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Father's Day Dinner

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Show dad how much you love him today by creating a heart healthy picnic in his honor. It just so happens June is also National Turkey Lover’s Month, so a turkey burger is a great choice! 

Father’s Day Menu

  • Hoisin-glazed Turkey Burgers
  • Mango Salsa
  • Kale Salad with Lemon Dressing


Hoisin-glazed Turkey Burgers

Ingredients:

  • 1 lb. Ground turkey
  • 1 Tbsp. Teriyaki Sauce
  • 2 Tbsp. Green onions, sliced
  • ¼ cup Water chestnuts, diced
  • ¼ cup Hoisin sauce
  • 4 Hamburger buns

Directions:
Use a fork to gently combine ground turkey, teriyaki sauce, green onions and water chestnuts. Divide turkey mixture into 4 patties.  Lightly spray each patty with cooking spray on both sides. 

Heat grill pan over medium-high heat. Place patties on the grill; sear until browned, 1-2 minutes per side. Reduce heat to medium and continue grilling until cooked through, about 5-8 minutes per side.

Remove burgers from heat and place them on a plate, brush both sides of the burgers with Hoisin sauce.  Serve on buns topped with mango salsa.

Make 4 burgers

Mango Salsa

Ingredients:

  • 1 Mango, diced
  • 1 Tbsp. Cilantro, minced
  • 1-2 Tbsp. Red onion, diced
  • 1 Tbsp. Honey
  • 1 Tbsp. Lime juice

Directions:  Place all ingredients in small bowl and gently toss to combine ingredients.

Kale Salad with Lemon Dressing

Ingredients:

  • 1 Bunch of Kale
  • ½ cup carrots, julienned or shredded
  • 1/3 cup dried cranberries
  • Lemon Dressing (see recipe below)

Lemon Dressing:

  • ½ cup Olive oil
  • 1 Tbsp. White wine vinegar
  • 3 Tbsp. Lemon juice
  • 1 Garlic clove, minced or crushed
  • Pinch of salt & pepper

Directions:

Make the dressing by combining all ingredients in an air-tight container.  Cover and shake well.

Using kitchen shears or a knife, remove the thick, white ribs from the kale. Rinse kale in water to remove sand and dirt and dry with cotton towels (or a salad spinner). Chop kale into bite-sized pieces. Place kale in large salad bowl; pour ½ the lemon dressing over the kale.  Using your hands, gently massage the dressing into the kale until the leaves are glossy.

Add the carrots, cranberries and remaining dressing and toss gently. Can be made up to one day ahead.

 

 

 

 

 

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