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Turkey Burgers with Raspberry-Chipotle Sauce

Serves 4.


    Turkey Burgers with Raspberry-Chipotle Sauce

    How to turn a turkey burger into something your backyard guests will swoon over? Spread on this smoky berry sauce that offers a sweet heat and a wonderful counterpoint to turkey. A bit of goat cheese helps infuse the meat with creamy moisture, which is especially important if you’re using lean ground turkey breast.


    Meatballs are for spaghetti

    To keep burgers from turning into giant meatballs during cooking, poke the patties a few times with a skewer prior to grilling. You can also gently press your thumb into the centre of each patty to form about a 1/4 in (0.6 cm) depression. Both methods help the meat expand during cooking to keep the burgers flat.

    Wash up

    To avoid contamination with raw meats, wash your spatula or other cooking utensil after each time it comes in contact with meat that isn’t fully cooked yet, such as after flipping a burger.


    Turkey Burgers with Raspberry-Chipotle Sauce


    • 1 tsp (5 mL) grapeseed oil
    • 1 shallot, chopped
    • 2 garlic cloves, minced
    • 1 1/2 cups (350 mL) raspberries
    • 2 tsp (10 mL) fresh thyme
    • 1 tsp (5 mL) minced chipotle chili canned in adobo sauce
    • 1 Tbsp (15 mL) fresh lemon juice
    • 1 1/2 Tbsp (22 mL) chia seeds
    • 1 lb (450 g) organic ground turkey
    • 1 carrot, shredded
    • 1/3 cup (80 mL) finely chopped oil-packed sun-dried tomatoes
    • 2 oz (57 g) soft goat cheese, crumbled
    • 1/4 tsp (1 mL) salt
    • 1/4 tsp (1 mL) black pepper
    • 4 whole grain buns (optional)
    • 2 cups (500 mL) spinach


    Per serving:

    • calories251
    • protein32g
    • fat7g
      • saturated fat2g
      • trans fat0g
    • carbohydrates13g
      • sugars3g
      • fibre5g
    • sodium309mg



    Heat oil in medium saucepan over medium heat. Add shallot and half the minced garlic; heat for 1 minute. Add raspberries, thyme, chipotle chili, lemon juice, and pinch of salt to saucepan. Simmer until raspberries break down, about 5 minutes. Stir in chia seeds and heat for 1 minute more. Set aside to cool and thicken. Reheat if needed, to serve on burgers.


    Preheat grill on high heat for 10 minutes and then lower to medium for cooking.


    In large bowl, gently mix together turkey, carrot, sun-dried tomatoes, goat cheese, remaining minced garlic, salt, and pepper. Form into 4 equal-sized patties. Place burgers on grill and cook for 5 to 6 minutes per side, or until an internal temperature of 165 F (74 C) is reached in each burger. Remove burgers from grill and place bun halves, if using, on grill and heat just until toasted, not burnt, about 20 seconds.


    Serve burgers on buns topped with Raspberry-Chipotle Sauce and spinach. If not using buns, place spinach on plate and then nestle burgers on greens and spread sauce on patties.



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    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.