After watching an episode of Recipe Rehab (a show that challenges two chefs to take a normal recipe and makes it over into still yummy but much healthier), I decided I would give the challenge of the day a try. They made over the fatty takeout cheeseburger and fries, equaling 1470 calories, 63 grams of fat and 2610 milligrams of sodium per serving. OUCH!!!
Reducing the calories and fat in that particular match up, really isn’t all that hard but making it taste great and something that you are willing to eat as a substitute for the normal cheeseburger and fries is a challenge for most. In our house, that really isn’t all that hard because we like eating turkey and veggie burgers, although we both get an urge for a regular beef cheeseburger and fries at times. Once in awhile is okay, but not all the time. Not to mention: Get Rid of the Takeout! Make them at home and they’ll be so much yummier and healthier.
I decided to use ground turkey and use Greek flavors to make the most yummy of burgers. Feta cheese, sun-dried tomatoes and fresh herbs came together beautifully with a “Tzatziki” aioli. I paired it with fingerling “fries” (cut in half fingerling potatoes, coated in olive oil and seasoning, then baked until crispy). AWESOME!
Then I had to find a way to compare my results with those of the cheeseburger and fries from the show to see how well I did. If you’re interested in knowing the nutrition counts of the food you’re making, check out CalorieCount.com for a wonderful tool that takes the ingredients and gives you back the nutritional values of the recipe. I don’t feel like I did all that bad. My Greek Turkey Burger with “Tzatziki” aioli and Fingerling “Fries” came in at 713 calories, 33 grams fat and 1585 milligrams of sodium.
I could have cut the fat and sodium levels by leaving out the mayo in my “tzatziki” aioli, which would have saved a good bit more and it does look like I really need to work on sodium levels. I must admit the sodium count still being so high, surprised me, since the meal only used 1 tsp. of sea salt but I’m thinking the pickle juice caused me some major problems. Normally that would be using fresh dill instead but pickle juice works in the place of when you don’t have any and gives a great dill flavor.
Over all, I’m happy with what I did because while I could have left out a few of my ingredients to make the dish healthier, part of the challenge was making it something that we want to eat again and in the place of the takeout cheeseburger and fries. On that front, I feel that I more than succeeded since both hubby and I agreed that it was something that we would be happy to eat again.
1.5 lbs. fingerling potatoes
3 Tbsp. olive oil
1 Tbsp. Italian seasoning
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. ground white pepper
1/2 tsp. sea salt
1 tsp. fresh ground black pepper
1/4 cup Non-fat Greek Yogurt
30 g Light Olive Oil Mayo
1 baby dill pickle, finely chopped
1 Tbsp. Pickle Juice
juice from 1/2 lemon
Greek Turkey Burger
1 lb. ground turkey
1/2 cup crumbled feta
1 Tbsp. fresh rosemary, chopped
2 tsp. fresh basil, chopped
1/3 cup chopped sun-dried tomatoes, packed in oil
1/2 tsp. sea salt
1/2 tsp. fresh ground black pepper
1/4 tsp. ground white pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 cup packed Spinach, divided
4 whole wheat thin buns, toasted (the skinny buns)
Preheat oven to 450° F. Slice, cleaned fingerling potatoes in half lengthwise and place on a rimmed baking sheet. Sprinkle with olive oil and spices, then toss to coat thoroughly. Place in the oven and cook until crispy and brown, about 25 to 30 minutes.
For the “tzatziki” aioli mix the yogurt, mayo and rest of the ingredients in a small bowl. Mix well and set aside for flavors to meld while cooking the rest of the meal.
Mix the ground turkey with the rest of the ingredients and form into four patties. Heat a large skillet over medium high heat on the stove or heat the grill to medium high. The biggest trick with using ground turkey for a burger is not overcooking it to the point that it dries out. It’s also treating it gently so as not to toughen the patties. No over-mixing and pounding the patty together. Cook the patties for about 3 to 4 minutes per side, then remove from pan or grill and set aside to rest. Do not serve immediately or you will release the wonderful juices. Allow patties to rest for about 5 minutes before serving.
To prepare finished burgers: add about 1 to 2 Tbsp. of the “Tzatziki” aioli to a bun (use more or less based on preferences), top with one patty and spinach. Serve with a side of the fingerling “fries” and enjoy.
Makes 4 servings.
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