Turkey Burgers with Zucchini Salad

• Prep Time 30 minutes
• Total Time 30 minutes
• Yield Serves 4

Ingredients

• 2 tablespoons vegetable oil, such as safflower, plus more for grates
• 3 medium zucchini or yellow squash, halved lengthwise and thinly sliced crosswise
• 1/2 medium red onion, finely chopped
• 3 tablespoons fresh lime juice
• Coarse salt and ground pepper
• 1 1/2 pounds ground turkey (93 percent lean)
• 2 teaspoons chili powder
• 4 ounces pepper Jack cheese, thinly sliced
• 4 thick slices country bread, halved
• 1 avocado, halved, pitted, peeled, and thinly sliced
• Store-bought salsa, for topping (optional)

Directions

1. Heat grill to medium-high; lightly oil grates. In a medium bowl, combine zucchini, onion, lime juice, and oil; season with salt and pepper. Let zucchini salad marinate at room temperature, 15 minutes (or refrigerate, up to 1 day).
2. Form turkey into 4 patties (4 inches each). Using thumb, make an indentation in center to prevent burgers from rounding on top. Sprinkle with chili powder; season with salt and pepper. Cover and grill until an instant-read thermometer inserted in center of a burger reads 155 degrees, 4 to 5 minutes per side.
3. Top burgers with cheese. Cover and continue to grill until cheese has melted and internal temperature reaches 165, 2 to 4 minutes more. Meanwhile, grill bread until lightly charred. Place each burger on a piece of bread; top with avocado slices, salsa, if using, and remaining bread. Serve burgers with zucchini salad.

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Apple and Onion Salad

Ingredients

• 1/2 cup walnut pieces, minced
• 2 Granny Smith apples - peeled, cored, and minced
• 1 large sweet onion, minced
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh parsley
• 1/4 cup raw apple cider vinegar (such as Bragg®)
• 3/4 cup extra-virgin olive oil
• 1/4 cup crumbled blue cheese
• 6 Belgian endives, separated into individual leaves

Directions

1. Toast walnut pieces in a dry skillet over medium-high heat until aromatic and lightly browned, 3 to 5 minutes. Let cool to room temperature.
2. Combine apples, onion, chives, and parsley in a bowl and toss well.
3. Pour vinegar into a small bowl; drizzle and whisk olive oil into vinegar until emulsified. Pour dressing into apple mixture and toss to coat.
4. Gently fold walnuts and blue cheese into apple mixture just before serving. Spoon filling onto each endive leaf.

Footnotes

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• Cook's Note:
• I can get between 4 and 6 usable spears off of each endive. This is probably the most expensive item. I typically use the rest of the endives in a salad later, chopping or slicing them and incorporating them with other greens.
• The dressed apple mixture can be refrigerated overnight before adding walnuts and blue cheese if desired.
• Keep the blue cheese cold just before stirring into apple mixture to keep the blue cheese from turning creamy.

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