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    Herbed Turkey Burger

    These easy, flavorful turkey burgers can be cooked on the grill or stovetop. Keep them juicy using turkey leg and thigh meat and a little olive oil. Season with fresh herbs from the garden and serve with a side of chips!

    Photography Credit: Elise Bauer

    Parsley, sage, rosemary, and thyme.
    Long before I had any idea what those words meant, or what an herb even was, I was singing those syllables at the top of my lungs, as a kid in the ’60s playing the vinyl record I bought with allowance money.
    What these fine herbs were doing in the lyrics of an old English ballad, a lover’s duet no less, I haven’t a clue. But the result was, at least for this kid, a lifelong curiosity about them.
    What was parsley, or sage? And why would they hang out with rosemary and thyme?
    Tell you what. They’re great in this turkey burger!
    VIDEO! How to Make Herbed Turkey Burgers

    The Secret to Juicy Turkey Burgers
    Ground turkey is typically much leaner than ground beef. In order to keep the burger from being too dry it helps to use ground dark meat from thighs and legs if you can get it. Adding a little olive oil to the mix helps, too.
    As for flavor, ground turkey on its own just isn’t as flavorful as ground beef, even if you use ground dark meat as we recommend. But jazzed up with some chopped fresh herbs, a little onion, and garlic? The result is exquisite.
    A turkey burger worthy of the name “burger.”

    Cook on the Grill or Stovetop
    You can cook these turkey burgers on either the grill or the stovetop. Make sure your grill or pan is very hot and well-oiled to prevent the burgers from sticking. For either grilling or stovetop cooking, cook the burgers for 5 to 6 minutes per side, until cooked through (165°F if using a meat thermometer).
    Make Ahead and Freeze
    Like most burgers, these turkey burgers freeze well. Shape them into patties, then wrap the raw patties in plastic wrap and freeze in a single layer on a plate or baking sheet in the freezer. Once solid, gather them into a freezer bag and freeze for up to three months.
    Thaw overnight in the fridge, then cook as per the recipe.
    More Great Burgers to Try!

    From the editors of Simply Recipes

    Try These Variations!
    So many of you have made (and loved!) this recipe over the years — thank you! We love all the tweaks and swaps you’ve made. Here are a few of our favorites:
    Ideas for What to Serve on the Side
    Need some inspiration for what else to put on your plate? Try a few of these favorite side dishes:

    Updated August 2, 2020 : We spiffed up this post with a new video. No changes to the original recipe.

    Herbed Turkey Burger Recipe

    Ground turkey is typically much leaner than ground beef. In order to keep the burger from being too dry it helps to use ground dark meat from thighs and legs if you can get it. Adding a little olive oil to the mix helps, too.

    Ingredients
    2 tablespoons extra virgin olive oil
    1/2 medium red onion, minced
    4 minced garlic cloves
    2 pounds ground turkey meat, preferably from the legs and thighs
    1/2 teaspoon salt
    1 teaspoon black pepper
    1/2 cup loosely packed chopped parsley
    1 tablespoon minced fresh rosemary
    1 tablespoon minced fresh sage
    2 teaspoons chopped fresh thyme
    To serve:
    Burger buns
    Toppings like sliced onions, lettuce, sliced tomatoes, bacon, mayonnaise, mustard, relish, and/or ketchup

    Method

    1 Sauté onions and garlic: Sauté the chopped onion in olive oil for 3 minutes over medium heat. Add the garlic and sauté for another 2 minutes, or until the garlic begins to brown. Remove from heat. Transfer the onions, garlic, and oil to a large bowl to cool down.
    2 Make the burger mix: Once the onions are cool to the touch, add the ground turkey, salt, pepper, and herbs into the bowl. Using your hands, gently mix everything until well combined. You want the herbs mixed in without overworking the meat (which would make the burgers tough).
    3 Form the meat into patties. Use your fingers to form a slight indentation in the middle of the patties. When burgers cook, the meat contracts from the edges. If the middle part is slightly thinner than the edges it will help the patties finish with a more even shape and less of a bulge in the middle.
    4 Cook the burgers: Cook on a hot grill or in a hot cast iron frying pan for 5 to 6 minutes per side, until cooked through (165°F if using a meat thermometer).
    If using a grill, first pre-heat the grill on high for 10 minutes and coat the grates with a little vegetable oil.
    If using a frying pan, put a little oil in the pan first to help keep the burgers from sticking. A trick my mother uses when making burgers in a cast iron frying pan is to sprinkle the bottom of the pan with a little salt. The salt acts sort of like ball bearings, keeping the patties from sticking when you go to flip them.
    5 Serve the burgers: Toast the buns and serve the burgers with the accompaniments of your choice—sliced onions, lettuce, sliced tomatoes, bacon, mayonnaise (especially good with mayo), mustard, relish, and/or ketchup.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

    Elise Bauer
    Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
    More from Elise LEGGI TUTTO

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    Roasted Zucchini with Garlic

    Easy roasted zucchini recipe! How to cook zucchini by cutting lengthwise, oven-roasting with olive oil, garlic, black pepper, and Herbes de Provence.

    Photography Credit: Elise Bauer

    During the summer, our gardens are filled with more zucchini than we know what to do with, and I hunt down all my zucchini recipes. Here is one quick and easy way of preparing zucchini.
    I had a variation of this baked zucchini the other night at a friend’s house and was amazed to hear her children exclaim, “Please give me some zucchini. I love zucchini!” Hello? When was the last time you heard that?
    VIDEO! How to Make Roasted Zucchini with Garlic

    From the editors of Simply Recipes

    How to Avoid Soggy Zucchini
    This baked zucchini will definitely be soft, but it shouldn’t be soggy. Here’s how to avoid soggy zucchini:
    Roast, don’t bake: A high oven temp of 450°F means the zucchini roasts instead of bakes. That means the zucchini develops a bit of char and is less likely to become soggy.
    Don’t crowd the pan: Make sure there is plenty of space between your spears.
    Flip the spears on their backs: Arrange all the spears skin-side down, so that the triangle part is sticking up. This will help the moisture cook out and evaporate instead of getting trapped against the baking sheet.
    Don’t overcook: Start checking your zucchini after 7 minutes and then keep checking every few minutes. The zucchini is ready when it’s tender, but still has some bite.
    Ways to Adapt This Recipe
    Toss the zucchini with a different herb or spice mix, like za’atar seasoning, fresh dill, or fresh basil.
    Toss the warm zucchini with grated Parmesan, feta, or goat cheese.
    Skip the minced garlic and toss the cooked zucchini with roasted garlic instead
    Toss with slivered almonds or pine nuts
    Mix the zucchini with some summer squash
    What to Serve with Roasted Zucchini
    This zucchini is the perfect side for anything coming off the grill during the summer: grilled chicken, grilled salmon, grilled steaks, you name it. Other times of year, pair this with roast chicken or baked fish.
    More Simple Zucchini Recipes

    Updated August 1, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe. Enjoy!

    Roasted Zucchini with Garlic Recipe

    Ingredients
    1 pound zucchini, each cut in half across the middle, then each half quartered lengthwise
    1 teaspoon fresh minced garlic cloves
    1 tablespoon extra virgin olive oil
    Kosher salt
    Freshly ground black pepper
    1/2 teaspoon Herbes de Provence or dried thyme, or 1 teaspoon of fresh chopped thyme

    Method

    1 Preheat oven: Preheat oven to 450°F. Make sure there is a rack on the top rack spot in the oven.
    2 Prep the zucchini: Place the zucchini and garlic in a bowl and toss with olive oil.
    Spread the zucchini out onto a foil or silicone-lined sheet pan, skin side down. Sprinkle with salt (1/4 to 1/2 a teaspoon).

    3 Roast zucchini: Roast the zucchini at 450°F for 8-15 minutes, or until it begins to brown. (Start checking at about 7 minutes and keep checking every few minutes.)

    4 Toss with herbs, salt, pepper: Once the zucchini has started to brown at the edges, remove it from the oven and place the zucchini in a bowl. Gently mix in the herbs and salt and pepper to taste.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

    Elise Bauer
    Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
    More from Elise LEGGI TUTTO

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    Easy Cucumber Salad

    Use up the bounty of summer with this refreshing and crispy salad with cucumbers, rice vinegar, salt, pepper, and chopped fresh dill or basil.

    Photography Credit: Elise Bauer

    This easy cucumber salad consists of nothing more than the cucumbers, some rice vinegar, either dill or basil, and salt and pepper.
    You don’t even really need the herbs! Cucumbers are crunchy and cool with just some vinegar, salt, and pepper. But added dill or chopped fresh basil will elevate this simple cucumber salad to something just a bit more interesting.
    I like adding a mix of regular basil and Thai basil (the one that tastes somewhat licorice-y).

    Using Garden Cucumbers with Cucumber Salad
    About this time of year, we start having an easy cucumber salad almost every night with dinner. If you are a gardener, you know how prolific cucumbers are, right? They can easily grow out of control, climbing up the tomato cages and all over other plants we may have in the garden bed.
    Every other day I bring in a handful, peel them and chop them up for this simple, easy cucumber salad to serve as a side.
    To seed or not to seed cucumbers
    With cucumbers you can either seed them or not. Some varieties have thicker seeds that can be a little harder to digest or a bit bitter if the cucumber is on the mature side.
    There is a lot of flavor right around the seed, so if the cucumber’s seeds are still small and tender, you can easily leave them in.

    To peel or not to peel cucumbers
    Should you peel your cucumbers for cucumber salad? Again, it depends on the variety and maturity of the cucumber. English or Persian cucumbers have thin skins which you do not need to peel.
    Regular market cucumbers may have thicker peels that can be tough and bitter, so it’s best to peel those.
    How to determine the bitterness of a cucumber
    Cucumbers can vary in their level of bitterness. Usually the older they are, the more bitter they are—and the seeds are often more bitter than the flesh. Once you cut into a cucumber, taste it.
    If bitter, scrape or cut away the seeds. You might also want to soak the chopped cucumber in salt water to help offset the bitterness. The cucumbers we get are usually fine as is, but I have had some bitter ones.
    Make-Ahead and Chill
    This salad is great to make and eat immediately, or you can assemble it ahead of time and chill it in the fridge. Note that if you let the cucumber salad sit longer than an hour or two, chilled or room temperature, the cucumbers will start to lose their crispiness.

    From the editors of Simply Recipes

    What to Serve with Cucumber Salad
    This simple salad is a perfect side to just about any summer meal. Try it with grilled chicken or salmon, in particular. This salad also travels well so it makes a good choice for a picnic.
    Suggestions & Substitutions
    So many of you have made this salad over the years and sent us notes about how you changed or added to the recipe. Here are a few favorites!
    Top with toasted sesame seeds
    Add thinly sliced red onions, sweet onions, or scallions
    Toss with feta cheese
    Add chopped summer tomatoes or cherry tomatoes
    For a creamy version, add a few spoonfuls of mayo or sour cream, or even a splash of heavy cream
    Add a few pinches of sugar if needed
    STAY COOL AS A CUCUMBER WITH THESE 5 SALADS

    Updated July 28, 2020 : We spiffed up this post to make it sparkle and add some extra information! No changes to the original recipe. Enjoy!

    Easy Cucumber Salad Recipe

    Cucumbers can vary in their level of bitterness. Usually the older they are, the more bitter they are—and the seeds are often more bitter than the flesh. Once you cut into a cucumber, taste it. Scrape away any bitter seeds or soak the chopped cucumber in salt water to help offset the bitterness.
    We almost always peel thick-skinned cucumbers, but there are some varieties with thin, mild peels that you don’t need to peel. Taste first if there is a question.
    To chop the basil, chiffonade it by stacking the leaves on top of each other, rolling them up like a cigar, and taking thin slices from one end to the other.

    Ingredients
    1 to 2 large cucumbers (or 4 to 5 smaller cucumbers), peeled (if using thick-skinned cucumbers), quartered lengthwise, then sliced crosswise
    1 to 2 tablespoons chopped fresh dill, basil, or Thai basil (see Recipe Note)
    2 to 3 tablespoons seasoned rice vinegar
    Salt and pepper to taste

    Method

    1 Make the salad: Combine all ingredients in a bowl and toss to coat.
    2 Serve the salad: You can serve this immediately, or make ahead (up to a couple of hours) and chill.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

    Elise Bauer
    Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
    More from Elise LEGGI TUTTO

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    Zucchini Bread

    Zucchini bread is a perennial favorite and what to make when the gardens are overflowing with this summer veggie. This easy bread is tender and gently spiced.

    I still remember the first time I encountered zucchini bread as a teenager. I had a hard time getting my mind around the concept. At the time, zucchini was something my mom made me eat, and not anything you would bake into something sweet.
    Fortunately, the pathway into my naturally resistant-to-new-foods teenage mind had already been cut with carrot cake. Heck, if you could get something that good out of carrots, why not zucchini?
    After one bite, I was sold forever. Grated zucchini, mixed into the batter, brings moisture and tender texture to what is essentially a spice cake.
    VIDEO! How to Make Zucchini Bread

    No need for a mixer
    This is a favorite, tried-and-true zucchini bread recipe. It couldn’t be easier; you don’t need a mixer!
    It’s basically our zucchini muffin recipe in a bread form. It’s a standard quick bread recipe that starts with grated zucchini, about 3 to 4 cups of it. It is pretty forgiving. If you use 4 cups, it will result in a more moist and dense bread.

    How to Prepare the Zucchini for Zucchini Bread
    Grate the zucchini on a standard box grater. No need to peel!
    After grating, place the grated zucchini in a sieve over a bowl to drain any excess moisture while you prep the other ingredients.
    Note that different zucchini can really vary in their moisture content, depending on if they were garden picked in season or store-bought off season.
    A tip I learned from my grandmother is if I grate zucchini and it is on the dry side, to sprinkle water over it, and then let in drain in a sieve.
    What Can I Add to Zucchini Bread?
    Walnuts and pecans are especially good in zucchini bread, and so is dried fruit. I like raisins or dried cranberries, but you can also add shredded coconut, a handful of mini chocolate chips. A bit of orange zest would work too, or grated apples or carrots.
    By the way, I used to also show a second recipe on this page for a version with crushed pineapple. You can now find that recipe here: Zucchini Bread with Pineapple.

    How to Store and Keep Zucchini Bread
    This bread will keep at room temperature in an airtight container or wrapped in plastic wrap for several days. If you would like to freeze it, wrap it in aluminum foil and place it in a ziptop freezer bag, pressing out as much air as possible.
    Frozen zucchini bread will taste best if you eat it within 3 months. Thaw it on the countertop, still wrapped, or in a low oven. (More freezing and thawing advice in this post.)
    HERE ARE 5 MORE QUICK BREADS YOU MAY LIKE

    Updated July 26, 2020 : We added a video to help guide you through making this recipe. Enjoy! LEGGI TUTTO