The lazy days of summer are getting close.
The tender plants we moved outside are barely hanging on with the cold nights we’re still seeing. Even so, I can almost taste summer. School is over in less than 6 weeks and we are so ready for it. We are ripe for carefree lounging in our backyard “park”, bubbles and chalk, sprinklers and squealing, basking in the sunshine.
I can see it – we’re all craving that change and it’s reflected in the taste for lighter summer fare after the warm, cozy comfort foods of the past season.
Recently over dinner, the girls and I talked about what they would do on a day planned entirely by them. I was overwhelmed about the family-centric focus of their responses – knowing that they could pick whatever they wanted and what they wanted was to include mum and dad in all of their activities. I realize that it’s not always going to be this way but even that it is right now makes my heart feel like it will explode. And I know looking back when they’re older, it’ll make my heart feel overflowing all over again.
Another summer will slip away. Fast and easy recipes like this one hurry us out of the kitchen relatively guilt-free by ensuring we’re nourishing the growing bodies of our littles. While I shred the cheese, the girls skip off to gather chives and parsley from their garden. The grill preheats while I combine the seasonings and turkey (straight from the fridge so the burgers hold their shape when they hit the grill). This is what allows us to spend more time together playing games under the shade of the umbrella, practicing cartwheels in the soft green grass, roasting marshmallows by the glowing embers of the fire. We get to enjoy summer for what it is supposed to be, a break to reconnect with one another and a break from the standard school-year routine, even if only for a few short weeks.
Share these burgers soon. They are thick, flavourful and juicy and allow everyone to customize them simply with their preferred toppings. When we have gluten-free guests, we use crushed Rice Chex in place of the dried breadcrumbs. We serve them along side a huge platter of assorted raw veggies and greens so everyone can eat what they like. One meal, many ways. Oh, and by grilling them, it’s a good excuse to get outside and enjoy the sun-drenched season heading our way.
Fabulous, Fast and Easy Grilled Turkey Burgers
adapted from Martha Stewart’s Favourite Turkey Burger
- 1 cup finely shredded parmesan or pecorino
- 1/3 cup good quality mustard
- 1/2 cup panko breadcrumbs (for gluten-free, try crushed Rice Chex)
- 2 tablespoons chopped fresh parsley (1 tablespoon dried)
- 2 tablespoons chopped fresh chives (1 tablespoon dried)
- 3 cloves garlic, minced
- good pinch each of coarse salt and pepper
- 2 pounds ground turkey, refrigerated
- 2 tablespoons olive oil
Preheat the grill to HIGH.
In a large bowl, mix together the cheese, mustard, breadcrumbs (or Rice Chex), parsley, chives, garlic, salt and pepper. Pull the turkey from the refrigerator and using a fork, mix it into the cheese mixture. Mix it until just combined and try not to overwork the meat. Ground turkey and chicken can be very soft compared to ground beef or lamb.
Divide the mixture into 8 equal pieces and gently shape them into patties about 1 1/2″ thick. Before placing the burgers on to the grill, drizzle the olive oil over the patties and rub it on all the top and bottom of each patty.
Close the lid and reduce the heat to MEDIUM LOW (~350F). Grill for 4 minutes per side and flip. Flip again and grill for an additional 4 minutes per side until the internal temperature reaches 165F.
Tips and Suggestions:
- Dairy-free guests? Skip the shredded cheese and add an extra pinch of salt.
- These make fantastic mini sliders. When dividing the meat to make patties, divide it into 16 portions. Grill them for 4 minutes per side as specified above and then for an additional 2 minutes per side until the internal temperature reaches 165F.
- Should you end up with leftovers, the burgers reheat well covered in the microwave.
EmmaEats...and Katie too! 