Grilled turkey burgers with kalamata olives, herbs Prep: 20 minutes Cook: 12 minutes Servings: 4 Ingredients: 1 1/2 pounds ground turkey 1/4 cup pitted, chopped kalamata or black olives 1/4 cup panko breadcrumbs, optional 2 tablespoons chopped fresh parsley 2 teaspoons chopped fresh sage or 1/2 teaspoon dried 1 teaspoon salt 3/4 teaspoon chopped fresh thyme or 1/8 teaspoon dried 1/2 teaspoon freshly ground black pepper 4 slices provolone or Colby cheese, optional 4 hearty whole wheat burger buns, split, toasted Mayonnaise, optional Quick pickles, see recipe below 1. Put turkey, olives, breadcrumbs, parsley, sage, salt, thyme and pepper into a large bowl. Gently mix together with your hands. Shape into 4 burgers, each about 1/2-inch thick. Refrigerate up to an hour or so. 2. Heat gas grill to medium or prepare a charcoal grill until coals are covered in gray ash. 3. Grill burgers directly over the heat, 6 minutes. Gently flip; grill until juices run clear and center of burgers is nearly firm to the touch, about 5 minutes. Top with a slice of cheese if using; grill, covered, 1 minute. 4. Serve on toasted buns spread with mayonnaise and topped with a pile of the quick pickles. Nutrition information: Per serving: 410 calories, 19 g fat, 5 g saturated fat, 123 mg cholesterol, 23 g carbohydrates, 37 g protein, 990 mg sodium, 4 g fiber. Quick pickles Very thinly slice 1 large or 2 small zucchini or yellow squash into rounds with a mandoline or slicing side of a four-sided grater. Mix zucchini, 1/2 cup shredded carrots, juice of half lemon and 1/2 teaspoon salt in a bowl. Let stand, 30 minutes. Refrigerate covered up to 2 days. Makes: 1 1/2 cups Veggie burgers Prep: 15 minutes Cook: 15 minutes Servings: 4 Note: To cut cauliflower, slice through the middle of the head (including the core) to make thick slabs. One large head will yield 4 slabs and a bunch of small pieces that can be used in salads or in the quick pickle recipe. Ingredients: 1 large eggplant, about 1 pound, ends trimmed, cut into 1-inch thick slices OR 4 to 6 large portabella caps, stems removed, wiped clean OR 4 slices (1-inch thick) from a large cauliflower head 1 to 2 tablespoons olive oil Grill rub 8 thick slices French bread or 4 hamburger buns, split, toasted Balsamic vinegar Herbed ricotta spread, see note below Roasted red peppers, cut into strips Fresh basil leaves or arugula 1. Spray or brush vegetable slices with olive oil. Sprinkle on both sides with grill rub. Brush cut sides of bread with oil. 2. Heat gas grill to medium or prepare a charcoal grill until coals are covered in gray ash. 3. Grill vegetables, turning once, until tender and golden on both sides, about 8 minutes for eggplant or portabella mushroom caps, 12 to 14 minutes for cauliflower slabs. Remove to a plate. Grill bread until golden, about 2 minutes. 4. Generously spread 4 slices bread with ricotta mixture. Top each with grilled vegetable, roasted peppers and basil leaves. Top with a second slice of grilled bread. Note: Mix drained ricotta with fresh chopped chives and basil, salt and pepper. Nutrition information: Per serving: 172 calories, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 26 g carbohydrates, 5 g protein, 208 mg sodium, 4 g fiber. Herbed ricotta spread Mix together in a bowl, 1 carton (15 ounces) nonfat ricotta cheese, 1 tablespoon olive oil, 1/4 cup chopped fresh chives, 1 teaspoon finely chopped assorted fresh herbs such as basil or thyme, and 1/2 teaspoon each salt and coarsely ground pepper. Refrigerate covered up to 3 or 4 days. Makes: About 2 cups.
Bill Hogan/Chicago Tribune