BBQ Turkey Burgers

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Grilling is great. Living in Ohio there were only a few months out of the year that were ideal for grilling. Winter would be way too cold and summer could be brutally hot (I’m sure a lot of you know what I mean). But man we looked forward to those months. San Diego has grilling weather pretty much year round. So can you believe that we just now bought a grill? Crazy, right? As much as Jesse loves steak and I love experimenting with food, you would think that would have been one of our first purchases. But, I guess other things just got in the way. Regardless, we have one now and it’s awesome.

One of the first things I had to make were these burgers that I have had bookmarked for months. Lucky for me I had just enough left over pulled pork and BBQ sauce. And when I say lucky, I mean lucky. These burgers were awesome. I have a deep love for all things BBQ so I guess it’s not that surprising.

The few changes that I did make were because of what I had on hand, white onions instead of red and green onions, and ground turkey instead of ground chicken. Also, I didn’t plan ahead far enough (or I just missed it on the ingredient list, I’m not sure what happened) so I didn’t have cornbread made. I did however have a good ole stand-by box of Jiffy mix. So I just used a 1/4 cup of that. Worked perfectly. Oh, and I only needed 3 burgers so that’s all I made. Of course they were HUMONGOUS, so I recommend making 4.

BBQ Turkey Burgers

(Adapted from Pink Parsley)

 

Ingredients

1/2 cup crumbled cornbread or 1/4 cup cornmeal or 1/4 cup Jiffy cornbread mix
2 Tbsp minced onion
1 Tbsp minced fresh cilantro
1/2 tsp paprika
1/2 tsp garlic powder
1 tsp dry mustard
1/2 tsp kosher salt
pinch cayenne pepper
1 Tbsp brown sugar
1 lb ground turkey (or chicken)
2/3 cup chopped pulled pork
5 Tbs BBQ sauce, divided
1/2 red onion, sliced into rings
4 slices colby-jack cheese or extra sharp cheddar
4 burger buns
Oil for grill grates

Directions

Prepare your grill.

In a small bowl, combine the cornbread/meal/mix with the minced onion, cilantro, paprika, garlic powder, dry mustard, kosher salt, cayenne pepper, and brown sugar. In a medium bowl, combine the ground turkey, pulled pork and 3 Tbsp of BBQ sauce. Then mix the two together until thoroughly combined.

Shape into 4 even burgers. Place burgers and onion rings on preheated grill. Cook on one side for 5 minutes then flip to the other side. Brush the cooked side with the some of the remaining 2 TBSP of BBQ sauce and cook for 3-4 minutes. Flip one more time and brush with the rest of BBQ sauce. Place the grilled onions on top of the burgers and then top with cheese. Close the grill lid and cook until the cheese is melted. If you like your buns toasted, now is a good time to throw them on the grill.

Mahi Mahi

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

I really love fish. I never thought that I would, but anymore I find myself going straight to the seafood section of the menu when I go out to eat and I am always checking the fish counter for good deals or something interesting. I typically end up buying Tilapia because it is on sale fairly often (and is always tasty!) but every once in a while something else will catch my eye. This past weekend Kroger had Mahi Mahi on sale for 4.99 a pound, usually 6.99 a pound, so I of course had to buy it. Since it was so gorgeous outside I knew that I wanted to grill it but I wasn’t sure how I was going to prepare it. I finally settled on a soy sauce marinade and it turned out absolutely delicious. I served the Mahi Mahi with summer squash and rice pilaf. Jesse’s comment was “This is a fish I could eat every night”. I took that as meaning he liked it. 🙂

Grilled Mahi Mahi
(Adapted from Allrecipes.com)

Ingredients

3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons red wine vinegar
1/2 teaspoon ginger
Pinch of red pepper flakes
2 cloves garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste

Directions

In a shallow glass dish, stir together the honey, soy sauce, vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.

After marinating for 20 minutes pour the marinade into a skillet and bring to a boil. Then turn down to a simmer and let it thicken while you grill the fish.

Grill the Mahi Mahi for 4 minutes on each side. Check for doneness.

When plating spoon the glaze over the fish and serve.