I had declared today a day off... and then 6 am hit. I'm trying to catch up on all of the things that continually get put on my Tomorrow Pile. The beauty of the Tomorrow Pile is that you get to say, "Oh, I'll do that tomorrow." Then when tomorrow comes, the pile still says "Tomorrow." Rinse and repeat.
One of the things that has been looming is doing something about the condition of my refrigerators. Yes, refrigerators plural. As I was putting things away on Sunday after the brunch, there was quite a bit of rearranging going on. ((Had you been here you would have seen that the door had to be closed quickly to prevent things from falling out.)) I finally decided an intervention was needed. I took absolutely everything out, washed all the shelves, etc etc and cleaned out what was questionable and prioritized what needed to be used. Let's just say it took so long that the upper level light bulb finally overheated... It didn't burn out, it was just so hot that it had to shut down. Yikes. But it is now nice and sparkly and it turns out that I don't need to go to the grocery store ((at least for myself)) probably until October.
Two of the things on the "Use Me Now" list were ground turkey and spinach. Until about a year ago, I had never had a turkey burger. I'm from Beef Country. If you are having a burger, it had better have moo-ed recently. I think I thought they were dry or just generally gross. Wrong again. Certainly not the same as a regular burger or even a buffalo burger ((which I strongly advocate)), but still good and good for you.
What you need for two:
1/2 lb of ground turkey ((I buy the 99% lean variety, but 93% is good))
1 cup of fresh spinach, cut into small pieces
2 tablespoons of shredded parmesan
Various spices: garlic powder, onion salt, black pepper
What to do:
In a medium bowl, using your hands, mix together all of the above until it seems pretty consistent. You can use whatever spices you like. Just throw in a couple, three, four dashes of each. Once mixed, I like to use a burger press to shape them, because they stick together better. I think I got mine at Target for like 99 cents.
Preheat your grill and then oil it. I use GrillMates grill oil which comes on a little pad that attaches to your grill brush. You heat up the grill, turn the burners down until you basically can't any further, and then rub the oil over it. Nothing sticks. It's like fricking magic.
Cook the burger over a medium heat for about 5 minutes on each side. Again, this will depend on how thick your burger is, the fat content, and how medium your medium is on the grill. Don't flip it a million times! Once is enough. Either use a meat thermometer ((cough, hypocrite, cough)) or cut into the middle to assess doneness. You do NOT need to cook the living shit out of it. This is why people think turkey burgers are dry. This turned out moist and juicy. ((I hate those two words so I had to use them both.))
I served these on multi-grain thin sandwich buns and topped with a little more spinach and roma tomatoes. No need for any other sauces or condiments or anything.
On the side I had sweet corn, the first of the season from the co-op. I LOVE sweet corn with a passion unknown to anything but my diet coke. In case you didn't know, I grew up on a farm in the middle of Nowhereville North. My friend Angie and I used to anxiously await the sweet corn being ready. We would walk out to the field and and check on it, sometimes several times a day. Nothing was ever more tragic then when the raccoons got it before we did. ((Which now that I think about that, I think I just figured out something that I hadn't thought of in 20 odd years...))
ANYWAY, sweet corn is super easy to prepare. Shuck it, boil some water, and throw it in for about 8 minutes or until the kernels turn a bright yellow. I just then baste it with a little bit of real butter and maybe some salt.
Nutritional Info: About 350 calories for the entire plate, assuming you have a 6 ounce burger and a large ear of corn. VICTORY!
Let's see what else? I wrote my first ad this morning... That was frustratingly fun. I have no idea how it will look once the editor gets a hold of it, but it should be up in May! I'll provide a link when that happens.
Now I'm going to go delight in my clean refrigerators.