PORTOBELLO BLACK BEAN TURKEY BURGERS
Today Garrett and I leave for Morocco and Portugal, which not only means the next few weeks will be a great adventure, but that I'll return and summer will be over before I know it. The next few posts will embrace as much summer as there is left to cling to, starting with a great alternative summer burger.
But first, let me mark a milestone for this blog. As my loyal viewers know, the catalyst for blogging started when one of my best buds, Bree, got engaged last fall. This weekend I celebrated her wedding day, which reminded me that love and friendships are so much more important that stolen debit cards and $200 parking tickets for expired Chicago city stickers (because that happened to me this weekend, as well). The bride and groom looked absolutely stunning and incredibly fit, and I hope a few of the recipes on the blog helped them enjoy getting so hot for the beginning of their lives together. I have to give a little shout-out to Joanna and Chris, another bride and groom whose wedding I was lucky to attend last night. Both weddings were not only charming, classy, and sweet, but also full of delicious food!
So, if you stuffed yourself anywhere near the extent to which I did this weekend, then here's a good burger recipe that will make you feel good without missing out on any more summer fun. Really, its all about doing whatever personal things you usually do with your burger, and replacing the bun with some juicy grilled portobello mushrooms. Yeah, you'll probably need a fork and a knife, but hopefully its of a plastic variety at some backyard summer BBQ.
Ingredients: (makes 5 burgers):
- 1 lb. extra lean ground turkey
- 1 can (15 oz.) black beans, drained and rinsed
- 3 cloves of garlic, finely chopped
- 2 tbsp. chopped fresh chives
- 1/2 tsp. coriander
- 1/2 tsp. cayenne
- 1/2 tsp. curry powder
- 1 tsp. cumin
- 1 tsp. salt
- 1 tsp. pepper
- 10 portobello mushroom caps, washed and de-stemmed
- 1 tbsp. olive oil
- 1/2 yellow onion, sliced
- 1 cup sprouts
- 1 avocado, sliced
Heat a grill pan (or a grill) over medium high heat. Toss the portobello caps (and any grilled toppings, like onions) in 1 tbsp. of olive oil, and season with salt and pepper. Grill until desired grill marks are achieved on both sides.
Meanwhile, in a large bowl mix the ground turkey, black beans, garlic, chives, spices, and seasonings. Use your hands to crush about half of the black beans into the mixture.