Turkey Burgers with Bok Choy and Beet Salad

February 19, 2008 at 9:17 pm Leave a comment

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Boyfriend and I had some friends over this weekend and cooked up a nice meal in their honor. The main ingredients all came from the Union Square Farmers Market, which isn’t as lush and fruitful this time of year as it is in the summer, but even in February you can find a meal there. I picked up a couple of pounds of ground turkey, some beets, a tub of goat cheese and some baby bok choy, all grown locally in New York and New Jersey.  

Turkey burgers are as easy to make as hamburgers – just mix in some spices, an egg, some breadcrumbs, garlic or onion (if that’s how you like it). We also like to mix in some barbecue sauce to give the meat a little kick. Serve it with all your normal burger condiments and on nice big fluffy rolls from a local bakery. Turkey is a great substitute for beef, as it’s lower in fat, and also less energy and water-intensive to produce (since cows are bigger, they take more feed and time to produce the same amount of meat as pork and poultry).

Bok Choy is also easy to make, and is also the cutest of all the green vegetables. Just steam them in a pot with about 1/2 inch of water, some salt and a little olive oil, and once they’re good and hot (they turn a brighter green – maybe 2 or three minutes is all it takes), take them out of the water and serve them whole. The bok choy that I bought was produced in a greenhouse, meaning that it probably took more energy to grow than bok choy from California, but I take comfort in the fact that I bought it from a local family farm.

Beet salad is one of my favorites and I like it best when there’s a nice big hunk of goat cheese plopped on top of it. Something about the sweetness of the beets and the creamyness of the goat cheese makes me want to eat this dish over and over again. Basically, you just have to peel and slice up the beets (about 1/4 inch thick) and drop them in a pot of boiling water. They take a while (maybe 20 – 25 mins) to soften, so while they’re cooking it’s good to check your email, open yourself a beer, call your mom, etc. Once they’re done, let them cool a bit, then toss them with olive oil, vinegar, salt, pepper, and maybe some parsley. You can also throw in some sliced onion or fennel if you fancy. Lay the beets out and just glob the goat cheese on top in a big lump, then sprinkle a little pepper on top for presentation (very, very important). When people serve themselves, they can just take a bit of cheese with their beets.

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Yum.

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Entry filed under: food.

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