Delicious turkey burgers topped with feta and bacon alongside baked asparagus fries served with a roasted garlic aioli dipping sauce!
Hello everyone and welcome to my new blog! For more info on me and why/where/who I am please visit the about me section. For my first official post I’d like to pass on a great summertime recipe I made last week that is quick, easy and delicious!
This recipe is for turkey burgers with feta cheese and bacon along with “healthy” baked asparagus fries.
The turkey burger recipe is my own however the baked asparagus fry recipe was borrowed from justataste.com, http://www.justataste.com/2014/03/baked-asparagus-fries-roasted-garlic-aioli-recipe/
Please note that for all my recipes anything can and should be adjusted to your personal taste. Some of us like spicy some of us don’t, same goes for salty, sweet, etc. Feel free to add or subtract anything you like as well and let me know in the comments what did and didn’t work for you!
- 20 oz ground turkey
- ½ cup crumbled feta cheese
- 8 slices thick cut bacon
- 1-2 tablespoons fresh diced parsley
- 2-3 tablespoons fresh chopped chives
- 1 tomato, I had great results with a homegrown Cherokee purple heirloom
- Salt and Pepper to taste, remember feta is very salty so don’t over salt your meat
Asparagus fries with roasted garlic aioli:
- 1 head garlic
- 1 tablespoon olive oil
- ¾ cup lite mayo I like the olive oil kind
- 2 tablespoons fresh lemon juice
For asparagus fries:
- 1 lb asparagus washed with ends trimmed
- 3 large egg whites
- 1 ½ tablespoons mayo
- 2 cups panko breadcrumbs
- 2 tablespoons chopped Italian parsley
- ½ cup shredded parmesan cheese
For the burgers I combined the parsley, chives, salt and pepper in a large bowl with the turkey meat then mix well with your hands. Make 4 even sized patties fairly flat and set aside, while doing this cook the bacon and set aside as well. It’s important to let any protein/meat sit out at least ½ hour to an hour before you cook it. This helps it come to room temperature and then cook evenly throughout.
I like to use a very hot grill and cook things especially meat/protein quickly and only flip it once! Don’t mess with the meat, push it around the grill, push down on it with a spatula or anything like that. Put your four burgers on the grill then leave them alone. This is a mistake I see people making constantly with nearly all food, but especially meat, you put it on the heat source and don’t touch it until you are ready to flip.
Make sure the grill is hot enough to where you can only hold your hand over it for 3-5 seconds max. Once your grill is at temperature place all 4 burgers on and close the lid right away. I like to cook by timing most things depending on how thick they are and how hot my heat source is. Since these are only 5 oz burgers that are fairly thin on a hot grill they should only need 3-4 minutes a side max. After 3 minutes check the burgers and if the bottom has nice grill marks go ahead and flip them. Once flipped put your bacon on top then crumbled feta on top of that and grill another 3 minutes or so. The feta won’t really melt but it will get a nice little caramelization on top that tastes amazing with the bacon.
While the burgers were cooking the asparagus should have been in the oven as well. I would put the asparagus in about 7-10 minutes before you put the burgers on which should help everything to finish at the same time.
For the roasted garlic aioli:
Slice off the top of a whole garlic clove then drizzle with olive oil, salt and pepper and wrap tightly in tinfoil. Roast the garlic in a preheated oven at 400 degrees for about 30 minutes. You can tell it’s ready when your whole kitchen smells like garlic heaven. Allow the clove to cool for a few minutes then simply squeeze all the roasted garlic cloves into a bowl. Add the mayo and lemon juice and mix/mash with a fork to incorporate everything together well.
For the asparagus:
Reduce oven temp to 350 degrees and line a baking sheet with parchment paper. In a medium bowl whisk together the egg whites with the mayo. This mixture may be a tiny bit clumpy so the more you can whisk smooth the better. Transfer this mixture to a shallow baking dish you can dip the asparagus into. In another shallow baking dish combine the panko, parsley and parmesan cheese. After you have all this set up like a little asparagus assembly line you’ll take each piece separately and dip into the egg/mayo mixture then dredge through the breadcrumbs making sure each is coated well and laying on the parchment paper with a little gap in between each spear. Once all are on the pan and ready bake for 15-20 minutes until the panko starts looking crispy and golden brown. Serve immediately with roasted garlic aioli on the side.
In the pictures you will notice some micro arugula and micro chives added on top. I used Fresh Origins Micro Greens to dress them up and add another layer of flavor. Fun and tasty but not 100% necessary for this meal.
Enjoy and please let me know your thoughts/suggestions!