Turkey Burger and Vegetable Medley

After a late lunch at Wild Mountain, feeling stuffed to the gills, dinner just didn't sound appetizing. I was sluggish, surprisingly unwilling to take out any ingredients from the fridge and cabinets, Dave and I took a walk to Boulder's Pearl Street. We stopped at the sushi restaurant, didn't feel like sushi, walked up and down the mall trying to figure out what would. After a full lap we decided to turn home.

We had plenty of things to eat at home, so lets just eat them!

We decided to have a simple and small turkey burger that looks like it is in a pocket of melted Muenster cheese and mix of the vegetables left over in my fridge. I have been pretty true to my solstice projection to be more healthy and these little vegetable medleys have been a perfect mix making.. Adding excitement to the potentially mundane diet.

The Burger

Shopping List:
1/2 pound of ground turkey
1/2 teaspoon of grated pepper
1/2 teaspoon of garlic powder
1/4 teaspoon of salt
4 tablespoons of plain breadcrumbs
1 tablespoon of parsley

Putting it Together:

1. Combine all the ingredients with a fork
2. If the meat feels like it won't stick together add a little more breadcrumbs
3. Make patties with you hands, do not pound them together
4. Add to a skillet with a very thin layer of oil and heated to a medium heat.
5. I honestly can't tell you how long it took to cook these, I'd predict about 2.5 minutes on each side.
6. If you want cheese, after they are cooked, turn off the heat, put the cheese on top and cover the pan so it can melt without further cooking and drying out the burger.

The Medley

Shopping List:

A small stalk of broccoli

1 zucchini

1 cup of frozen corn

4 dashes of cayenne pepper

2 dashes of garlic powder

1 teaspoon of parsley

1/2 teaspoon of fresh cracked pepper

salt to taste.

Putting it Together:

1. Chop the vegetables, I like chopping the zucchini in different shapes just because, no method to the madness, but always doing the same thing is boring to me.
2. Add all the ingredients except for the frozen corn to a greased medium hot skillet.
3. Stir it around for 5 minutes until the broccoli and zucchini turn a nice bright green color and become fragrant.
4. Add the corn and cook for another 3 minutes.