Eid Special

Broccoli Rabe Turkey Burgers 

Masud Ahmed

 These turkey burgers are flavorful and delicious – the perfect quick, weeknight meal! I skipped the bun, served them over lettuce and topped them with sauteed broccoli rabe, but this would also be wonderful on a slice of focaccia.
I adore slightly bitter taste broccoli rabe. Sauteed with garlic and oil and a pinch of red pepper flakes, it's one of my favorite vegetables.
My local organic supermarket carries incredible chicken broccoli rabe sausage, which is where I got the inspiration for this burger. I tried making it with ground chicken and ground turkey, and preferred the taste and texture of the turkey. To make the patties, I simply chopped up some broccoli rabe and added it to the meat along with Pecorino Romano and garlic. My husband loved them too, enjoy!

 
 

 Broccoli Rabe Turkey Burgers
Skinnytaste.com
Servings: 4 • Size: 1 burger • Old Points: 5 pts • Points+: 6 pts
Calories: 260 • Fat: 13 g • Carb: 7 g • Fiber: 4 g • Protein: 27 g • Sugar: 1 g
Sodium: 339 • Cholesterol: 85 mg

Ingredients:

For the broccoli rabe:

  • 1 bunch (about 20 oz) broccoli rabe, washed, stems trimmed off
  • 1 tablespoon olive oil
  • 3 cloves garlic, sliced thin
  • kosher salt, to taste
  • 1/4 teaspoon crushed red pepper flakes 

For the patties:

  • 1 lb 93% lean ground turkey
  • 3 tbsp freshly grated Pecorino Romano Cheese
  • 1 garlic clove, crushed
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh black pepper
  • 1/4 teaspoon red pepper flakes (optional)

For the burger:

  • 4 slices large tomato
  • 4 large lettuce leaves



Directions:

Chop about 3/4 cups worth of leaves and flowers only of the broccoli rabe into very small pieces and set aside for the burger.

Cut the remaining broccoli rabe into 2-inch pieces. Bring a large pot of salted water to a rolling boil, then add the broccoli rabe. Blanch for about 1-1/2 to 2 minutes, drain well and set aside in a colander.

Meanwhile, in a medium bowl, combine the turkey, 3/4 cup chopped broccoli rabe, Romano cheese, garlic, salt and pepper (red pepper flakes too if using). Form into 4 patties and refrigerate until ready to cook.

 Heat a large, deep sauté pan to medium-high heat, when hot add the olive oil and garlic and cook until golden about 1 minute, careful not to burn. Add the broccoli rabe to the pan and toss with garlic and oil, season with 1/4 tsp salt and crushed red pepper; cook about 2 to 3 minutes, or until heated through.

While that is cooking, cook the burgers on a hot skillet over medium-high heat for about 6 to 7 minutes on each side, or until cooked through in the center.

To serve place a lettuce leave on each plate, top tomato slice and cooked burger. Finish with the cooked broccoli rabe and optional more grated cheese if desired.



Beef and Shishito Pepper Skewers with Sichuan Salt


INGREDIENTS

  • 1½ teaspoons cumin seeds
  • 1½ teaspoons Sichuan peppercorns or ½ tsp. black peppercorns
  • 1 teaspoon kosher salt
  • ½ teaspoon crushed red pepper flakes
  • 1 pound flatiron steak, thinly sliced against the grain
  • 8 shishito peppers or Padrón chiles, halved crosswise if large
  • 2 tablespoons vegetable oil
  • Lime wedges (for serving)

special equipment

  • Spice mill or mortar and pestle; 8 bamboo skewers, soaked in water 30 minutes

Nutritional Information

Calories (kcal) 296 Fat (g) 19 Saturated Fat (g) 5 Cholesterol (mg) 75 Carbohydrates (g) 9 Dietary Fiber (g) 1 Total Sugars (g) 5 Protein (g) 23 Sodium (mg) 90

PREPARATION

View Step-by-Step Directions
  • Coarsely grind cumin seeds, Sichuan peppercorns, salt, and red pepper flakes in a spice mill or mortar and pestle (you still want some pieces of spice); set Sichuan salt aside.
  • Prepare grill for medium-high heat. Thread beef (fold over as needed to skewer) and peppers alternately onto skewers, starting and ending with beef. Brush with oil and season with reserved Sichuan salt. Grill, turning often, until lightly charred and beef is medium-rare, 5–7 minutes.
  • Serve with lime wedges for squeezing over.
  • DO AHEAD: Sichuan salt can be made 1 month ahead. Store airtight at room temperature.

 Pork Chops





Vietnamese Pork Chops

INGREDIENTS

  • 1 small shallot, finely chopped
  • 1/3 cup (packed) light brown sugar
  • 1/4 cup fish sauce (such as nam pla or nuoc nam)
  • 2 tablespoons unseasoned rice vinegar
  • 1 teaspoon freshly ground black pepper
  • 4 1-inch thick-cut bone-in pork chops (about 2 1/2 pounds total)
  • 1 tablespoon vegetable oil
  • Kosher salt
  • Lime halves (for serving)

Nutritional Information

4 servings, 1 serving contains: Calories (kcal) 560 Fat (g) 27 Saturated Fat (g) 9 Cholesterol (mg) 180 Carbohydrates (g) 20 Dietary Fiber (g) 0 Total Sugars (g) 17 Protein (g) 56 Sodium (mg) 1700

PREPARATION

View Step-by-Step Directions
  • Whisk shallot, brown sugar, fish sauce, vinegar, and pepper in a shallow dish. Using a fork, pierce pork chops all over (to allow marinade to penetrate faster) and add to marinade in dish. Turn to coat. Cover and let pork chops marinate at room temperature, turning occasionally, 20 minutes.
  • Remove pork chops from marinade, scraping off excess (reserve marinade for sauce). Heat oil in a large skillet over medium-high heat. Lightly season pork chops with salt. Cook until browned and cooked through, about 4 minutes per side. Let pork chops rest 10 minutes before serving.
  • Meanwhile, bring marinade to a boil in a small saucepan and cook until reduced to 1/4 cup, about 4 minutes.
  • Serve pork chops with reduced marinade and lime halves.
DO AHEAD: Chops can be marinated 1 day ahead. Chill, turning bag 


Masud Ahmed

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