Vacation is a funny thing. Sometimes you plan and prepare so that you can have the BEST time…and then you arrive and your plan goes completely to you-know-what. Having never been to Key West, I’d say our trip went a bit that way. Being COVID-cautious, we were wanting to have dinner reservations, outdoors, secured every night. As it ends up, planning your day around a dinner reservation isn’t ideal. At least in Key West.
For example, on night 2 I decided that the pool from 5-8pm is incredible. You get the softer side of the sun as it sets over Sunset Key, all the people watching you could ever want without being close to them, and a bartender who is overly accommodating because you’re the only ones left at the pool. The only problem with this is that it coincide(s/d) with all of our dinner reservations.
These are not real problems, I definitely realize this. I’ll for sure do a whole blog post on Key West as soon as I get organized with opinions and photos. It’s a place that has grown on me since the start of the trip.
After several classy meals (think: small plates, expensive wines), I was ready for some bar food and a beer. Traveling with Mark is also a challenge because I am Team Breakfast and he is Team Lunch. I have the need for abundant caffeine and some sustenance within the first hour or 2 of waking. We’re really a traveling mismatch. He’s also team 9pm dinner ever since he lived in Italy all those years ago, and I’m more prepared for bed and my Kindle by that time of the day. Sigh…
I got my bar food (at the local brewery) yesterday, though. I settled on fish and chips which was REALLY good, but their burger looked fantastic, too. Sometimes a great burger is just good for the soul. And when Gina, my podcast co-host, mentioned turkey burgers as a recent Mom Win (a portion of the show we put at the end of every episode), I was intrigued.
I’ve made turkey burgers before. They were dry and unmemorable…and in all the years I’ve been cooking, I’ve re-tried perhaps a time or two with the same underwhelming result. But, Gina was emphatic and so I tried again…with the recipe she recommended. In lieu of sun-dried tomatoes, I went with roasted red peppers. Plus the feta…and yep, she was right. These were SO good! And for the first time, I tried an iceberg lettuce bun for the crunch. I’m a big fan – the burger, the bun, the open-faced look. Top with tzatziki…and, enjoy!
- 2 lbs 85/15 ground turkey
- 3/4 cup (3 oz) crumbled feta cheese
- 2/3 cup jarred roasted red peppers, drained and chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- round-bottomed slices of iceberg lettuce from 2 heads
- 6 slices red onion (about 1/2 onion)
- 3/4 cup prepared tzatziki
- Preheat grill to 375-400 degrees F. Tear 6 sheets of parchment paper into 6-inch or larger squares; set aside.
- In a large bowl, combine the turkey, red peppers, feta, salt, and pepper; mix with your hands until well-combined.
- Form the meat into 6 patties, about 3/4-inch thick. Grill for 5-7 minutes per side or until a meat thermometer reads 165 degrees F and juices run clear.
- Remove from grill and serve on lettuce "bun" bottom and topped with a slice of onion and 2 tablespoon tzatziki.
Recipe adapted from Taste of Home
Nutrition Information:Yield: 6 Serving Size: 1 prepared burger
Amount Per Serving: Calories: 327Total Fat: 25.2gCholesterol: 138mgSodium: 492mgCarbohydrates: 6.5gFiber: 1.2gSugar: 4.2gProtein: 29.3g
Want more options for the grill? Tis the season! Enjoy!
- Grilled Summer Vegetable Salad with Lemon Vinaigrette and Gorgonzola
- Grilled Vegetable Panzanella
- Grilled Salmon with Avocado Salsa
- Grilled Summer Vegetable Chopped Salad
- Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze
- Grilled Peach Salad with Basil, Mozzarella, and Prosciutto