Recipe // Turkey Burgers & Quiche

There is a Saint Louis hidden treasure near me called Jay's International Foods.  Righty tucked in around all the fantastic international South Grand eateries, Jay's offers everything from Vietnamese to  German to Mediterranean cruise products.  The best part about Jay's is the amazing selection of produce and more specifically all the HERBS.  I will never again buy sweet basil, parsley, cilantro, etc. any where else in STL.  At Jay's you get a BOUNTY of herbs (seriously) for a half the price of a itsy bitsy container found a Schnucks.  This week I bought dill & chives (totaled maybe $4) and found two great recipes to use my bounty (I still have so much more leftover!) 

Homemade Turkey Burgers

• 1 lbs ground chicken or ground turkey
• 1 TBS fresh, chopped dill
• 3 chives, chopped
• Juice of one lemon
• 2 garlic cloves, minced (or 1 tsp garlic powder)
• 1 tsp dried Italian herbs
• 1/2 tsp paprika or chili powder
• 1/8 tsp salt
• 1 TBS coconut oil

Instructions

1. Place the ground meat in a bowl and add all the ingredients.
2. Combine with your hands.
3. Mold the mixture into 4 patties and set them on wax paper.
4. Heat a fry pan and add your oil. Place as many patties in the pan as can fit.
5. Cook on one side for 6 minutes and cook on the second side for 4-5 minutes.

Note: This is not my recipe. I took it from Our Savory Life

I was inspired to make turkey burgers from The Iron You 's tomato bun idea. I adapted the recipe to use what I had/what I like since I don't really like mayo. Sorry I don't really have accurate measurements below. I kind of made it up as I went. 

Tomato Avocado Bun Burgers

• large tomatos (I used roma tomatoes even though they aren't "large" because they have less juiciness/more substance to bite into...Off the vine tomatoes would work great too)
• two medium avocados (nice & soft, aint nobody got time to peel a not ready avocado)
• greek yogurt (2 Tbsp or so; can be plain but I used vanilla since that is all I had and it didn't taste weird, surprisingly)
• lime juice (MMM LOVE lime juice)
• alfalfa sprouts or bean sprouts (at least a cup) (alfalfa sprouts found at Trader Joes & bean sprouts found at Jay's. You can get a POUND of bean sprouts for $1.20 at Jay's =o)
• choice of burger (since i made my own above ^^ I made the patties smaller so they would fit on top my roma tomatoes)

Instructions

1. Wash & cut tomatoes in half (that was EASY!)
2. Mash up the avocado, add in your greek yogurt (add in a spoon full at a time, enough for your preference of creaminess), then spritz in some lime juice! 
3. Assemble tomato burger with creamy avocado & sprouts of choice! 

Ok, NEXT recipe since there still a TON of dill & chives left!  Since I breakfast food is AMAZING anytime of the day, I went for a new quiche recipe. This one I did word for word from fourteen forty 365 .  My thoughts on the recipe are in black below.

Sweet Potato Crusted Spinach Quiche

• 6 small sweet potatoes (I only used 2 medium potatoes to fill the dish I used) 
• Olive oil spray
• 1 bunch organic spinach (not going to lie, I didn't used organic) 
• 1/2 small onion
• 1 clove garlic
• 4 eggs
• 1 cup grated fresh mozzarella
• Spring herbs (dill, parsley, chives) to taste (forgot to buy parsley so I didn't use it)
• 1 tablespoon organic white miso (optional) (couldn't find this ingredient anywhere)
• 1/4 cup goat cheese
• 1/4 cup asiago cheese (to sprinkle on top)
• Sea salt and pepper to taste

Instructions:

• Peel sweet potatoes and slice thinly with a food processor (I just used a knife to slice?)
• Lay potato slices out in pie dish in a crust-like fashion, spray with oil, and bake on 400 degrees fahrenheit for 15 minutes. (After crust has baked, reduce oven to 375 degrees fahrenheit.)
• Spray a saute pan with oil and saute sliced onion and crushed garlic clove until lightly browned, about 7 minutes. Stir in spinach and saute until wilted and tender, about 4 minutes. Drain spinach over the sink to rid excess liquid.
• Blend eggs and mozzarella in a medium bowl. Add herbs, goat cheese, and miso. (Miso makes everything taste better, but may be omitted.)
• Add spinach/garlic/onion mix to the egg/cheese mixture. Add salt and pepper to taste. Place the combined mixtures in the potato crust. Sprinkle with asiago cheese on top.
• In a 375 degree oven, bake until the quiche is firm and the cheese has browned, about 40 minutes.
• Tastes best a little warm

And WALA! There you have it! Next time I'll take pictures of my finished products but for now check out the websites where I found the recipes to get a good visual if you need it.