Lounging at the Lake

There’s nothing better than a relaxing weekend (or longer!) at the lake. As I end a weekend and start a busy week, I’d like to take a moment to reflect on the calmness of Lake Sinclair. Add in grilled cheeseburgers (grilled on charcoal, the only way my dad says is the correct way!), family and a margarita and it’s a perfect day. Is it Friday yet?

Burgers and a 'rita

Summer Supper

I’ve been trying to cook a little healthier lately, so I thought I’d try turkey burgers.  I found this amazing recipe {from Emeril, of course} and have already made them twice this week.  The ingredients that are mixed in with the meat make it so flavorful — you really don’t miss the beef.  I served with coleslaw, tater tots and corn on the cob with cilantro butter…a perfect summer supper!

Ingredients

1 pound ground turkey

1/2 minced red onion

1/4 cup minced green onion, (about 1 scallion)

1 poblano peppers, diced

1 egg white

1 tablespoons Emeril’s Southwestern Essence

½  teaspoon ground cumin

½  tablespoon Worcestershire sauce

Whole wheat burger buns

Slices of your favorite cheese

Lettuce leaves

Sliced tomato

½ sliced red onion

1 avocado, thinly sliced

Chipotle mayo (I open a can of chipotles and dribble about a teaspoon into a half cup of light mayo)

 Directions

Preheat the grill to medium-high heat.

 In a large bowl, combine ground turkey with minced red onion, green onion, peppers, egg white, Essence, cumin and Worcestershire sauce. Divide the turkey into patties – 6 to 8, depending on how big you like them.

 Place the burgers on the grill and cook until turkey is done, about 3 minutes per side.

 Serve the burgers with cheese on the buns with lettuce, tomato, sliced red onions and avocado, garnished with chipotle mayonnaise, mustard, and ketchup to your liking.

Burger with all the fixin's and summer sides