Have you had a chance to shop the West Reading Farmers’ Market? Now that it’s in full swing and my passion is for being in-season and doing local cooking, I’ll share recipes to get you market-inspired throughout the season. I’ll keep it simple and flavorful. Let’s get started!
Wait, I’m sorry (well, not really). Before we get started, if you’re into craft brews or want to have the perfect beer in hand this grilling season, you’ll want to listen in. For you, I bring local experts to the 2 Weird Hungry Girls podcast. Kevin Bennett, of Local Buzz Consulting, is back this month to talk about the myth of light beer. Yup, you’ll want to hear how it’s made and get the scoop on local, alternative choices. Find several informative beer and beer paring podcast episodes at phoebespurefood.com/podcast/.
When I was busy doing meal deliveries (how I started phoebe’s pure food), my poultry of choice was Shollenberger Organic Poultry. Pick up their products at the Shillington Farm Market or the West Reading Farmers’ Market. With heart-healthy burgers in mind, use the leanest ground poultry to trim the fat and excess calories from your diet. Some ground turkey contains excess fat in the processing.
Burgers are a big deal. Everyone has his or her own favorite variation. What’s your favorite burger? No, really. Leave me a comment below. I’d love to know. Dan loves bacon, I prefer a Greek style. Since I am not a big meat eater, sliders work well for me. It’s nice to serve sliders because you or your guests can experiment with flavors instead of committing to one burger.
I’m including a Summer Salsa recipe which you can play with all summer long. Use different fruits as they come in season and serve with not just chips, but with grilled meats and fish too.
In our neck of the woods, they make a salsa that goes by the name of Texas Caviar. I’m not sure if it’s a regional thing (this being PA and all) or if it’s because there are so many local places selling a buffet of deli food stuff by the pound. Texas Caviar is a bean- and corn-based salsa and this is my version.
Be sure to follow this Phoebe Savors Berks, BCL Style blog and my website phoebespurefood.com for seasonal recipe inspiration.
Summer Salsa
Yield: 8-10 servings
Ingredients:
- 1 cup kidney beans
- 1 cup fresh corn kernels
- 1 cup blueberries
- 1 cup tomato, diced
- 1 avocado, cubed
- 1/2 teaspoon minced garlic
- 2 teaspoons fresh herbs chopped, basil or cilantro
- 2 Tablespoons lime juice
- 1 Tablespoon apple cider
- 1 Tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- pinch of freshly ground pepper
- jalapeño pepper, minced, optional and to taste
Instructions:
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Combine all ingredients in a bowl. Allow to rest 1 hour for the flavors to happily combine and serve.
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Greek Turkey Burger
Yield: 4-6 full-sized burgers or 8-10 sliders
Ingredients
20 ounces extra lean ground turkey
1 ounce spinach (2 cups loose leaves), finely chopped
4 Tablespoons organic ketchup
2 ounces feta cheese, crumbled
2 teaspoons Worcestershire sauce
1 teaspoon lemon pepper seasoning
1 teaspoon dried oregano
1 teaspoon minced, fresh garlic
1/2 teaspoon sea salt
pinch of dill
pinch of freshly cracked pepper
Instructions:
- Combine all the ingredients and form into patties.
- Grill for 4 minutes on each side, or less depending on the size of burger, until juices run clear or center temp is 165 degrees.
Tip: If you don’t have lemon pepper seasoning use the zest of 1/2 a lemon, add a tablespoon of fresh lemon juice and 1/4 teaspoon freshly cracked pepper. I always have lemon pepper seasoning in the pantry.
Bacon Cheddar Turkey Burger
I make a killer Caramelized Onion Dip that is perfect for this burger. You’ll find it on my website.
Yield: 4-6 full-sized burgers or 8-10 sliders
Ingredients:
- 20 ounces extra lean ground turkey
- 1/2 cup turkey bacon pieces, prepared her package direction
- 2 ounces extra sharp cheddar cheese, grated
- 4 Tablespoons organic ketchup
- 3 Tablespoons diced, fresh chives or sweet onion
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon sea salt
- pinch freshly cracked pepper
Instructions:
- Combine all the ingredients and form into patties.
- Grill for 4 minutes on each side, or less depending on the size of burger, until juices run clear or center temp is 165 degrees.
