Zimmy's Nook

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turkey recipes

The G.O.A.T. Breakfast Burger

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My GOAT breakfast burger starts with a bagel, a turkey, fennel sausage and goat cheese burger, smashed avocado, sliced tomatoes, more goat cheese, a fried egg and arugula.

The G.O.A.T. Breakfast Burger.

It’s the Greatest Of All Time Breakfast Burger made with Celebrity Garlic & Herb Goat’s Milk Cheese. A fresh bagel a runny yolk, goat cheese patties topped with goat cheese, what could be better for breakfast, lunch or dinner? O-M-G Oh My Goat Cheese!

Ingredients
  • 3 oz (85 g) Celebrity Garlic & Herb Goat’s Milk Cheese, divided
  • 8 oz (227 g) lean ground turkey
  • 1 fennel sausage, casing removed & crumbled (approx. 4.5 oz/125 g)
  • 3 tablespoons panko breadcrumbs
  • 3 tablespoons olive oil, divided
  • 2 eggs
  • 1 tomato, thinly sliced
  • 1 avocado, mashed (cover & refrigerate until ready to use, add a squeeze of lime juice if you have to keep from browning)
  • Handful of arugula
  • Sprinkle of chilli flakes
  • 2 fresh bagels (flavours of your choice)
Preparation

Begin, by dividing the goat cheese into a 2 oz portion and a 1 oz portion. Slice the 2 oz portion into thin slices (6 or 8 equal slices), set aside.

Sliced goat cheese with ground turkey and sausage in the background.

Crumble the 1 oz portion into a mixing bowl. Then add the turkey, sausage and panko.

Mix with your hands to combine. Divide the mixture into 2 equal portions and form into patties.

Two goat cheese breakfast burgers.

Heat a griddle or 12” skillet over medium heat until the surface temperature reaches approximately 375°F (about 4-5 minutes for a skillet, or 8-10 for a heavy griddle).

Add 1 1/2 tablespoons of olive oil to the cooking surface, heat for 30-40 seconds the add the patties.

Cook the patties until the first side has a good sear 4-5 minutes, then flip and cook for 4-5 minutes more. At this point, whichever side of each burger has a greater sear, flip so it is facing up. Add an equal number of Goat Cheese slices to the top of each patty (3 or 4) and move both patties to the side.

Two turkey burgers with slices of goat cheese on a skillet with two bubbling fried eggs.

On the open side of the griddle or skillet, add the remaining 1 1/2 tablespoons of olive oil, heat for 30 seconds. Add the cracked eggs into the open side. If using a skillet indoors, turn to heat to low, cover the skillet and cook until the eggs are done to your liking (1 1/2 – 2 minutes for a runny yolk). If using a griddle on the grill, add the eggs, close the lid and turn off the grill. Cook until the eggs are done to your liking (1 1/2 – 2 minutes for a runny yolk).

Cut the bagels in half. On the bottom half, spread the smashed avocado, sprinkle with chilli flakes, layer tomato slices, add the cooked patties, fried egg, and finish with a pile of arugula. Put the top half of the bagel on and enjoy!

Tow of my GOAT breakfast burger starts with a bagel, a turkey, fennel sausage and goat cheese burger, smashed avocado, sliced tomatoes, more goat cheese, a fried egg and arugula.
My GOAT breakfast burger starts with a bagel, a turkey, fennel sausage and goat cheese burger, smashed avocado, sliced tomatoes, more goat cheese, a fried egg dripping and arugula.

Prep time: 15 min
Cook time: 12 min
Serves: 2

Hope you enjoy The G.O.A.T. Breakfast Burger recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

These G.O.A.T. Breakfast Burgers were made on my Hestan grill using their incredible griddle plate.

Proud Hestan Ambassador. Opinions in this post are my own.

Juicy Turkey Kale & Feta Burgers

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A tray of open-faced turkey kale & feta burgers, buns green beans, sliced red onions, chips, dip, broccoli slaw and roasted red peppers. Dishes, glasses, plates and glasses surround this tray.

Juicy Turkey Kale & Feta Burgers

Now, if you are an only child, then by default, you are dad’s favourite. However, if you have siblings, you are going to want to make these burgers for Father’s Day… then assume your place as #1 favourite child.

I’ve partnered with the incredible people and products Earthbound Farm to create this delicious recipe.

Ingredients
  • 2 tablespoon olive oil
  • 1/2 cup chopped onions
  • 1 teaspoon salt
  • 1 fire roasted red pepper, from a jar, diced
  • 2 packed cups Earthbound Organic Baby Kale, chopped into small pieces
  • 2 garlic cloves, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh dill, finely chopped
  • 1 teaspoon freshly ground pepper
  • 1/4 cup crumbled feta
  • 1/4 cup panko bread crumbs
  • 2 pounds ground turkey
For serving
Hummus Yogurt sauce
  • 1/2 cup your favourite store bought (or homemade) hummus
  • 1/3 cup plain 2% Greek yogurt
  • 2 teaspoon lemon juice
  • 1-2 teaspoons hot sauce
Turkey Kale & feta burger ingredients.
PREPARATION

In a small bowl, stir together the hummus, yogurt, lemon juice, and hot sauce. Taste and add more lemon juice or hot sauce if desired. Refrigerate until ready to serve.

Heat 2 teaspoons of oil in a non-stick skillet over medium-high heat. Add the onion, then salt and cook until soft and translucent, about 3 minutes. Add the kale and diced red pepper, cover and cook until wilted, about 2-4 minutes. Remove the pan from the heat and let cool.

While the kale cools, in a large bowl, mix together the garlic, Dijon, dill, pepper, feta, then add the kale mixture and panko breadcrumbs, mix to combine. Add the turkey and work the mixture through the meat.

Divide the mixture into 6 equal sized patties. (Approximately 6 1/4 ounces each)

Place a layer of waxed paper on a plate or tray and place the patties in one layer on the waxed paper. Cover with waxed paper, then foil or plastic wrap and freeze for at least 2 hours. (I prefer cooking turkey burgers from frozen, so I make them a day or two ahead)

Preheat the grill on medium-high. Just before grilling brush the burgers with a little olive oil on both sides (adds a nice char to a lean meat) Grill the patties until cooked through, about 5 minutes per side.

To serve, spread a layer of the hummus-yogurt sauce, add a layer of kale, then red peppers, the patty and a spoonful of the slaw. Put the burger top on and enjoy!

(Red onions and pickled jalapeños are a delicious addition too!)

A side view of a turkey kale & feta burger.

Disclosure: I have participated in a paid partnership with Earthbound Farm. Opinions in this post are my own.

These Juicy Turkey Kale & Feta Burgers were served with Broccoli Slaw with Cider Dressing and Green Beans with Lemon, Dill, Dijon Dressing

A tray of open-faced turkey kale & feta burgers, buns green beans, sliced red onions, chips, dip, broccoli slaw and roasted red peppers. Packages of baby kale, broccoli slaw and green beans surround this tray.

Hope you enjoy my Juicy Turkey Kale & Feta Burgers recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Soul-Satisfying Meatball Soup

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(Inspired by Italian Wedding Soup)

Soul-satisfying meatball soup. (Inspired by Italian Wedding Soup)

My parents and mother-in-law, love soup. So, I’m always looking for ways to make them full meals packed with goodness. This batch has veggies, kale, pasta and meatballs loaded into a flavourful broth with passata.

I made a 1/2 batch of turkey meatballs for my mother-in-law and a 1/2 batch of pork for my parents because that’s what I pulled out of the freezer.
A hearty soup perfect for fall lunches or dinners!

Ingredients
  • 2 tablespoons olive oil, divided
  • 1 small red onion, diced
  • 1 small white onion, diced
  • 4 carrots, peeled and diced
  • 3 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon chili flakes
  • 4 cloves garlic, minced
  • 10 cups chicken stock
  • 2 cups passata
  • 2 bay leaves
  • 1 sprig rosemary
  • 1 cup uncooked small macaroni elbow pasta
  • 2 cups kale, chopped (spines removed)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper, to taste
To serve
  • 1/4 cup freshly grated Parmesan
  • Chopped fresh parsley
  • Chili flakes (optional)
For the Meatballs
  • 2 pounds ground turkey (pork or chicken)
  • 1 cup Panko bread crumbs
  • 1/2 cup freshly grated Parmesan
  • 2 large eggs
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
Preparation

In a large bowl, combine ground turkey, Panko, Parmesan, egg, oregano, basil, parsley, garlic powder, salt and pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-inch meatballs, forming about 24-30 meatballs.

Heat 1 tablespoon olive oil in a large non-stick fry pan over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 3-5 minutes. Transfer to a paper towel-lined plate; set aside. (Meatballs can be cooked in the stockpot or Dutch oven that the soup will be made in, but I do it separately to limit the oil/fat in the soup).

Browning turkey meatballs in a non-stick Hestan skillet.

Heat a large stockpot or Dutch oven over medium heat. Add remaining 1 tablespoon olive oil. Add onions, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic, thyme, chili flakes and cook until fragrant, about 2 minutes.

Whisk in passata and cook, stirring occasionally, for 2 minutes to incorporate the flavours. Pour in chicken stock, add bay leaves and rosemary, bring to a boil. Reduce heat, add in meatballs & kale; simmer until the meatballs are cooked through, about 12-15 minutes.

For serving

If serving all the soup in one sitting add the elbow macaroni to the pot with the meatballs.

If portioning it out for loved ones or to enjoy at a later date, I put the macaroni in the fry pan that cooked the meatballs (wiped clean) add enough of the soup liquid to cover the pasta (strain just the liquid) and cook the pasta until al dente, 6-7 minutes. Then I strain the liquid back in the soup and spread the cooked pasta on a sheet pan to cool.

I find that sometimes when I store soup with pasta, the pasta continues to absorb the liquid, so I prefer to store it separately and add to the soup just before serving.

Remove bay leaves then stir in lemon juice and parsley until season with salt and pepper, to taste.

Serve hot, garnished with Parmesan, chopped parsley, and more chili flakes (optional to taste)

Image of a turkey meatball, veggie and pasta soup.

If you like this Soul-Satisfying Meatball Soup recipe, you can fine more of my favourite soup & chili recipes here.

Meatballs browned in my 11” Hestan ProBond Forged Stainless Steel Nonstick Skillet. The 11” skillet is a workhorse in my kitchen!

Whether you’re looking for a NanoBond, CopperBond or ProBond, now is a great time to add a skillet to your collection! Check out HestanCulinary.com for details!

Browning turkey meatballs in a non-stick Hestan skillet.

Proud Hestan Culinary Ambassador. Opinions in this post are my own.