Burgers

It's time to start firing up the grill for the spring and summer season. This turkey burger recipe hails from Real Simple Magazine:

Ingredients
3/4 pound ground turkey
1 medium zucchini, grated
1 medium carrot, grated
2 cloves garlic, finely chopped
3/4 teaspoon dried thyme
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 large egg
3 tablespoons olive oil
4 slices crusty bread
4 small leaves Boston lettuce
4 tablespoons mayonnaise (optional)

Directions
Heat broiler.
In a large bowl, combine the turkey, zucchini, carrot, garlic, thyme, salt, pepper, and egg. Form the mixture into 4 patties.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Cook the patties, turning once, until no trace of pink remains, 4 to 5 minutes per side.
Meanwhile, place the bread on a baking sheet and brush with the remaining oil. Broil until golden brown and crisp, about 1 1/2 minutes.
Transfer the bread to individual plates. Top with the lettuce leaves and burgers. If using, combine the mayonnaise and lemon juice in a small bowl and serve with the burgers.
2 teaspoons fresh lemon juice (optional)

Quick Tip
For extra zest, rub the bread with the cut side of a peeled, halved garlic clove immediately after removing the bread from the oven.

For many other burger recipes check out these unique twists on the classic:

Hamburgers With Lemon and Soy Sauce
Lamb Burgers
Pork Burgers
Relish Burgers
Salmon Burgers
Tofu Burgers

Tell us about some of your favorite recipes.

Planning a BBQ or outdoor affair?
Check out NetGrocer's special on chips and salsa:

Buy 1 Bag of Herr's Tortillas (9-13.5oz bag)
Get 1 -16oz Salsa FREE ( mild, medium or hot)

Sandwiches as a Finale

Sandwiches make a satisfying main course that can be eaten at home or on the go. Sandwiches are also a fabulous ending when they feature delicious cookies and ice cream. Like many of our recipes you can make these frozen treats ahead and have enough for several desserts throughout the week.

Toffee-Oatmeal Cookie Ice Cream Sandwiches (adapted from Bon Appetit, 8/94)

Makes 12 sandwiches

Cookies
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
1/2 cup chopped English toffee candy bars (such as Heath or Skor, about two 1.4 ounce bars

2 pints vanilla frozen yogurt or ice cream
1 1/2 cups Heath brickle bits

Position racks in middle and top thirds of oven; preheat to 350 degrees. Line 2 heavy large baking sheets with parchment paper or silicone liner. Sift flour, baking soda, salt and cinnamon into medium bowl. Using electric mixer, beat butter, 1/2 cup sugar and brown sugar in large bowl until smooth. Mix in egg and vanilla. Add flour mixture, oats and chopped toffee candy and mix until well blended.

Rolling about 1 1/2 tablespoons of dough between palms for each cookie, form half of dough into 12 rounds. Place 6 rounds on each prepared baking sheet, spacing evenly. Flatten each round to 2 3/4 inch diameter. Bake until cookies are golden, about 14 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks and cool completely. Repeat forming and baking rounds with remaining dough. (Can be stored in airtight container up to 4 days or frozen up to 3 months.)

Spread scant 1/3 cup softened frozen yogurt or ice cream evenly over bottom of 1 cookie. Top with another cookie, bottom side down, forming sandwich. Roll edges in Heath brickle bits. Wrap cookie sandwich in plastic; freeze until firm. Repeat with remaining cookies and frozen yogurt/ice cream. (Can be prepared 4 days ahead. Keep rrozen.) Let sandwiches stand at room temperature 5 minutes before serving.

Croissant Sandwiches

These croissant sandwiches were served at a recent bridal shower.



The preparation is simple and the presentation is elegant for any type of formal or casual event.

Shopping list:
croissants
cheese
lettuce
tomato
ham
turkey
mayo (you can spruce up traditional mayo with herb de provence)
mustard

Preparation:
Layer cheese, lettuce, tomato (for a vegetarian option)
Layer cheese, lettuce, tomato and ham or turkey
Slice croissants in thirds
Provide mayo and mustard condiments on the side

If you are watching your caloric intake, swap out the croissant for a whole wheat baguette or a chibatta roll.

Sandwiches

This week we'll be featuring sandwiches that can be the main focus or the finale.
Feeding Fre(e)nzy is interested in what are some of your favorite sandwiches?

Mother's Day Brunch

Check out our YouTube video feed for inspiration for your own Mother's Day brunch.

Mother's Day Brunch

Our suggested menu for Mother's Day is easy to make and most of it can be prepared ahead so everyone can have a relaxing morning with Mom. We have included the recipe for the eggs and simple syrup in the post below. The Turkey Breakfast Patties were from a previous Feeding Freenzy post and can be mixed and shaped the night before, finishing in a fry pan while the eggs bake. Instead of champagne try one of the following delicious, yet economical alternatives: Spanish Cava, Italian Prosecco or sparkling hard cider.

Baked Eggs with Gruyere and Chives
Turkey Breakfast Patties
Fruit Salad with Simple Syrup infused with Cinnamon
Prosecco, Italian sparkling wine or Hard sparkling cider.
Store purchased croissants

Baked Eggs with Gruyere and Chives (Gourment, December 2008)

2 cups coarsely grated Gruyere (6 oz)
1/2 cup chopped chives
10 large eggs
1 1/2 cups whole milk
4 oz. cream cheese, softened
1/4 tsp. nutmeg

1. Preheat the over to 350 degrees with rack in the middle. Butter a 2 quart shallow baking dish (2 inches deep).
2. Sprinkle Gruyere and chives evenly in dish.
3. Blend eggs, milk, cream cheese, and nutmeg in a blender with 1/2 teaspoon pepper and 1/4 teaspoon salt until smooth.
4. Pour egg mixture over Gruyere and chives in dish and bake unitl puffed, set and golden, 35 to 45 minutes. Serrve warm or at room temperature.

Simple Cinnamon Syrup for Fruit Salad

1/2 cup sugar
1/3 cup water
2 cinnamon sticks

Dissolve sugar in water in a small heavy saucepan over medium heat, stirring. Add cinnamon sticks and simmer for 5 minutes. Let stand off heat for at least 30 minutes. When cool toss with 5-6 cups of cut up fruit of your choice. Can also be made the night before and refrigerated.

Mother's Day Brunch