Here’s a great summer meal that is tasty, quick, easy, healthy and affordable – what could be better? You can use either ground turkey or chicken. We’ve tried this with both and they are equally delicious. Here’s what you’ll need (this recipe yields 4 servings):
- About 1.25 lbs ground chicken or turkey
- 1 red onion
- 3 cloves fresh garlic
- 1/4 pound feta crumbles
- About 1 and a half cups frozen (defrosted) spinach
- grill seasoning (for poultry)
- salt, pepper
- dried oregano
- 1 tomato, sliced
- Buns, and burger fixings
Dice one-half of the red onion and sauté in a pan with salt and pepper on medium in olive oil (about 5 minutes). Add the three cloves of garlic, crushed or minced. In a large bowl, mix the defrosted spinach with the feta crumbles. Add in the browned onion and garlic, mix well and let cool a couple minutes. Add in a teaspoon of oregano, and a teaspoon of grill seasoning. Add ground meat and mix together with your hands. Form into four patties.
Grill on medium (you can use a gas or charcoal grill or the stovetop) for about 6 minutes a side, or until thoroughly cooked. Toast your burger buns, and build the burgers with fresh sliced tomatoes, lettuce, mayonnaise, and anything else you think would be tasty. A side of salad or fries makes a great accompaniment.
One of my favorite places to go within the LA area when it comes to good beer and good food in an energetic atmosphere is Library Alehouse on Main Street, Santa Monica. We discovered this small yet stylish restaurant and pub about a year ago, and we have witnessed the crowds grow in numbers, flocking to the unique beers, quality food, and laid back (but active) environment. The Library boasts 29 beers on draft, along with a wine list and a menu ripe with California-style pub food.
We were happy to stop in on Friday night before hitting the bowling lanes nearby, ordering a pitcher of North Coast’s PranQster golden ale for the table. I got an order of the buffalo wings – the best in town in my opinion. They serve them drums-only with ample amounts of celery and carrot sticks with a chunky bleu cheese dressing – delicious! Fletch ordered the alehouse burger (medium rare), with sauteed onions and cheddar cheese. You have multiple choices for building your burger (i.e. cheeses or meats), so you can be sure to quench your burger craving. Dana got the Cajun chicken sandwich, which she also claimed was very good. Honestly, I’ve never had anything here I didn’t like, but it’s tough to break away from either the wings or the burgers which are absolutely mouthwatering.
Go here to check out their website and get yourself excited to experience Library’s glory for yourself.
Once again, I ate too much. Very full. Going to burst. But before I do, I’ll leave you with a simple and savory recipe for one of my favorite foods: the burger. Let’s begin at the grocery store. Start with 80% / 20% ground beef, steer clear of the extra lean because we’re making burgers here people! As for the bleu cheese, just get a bunch (I’m not a cheese brand snob). Add some large, fresh tomatoes and mixed baby greens to your cart and grab the condiments you prefer, I like mayonnaise with my bleu cheese burger. Now for the cooking. Get your grill up to medium heat while you press the patties with coarse salt, pepper, garlic powder, and Worcestershire sauce. Wipe the grate with some olive oil and throw the burgers down. This should take about 4 minutes per side to get the meat up to Medium. DO NOT flip the meat a lot! You should only flip the patties once at the halfway mark. Once you’ve grilled the bovine to your liking, add plenty of bleu cheese slices to the patties and close the grill lid for about a minute to partially melt. Remember to toast your buns at this point and let your burgers stand for several minutes before serving. Now you just need to stack, build, chew and enjoy!