while I do enjoy a cheesy beef burger from time to time, I am also a big fan of non-burger burgers. but not all turkey or veggie burgers are created equal. I once came upon a ‘thanksgiving burger’ with cranberry and stuffing integrated in the turkey patty – definitely not for me. however, I have found two home-run non-burger burgers that I’m obsessed with: a jazzed up portobello mushroom veggie ‘burger’ and a simple, delicious turkey basil [four-ingredient] burger. bon appetit!
-1/4 c. soy sauce
-1/4 c. balsamic vinegar
-2 T. olive oil
-3 cloves garlic, minced
-4 (4 in.) portobello mushroom caps
-1 red onion
1. combine first four ingredients in large ziploc bag, add mushrooms to bag. marinate at room temp for at least two hours.
2. heat grill to medium (or heat stove top for mushrooms and oven to roast the veggies). slice the squash and zucchini length wise, making long thin strips. meanwhile, dice the tomato and red onion.
3. place the mushrooms, gill side down, on the grill (or stove top) along with the veggie strips. grill four minutes on each side. meanwhile, lightly toast the buns. don’t discard the marinade.
4. now build your burger! place the mushroom on the bottom bun, layer the roasted veggie strips criss-cross on top. next, add the diced tomatoes and onion. top generously with goat cheese and drizzle lightly with the marinade.
four-ingredient turkey burgers
-1 lb. lean ground turkey
-1/2 c. feta cheese crumbles
-4 T. chopped fresh basil (or more!)
-1 t. worcestershire sauce
-1 store bought-seasoning of your choice (optional)
1. mix all ingredients [not the buns, duh!] in a large bowl with your hands. form into four patties.
2. either use your stove top or grill to cook burgers, about three minutes on each side. we usually use the stove to make these, topping with our favorite grill seasoning.
3. meanwhile, toast buns. top with whatever condiments you like, we leave it plain jane. I love how fresh and distinct the basil flavor is in these burgers!