California Turkey Burgers

California Turkey Burger

As a born and raised California girl, I can’t resist California-ing all of my favorite recipes.

Take this delicious California Cobb Salad or Avocado Hemp Seed Pesto, for example.

What makes a recipe California-fied?

Two main things:

Avocado. + Sprouts.

Add those two items to anything, and it’s officially the California version.

California Turkey Burger with Avocado and Sprouts

So obviously, burgers were on the agenda for a California spin.

These California Turkey Burgers have tons of delicious additions:

  • They’re turkey instead of beef, for a lighter spin on things
  • The patties are loaded with fresh herbs. Basil, parsley, and lemon zest liven things up.
  • Topped with Monterey Jack cheese. For milder creamy flavor and texture.
  • Loaded with fresh vegetables. Cucumber, tomato, onion, sprouts, etc.
  • Mounded with creamy avocado mashed with a little mayo, garlic powder, and hot sauce.
  • Piled onto a brioche bun for an extra hardy burger.

Once the patties are formed, they only cook for 7 minutes on each side. Then you can enjoy their deliciousness mounded on a sturdy brioche bun.

California Turkey Burger with Creamy Avocado and Alfalfa Sprouts

 

California Turkey Burgers

5 from 1 vote
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Prep20 mins
Cook15 mins
Total35 mins
Servings: 4

Ingredients 

  • 1 pound ground turkey (93% lean)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup minced parsley
  • 1/4 cup minced basil
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon lemon zest
  • Canola oil, for brushing
  • 4 slices Monterey Jack cheese
  • 4 brioche hamburger buns

For topping:

  • Alfalfa sprouts
  • Thick tomato slices
  • Thinly sliced red onion
  • Cucumber slices
  • Mustard

For Avocado Spread:

  • 2 avocados, diced
  • 2 heaping tablespoons mayonnaise
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • A few dashes of Tapatio hot sauce

Instructions

  • Place the turkey in a large mixing bowl. Add the salt, pepper, parsley, basil, garlic, Worcestershire sauce, and lemon zest. Use your hands to mix well, and then form into 4 patties. 
  • Heat a cast iron grill pan over high heat. Brush both sides of the burgers with canola oil, then grill for about 7 minutes per side. When you flip the burgers onto the second side, let cook for 2 minutes, then top with Monterey Jack cheese and let it melt while the burgers finish cooking. 
  • When the burgers are done cooking, remove them from the grill and let rest while you prepare the avocado spread.
  • To make the avocado spread, place the diced avocado in a bowl along with the mayonnaise, garlic powder, salt, and Tapatio. Mash well with a fork until smooth.
  • When you're ready to eat, spread some mustard on each bottom bun, top each with a turkey patty, tomato, onion, cucumber, and sprouts. Spread a generous amount of the avocado spread on each top bun, and top each of your burgers. Serve right away.
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Kale Salad with Cranberries and Pepitas

Kale Salad with Cranberries and Pepitas

Kale Salad with Cranberries and Pepitas

Glorious, glorious kale salad.

I know, it’s been a “thing” for years now, but I honestly can’t get enough!

This is the… fourth… kale salad recipe on the blog, and I’m sure it won’t be the last.

Easy Kale Salad with Cranberries and Pepitas

The twist on this kale salad is the way the tender leaves are cut.

Rather than just tearing them up into pieces, the leaves are sliced cross-wise into thin strips, kind of like a thick chiffonade.

This makes the salad ultra tender and easy to eat.

Kale Salad Recipe with Cranberries, Pepitas, and Garlic Breadcrumbs

You know what’s even easier?

You don’t have to whisk a dressing for this salad!

Simply drizzle with fresh lemon juice & olive oil, and call it a day.

The extra pops of flavor come from sweet-tart dried cranberries, salty pepitas, savory Parmesan cheese, and homemade buttery garlic breadcrumbs.

The flavor combos are amazing.

This kale salad with cranberries and pepitas is definitely going on my Thanksgiving menu this year!

Kale Salad with Cranberries and Pepitas Recipe

 

Kale Salad with Cranberries and Pepitas

Kale Salad with Cranberries and Pepitas

5 from 1 vote
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Prep20 mins
Cook5 mins
Total25 mins
Servings: 4

Ingredients 

  • 2 bunches lacinato kale, washed, stems removed, leaves cut crosswise into thin strips
  • 3 tablespoons unsalted butter
  • 1 1/2 cups freshly ground sourdough breadcrumbs, made by pulsing sourdough sandwich bread in a mini food processor
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 cup shaved parmesan cheese
  • 3/4 cup dried cranberries (without sulfites)
  • 3/4 cup roasted salted pepitas
  • juice of 1 lemon
  • generous drizzle of extra virgin olive oil

Instructions

  • Add the thinly sliced kale to a large salad bowl and set aside. 
  • Next, add the butter to a small nonstick skillet and warm over medium heat until melted. Add the fresh breadcrumbs, and cook, stirring frequently with a spatula, until the breadcrumbs are nice and golden brown and starting to crisp up. When fully golden and crisp, turn off the heat and stir in the garlic powder and salt. Then remove from the pan to a large plate to cool in one flat layer. 
  • While the breadcrumbs cool, add the cheese, cranberries, and pepitas to the kale. Pour the juice of 1 lemon over the top, and drizzle the salad liberally with extra virgin olive oil. Toss well to combine. 
  • When the breadcrumbs are cooled, sprinkle them over the salad and toss again to combine. Serve right away. 
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Thai Red Curry with Butternut Squash and Chicken

Thai Red Curry with Butternut Squash and Chicken | www.ericajulson.com

Thai curry is one of the most comforting, warming dishes you can make.

The spicy chile and herbs are balanced by the creamy cooling coconut milk, and when spooned over tender white rice, you’ve got one of my favorite meals in bowl.

There are actually three common “colors” of curry out there:

  1. Red Curry
  2. Green Curry
  3. Yellow Curry

Red curry paste, the variety used in this recipe, is made with dried red chiles, garlic, shallot, lemongrass, salt, galangal (a type of Thai ginger), kaffir lime, and sometimes shrimp paste.

Green curry contains basically the same ingredients, except it uses green chiles instead of red, plus a pop of coriander, cumin, and turmeric. If you’re looking for a green curry recipe, I’ve got an excellent one here

Yellow curry is the most mild and is actually vegetarian! It leads with a strong lemongrass flavor, and doesn’t use any shrimp paste.

Honestly, they are ALL delicious, but I thought the red paste would pair best with the sweet butternut squash I had sitting on my counter, so that’s where this recipe went!

Thai Red Curry with Butternut Squash and Chicken | www.ericajulson.com

Curries are SUPER simple to make if you’re using jarred curry paste.

Simply sauté the paste in some oil, add some veggies, coconut milk, and protein of your choice, and let it simmer.

Top it off with fresh lime juice & herbs, and you’ve got a delicious meal ready in no time.

Honestly, if you use pre-cooked chicken, chickpeas, or tofu, this meal would be ready in under 30 minutes.

If you choose to poach some chicken first, it’ll take a little bit longer, but the whole thing will still be done in about an hour.

The curry paste adds so so much flavor, that you can keep the rest of the ingredients pretty basic. in fact, I really only used butternut squash and chicken in this recipe, and it was great!

Feel free to experiment with whatever veggies you have in your fridge. Sweet potatoes, onions, or chickpeas would also be wonderful in this dish.

Thai Red Curry with Butternut Squash and Chicken | www.ericajulson.com

 

Thai Red Curry with Butternut Squash and Chicken

3 from 1 vote
Print
Prep15 mins
Cook45 mins
Total1 hr
Servings: 4

Ingredients 

  • 1.25 pounds boneless skinless chicken breasts (~3 small)
  • 2 cups Jasmine rice or other long grain rice
  • 2 tablespoons organic canola or other oil of choice
  • 2-4 tablespoons Thai red curry paste (amount used depends on the spiciness of your brand)
  • 4 cups peeled and cubed butternut squash (3/4 inch cubes)
  • 1 14 ounce can full fat coconut milk
  • 1 tablespoon fish sauce (optional)
  • 3 cups warm water
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon soy sauce or tamari if gluten free
  • Juice of 4 limes
  • 1/3 cup julienned fresh basil
  • 1/3 cup chopped fresh cilantro

Instructions

  • Bring a large pot of water to a rolling boil. Add the chicken breasts, reduce the heat to a simmer, and let cook for about 20 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. [Exact time will vary, depending on the size of your chicken breasts.] When done, use tongs to remove the chicken to a plate & set aside to cool.
  • Meanwhile, place the rice and 4 cups of water in a rice cooker or small lidded pot. Cook in the rice cooker or according to package instructions until done. Set aside for later. 
  • Once the chicken is cool enough to handle, use your fingers to shred it into bite sized pieces and set aside. 
  • Next, start the curry. In a large enameled cast iron dutch oven, heat the two tablespoons of canola oil over medium-high heat. Add the curry paste and butternut squash and cook for about 5 minutes, until fragrant. I used 4 tablespoons of the Thai Kitchen curry paste because it was somewhat bland... if you use a spicier brand like Mae Ploy, you'll probably only need 2 tablespoons.
  • Add the coconut milk, fish sauce, and water to the dutch oven. Bring to a boil, then reduce to a simmer and cover. Let cook for about 15 minutes, or until the squash is tender. 
  • Once the squash is tender, stir in 1 teaspoon salt, 1 teaspoon ground black pepper, and 1 tablespoon soy sauce. Add the chicken and simmer for 5 minutes, until warmed through.
  • Finally, turn off the heat and stir in the lime juice, basil, and cilantro. Add a scoop of white rice to each serving bowl, and spoon the warm curry over top. Enjoy!
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