The cover recipe is within a section titled, “30 Ways to Better Your BBQ: Grill Talk.” They suggest to swap out healthier burgers, set the table with recycled dishes, and lose the lighter fluid. There are some great tips and facts included: Oil the food, not the grates (brushing ingredients with olive oil helps them caramelize and seals in their juices). Ditch dirty hot dogs for less-processed franks that are free of nitrates (which have been linked to cancer). Char lemons- the citrus becomes deeper, rounder, and less acidic, and the juice makes anything instantly complex. I’m actually very impressed with the magazine as a whole. There are some great articles, book reviews, fashion finds and a pretty good array of recipes.
The cover recipe is one of four alternative, non-beef patties that slash calories but not flavor: Mustard Turkey Burgers. Read my notes below to see what I thought of this recipe.
Mustard Turkey Burgers
Yield: 4 servings
Prep Time: 15 min + chill time
Cook Time: 10 min
1 pound ground turkey
1 tablespoon Dijon mustard
1/4 cup minced red onion
1 teaspoon coarse salt
Extra-virgin olive oil, for drizzling
4 whole-wheat buns, grilled
1 avocado, sliced
4-5 Peppadew peppers, sliced
1 cup baby arugula
1/4 cup grated Parmesan
1. In a bowl, combine turkey, Dijon, onion, and salt. Form mixture into four patties and chill 30 minutes.
2. Drizzle patties with oil and grill over medium-high heat until cooked through, 4 to 5 minutes per side.
3. Serve on buns with avocado, Peppadews, arugula, and Parmesan.
*I did not use the leanest turkey available because for burgers, a little fat is a good thing.
*One avocado was a bit slim for 4 burgers. 2 medium avocados would be more accurate.
*Peppadew peppers were hard to find. If I had gone to a specialty market, they would have been easy to locate, but I was just at my regular market. I ended up with Cherry Peppers, which I'm pretty sure are just about exactly like Peppadew peppers. They are sold in a jar by the roasted red peppers and pickles.
*Fresh parmesan is so much better than the already-shredded plastic-tasting stuff. Go for fresh!Nutritional Information per serving:
Serving size: 1 burger
Calories per serving: 370
Fat per serving: 18g
Saturated Fat per serving: 5g
Fiber per serving: 6g
Protein per serving: 29g
Source: Whole Living, June 2012
The burgers really needed something else. There wasn’t a lot of flavor going on here at all. I’d definitely use whole grain Dijon if I made these again, and maybe add some worcestershire sauce or something that would give it some more umph. The condiments weren’t enough to make it worthy of serving for dinner. I ended up adding a little bit of mayonnaise and a good deal of salt and pepper on mine, and it was still just okay. That being said, I LOVE the idea of adding avocado, Peppadew peppers and arugula to a burger. You just need a better burger!
Did this recipe deserve the cover spotlight?
Unfortunately, no. It was a very pretty burger… but just not tasty. Of the four burgers features, the Sharp Cheddar and Tomato Burger sounds best to me!