#25 Greek Turkey Burgers and Rosemary Red Potatoes

Last summer, I was lucky enough to travel around Greece for a month. This summer, I have been traveling around the US visiting family. I currently am in Atlanta, Georgia watching my niece and nephews for a little over a week. And tonight, making one of their favorite meals and a new one for me, we brought Greece to Atlanta. Thanks big bro for the recipe, as we always said growing up, "It's good stuff Maynard!"

Greek Turkey Burgers

Ingredients:

1/3 cup fine dry bread crumbs

1 slightly beaten egg white

1 tbsp. milk

1 0.6 pkg Italian salad dressing mix

1 pound lean uncooked ground turkey or chicken

4 pita bread rounds (toasted if you please)

1/4 cup crumbled feta cheese (optional)

Greek Salsa Ingredients:

2 tbsps. white wine vinegar

2 tsps. olive oil

1 cup finely chopped tomato

1/2 cup chopped cucumber

1/4 cup kalamata or ripe olives (if available)

Directions:

1. In a medium bowl combine bread crumbs, egg white, milk and half of the salad dressing mix. (Keep the remaining half for the Greek Salsa). Add turkey; mix well. Shape turkey mixture into four 6-inch-long x 1/2-inch-thick oval platters.

2. Place patties on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 11 to 13 minutes or until no longer pink (165 degrees F), turning once halfway through broiling time.

3. While broiling the turkey burgers, mix the Greek Salsa. In a small bowl stir together white wine vinegar and olive oil and the remaining half of the salad dressing mix. Stir in tomatoes, cucumber and olives.

4. Serve the burgers in pita bread rounds. Top with Greek Salsa and feta cheese.

( This recipe for Greek Turkey Burgers is from the Better Homes and Garden cookbook.)

Rosemary Red Potatoes

Ingredients:

6 red potatoes, washed and cut into wedges

3 tbsp. butter, melted

3 tbsp. olive oil

1 tbsp. fresh or dry rosemary

salt and pepper to taste

Directions:

1. Preheat Oven to 375 degrees F

2. Mix together melted butter and oil, then pour into a 9 x 13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkly with rosemary, salt and pepper. Cover with aluminum foil.

3. Bake for 30 minutes or until potatoes are tender.

(This recipe is from: http://allrecipes.com/recipe/bellas-rosemary-red-potatoes/detail.aspx)

Buen Provecho!