Easy, Nourishing & Delish Recipes

healthy, easy, simple and tasty recipes for busy people

turkey

Baba Ghanoush Turkey Burgers

by 34 Comments

photo 2

I love a good juicy burger for dinner.  I found that mixing in certain veggies (like zucchini and carrot) lend a moist and irrestable texture thats got me begging for another burger. This time instead of adding the usual zucchini, I experimented with eggplant (and thats how these baba ghanoush turkey burgers were born!).

photo 1

When baked, eggplant is moist and has a squishy texture (I know that doesn’t sound appealing, but I don’t have another word for it).  When pureed with tahini, basil, garlic, lemon and sea salt, it creates a smooth tasty dip that is hummus-like but better.

photo 3

Baba Ghanoush Turkey Burgers

These burgers are moist, juicy and tender and they take the idea of a tasty burger to a whole new level!  This may be your new favorite burger recipe!

 

 

EASY Baba Ghanoush Turkey Burgers

Print Recipe
Servings 6 burgers

Ingredients
  

  • 1 medium eggplant peeled and sliced
  • 2 Tbsp. tahini
  • 1/4 cup fresh basil chopped
  • 2 cloves garlic finely chopped
  • 1 Tbsp. lemon juice
  • 1/4 tsp. sea salt
  • 1 lb of ground turkey

Instructions
 

  • Preheat oven to 350 degrees.
  • Place slices of eggplant on a cooking sheet sprayed with cooking spray. Drizzle a little olive oil over each slice. Bake for 30 minutes. Let cool.
  • In a food processor, combine all ingredients excluding ground turkey. Blend until well combined.
  • Place ground turkey in a large bowl and add baba ganoush. Mix together until well combined and form into patties.
  • Bake for 35 minutes, or until burgers are done.
  • *Baba Ganoush recipe from Minimalist Baker

 

 

Teriyaki Pineapple Stuffed Acorn Squash

by Leave a Comment

Stuffed anything is always the best! Stuffed zucchini, eggplant, mushrooms peppers, the possibilities are endless (made stuffed versions of all of these . I mean i’m kinda obsessed with stuffing veggies that are already delicious with even more amazing fillings. Not quite sure of how I came up with this idea, but I’m pretty glad I did! It’s kinda like Autumn and Asian cuisine had a baby, a very sweet and savory delicious child! The flavors in this come together wonderfully, just like a perfect harmony! Make your taste buds happy and go ahead and prepare this dish!

Processed with VSCOcam with f2 preset

Teriyaki Pineapple Stuffed Acorn Squash

  • 2 acorn squash, cut in halves
  • 1 lb lean turkey or tempeh (for vegan/vegetarian option)
  • 1 cup pineapple, chopped
  • 1/2 onion, chopped
  • 2 green peppers, chopped

Teriyaki sauce

  • 1/4 cup fresh pineapple juice 
  • 1 Tbsp. gluten free/gmo/low-sodium free soy sauce
  • 1/2 tsp. ground ginger
  • 1/2 tsp. garlic powder
  • 1/2 Tbsp. sesame seeds
  • Salt and pepper
  1. Preheat oven to 350 degrees.
  2. Fill two glass pans with one inch of water and place two squash halves in each pan face down.  Bake for about 40 minutes, or until squash is soft.
  3. In a stir fry pan on medium heat, combine turkey and onions.  Cook for about 7 minutes, and then add pineapple and peppers.  Cook for about 5 more minutes,or until meat is fully cooked and onions are browned. 
  4. In a small bowl, add all ingredients for sauce and mix well.  Combine with turkey mixture and mix well.
  5. Fill cooked squash halves with turkey mixture and bake for about 15 minutes, or until tops are slightly browned.
  6. Enjoy!!

Processed with VSCOcam with f2 preset

Heath Benefits

  • Protein
  • Fiber
  • Vitamins and Minerals
  • Antioxidants
  • 100% clean
  • Paleo
  • Whole 30
  • Vegan/Vegetarian (if tempeh is used)
  • Gluten-free
  • Dairy-free
  • All-natural
  • No preservatives
  • No added sugar