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AUGUST 2016 - Recipe
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Recipes for Busy Lawyers

Editor’s Note—Send us the most delicious and nutritious recipes that you love to feed yourself or your family and we will share them!


Open Faced Turkey Burger Dinner

Submitted by Stacy Horth-Neubert

1 lb ground turkey

Extra Virgin Olive Oil

1.5 TBS Trader Joes South African Smoke Spice

1/4 bread crumbs (preferably whole wheat)

1/4 non-fat milk

Gruyere cheese

16 ozs sliced cremini or other mushrooms

1.5 cups sliced onions

1 bag arugula

1-2 TBS white wine vinegar

Sea Salt

4 slices whole wheat bread


Mushroom mixture:  sauté onions in about 1.5 TBS olive oil until soft.

Add sliced mushrooms and cook until moisture is released and reabsorbed.  If mushrooms begin to dry, add a TBS water or (even better) red or masala wine.

Burgers:  While mushroom mixture is cooking, soak the bread crumbs in the milk in a large bowl.  When milk is absorbed, add the ground turkey, 1 TBS olive oil, 1/2 tsp. sea salt, and Smoke Spice; mix gently until just combined.  With wet hands, form into 5 or 6 patties (keep them fairly thin).

Heat 1 TBS olive oil in large skillet over medium-high heat, and cook burgers until done (about 6 minutes per side, depending on thickness).  Just before fully cooked, top each burger with thinly sliced Gruyere cheese and cover until melted.

Assembly:  mix arugula with 1-2 TBS white wine vinegar, and about 1/2 tsp sea salt, to taste.  Spread bread with mayo, top with burger patty, then mushrooms, then arugula mix.  This will be a tall burger, made for a fork and knife, although my son adds another slice of bread and eats with the mushrooms falling all over the place.  To each his own.

Stacy Horth-Neubert is WLALA's President Elect and counsel at Skadden.