Maple-Apple Turkey Burgers

TGIF Friends!!  It’s been a crazy week.  It started off with Breaking Bad ending.  Then we had the beginning of Healthcare Reform.  And ended with the government shutdown.  No big deal.

Sounds like the perfect time for some delicious fall comfort food!

These burgers have been on my list for a few years now… I was pretty psyched to try them out!  The original recipe is for Chicken Burgers, but I had a ton of ground turkey from the market this week so I decided to use that instead.  I am just loving the fall flavors in this recipe and the creativity too!  Yum!

Maple-Apple Turkey Burgers

Makes 4 Burgers


1/4 cup Olive Oil Mayo

2 Tablespoons Real Maple Syrup (I like grade B from Trader Joe’s)

1 Tablespoon Dijon Mustard

Canola Oil

1/2 Sweet Onion, diced

1 Granny Smith Apple- peeled, cored, and chopped

1lb Ground Turkey (I used 94% lean)

2 Tablespoons Real Maple Syrup

1 teaspoon Italian Seasoning

1 Egg

1/2 teaspoon Salt

1/2 teaspoon Black Pepper

4 Hamburger Buns


1.  Mix the secret sauce:  Whisk the mayo, 2 tbsp maple syrup, and dijon mustard together in a small bowl and set aside.

2.  Make the topping:  Heat 2 Tablespoons of Canola Oil in a skillet over medium heat.  Saute the onion and 1/2 the apple until soft- about 7-10 minutes.  Set aside.

3.  Make the burgers:  Mix the rest of the raw apple, ground turkey, 2 Tablespoons Maple Syrup, Italian Seasoning, Egg, Salt, and Pepper in a bowl.  Do not overmix.  Divide the mixture into quarters and shape into balls.  The mixture will be loose but don’t worry!

4.  Cook burgers:  Heat 1 Tablespoon of Canola Oil in a large skillet over medium heat.  Place the turkey burgers in the hot oil and flatten with the back of a spatula to create a patty.  Cook for about 7-8 minutes and flip, cooking the other side 7-8 minutes.  Don’t press down on the spatula once you have the patty shape created.  Remove patties and place on a plate with paper towel.

5.  Assemble Burgers:  While you are cooking the burgers, toast the buns.  Place the cooked turkey burgers on the buns.  Top with grilled apple and onion mixture.  Top with a spoonful of secret sauce.  Enjoy!

Adapted from:  All-Recipes

I’m pretty sure these were the juciest turkey burgers ever!  They were perfect.  Dave and I ate them for dinner and then again the following day for lunch.  They were even good leftover!  I was skeptical before the patties were cooked, thinking there was no way that they would be juicy and there was certainly no way the mixture would stick together while it cooked… but they did!  I can’t wait to make these again… they were absolutely delicious.





Chicken w/ Maple Mustard Dill Sauce

A really great way to be “good” on a diet or on your healthy-eating kick is to change things up.  Make interesting food and don’t get stuck with the same old.  Experiment with spices and flavors.  You’ll be surprised at how many different things there are to try and how pleased you will be eating healthy when it’s exciting.

Something I like to do is to change up the sauces I use when I cook simple things like Chicken.  I had this recipe saved for about a year in my books and was really intrigued to try it.  Honestly- it seemed a little weird but I had everything in my fridge already so I figured why the heck not?

Pan-Roasted Chicken w/ Maple Mustard Dill Sauce

Serves 2


2 (6-oz) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper 
Cooking spray 
1/2 chopped or sliced red onion 
6 Tablespoons Maple Syrup
4 Tablespoons Dijon Mustard
1 tablespoon Water
1 teaspoon chopped Fresh Dill or 1/2 teaspoon dried (I used 1 tsp of Gourmet Garden)
1 teaspoon Grated Orange Rind


  1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan.
  2. Reduce heat to medium.  Combine the syrup, mustard, water, dill, and orange in a small bowl and stir with a whisk until well combined.
  3. Add onion to pan; cook 1 minute. Add sauce; cook 1 minute or until thoroughly heated, stirring frequently. Serve sauce with chicken.

Very slightly adapted from: Cooking Light 

Makin' the sauce!

Makin’ the sauce!


The one thing I wanted to do for this recipe was make it only for two (original was 4) but keep the same amount of sauce.  Dave loooooves lots of sauce with everything, so I thought it would be best for us.  It really worked out and I think the amount of sauce was perfect!

Served this with tons of veggies:  Roasted Asparagus, Roasted Tomato, and some Garlic Sauteed Spinach :)

Served this with tons of veggies: Roasted Asparagus, Roasted Tomato, and some Garlic Sauteed Spinach 🙂


I also have to mention that I recommend using REAL maple syrup.  Not the Aunt Jemima sugary crap.  If you haven’t yet, spend an extra couple of dollars and buy yourself the real stuff- it will work better in the recipe and then you’ll have plenty leftover for some life-changing pancakes.  This is also like, the bagillionth time I’ve used my Gourmet Garden tubed herbs… I cannot stress how awesome they are.

Meanwhile, as I mentioned earlier… I totally get that the maple-dill-mustard-orange combination seems a little strange.  I thought the same thing.  Get past it.  This sauce rocks- the flavors just work.  Don’t ask any questions, just do.  You’ll be pleasantly surprised.

Now let me go watch this show on Sci with Dave about King Crabs and how they are destroying their ecosystem!  AHH!  #HowISpendMyNights.


Maple & Soy Glazed Steak

Lately, I’ve been trying to change things up with our typical dinner routine.  I don’t think we’ve eaten the same dinner three times since we’ve moved into our new place in Philly.  I am having so much fun trying new recipes from my magazines, friends, and other bloggers.

I wanted to try a new recipe with steak, remembering that my Dietitian told me I could absolutely add certain cuts of red meat into my repertoire.  I found this recipe from Cooking Light and wanted to try it out with a leaner cut of beef.  I made this Flank Steak recipe with Top Round Steak and it turned out fabulously.  It was such a nice change to be able to eat some steak.  I would imagine as it gets warmer, I’d love to try this out on the grill… mmm!

Maple and Soy Glazed Steak


1 lb Top Round Steak (or other lean cut), trimmed of any excess fat

3 Tablespoons Low Sodium Soy Sauce

3 Tablespoons 100% Pure Maple Syrup

2 Tablespoons Mirin or Sake

1 teaspoon Grapeseed Oil (or other oil)

1 teaspoon Hot Sesame Oil

1 Tablespoon Sriracha Sauce

Black Pepper & Sea Salt

Green Onion for Garnish, optional


1.  Salt and Pepper the steak.  Place the steak in a large ziplock bag with the rest of the ingredients, turning and sloshing around to mix.  Let the steak marinate in the refrigerator for 20-30 minutes up to a few hours.

2.  Heat a cast iron skillet over medium-high heat.  Place the steak on the heated skillet (reserving the marinade) and cook for about 4-5 minutes.  Flip and cook until it reaches desired degree of doneness.  I tried to take mine off when it reached medium-rare since it would cook a little longer once removed.

3.  Meanwhile, bring the marinade to a rolling boil in a separate pot.  Cook while the steak is cooking, then brush the steak with the remaining glaze during the steak’s last minute or so of cooking.

4.  Remove the steak and let rest for five minutes before cutting diagonally against the grain, into very thin slices.  Top with a sprinkle of green onion and serve.

Steak's ready to rock and roll!

Steak’s ready to rock and roll!

photo 3 (8)

photo 2 (8)

I really enjoyed the combination of sweetness, saltiness, and even the bit of spiciness that this marinade brought to the steak.  We happened to buy the steak the same day I made my very favorite Shaved Asparagus Pizza & Cauliflower Pizza Crust, so this dinner was a HUGE hit!
Need more inspiration?  Check out these other yummy marinade recipes to try.
Sweet & Spicy Citrus

Sweet & Spicy Citrus

Wasabi Marinade

Wasabi Marinade

Emily's Chicken Marinade

Emily’s Chicken Marinade




Mish-Mosh Salad & Maple-Teriyaki Salmon

Whew!  I am exhausted from our trip to LA.  Dave and I had such an amazing time exploring a new city and spending time with our family and friends.  We got to do so many fun things and of course eat so much good food.   I was so pooped after having to work the day after the flight home, that I decided to make a quick dinner for Dave and I.  My sister Mellie is home from college this month so she decided to join in on the fun too!

I actually had a Groupon deal for $20 to Whole Foods that was expiring soon, so I bought 1.5 pounds of fresh salmon to start with.  When I got home, I turned the oven on preheat to 350 and put the beautifully cut salmon into a sprayed pyrex dish with some salt, pepper, and red pepper flakes.  I put the salmon in the oven and got working on my sauce!

the Salmon is ready to go in the oven!

First, I heated about 2 tablespoons of teriyaki sauce in a saucepan.  I then added ½ teaspoon of minced garlic, 1 tablespoon of orange juice, and 1 tablespoon of soy sauce.  A drop or two of hot chili sesame oil somehow made its way into the pot too!  I let the sauce warm on low and stirred it when it started to bubble.

Meanwhile, I had a lot of veggies to chop for our salads.  I was craving salad my entire trip because I couldn’t wait to use our new vinegar.  I had too many great ingredients for the salad to make any sense, so I just chopped and added everything and put it all on a bed of spring mix.

Once the chopping was under way, I added between 1.5-2 tablespoons of maple syrup to the heating sauce (all I had was light maple syrup… it tasted really good anyway!).  I stirred it some more and let it bubble again.  I took the salmon out, poured the hot sauce ontop, and put the fish back into the oven.  While I was chopping and putting the salads together, I took the salmon out two times or so to check on it.  When I did that, I used a spoon to take the sauce from the pyrex and drench the salmon in it.

The timing of my salad being done and the salmon worked out perfectly.  I don’t know exactly how long the salmon took to cook, but you should know it’s done when you start seeing white on the sides… or you can read more about it here!  The salad was random but it didn’t matter.  The Strawberry Balsamic from A Taste of Olive made the whole thing come together great.

This was a healthy and simple dinner that didn’t sacrifice taste for time… and the best part is Dave and Mellie cleaned up the kitchen for me!

Maple-Teriyaki Salmon

Maple-Teriyaki Salmon

Salt, Pepper, Red Pepper Flakes

2 tablespoons Teriyaki Sauce

½ teaspoon Minced Garlic

1 tablespoon Orange Juice

1 tablespoon Soy Sauce

2 drops Hot Chili Sesame Oil

1.5-2 tablespoons Maple Syrup

Mish-Mosh Salad

Mish Mosh Salad

Spring Mix, Carrots, Celery, Manzanilla Olives, Tri-Colored Cherry Tomatoes (from Whole Foods, what a find!), Cucumber, Jalapeño, Yellow Sweet Peppers, a touch of chopped Roquefort, blueberries, and a few Fat-Free Croutons!