Because of my continuous cough, I’ve been trying to take it easy on the cardio. However, that doesn’t mean my workouts have to stop! Today I ran with Jack in the morning (a mile won’t kill me right?) and then busted out a Pilates DVD I’ve had in my cupboard forever.
Anyone else ever tried Cardio Pilates from GAIAM? It’s pretty good and the cardio part comes in at the end (with some awkward marching and bouncing…not exactly my idea of a good sweat) so it was perfect for my cough. Plus the Pilates moves are no joke! My abs were a-burnin’!
So, in yesterday’s What I Ate Wednesday post, I alluded to a mysterious Bruschetta Turkey Patty. Say what now? What the heck is that? Well this turkey patty is essentially my new favorite turkey burger (aside from maybe Thai turkey burgers. Nothing can replace those) but these don’t have a bun. Even though the bun is usually one of my favorite parts of a burger (don’t judge- you know you like it too) these burgers patties are so good you don’t even miss it! Seriously!
These patties are made with lean ground turkey, finely-chopped broccoli (which you can’t really taste) and are stuffed with gooey, decadent mozzarella cheese. Then they are topped with a balsamic vinegar reduction and chopped tomatoes and basil. OHMYGAWD it’s delicious! And I want to give all the credit to Kristin from Iowa Girl Eats for her inspiration for this recipe. That woman is a goddess in the kitchen I swear. Anyway, here’s how it came together.
First, I used a large Ziploc bag to mix the turkey meat with the rest of the ingredients. Into the bag went, half a package of lean ground turkey…
(I wanted to use Jenny O but I couldn’t find any!! Maybe that’s a good thing after what happened last time…)
Then I added some finely-chopped broccoli (for which I used my Slap Chop. Awesome).
And finally, I added some parmesan cheese and Italian spices to the bag and mixed it allllll up.
Next I removed the lid from a jar of peanut butter (and rinsed it off, since mine had some PB on it), and lined it with plastic wrap, like so:
In the Ziploc bag, I divided the mixture into four equal sections, and then divided each of those in half so I had 8 small sections of ground turkey. Then I placed one section on top of the PB jar lid and pressed down to mold the turkey into the lid. Next I placed some shredded mozzarella in the middle, and placed another portion of the turkey on top. I then pressed down on the turkey to mold the patty and made sure to seal the sides tightly so the cheese didn’t ooze out! I continued until I had 4 turkey patties.
At this point, I chose to cook my patties on the George Foreman grill, but a regular grill would have worked well too. I cooked them for about eight minutes until the meat was no longer pink in the center.
Meanwhile, I got to work on the balsamic reduction. All I did was pour some balsamic vinegar into a pan and cooked it on medium heat until it reduced down and had a thicker, more syrupy texture. Then I chopped some tomatoes and basil and, when the reduction was almost done, I tossed it all together.
Then I removed the turkey patty from the grill and topped it with the balsamic reduction.
Can you see the cheese oozing out??
Yummm! See? No bun necessary! The flavors worked so well together and I really enjoyed this dish! Plus I loved that there was some broccoli hidden inside for extra nutrition. You couldn’t even taste it! Yum!
|Bruschetta Turkey Patties|
- 1/2 lb. lean, ground turkey meat
- 1 small head of broccoli, finely chopped
- 2 tsp. parmesan cheese
- 1/4 tsp. Italian seasoning
- pinch of salt
- pinch of pepper
- 1/4 cup reduced fat mozzarella cheese
- 1/4 cup of balsamic vinegar
- 1 chopped tomato
- 2 tbsp. chopped basil
- In a large Ziploc bag, combine first six ingredients (through pepper) and mix well. Divide mixture into eight equal portions.
- Line the lid of a peanut butter jar with plastic wrap. Place one portion of the turkey mixture into lid and press down. Top turkey with cheese, and then place another portion of the turkey on top. Seal the sides well. Continue until you have four patties and all the turkey mixture is gone.
- Grill patties for about eight minutes or until turkey is no longer pink inside.
- Meanwhile, set a pan to medium-high heat and pour in the balsamic vinegar. Allow vinegar to reduce to a syrupy liquid.
- When vinegar is almost done reducing, add in tomatoes and basil.
- Remove patty from grill and top with tomato, basil, balsamic reduction.
So, what’s your favorite kind of burger? I obviously love a good old-fashioned cheeseburger topped with American cheese, but it’s not very figure-friendly! Turkey burgers are awesome, especially when they have a lot of flavors like this one. I’ve always wanted to try a Bison burger, but I’m afraid of the taste because I’ve heard they are “gamey.” What are your thoughts?