Deconstructed Turkey Burger

… or I guess I should say half-way deconstructed?  Deconstructing food means taking the ingredients apart and then putting them back in a new/unusual way.  But I just took the individual ingredients and put them in separate piles on the plate.  I can chalk it up to laziness, no creativity, or the pure lack of time and an empty stomach.  (Spoiler alert: it was all three.)

edits (1 of 2)

Our line-up includes ground turkey with cheese and zesty lime juice, a sweet tomato, spinach, and super flavorful mushrooms.

edits (2 of 2)

I love this plate because it’s a game of mix-and-match.  You can eat a bit of everything in one bite, or you can chose to leave out some flavors.


The burger is SO juicy and packed with flavor.  This is a favorite, easy meal that I repeat often, throwing whatever ingredients I have on had around the burger.  Today it was mushrooms, spinach, and tomato, but I have done a variety of beans, avocado, red onion etc!

Turkey Burger

4 servings

1 teaspoon lime or lemon juice
1 1/4 pounds ground turkey
1 cup cheddar cheese (but let’s be honest, I just whatever cheese I have in the fridge. Usually it’s mozzarella, today it was parmesan.)
1/4 onion, diced
1 tomato, sliced
2 1/2 cups spinach
1 cup white mushrooms, sliced

1. Combine turkey, citrus juice, cheese, and onion in a medium bowl. Mix until all ingredients are just combined.
2. Form mixture into 4 3/4 inch-thick patties. Cook on a pan heated to medium-high until cooked through, flipping half way.
3. Meanwhile, heat a separate pan over medium-high heat and grease with oil. Add sliced mushrooms, season with salt and pepper. Let cook until golden-brown and tender.
4. Arrange pattie, spinach, tomato, and mushroom on plate. Enjoy!


Black Bean Burgers

Introducing: GUEST POST BY MY TWIN SISTER (!!!) Don’t know why I need to introduce her because she’s the only one who visits my little website. But nonetheless, here she is with her recipes that my taste buds applaud.

Hello everyone! I’m Anna, Erin’s twin sister and fellow kitchen-experimenter. Today I’m guest blogging to share two of my new and favorite recipes, a perfect dinner-dessert combo: black bean burgers and lemon cookies. (Lemon cookies on the next post!)

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A couple months ago I tasted “fake” meat for the first time. I couldn’t wrap my head around the fact that the “chicken patty” had no chicken in it. The lack of an ingredient list also left me dubious, as I had no idea as to whether to patty was filled with chemicals or not.

When I saw this recipe from Eating Whole, I knew I had to try my hand at a vegetarian “burger”. I made this out of pure curiosity, and was pleasantly surprised when it came out to by flavorful. It evolved from a one-time-try to a fun meal to make once in a while. Although it tastes nothing like a real burger, this may be a nice substitute for those who are too nervous to deal with red meat in the kitchen.

From Eating Whole [makes six patties]
1/6 of an onion, chopped
1/2 of a celery stalk, chopped
1 medium carrot, chopped
3 minced garlic cloves
dash of each: cumin/paprika/salt/pepper
1 can of black beans, drained
1/2 of a steamed sweet potato
1 egg
¼ cup corn

1. Sauté the onion, celery, carrot and garlic until they begin to soften.
2. In a bowl, mash the steamed sweet potato and black beans into a chunky paste. Add the egg, corn, spices and sautéed ingredients until and mix with for until well combined. The result should still be chunky, not a paste.
3. Form into 6 patties, and then cook in a skillet for 2-4 minutes on each side.




Salmon Burgers

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I was skeptical about these burgers because they’re on an entire different field from the usual beef or turkey burger. I mean, people don’t usually eat fish burgers. But, I’m happy to say that I was wrong to doubt them, because they were delicious! Packed with flavor from the Dijon mustard and fresh dill, these salmon burgers are kind of addicting.

Original recipe from Real Simple [makes 4 burgers]
2 pounds salmon fillet, skin removed
2 egg whites
1 tablespoon Dijon mustard
1/2 cup fresh bread crumbs (1 slice bread, ground in a food processor)
2 tablespoons chopped fresh dill
kosher salt
2 tablespoons olive oil
4 brioche buns, toasted (I used homemade hamburger buns)

1. Finely chop the salmon. Place half in a large resealable plastic bag and use a flat-surfaced meat pounder or a rolling pin to mash it. (I just finely chopped it and skipped the rest of this step.)
2. Place all the salmon in a large bowl. Combine with egg whites, mustard, bread crumbs, dill, and ½ teaspoon salt. Form inch-thick patties.
3. Heat the oil in a grill pan over medium heat and cook patties 5 minutes per side.
4. Serve the patties on buns.