So what makes a burger “Greek,” I ask you. Well, it’s the feta cheese, of course! This is such a typical entitlement of recipes, and it’s so silly. The “Greek-Style Turkey Burgers,” from Recipezaar, happen to be ample, satisfying patties, with or without the “Greek” stamp. I made four thick burgers and “grilled” them in a grill pan on my stove top. Due to their 1-inch thickness, they needed to be flipped a few times. Total cooking time was 20 minutes. My chosen olives were pitted calamatas. I used less than 1/2 tsp. black pepper in my mix. The burgers had a nice flavor that my toddler appreciated. I did serve these with a thick slice of tomato, on burger buns.

Slaw” often means “anything goes,” and no rules seemed to apply to “A-Taste-Of-California Slaw,” from The New Family Cookbook for People with Diabetes, by the American Diabetes Association and American Dietetic Association. I was interested in the inclusion of provolone cheese, jalapeño pepper, celery seed, and yogurt.

Instead of using green onions, I used garlic scapes, while I still had them. They provided their signature crunchiness. The tangy, lemony, yogurt dressing was indeed nice. That small jalapeño pepper did make a spicy slaw.

RECIPES: make a fine turkey burger and a funky slaw
PREP TIMES:
burgers “grill” quickly; slaw needs hours to chill
TASTES:
burgers are moist and flavorful; slaw is crunchy and spicy

It’s time to work with some fish, again. Next time, I want to cook “Lemon Garlic Tilapia,” from All Recipes, and the “Greek-Style Marinated Mushrooms,” from The New Family Cookbook for People with Diabetes, by the American Diabetes Association and American Dietetic Association (there’s that “Greek” thing again!). Come back to my site on Saturday, August 16, to see what happens.