Step-by-Step Guide to Prepare Award-winning Turkey Burgers with Balsamic-Fig Preserves and Roasted Parmesan Zucchini Sticks

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Before you jump to Turkey Burgers with Balsamic-Fig Preserves and Roasted Parmesan Zucchini Sticks recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Spend less Money In The Kitchen.

Until fairly recently anyone who indicated concern about the degradation of the environment raised skeptical eyebrows. That's a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. Unless everyone begins to start living much more green we won't be able to resolve the problems of the environment. Each and every family ought to start generating changes that are environmentally friendly and they must do this soon. Continue reading for some ways to go green and save energy, largely in the kitchen.

Why don't we begin with something quite simple, changing the actual light bulbs. Naturally you shouldn't confine this to only the kitchen area. The typical light bulbs are the incandescent type, which really should be replaced with compact fluorescent lightbulbs, which save energy. These bulbs are energy-efficient which means electricity consumption is actually lower, and, although they cost a bit more to buy, will outlast an incandescent light ten times over. One of the pluses is that for every one of these lightbulbs used, it signifies that approximately ten normal lightbulbs less will end up at a landfill site. It goes further than merely swapping the lights, though; turning off lights that aren't needed is actually another good thing to do. In the kitchen is where you'll regularly find members of a family, and often the lights usually are not turned off until the last person goes to bed. Certainly this also happens in other rooms, not simply the kitchen. Do an exercise if you like; have a look at the quantity of electricity you can save by turning the lights off when you don't need them.

From the above it really should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is pretty uncomplicated to live green, of course. It's about being practical, usually.

We hope you got benefit from reading it, now let's go back to turkey burgers with balsamic-fig preserves and roasted parmesan zucchini sticks recipe. To cook turkey burgers with balsamic-fig preserves and roasted parmesan zucchini sticks you only need 18 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook Turkey Burgers with Balsamic-Fig Preserves and Roasted Parmesan Zucchini Sticks :

• Prepare of Parmesan Zucchini Sticks.
• You need 16 oz of fresh zucchini.
• Provide 10 of fresh flat leaf parsley, finely chopped.
• Use 8 of fresh oregano leaves, finely chopped.
• You need 2 tbsp of olive oil.
• Provide 1 of Kosher salt, to taste.
• Get 1 of Black pepper, to taste.
• Take 1/2 cup of Parmesan cheese, flakes.
• Get of Turkey Burgers.
• Prepare 16 oz of ground turkey.
• Prepare 1 tsp of Magic Unicorn Sea Salt, Beautiful Briny Sea Salt.
• Take 2 of garlic cloves, minced.
• Take 1 of sprig fresh thyme, leaves picked and finely chopped.
• Take 1 tbsp of vegetable oil.
• Provide 2 tbsp of One Screw Loose Balsamic-Fig preserves.
• Use 2 each of buns.
• Provide 4 of lettuce leaves, torn to fit buns.
• Prepare 1 each of tomato, sliced.

Instructions to make Turkey Burgers with Balsamic-Fig Preserves and Roasted Parmesan Zucchini Sticks :

• Preheat the oven to 350o F. While the oven is preheating, wash and trim the tips of the zucchini. Then cut each zucchini in half lengthwise, and cut each of those pieces into halves. Next, chop the parsley and oregano.
• Prepare a baking sheet (with a baking rack if you have one) by rubbing a small amount of the oil over it. In a medium bowl, toss the zucchini with the remaining olive oil, and season generously with salt and pepper. Arrange, spaced evenly, on the baking sheet or rack, skin side down. Sprinkle the tops of each piece with the herbs and cheese. Bake until tender, about 15 minutes. You can also broil for an additional 2-3 minutes so the tops are a crisp golden brown.
• While the zucchini is baking, prepare the turkey burgers. In a medium bowl, combine the ground turkey, garlic, thyme and Magic Unicorn sea salt. Mix together gently, but thoroughly. Your hands are the best tools for this, but a mixing spoon or stiff spatula will also work. Divide the mixture in half, then halve again so there are four equally sized portions. Flatten the burgers into discs that are 4-5 inches wide, and slightly thicker around the edges.
• Heat a large sauté pan, or a griddle, to medium-high heat. Add the oil. If the pan is heated well, the oil should be shimmery and wisping slight traces of smoke. Add the burgers to the pan by placing the bottom edge in the oil, and allowing the top edge to fall away from you. Cook for 3-4 minutes, or until golden brown on the first side, and a bit of liquid has started to bubble through the top of the patties. Flip, and cook for 1-2 additional minutes, or until the second side is also golden-brown.
• Pull the zucchini out of the oven, and plate alongside the turkey burgers. To assemble the burgers: spread a small amount of the preserves on the bottom of each bun, place one patty on each, and coat the first patty with the rest of the preserves. Place the second patty, then the lettuce, then the tomato, then the top bun. Serve and enjoy!

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