Peach Kissed Turkey Burgers

Peach Kissed Turkey Burgers

from Savoring the Seasons with Our Best Bites cookbook

serves 6

1 1/2 T olive oil

1/3 c minced onion

3 cloves garlic, finely minced

20 oz (1.25 lbs) ground turkey

2 t dried parsley (or 2 T fresh minced parsley)

1 1/2 t kosher salt

1/2 t black pepper

1/4 c peach jam

1 t Dijon or coarsely ground mustard

1 1/2 t Worcestershire sauce

6 buns or rolls

lettuce

red onion slices

tomatoes

avocado slices

Peach Mayo Spread:

1/2 c mayo

1/4 c peach jam

1 t Dijon or coarsely ground mustard

Heat oil in nonstick skillet over medium heat.  Add onions and garlic and cook, stirring frequently for 2-3 min until onion is tender.  Remove from heat and set aside.

Place ground turkey in a mixing bowl. Add parsley, salt, pepper, jam, mustard and Worcestershire sauce.  Add onion and garlic and all oil left in the pan (do not discard oil as it improves the burgers' texture and keeps them moist).  Using a fork or your hands, gently combine to distribute all ingredients evenly.  Do not overwork.

Divide and shape meat evenly into 6 patties.  Burgers can be made up to this point and then frozen or stored in the fridge up to 24 hours before cooking.  For best results, chill patties at least 1 hour before cooking.

Preheat indoor grill pan, skillet or outdoor grill to medium-high heat. Brush or spray cooking surface with oil.  Cook patties for 5-7 minutes each side until internal temperature reaches 165 degrees.

Whisk together peach mayo ingredients.  Spread on toasted buns.  Add patties and desired condiments.  

Healthy Chocolate Chip Zucchini Muffins

Healthy Chocolate Chip Zucchini Muffins

Makes 12 muffins

from Confessions of a Fit Foodie

1 1/2 c gluten free 1:1 flour (can sub all purpose, whole wheat or oat flour)

1 t baking powder

1 t baking soda

1 t cinnamon

1/2 t salt

2 eggs

1 t apple cider vinegar

1/2 c maple syrup

1/2 c almond milk (or whatever milk you prefer)

1/4 c melted coconut oil

1 t vanilla extract

1 1/2 c grated fresh zucchini* (do not need to wring out the zucchini)

1/3 c chocolate chips (dairy free if desired)

*if your zucchini is super watery you can add 1/3 c old fashioned oats

Heat oven to 350 degrees and prepare muffin tin with parchment liners.  In a large mixing bowl, whisk together dry ingredients and set aside.  In a separate bowl, whisk together wet ingredients, through vanilla. Combine wet and dry ingredients and stir gently until just combined.  Stir in zucchini, (oats if using), and chocolate chips.  Divide into 12 muffin cups and bake for 18-20 minutes until toothpick comes out clean.