So it’s gotten to that point in the year when I buy 75% of my groceries at the Farmer’s Market. I’m eating many veggies, and I found myself devouring these Gorgonzola Turkey Burgers.
This is what most of my weekday meals look like. And literally, every ingredient besides the beans and tortilla was purchased at the Farmer’s Market! But, of course, I could buy tortillas at the farmer’s market, too; I know they have a tortilla stand at the Thursday market by my office.
The problem with my tendency to eat plant-based meals like the ones you see above is that they don’t pack enough protein when I’m working out. Since it’s been so hot lately, I have shifted my exercise focus from running outside (otherwise, I’d die of heat stroke), and I’m doing more indoor strength training workouts. I subscribed to the Women’s Health iPad app a few months ago and enjoyed it, especially the animated workout demonstrations:
You can scroll through and see how the exercises are properly done! Sometimes they have actual women (and not creepy cartoon women) demonstrating the workouts.
I did this 15-minute upper and lower body workout on Monday, and my arms are still sore today!
Today is one of those days where I realize how much I use my abs doing regular day-to-day activities (biking, laughing, sneezing, etc.) because I am hurting every time it happens!
So what I’m getting at here because I need some protein to rebuild my muscles after these workouts, and a serving of beans isn’t going to cut it! Enter Gorgonzola Turkey Burgers.
At 21 grams of protein per serving and 8 grams of fat, lean ground turkey is probably one of the healthiest (animal) protein sources you can get. However, if you’re concerned about the fat content, you can get extra lean turkey, but it starts getting dry and is not very tasty! So to both healthify and jazz these guys up a bit, I spiked them with shredded zucchini and gorgonzola cheese. Because if you add zucchini, it cancels out the cheese, right?
I am all about sneaking shredded zucchini into everything during the summer months for the health benefits, added moisture, and, well, mainly because my dad usually ends up with three dozens in his garden. He can’t get rid of them fast enough.
I had the first two within a day of making this batch and froze the remaining three. Then, after the workout mentioned above, I grilled up a semi-defrosted burger and a ton of veggies on Monday.
Feel free to sub Blue cheese for the Gorgonzola or your favourite fresh herb for basil in these Gorgonzola Turkey Burgers. If you must use extra lean ground turkey, I recommend adding an egg to make things moister. Enjoy this special Gorgonzola Turkey Burgers recipe.
- 1 20-ounce package of lean ground turkey
- 1/2 small red onion, finely diced
- 1 clove of garlic, finely minced
- 1/2 zucchini, shredded
- 1/2 cup of crumbled Gorgonzola cheese, about 1.5 oz
- 5 basil leaves, thinly sliced
- Combine all ingredients in a bowl with clean hands until just mixed. Don’t overwork the meat.
- Separate the mixture into 5 equal-sized portions and then carefully mould the burgers. To avoid the burgers being fat in the middle, use your thumb to make a small divot in the middle of the burger. Prepare saute pan or grill, or wrap burgers in saran wrap and foil to be frozen, if desired.
- If preparing immediately, heat grill or saute pan over medium-high heat. Add burger and cook on each side until done for 7 to 9 minutes per side. If freezing the burgers, you will ideally defrost them a little bit, but regardless will need to cook them much longer.
- It’s essential to cook turkey all the way through to an internal temperature of 165 degrees Fahrenheit – if you have a meat thermometer, use it!
- Eat over a bed of lettuce, or like an average person: between two buns!