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Turkey Burgers with Balsamic-Fig Preserves and Roasted Parmesan Zucchini Sticks
Turkey Burgers with Balsamic-Fig Preserves and Roasted Parmesan Zucchini Sticks

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Now when it comes to the key food items that you have for dinner, you may want to be certain that you’re eating lots of fish, particularly salmon, and lean protein. The fantastic thing about salmon is that together with other nutrients it is also loaded with Omega-3. And whenever it comes to lean protein, you should keep in mind that you only will need about 3 ounces to get your daily requirements. Furthermore before cooking your steak you really need to trim the fat that you can see from it to keep from consuming extra fat.

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We hope you got insight from reading it, now let’s go back to turkey burgers with balsamic-fig preserves and roasted parmesan zucchini sticks recipe. You can have turkey burgers with balsamic-fig preserves and roasted parmesan zucchini sticks using 18 ingredients and 5 steps. Here is how you do that.

The ingredients needed to make Turkey Burgers with Balsamic-Fig Preserves and Roasted Parmesan Zucchini Sticks:
  1. Get Parmesan Zucchini Sticks
  2. Take 16 oz fresh zucchini
  3. Take 10 fresh flat leaf parsley, finely chopped
  4. You need 8 fresh oregano leaves, finely chopped
  5. Take 2 tbsp olive oil
  6. Take 1 Kosher salt, to taste
  7. You need 1 Black pepper, to taste
  8. Prepare 1/2 cup Parmesan cheese, flakes
  9. You need Turkey Burgers
  10. Prepare 16 oz ground turkey
  11. Provide 1 tsp Magic Unicorn Sea Salt, Beautiful Briny Sea Salt
  12. You need 2 garlic cloves, minced
  13. Use 1 sprig fresh thyme, leaves picked and finely chopped
  14. You need 1 tbsp vegetable oil
  15. You need 2 tbsp One Screw Loose Balsamic-Fig preserves
  16. Take 2 each buns
  17. Provide 4 lettuce leaves, torn to fit buns
  18. Use 1 each tomato, sliced
Instructions to make Turkey Burgers with Balsamic-Fig Preserves and Roasted Parmesan Zucchini Sticks:
  1. Preheat the oven to 350o F. While the oven is preheating, wash and trim the tips of the zucchini. Then cut each zucchini in half lengthwise, and cut each of those pieces into halves. Next, chop the parsley and oregano.
  2. Prepare a baking sheet (with a baking rack if you have one) by rubbing a small amount of the oil over it. In a medium bowl, toss the zucchini with the remaining olive oil, and season - generously with salt and pepper. Arrange, spaced evenly, on the baking sheet or rack, skin side down. Sprinkle the tops of each piece with the herbs and cheese. Bake until tender, about 15 - minutes. You can also broil for an additional 2-3 minutes so the tops are a crisp golden brown.
  3. While the zucchini is baking, prepare the turkey burgers. In a medium bowl, combine the ground turkey, garlic, thyme and Magic Unicorn sea salt. Mix together gently, but thoroughly. - Your hands are the best tools for this, but a mixing spoon or stiff spatula will also work. Divide the mixture in half, then halve again so there are four equally sized portions. Flatten the burgers into discs that are 4-5 inches wide, and slightly thicker around the edges.
  4. Heat a large sauté pan, or a griddle, to medium-high heat. Add the oil. If the pan is heated well, the oil should be shimmery and wisping slight traces of smoke. Add the burgers to the pan - by placing the bottom edge in the oil, and allowing the top edge to fall away from you. Cook for 3-4 minutes, or until golden brown on the first side, and a bit of liquid has started to bubble - through the top of the patties. Flip, and cook for 1-2 additional minutes, or until the second side is also golden-brown.
  5. Pull the zucchini out of the oven, and plate alongside the turkey burgers. To assemble the burgers: spread a small amount of the preserves on the bottom of each bun, place one patty on each, and coat the first patty with the rest of the preserves. Place the second patty, then the lettuce, then the tomato, then the top bun. Serve and enjoy!

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