Greek Turkey Burgers by Katie Broadbent

I just tried these last night and they were great!!  A nice, light, fresh version of the old American burger!

Greek Turkey Burgers

In a large bowl, combine the following ingredients, and mix well:

1/3 cup bread crumbs

1 egg

1/2 cup chopped onion

1/2 teaspoon ground mustard

1 teaspoon dried oregano

1 teaspoon dried mint

1 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons plain low fat yogurt

1 teaspoon minced garlic

1 tablespoon fresh lemon juice

4 tablespoons crumbled feta cheese

Step 2:

Add 1 pound of ground turkey to the above mixture, fold in, until blended well.

Cooking Directions:

Form into 4-6 burger patties and broil or grill 7-9 minutes on each side, or until cooked through (160 F).  Make sure to grease the grill! (OR)  On the stove top, heat 2 tablespoons of oil in a skillet, over medium-high heat.  Once the pan is hot, cook burgers until done.

Serve in pitas or on a whole wheat bun with greek salsa (recipe below) and more feta if you like.

Greek Salsa

Combine in a small bowl

2 T. white vinegar

2 t. olive oil

2 ½ t. Italian salad dressing mix (like Good Seasons)

Stir well then add:

1 c. chopped tomato

¼ c. chopped cucumber

¼ c. chopped olives (I prefer kalamata, but whatever)

Fresh chopped parsley

 (I have also added green onions or purple onions, any color bell peppers, celery, finely chopped celery, grated carrots for color and sweetness . . . all of that has been delicious! Just add a bit more vinegar and oil if you need a bit more dressing because you added a bunch of veggies)

I also have served with fresh spinach leaves and of course avocado goes nicely, but when doesn’t it?

Tomato-Avocado Salsa

I think this is one of my favorite salsa recipes! And it's hard to goof!

Tomato-Avocado Salsa
1 tsp salt (kosher is best)
1 TB chopped jalapeno
2 TB chopped onion
2 TB chopped cilantro
Stir/grind these together then add:
1 large firm avocado chopped into pieces
1-2 tomatoes
1 tsp. lime juice

Chevy's Salsa

I know it's odd to be posting a salsa recipe, but I've had several requests, so here it is!

This salsa is amazing and the best part is, you can freeze it and eat it all winter long!  I got it from my friend Heather.

6-8 large tomatoes
2-4 jalapenos
1/4 large yellow onion
2 TB cilantro
2 TB white vinegar
1/2 to 1 tsp salt
2 cloves garlic
1/2 to 1 tsp. mesquite-flavored liquid smoke

Wash & dry tomatoes & pepper, coat in oil (I used cooking spray).  Cook on med/high heat on BBQ grill.  Tomatoes -10 minutes, turning half way through.  Jalapenos - 5 minutes.

When they start getting charred, take off the grill and put on broiler pan or baking rack and let cool.  Then remove skins of tomatoes and squeeze out the juice.  (You don't want the liquid from the tomatoes.)  Put all the ingredients except tomatoes in the blender and blend slightly.  Then add tomatoes.  DON'T OVER MIX!  Should be slightly chunky, not a puree. 

Cabbage Salsa

I know this sounds odd, but this cabbage salsa is super good!

Cabbage Salsa by Linda N.
1/3 head of cabbage, diced
1/3 c. jalapeno peppers, diced
1/3 c. cilantro, chopped
1 Roma tomato, diced
1/4 c. finely chopped onion
2 TB Italian dressing or vinegar
1 1/2 tsp black pepper
Salt and Lime juice to taste

Mix all of the ingredients. If it isn't hot enough, add a dash of jalapeno juice. Allow to marinate several hours to set the flavors. Serve with a dollop of sour cream or guacamole on top.