I hope everyone had a great weekend!
We had a productive and busy weekend here. I finally unpacked our last moving box (yes, that's 3 months after moving in). It was full of my cookbooks and I found a shelf that works perfect for our space and we are officially box free!
We hit up the Chihuly Exhibit at the Seattle Center.
And took advantage of a beautiful Sunday to get a hike in at Rattlesnake Ridge. It had beautiful views from the top, and we're still getting used to all of the Evergreens around this part of the country!
A perfect way to end the weekend was firing up the grill and making some turkey burgers.
I'm obsessed with Trader Joe's Garlic Mustard Aioli (see my Brussels Sprouts, Tilapia, Potato Salad and Artichokes for proof), and I figured why not throw it in a burger. I'm telling you I can never go wrong with this mustard, the turkey burgers turned out nice and juicy.
Between the turkey burger and substituting an english muffin for a hamburger bun I was feeling super healthy...just ignore the swiss cheese oozing off of the burger!
I'm happy to say we threw two of these patties in the freezer and I look forward to breaking them out for a delicious dinner again soon.
1 pound of ground turkey meat
1/2-1 tablespoon olive oil
2 tablespoons shallots, minced
1/4 cup Garlic Mustard Aioli (if you can't get this you could always subsititue dijon mustard and a garlic clove)
1 tablespoon herbes de provence
1 teaspoon salt
1 teaspoon pepper
1/4 cup breadcrumbs
English Muffins, toasted (we toasted ours on the grill towards the end of the burgers cooking)
Swiss Cheese, sliced
Heat grill to medium high heat.
Saute shallots over medium heat in olive oil for about 5-7 minutes, or until they become transluscent.
Combine ground turkey, shallots, mustard, herbes de provence, salt, pepper and breadcrumbs in a large bowl.
Form into patties and grill for about 6 minutes on each side, or until cooked through.
Place on english muffin, top with cheese and garnish with avocado, tomato and onion.