Rockin’ Moroccan Turkey Burgers
This recipe is a happy accident. I thought I was thawing out chicken breast, but it turned out to be ground turkey. I already had my Moroccan spice blend that I created to rub my chicken for the grill, so I just dumped it in my ground turkey and made a giant turkey burger. I didn’t want it to be dry and boring so I wanted something on top of it.
I was inspired by what I had in my garden for the salsa and the butter squash noodle side dish. I didn’t even Google any other recipes. It just came to me in my own hungry, little head.
Moroccan Spice Blend
I never really measure, I just poor and pinch to my liking. So measurements are a guestimate.
1 TBS Chili Powder
½ tsp Smoked Paprika
½ tsp Onion Powder
½ tsp Garlic powder
½ tsp Cumin
1 tsp Cinnamon
1 tsp Ground Pepper
¼ tsp Cayenne
Mix it all in with your ground turkey and make patty’s. Spread grass fed butter on the outside of your burger patty and throw on the grill until cooked.
Cucumber Honeydew Salsa (Amounts can be modified to your liking)
½ C Peeled and deseeded small chopped cucumber
½ C deseeded small chopped honeydew
¼ C deseeded finely chopped raw hot green chili or jalapeno (any hot chili will work)
¼ C finely chopped mint
¼ C finely chipped curly parsley
¼ C finely chopped cilantro
¼ cup pinot wine vinegar (lime juice would be good too)
Season with pinch of salt
Buttery Squash Noodles
1 peeled zucchini squash
1 peeled yellow crookneck squash
Use vegetable peeler to make the noodles with the squash.
Melt butter in a sauté pan, add noodles, cook until warm and soft, and season with salt.