Zucchini Turkey Burgers

While devouring turkey burgers the other night my husband said, (and I quote!), "At this point, I like your turkey burgers better than a regular burger." And by regular, he meant red meat.  Oh did my heart sing! I love when a healthier alternative becomes a preferred one, and I admit to putting a lot of effort into getting my turkey burgers just right.

The lower fat content in turkey means the burgers can dry out during the cooking process if you are not careful. To combat that, I add all sorts of liquid rich ingredients. I will saute apples, leeks, celery or even pears to add to the patties. I borrow liberally from the Mar-a-lago playbook and toss in chutney. I love sticking a disc of goat cheese in the middle for a goey surprise.  When a friend sent me this recipe for zucchini turkey burgers, I couldn't wait to give it a try with a local zucchini.

This is the simplest recipe, perfect for mid-week. I topped ours off with some of my quick pickled radishes, and wow were they good. Enjoy!

Zucchini Turkey Burgers
Ingredients

• 1 small zucchini, grated on the smallest holes of a box grater
• 1 lb of ground turkey meat
• 1/4 cup of panko or Italian bread crumbs
• 1/2 teaspoon of dried tarragon 
• Salt & Pepper
• Olive oil

Directions 

• Mix all the ingrediants together
• Form 4 patties
• Saute in a little olive over medium high heat, for 6-7 minutes per side
• Serve with the condiments of your choice (though I highly recommend pickled radishes / pickles of some kind!)

Pickled Radishes

Radishes were the first farm-fresh vegetable to stop me in my tracks.  The taste was so totally different, so totally better than the supermarket variety that my love affair with CSA's and farmers markets began.

There are so many great ways to eat radishes.  Raw with salt, sliced in a salad, roasted, just the green tops sauteed in olive oil, and now, pickled.

Pickled radishes make a great addition to sandwiches, sit pretty on a plate next to grilled protein and are a nice snack when you are craving something with a bit of a bite.  They *might* stink up the kitchen, but it is well worth it, I promise.  Best of all, they only take moments to prepare.

In the June #FoodiePenPals exchange, I was paired up with a local penpal and decided to fill my box with only homemade treats.  I included a jar of these pickled radishes, and hope they are as enjoyed by Andie as they are by me!

Pickled Radishes

Ingredients

• 6-8 summer radishes, thinly sliced on a mandoline or by hand
• 1/2 cup of water
• 1/2 cup of cider vinegar
• 1 teaspoon mustard seeds
• 1/2 teaspoon coriander seeds

Directions

• Thinly slice the radishes by hand or on a mandoline (a.k.a. the finger shredder 2000 as my husband refers to it)
• Place the radishes in seal-able container, cover with the water, vinegar, mustard and coriander seeds
• Mix well, and let refrigerate for 3-5 days before enjoying

A Vacation Post & Roasted Radishes

We enjoyed a week holiday.  First in lovely Maine gorging on lobsters and potatoes, and then in Montauk reading, relaxing and doing some serious rain-induced puzzling.  The lobster eggs benedict at this restaurant in Portland and the lobster roll at Calder's Clam Shack on Chebeague Island were major food highlights of our trip up north, should you find yourself in the neighborhood.  

With the travel, I gave our weekly CSA to good friends down the street.  I delighted in their reviews, "The veggies are AWESOME. Simply Amazing," and experienced a hint of jealousy when hearing about sauteed garlic in radish greens.  Farm fresh radishes are an absolute favorite of mine.  When I first had a farmers market radish, the pungent, crisp morsel so out-shined the supermarket's watery variety that I knew local and in season eating was a must. 

On Thursday, I attended the Montauk Farmer's Market and inspired my radish envy, picked up this gorgeous bunch.

My farm share's weekly email shared a quick recipe for roasted radishes.  While others at my table loved them, I found them just so-so.  The roasting cut out much of that bright spicy flavor, and they almost tasted like slightly spicy small turnips. Not bad, just not as expected.  Since half my table enjoyed them (and shared that sentiment unsolicited!), I share the recipe below.  I'd love to hear your comments if any of you give this easy recipe a go.
  

Roasted Radishes
Ingredients 

• 1 bunch of radishes
• 1 tablespoon of melted butter
• 1 tablespoon of olive oil
• Salt & pepper
• Thyme or other herbs as desired

Directions

• Preheat the oven to 250°c.
• Trim the radishes well (saving the green tops for a salad or saute if you are so inclined!), leaving about 1/2 inch of stem. 
• Rinse the radishes well. For me, this involves a brush or a good finger nail over the particularly earthy spots.
• Place the radishes on a rimmed baking sheet. Drizzle with melted butter and olive oil, and sprinkle with the salt, pepper, and herbs.  Toss to coat.
• Roast for 12 to 15 minutes, until the radishes are tender but still slightly crunchy (red radishes will turn pale pink in color, lighter radishes may turn a pale gold). Serve warm or at room temperature. 

Bronxville Farmer's Market

My CSA membership begins next week. Lettuces, green veg and fresh produce, oh my.  I couldn't help but share pictures of my favorite afternoon snack -- fresh radishes (soon to be salted) from the Bronxville Farmer's Market this morning.  First official CSA post coming soon!