How to Make Dill and Feta Turkey Burgers with Cucumber and String Bean Salad

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Amy Riolo
Author, Cooking Instructor, Food Writer, Culinary Consultant
http://www.amyriolo.com/  
 

Amy Riolo is an internationally recognized culinary expert specializing in Middle Eastern and Mediterranean culture and cuisine. As a cookbook author, lecturer, food historian, food writer, culinary consultant, and cooking instructor, Amy promotes her philosophy of cooking and living with both pleasure and health. Her first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula has received rave reviews (Capital Books). Her second book Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) will be released in spring 2009. She is also completing The Mediterranean Diabetes Cookbook, (American Diabetes Association) which will be released in spring 2010.

Amy’s popular lectures range in topics and include everything from Middle Eastern business etiquette to the history of various cuisines. She has been an invited guest speaker for the Embassy of the Arab Republic of Egypt, Welcome to Washington International, Montgomery College, Les Dames D’Escoffier, The Baltimore-Luxor-Alexandria Sister City Committee and the Mycological Association of Washington, DC. Amy also makes frequent appearances on numerous television and radio programs both in the United States and Egypt including Fox TV, Montgomery and Fairfax County TV, Nile TV and WHYY.           

Amy currently writes the “Culture and Cuisine” feature for the Baltimore- Luxor-Alexandria Sister City Committee. She has also written articles for Cooking Light Magazine, Azizah Magazine, and the Kulanu newsletter. A graduate of Cornell University, Amy has experience in vocational, recreational, and children’s instruction, as well as corporate team building and cultural/culinary events. Her knowledge of the Italian, French, Spanish, and Arabic languages has enabled her to interpret many cultures and cuisines with intimacy and ease. She regularly teaches cooking classes at Sur la Table in Arlington, Virginia, and for private organizations.

A successful culinary consultant, Amy enjoys developing menus, recipes, training seminars, and themes for corporations, restaurants, and hotels. Amy is often asked to work as a consultant for museums where she creates menus and décor which represent the theme of new collections. In addition, she works with curators to incorporate sensory components like scent, touch, and taste into the schedule of events, allowing museum patrons to fully experience each exhibit.

Amy is a member of The International Association of Culinary Professionals, Culinary Historians of Washington, Les Dames d’Escoffier, Slow Food DC, Welcome to Washington International (where she co-chairs the Gourmet Committee), Cornell Club of Washington, the Women’s National Book Association, and the Baltimore – Luxor – Alexandria Sister City Committee (Where she is the chairperson of the Baltimore Friends of the Alexandria Library). Amy is based in the Washington DC, area and maintains a home in Egypt. She is currently organizing culinary tours to both the Mediterranean and Middle East.

How to Make Dill and Feta Turkey Burgers with Cucumber and String Bean Salad

 

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How to Make Dill and Feta Turkey Burgers with Cucumber and String Bean Salad

Ingredients

For the Salad:

1/3 cup Farmers Market string beans, trimmed

1 pound Farmers Market cucumbers

1/4 cup Harris Teeter black olives such as Gaeta or Kalamata, pitted

2 tablespoons freshly squeezed lemon juice

1/4 teaspoon freshly ground pepper

2 tablespoons H.T. Traders extra virgin olive oil

For the burgers:

1 pound Harris Teeter extra lean ground turkey

1 tablespoon Harris Teeter Dijon mustard

1/2 cup Farmers Market dill, finely chopped

1/4 teaspoon kosher salt

Few twists freshly ground pepper

2 tablespoons H.T. Traders extra virgin olive oil

4 ounces crumbled low fat feta cheese

4 fresh Harris Teeter whole wheat buns

Instructions

1. Preheat the oven to 425F degrees. Bring a pot of water to boil over high heat and add the string beans. Cook until tender, drain, and place beans in a bowl of cold water.

 

2. Split the cucumbers lengthwise, remove and discard the seeds using a spoon. Dice the cucumbers and place in a large bowl. Place olives, lemon juice, pepper, and olive oil in food processor and mix to combine. Add string beans to the cucumbers and spoon olive paste over the top.  Mix to combine and serve.

 

3. To make the burgers, combine ground turkey, Dijon mustard, dill, salt, and pepper in a large bowl. Stir with a wooden spoon or your hands to combine. Divide the meat into 4 equal portions and form them into patties. 

 

4. Heat oil in a large oven proof skillet over medium heat. Add burgers and sauté for 2 to 3 minutes per side, or until brown. Transfer to the oven and cook for 15 minutes, or until cooked through.

 

5. Top with feta cheese, and cook for another 5 minutes or until cheese is melted. Serve in whole wheat buns, with salad.

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Transcripts

Amy Riolo: Hi! I am Amy Riolo. Today, I am working in the kitchen at Sur La Table in Arlington, Virginia. And we are making Feta and Dill Stuff Turkey Burgers with cucumber, string bean and olive tapenade. So first we will blanch our green beans for our salad. Then we will make the tapenade for the salad. Once the tapenade is finished and the green beans are blanched we will toss everything together. Then we will get started on our Turkey Burgers. By mixing our burgers, pan-frying them and finishing them off in the oven, and at the end we will plate everything up together. The ingredients are one-third cup string beans, one pound cucumbers, one quarter cup black olives, petted. Two tablespoons freshly squeezed lemon juice, one quarter teaspoon freshly ground pepper, two tablespoons extra virgin olive oil, one pound extra lean ground turkey, one tablespoon dejon mustard, one-half cup fresh dill finely chopped. One quarter teaspoon kosher salt, four ounces crumbled low fat feta cheese and four fresh bakery whole wheat buns. Safety is always important. Today we are going to working with high temperatures and sharp knife. So it's important to keep children supervised. Before we begin let me tell you a little bit about myself. I am a cookbook author, cooking instructor, food history lecturer and restaurant consultant based in the Washington DC area. And today we are making a recipe from my third cookbook which is called the Mediterranean Diabetes cookbook. So in the first segment let's get started blanching our green beans.

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