Tuesday, May 24, 2011

Rainbows and BBQs, oh my.


Do not adjust your monitors.  That is indeed a crazy upside down rainbow!  Strange things are afoot in rural Victoria.

As if the shrimp boil on Saturday wasn’t enough I also attended a delicious BBQ on Sunday. :)  Feeeeed meeeeee!!  My friend Matt needed an excuse to use his new real coal barbecue.  It was the perfect opportunity for me to play around with my friend Rose’s turkey burger recipe. 


There is a whole lotta lovin’ in these here burgers. 


When I asked Rose what she put in her burgers she emailed me a list as long as my arm and said “just chop it all up really small and mix”.  Super duper rocket science going on here, folks.


I used her email as a guide and came up with my own recipe for this burger adventure.  All measurements are approximate…just wing it!

Kitchen Sink Turkey Burgers


  • 1 pound extra lean ground turkey
  • 1/4 cup breadcrumbs (I toasted a piece of Mack’s Flax, then pulverized it in the food processor)
  • 1 egg
  • 1 small carrot, grated
  • 1 rib celery, finely chopped
  • 2 tbsp yellow pepper, finely chopped
  • 1 green onion, sliced
  • 1/3 cup broccoli (florets), pulverized in food processor
  • 1/3 cup cauliflower, pulverized in food processor
  • 1/4 cup dried cranberries
  • Seasoning of choice, to taste (Montreal Steak Spice – 1 tbsp)
  • Fresh herbs of choice, minced (fresh basil – 1 tbsp)
  • 1 clove garlic, grated
  • 1/2 inch fresh ginger, grated


You could put all of the ingredients (except turkey and egg) in the food processor to save some work, but I liked having different textures.


  1. Mix everything together by hand.  Add more bread crumbs if necessary.
  2. Form into balls, then patties.  I got six good sized burgers.
  3. Grill 3-4 minutes each side.  (We used a greased pizza pan on the BBQ, but a grill pan or indoor griddle would work perfectly as well).


Served on whole wheat kaisers with Dijon, mayo, fancy lettuce, tomato slices and sundried tomato Havarti cheese.


Matt made his now famous deeeelicious ribs.  Black bean & orange glaze….oh yes!  I bet it’s been 10 years since I had ribs.


Accompaniments to the meat:  pasta salad with fresh berries, mangoes, feta, and a lime vinaigrette…tomato salad with cukes, avocadoes, and balsamic dressing….and an incredible dish of braised leeks.  So good.


Crisp pear cider to sip on the deck while enjoying their bajillion dollar view.  How would you like waking up to that sight every morning?  Rough stuff, eh?


Miss Chibani had a lovely day visiting with her old family…you should have the seen the excitement.  You can’t tell by this photo but these two were pretty damn happy to see each other!  Puppy love.


Before I waddled on home there was pie.  Homemade pie.  Homemade blackberry pie.  Homemade rhubarb pie.  Home made by a truly wonderful pastry chef (and loving Xolo Mama!).

It’s a good thing other people wanted in on the pie because I had trouble tearing myself away from it.  Thankfully there was an upside down rainbow stealing the show and saving me from the pastry goodness.  Thanks Mother Nature, my waistline loves you.

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1 comment:

DaMora said...

Dried cranberries in the turkey burgers.... Hmm? I think it sounds fantastic.

Your pics are looking really good BTW.