Get Your Grill On!
To get you one step ahead of the game when it comes to summer BBQ’s, we thought we’d give you two of Chef Lance’s favorite summer time recipes: a juicy Paleo-friendly turkey burger and some delectable grilled vegetable skewers!
“This [burger] recipe was originally created during my time in NY at the Red Horse Market,” says Chef Lance. ” Using Ground turkey as the principle ingredient to create an alternative to the tradional combination beef, pork and/or veal meatloaf.”
The mix is perfect to use for burger patties, sliders or meat loaf. “When using ground meats be sure to source them from reputable suppliers using free range, humanely raised and organically fed animals. It is important to have a degree of fat in the meat as well to insure moistness of the final product. I will suggest using meat that contains at least a 10 percent fat content. Using 15 or 20 percent is sufficient as well but any higher will yield too fatty a product and the final weight will shrink considerably. For this recipe I am using Shelton’s free range freshly ground dark turkey meat.”
The recipe has been adapted to do away with the need for eggs, breading or dairy products which many tradional meatloaf recipes call for. “This was a result of simply preparing this turkey loaf for clients who could not eat any of the aforementioned ingredients,” he says. “Eggs and breading add to the binding ability of the final product. However, the meat used with vegetables alone creates a fully bound product in this recipe.”
The Flavor Chef’s Turkey Burger
- 1.5 lb. of dark turkey (Shelton’s free range)
- 1 carrot ( ¼ cup fine ground in food processor)
- 1 celery, finely minced ( ¼ cup fine ground in food processor)
- ½ yellow onion minced (1/2 cup fine ground in food processor)
- 6- 10 Crimini mushrooms minced
- ¼ c. fresh parsley leaves, chopped fine
- ¼ cup fresh cilantro leaves (some stem ok) chopped fine
- 2 Tbsp. chicken fat ( sub olive oil if you want or do not have chicken fat)
- 1 Tsp ground coriander
- 1 Tsp. ground cumin
- 1 Tsp. granulated onion
- 1 Tsp. granulated garlic
- 2 Tbsp. Organic Ketchup ( optional remove for strict paleo)
- Sea salt
- Preheat oven to 400 degrees. Meat loaf
- Griddle or grill for burgers
- Romaine leaves for the Paleo-friendly “Wrap”
Begin by finely mincing the vegetables and mushrooms in a food processor. Do this with the pulse button to insure that the vegetables are processed evenly to a fine mince but not liquid. Do not over fill the bowl of the food processor.
Then process the fresh parsley as well as the cilantro leaves. Again process until fine but not a paste In a large enough skillet to sweat all of the vegetables add the 2 Tbsp. of olive oil and get the pan hot, now add all of the vegetables and mushrooms.
Cook until the vegetables are tender and the mushrooms have sweated. This could take 5 to 10 minutes depending on the size of your pan. Continuously stir the vegetables to insure even cooking.
When done, fold in your fresh cilantro and parsley then place on a flat pan to cool. By placing the herbs in the hot vegetables but not actually cooking them the heat from the vegetables gently coaxes out the oils in the leaves and you end up with both flavor and good color.
While cooling, add the rest of the ingredients to the meat and combine in a large mixing bowl. When the vegetables are cool combine them and any liquid with the meat ingredients. Mix together.
*Chef Lance recommends that you bake your burger, but you can also use a grill pan, or your BBQ.
Grilled Vegetable Skewers
“For this particular dish, let creativity be your guide,” says Chef Lance. “Pick the brightest and most choice vegetables that you can find and the fresher they are, the better the flavor. Remember that if you are using bamboo skewers, you need to soak them in water for approximately 10 minutes before assembling to keep them from burning on the grill.”
For 10-12 skewers, you need approximately 3 cups of vegetables. Keep the size of the vegetables around 1 inch for even cooking. Use any combination of the following (but I recommend including bell peppers and onions in whatever you choose):
- Whole fresh mushrooms ( 1 inch)
- Zucchini, yellow, or summer squash, halved and cut into half-moons
- Grape or cherry tomatoes( these tend to fall off but add great color)
- Broccoli or cauliflower florets ( blanched slightly prior to being skewered)
- Green, red, or yellow bell peppers
- Red, yellow, or sweet onions, halved then halved lengthwise then cut into chunks
- Red “B” potatoes, skin on ( need to be par cooked)
- Fresh pineapple
- Fresh mango
- 1 c. extra virgin olive oil
- 1/3 c. balsamic vinegar
- 1 clove fresh garlic, minced
Hint: A good alternative is your favorite oil and vinegar dressing
In a small bowl, whisk together the garlic and vinegar. Slowly drizzle in the olive oil while whisking. Adjust flavor with salt and pepper. Place cut vegetables into one or two large zip-top bags and divide marinade over vegetables. Shake bags until vegetables are coated in marinade and lay flat. Marinade for at least 1 hour or longer. Note: Do no marinade fresh mushrooms. They are like little sponges and will only get very soggy. I also would not recommend marinating either pineapple or mango as both of those fruits will lend their natural juices to the surrounding vegetables.
Assemble skewers and (if not marinated), season with salt and pepper. Heat grill to medium-high. Grill skewers for 15-20 minutes or until fully cooked, rotating so each side gets browned. How long this takes will depend on the heat on the grill. Keep skewers uncovered end off of the grill. You can also use foil to cover the grill slightly to protect skewers.