 degrees and that trend is holding strong for the upcoming week. I’ve tried not to get too excited. There is certainly plenty of time for another cold spell or two, but I just can’t help it. The clouds have let the sun through, and it feels amazing! I want to plant the garden, shop for summer clothes, and spend all waking hours outside. I also want fresh summer meals full of flavor.
Last year for one of our NHN dinners I made a skirt steak with chimichurri sauce. It was green, flavorful, and fresh. The perfect taste for summer. And I haven’t been able to stop thinking about it. I’ve also been thinking about the amount of protein in our diet, or lack thereof. We have always leaned toward the vegetarian side of the spectrum but recently have been full-fledged vegetarians. By laziness rather than choice. Meat is not my favorite thing to eat or prepare, and other sources of protein take some thinking and planning. So, in a resolve to bring in summer and up our protein game, we made chimichurri turkey burgers. The girls always love helping me fill up and hold down the food processor, so we were all for trying out our new burger.
It turned out just the way I had wanted it — nutritious and full of the flavors of summer. Cilantro and parsley are sure to have a spot in the garden this year.
- 1 lb ground turkey, formed into burgers
- Brioche hamburger buns
- 1 cup parsley
- 1 cup cilantro
- 1/4 cup olive oil
- 2 tbsp white wine vinegar
- 1 tbsp red pepper flakes
- 1 tbsp lime juice
- 2 cloves garlic, minced
- Add cilantro, parsley, olive oil, white wine vinegar, red pepper flakes, lime juice and garlic to food processor. Puree.
- Form ground turkey into burgers and cook.
- Cut any other toppings that you would like to include on the burger.
- Put the cooked burgers on the bun and top with chimichurri sauce and other desired toppings.
If you don't like spicy, omit the red pepper.