After ten days of fried, pre frozen, over cooked and sometimes borderline inedible food while I was in Greece, I was DYING to get my tan booty in the kitchen and cook something tasty and healthy.
Don’t get me wrong, I am sure there is are a lot amazing Greek places in Volos and that real Greek food is phenomenal, but my family and I were missing the boat left and right.
My first priority for last night’s dinner was health. I needed something that was going to make my body feel whole again.
Second priority was a challenge. After two weeks out of the kitchen I really needed a culinary workout.
Third priority quickly became pleasing Josh and his two college buddies who were joining us for dinner.
How those requirements lead to me this recipe, I’m not sure.
I blame the jet lag.
While I was making this dish, I just kept thinking how weird it all sounded. For the first time in a long time, I found myself apologizing in advance in case this dish wasn’t good.
But, despite the fact that the concept of this burger is completely weird, it totally worked.
I was a little worried when the boys didn’t go back for seconds since they usually eat me out of house and home, but they then confessed that they had eaten a large cow for lunch and it was no way a reflection of my food.
You will need…
1/4 cup bulgur wheat (Special wheat you use for things like wheat bread. Don’t let this care you away. It is easy to use and acts as a perfect binding age for the turkey meet. It is also super healthy and you can find it at any nicer food store.)
1/2 cup boiling water
1/4 cup rice wine vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1/4 cucumber, sliced 1/8-inch thick, 1 cup
1/4 small red onion, thinly sliced
1/4 cup plain low-fat yogurt
1 teaspoon chili garlic sauce
12 ounces lean ground turkey
2 tablespoons hoisin sauce
2 scallions, chopped
1 teaspoon grated ginger
1 clove garlic, grated
2 tablespoons chopped cilantro, plus 1/4 cup whole leaves
2 teaspoons vegetable oil
4 whole wheat hamburger rolls
Start by putting the bulgur in a medium bowl and add the boiling water.
Cover the bowl with plastic wrap and let it stand until the bulgur is tender, 45 minutes to 1 hour.
Meanwhile, in a medium bowl whisk the vinegar and sugar with a generous seasoning of salt and pepper until the sugar is dissolved. Add the cucumber and onion, toss well and set aside to marinate for about 30 minutes.
In a separate small bowl combine the yogurt and chili garlic sauce. Season with salt and pepper and set aside.
Drain the bulgur (if any water remains) and put into a large bowl. Add the turkey, hoisin, scallions, ginger, garlic and chopped cilantro and mix until just combined.
Season generously with salt and pepper and form 4 equal sized patties.
Heat a large nonstick skillet over medium heat until very hot. Lightly brush both sides of each patty with oil and place in the skillet.
Cook, turning once, until just cooked through, 3 to 4 minutes per side.
Drain the pickled vegetables and toss with the whole cilantro.
Spread some spicy yogurt sauce on the top and bottom of each bun and top with a burger patty and some of the pickled onions and cucumbers.
Serve hot.
I know this one sounds weird, but you will just have to trust me on this one. Have I ever led you astray?
Don’t answer that.
Love and Beer Floats
Angela
Look good? can't agree more on your synopsis of the food in Greece. Will let you know how it pans out.
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