Is there anything that says “Summer” more than a burger hot off the grill? Burgers, sun, and good times with friends and family are what summer is all about. When families go to Fourth of July picnics or grill out, it is fun to make delicious foods that help to celebrate summer. This Greek Turkey Burger recipe is a great addition to your summer grilling, and uses fresh ingredients.
Greek Turkey Burger Recipe
I love a good burger. There is no denying that. It’s my go-to meal when I need to get dinner on the table in a hurry. One of my favorite ways to add variety to burgers is by trying new combinations of toppings and mixed-in ingredients. These turkey burgers were a new spin on the classic hamburger and they were a huge hit in our house. (One that we’ll be making again very soon!)
I found a bunch of recipes on Martin’s Savory Recipe Center and this American Gobbler Burger really stood out to me. It’s a Greek-style turkey burger with a juicy cucumber sauce topping and basil and tomato feta that is mixed right into the ground turkey. Anytime cheese is mixed into the burger meat, it’s a win in my book! The flavored feta adds a nice pop of taste, but what really makes this turkey burger flavorful is the cucumber sauce. It’s an easy sauce to whip up. (So easy in fact, that my two year old helped me make it!) The American Gobbler Burger is a Greek turkey burger that’s easy to prepare in an affordable way!
There were so many recipes at Martin’s Food Markets that look amazing. They are affordable and easy to prepare recipes, and easy way to give variety to your guests/family at a Fourth of July picnic or anytime! I love how Martin’s Food Markets makes it easy to plan out a Fourth of July picnic. In fact, the planning is done for you with quality food. I found so many recipes that I want to try this summer. The ingredients and products are easily accessible and affordable which is perfect for busy, big families, like mine.
Anytime a shopping trip is made easier when there are four kids aged 8 and under in tow, it makes this mama smile. When we hit the grocery store, I usually have all four attached in some variety to the shopping cart so it can be a bit of a spectacle to see us troop through the produce aisles. And, when you’ve got four kids, affordable foods is a must, making Martin’s Food Market the perfect place for us!
3/4 cup crumbled basil and tomato feta cheese, divided
1/4 tsp black pepper
4 onion rolls
These ingredients can be found at Martin’s Food Markets. It’s a place where you can save time and money while getting fresh ingredients to help you celebrate summer!
How to make the American Gobbler Burger (aka Greek Turkey Burgers)
Mix the ranch dressing and chopped cucumber in a bowl and place to the side.
My two year old helped me mix up the cucumber sauce. We love cooking together. Cooking with kids is such a great way to add learning into the kitchen as they read and follow recipes, problem solve, motor plan, and build executive functioning skills. I think that getting the kids involved in making the foods that they eat really encourages them to try new things like these turkey burgers.
Combine the ground turkey with 1/2 cup feta cheese and black pepper. Shape into four 4-oz. patties and flatten slightly.
Grill or broil turkey burgers, using direct medium heat, 6 to 8 minutes per side or until internal temperature reaches 165ºF.
How amazing does that crumbled basil and tomato feta cheese look?
Meanwhile, heat onion rolls only until warm. For each burger, spread 2 tablespoons sauce on each roll. Place burgers on rolls and top each with about 1 tablespoon of feta cheese.
Top the burger with slivered red onions and lettuce. And enjoy!
Be sure to check out Martin’s Savory recipe Center for a huge variety of burger recipes, just in time for kicking off your summer or Fourth of July picnic!
Let us know if you try this Greek Turkey Burger at your summer picnics this year. What are your favorite Fourth of July foods?
My kids are hungry all the time. So, when we made this Avocado Black Bean and Orange Zest Lettuce wrap, and they were actually full for more than an hour, I was a happy mama. We made this easy lunch recipe using a fun ingredient: Orange zest. It is part of our Cooking with Kids A-Z series and Z is for Zest!
It’s hard to believe that we’ve cooked our way through the alphabet while cooking with new ingredients and exposing my kids to new foods. We’ve come up with new favorites, like our Carrot Veggie Puffs and have tasted and shared some old family recipes, like our Apple Dumpling recipe. We’ve made bread dough, snacks, and main meals. It has been a fun year of cooking and I’m excited for the next phase of this project. For now, try cooking your way through the alphabet with great recipes from A-Z!
Avocado Black Bean Lettuce Wrap with Orange Zest
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This recipe is so easy to through together. It’s one that we’ve made before, with different versions. Today, we added orange zest, and the result was crisp and tasty. My kids called the zest our secret ingredient!
For this recipe you’ll need a few ingredients: Iceburg Lettuce (or any large-leaf lettuce) Black Beans Cherry tomatoes, quartered Avocado, diced Zest of 1/2 orange
Pull apart a few large leaves from the outside of the head of lettuce. Place the lettuce leaf on a plate until ready to build your wraps.
Prepare the black beans, and place them in a dish. Chop the tomatoes. Kids can do this with a child safety knife. Peel and slice the avocado. Once sliced, avocados are a great food for young chefs. It’s soft enough for easily slicing. Add the tomatoes and avocados to the bowl. Zest the rind of 1/2 orange. My preschooler loves zesting oranges and remembered the last time we did this task (and we don’t often zest oranges!) We used our standing box grater
to zest the orange, and this worked well for my 4 year old. She could stabilize the grater with her non-dominant hand while zesting the orange with her dominant hand. Older kids could use a classic zester.
Now it’s time to build your lettuce wraps. Load up the lettuce leaves with as much or any combination of the avocado, black beans, and tomatoes. Sprinkle the orange zest on top. We found that with the citrus-y touch of the zest, we didn’t need any dressing at all in our wraps. What a filling and low calorie dish this is!
If you are like me, your kids gobble up spaghetti. And really, they chow down on pasta of any kind. I always have pasta in the cupboards ready to go for quick dinners or leftover in the fridge. Today, I’ve got a fun and creative appetizer or main dish idea that will use up leftover spaghetti. This recipe is part of our Cooking With Kids A-Z series and S is for Spaghetti. It’s hard to believe we’ve already cooked our way up to letter “S”, but it sure has been a tasty series!
These Spaghetti Cups are miniature nests and perfect for kids and adults. I was going for a crunchy pasta nest to hold sauce and meatballs, but ended up with a chewy pasta cup that (still held sauce) but was also a fun way to eat our pasta leftovers!
Spaghetti Cup Nests Recipe
To make these pasta cups, we used leftover spaghetti noodles, but you can quickly cook up a batch of pasta. If you do cook spaghetti noodles for this dish, you’ll want them to be cool to the touch. So, if you are cooking pasta specifically for this dish, cook the noodles, rinse with water, and let the pasta cool. You’ll then be ready for making the spaghetti nests.
You can add a Tablespoon of sauce for added flavor and “chewiness”, too.
Prepare the muffin tin by first spraying it with non-stick spray. In a bowl, mix the spaghetti, egg yolk, and milk. Stir to combine. Using a fork, drop a small amount in the bottom of each muffin tin section. You’ll want to fill them about half way full. Using your hands, spread the spaghetti up the sides and make a small well in each cup. Kids will love getting their hands messy! Squishing the spaghetti is such a sensory experience and a fun way to create an edible product through sensory exploration.
Heat the oven to 35 degrees and bake for 20 minutes. You want the noodles to brown slightly on the edges. Keep an eye on the noodles towards the end of the 20 minutes to avoid burning.
Using a fork, pop the noodle cups from the muffin tins and place onto a plate.
Now is the fun part! You can fill these little spaghetti nests with anything you might top your typical spaghetti with! We used canned seasoned tomatoes, but you could add a meatball and tomato sauce, chicken, cooked vegetables, or seafood. Get creative and enjoy!
And, as your kiddos are gobbling up this pasta, just smile and know they are loaded with veggies!
Stop by and see what the other Cooking With Kids bloggers have created using Spaghetti:
Our Cooking With Kids series has been such a hit, both on the blog in in our home. My daughter and I have created quality time together as we cook our way through the alphabet. We’ve love trying new foods and sharing them with you and your families! Today we’re sharing a go-to and easy recipe for any weeknight dinner. This Easy Vegetable Rice dish is perfect as a side dish for families when you want to get some extra veggies into the kids. The colorful rice dish can be a meal in itself, if you add your favorite meat. We made this dish together when a cousin was over for some playtime. The two cousins had a blast in the kitchen and we got to eat the vegetable rice for dinner, making it a real treat to serve up food that we cooked together.
Easy Vegetable Rice Recipe (for a main dish or side!)
(This post contains affiliate links.) Start with 3-4 cups of cooked rice. We used leftover rice, which we always seem to have when we eat any kind of dish with rice. Save that leftover rice! It’s totally yummy the next day.
(I cook my leftover rice in a saucepan with a layer of water at the bottom. Stir occasionally and then when it’s started simmering, give it a good stir and cover with a lid. Leftover rice has now become no-knows-it’s-leftover-rice!)
Back to our veggie dish. Grab up any vegetables you’ve got on hand. Frozen peas? Check. Baby carrots? Yep. Peppers of any and all color? Yes please. Other vegetables that make a great addition to this recipe: broccoli, cauliflower, onions, beans, cabbage, kale, spinach, celery, brussel sprouts, swiss chard, kidney beans, black beans, any beans…you get the picture.
We made our vegetable rice dish with cooked onions, red and green peppers, peas, and carrots.
Start by dicing the onion and sauteing in a small amount of olive oil. You will need to cook any of the “tougher” veggies like broccoli or brussel sprouts. While the onions are cooking, get the kids busy with chopping and dicing.
These two cousins used kid-friendly knifes
to slice and dice peppers. I’ve found that slicing the peppers into strips and then having the kids chop them into chunks works well with the preschool age.
This little one had fun watching all of the cooking action…while enjoying a (large) red pepper snack. Just kidding. She only nibbled on the pepper.
After you’ve got all of your vegetables chopped, add them to the onions. Sprinkle in salt and pepper to taste. At this point, we added a dash of lemon juice and 1 teaspoon dried parsley. Allow the vegetables to cook for 2-3 minutes. Stir in the cooked rice and heat for 1-2 minutes. You want all of the flavors to combine.
Serve hot as a side dish the whole family will love. If you want to make this a meal, cut up chicken breasts or strip steak and cook on the side. Then add to the rice at the end.
Looking for more rice recipes? Try some of these by the Cooking With Kids A-Z blogging team:
Kids can be hesitant to try new foods. Foods that look different or are a different texture than what they are used to. Sometimes, getting the kids active in the cooking process can help ease anxieties about trying that new food sitting on their dinner plate. Cooking with Kids is one of our favorite ways to spend time together. So much learning happens in the kitchen and involving kids in the cooking process is quality time with talking and creating. We made this Quinoa Lettuce Wrap recipe as part of our Cooking With Kids A-Z series (We’re already up to letter Q!). You can see all of the recipes here. Be sure to try this quinoa recipe if your kids are a little hesitant to try the small seed known as quinoa. It’s packed with protein, has a mild flavor, and is gluten-free. With the crunch of a leafy lettuce wrap, this Quinoa Recipe is one you want to try!
Quinoa Lettuce Wrap Recipe
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To make the Quinoa Lettuce Wrap, you’ll need the following ingredients:
1 cup quinoa, dry and cooked according to the package directions
1 carrot, shredded
1 can black beans
1 tomato, diced
1 head iceberg lettuce or romaine lettuce
1 teaspoon olive oil
1 teaspoon Balsamic Vinegar
Salt and Pepper, to taste
Grated Parmesan cheese, to taste
To make the quinoa, first measure out the dry quinoa and water as indicated on the packaging. Measuring dry and wet ingredients is a great learning opportunity for kids. We love our measuring set for easy measuring with big numbers and clear glass for easily seeing the level of ingredients.
While the quinoa is cooking in the water, show your child how to slice and dice a tomato using a child-friendly knife. Shred the carrot using a
vegetable grater(This one is awesome for kids!). Show your child how to open the can of beans, being careful with sharp edges of the can. This safety can opener
is great for kids. Using a colander, drain the beans and rinse with water.
Add the tomatoes, carrots, and beans to the quinoa and stir. Continue to cook for 10 minutes. Add the olive oil and balsamic vinegar and stir. Cover and allow the mixture to sit while you separate the leaves of the lettuce.
Kids can gently remove leaves from the head of lettuce one at a time. To more easily remove the leaves, cut off the base of the head. Show your child how to carefully peel the lettuce leaves from the head and place them on a plate.
Now you can fill the leaves with the quinoa mixture. Scoop quinoa into the lettuce and add grated Parmesan cheese and salt/pepper to taste.
Carefully wrap the lettuce leaf around the quinoa and enjoy!
You can also eat the filling right in a bowl. This is one of our favorite quinoa recipes. Loaded with veggies and protein, it could be a meal in itself!
Looking for more Quinoa Recipes? Stop by and see what the Cooking With Kids A-Z Team have cooked up:
Today we’re sharing a favorite recipe in our house. This Asian Chicken is easy to throw together and always a hit with the kids. This week in our Cooking With Kids A-Z series, we’re sharing P for Peppers. This chicken dish is full of red and green peppers and perfect for filling your family with vegetables! Cooking with kids is such a fun learning experience and this recipe is no exception. Chopping, stirring, dicing, and cooking makes this family dinner recipe a great way to learn with your dinner.
Asian Chicken Recipe for Family Dinner
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To make Asian Chicken, you’ll need the following ingredients: 2 Tablespoons Olive Oil 1/4 cup Soy Sauce 1 Tablespoon chopped garlic 2 Tablespoons honey 1 pound chicken breast, diced 1 large green pepper 1 large red pepper 2 large carrots, peeled and diced 2-3 Mandarin oranges, peeled and separated Edamame, steamed Rice, enough to feed your family (We make servings for 6).
There are a lot of steps in this recipe, but they are not complicated, and only provide a complex direction following task set for your kids as they cook alongside you. You can break down the steps of this recipe into one-two step parts to reduce the complexity for younger children.
To begin, warm the olive oil in a saute pan. Add the chopped garlic and brown slightly by stirring. Add the chicken and cook on all sides. Meanwhile, cut the peppers. To make chopping red and green peppers easier for smaller kids, you can first slice the peppers into strips, Julienne style. Kids can then easily chop the peppers using a Safety knife. Have them chop the red and green peppers into large pieces.
Cook the edamame. To cook, bring a pot of water to a boil. Add the edamame and cook for a few minutes. Drain the beans and cool them by rinsing. Shell the beans by squeezing the pods. Kids love to pop open edamame shells and separate the beans. Set aside.
Peel and separate the Mandarin oranges. Set aside.
Once the chicken has browned, add the soy sauce and honey. Stir to coat the chicken and add the red and green peppers, and edamame. Cook covered for 10 minutes, stirring often. Remove the lid and add the mandarin oranges. Cook and stir for 2-3 minutes more.
Remove from heat and serve over rice.
Pepper Recipes for Kids:
Looking for more recipes using peppers? See what the Cooking With Kids A-Z team has come up with this week using peppers:
Cooking with the kids in the kitchen is such a wonderful learning opportunity. The sights and smells of new and interesting foods and the textures and tasks of cooking provide children with a rich experience. Then there is the awareness of accomplishment. Kids can help to prepare the food that feeds the family. Kids can learn the steps of cooking a meal from start to finish. This week in our Cooking With Kids A-Z series, we are exploring Mushrooms. We made a vegetable quesadilla while learning along the way.
This post is part of our month-long Learning with Free Materials series where we are sharing learning ideas for homeschoolers and school-extension activities using items that are free or mostly free (i.e. CHEAP or you already have in the home), and is part of the 31 Days of Homeschooling Tips as we blog along with other bloggers with learning at home tips and tools. While the food needed to create this meal is not free, you do need to feed your family. So, while doing the chore of making dinner, why not learn along the way? The educational oppourtunities that go along with cooking are a free lesson in math, process, direction following, listening skills, and safety.
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How can kids learn when cooking?
When cooking with kids, there are so many learning opportunities. Create a list of steps for the recipe and have your child read as they work. Children can check off completed steps. Stress the importance of completing the recipe in order. Oral and verbal direction following are worked on while kids cook. Kids can learn about safety while cooking. Shredding cheese with a grater, using a knife, and cooking at the stove are opportunities for safety lessons.
We began our Vegetable Quesadilla recipe by shredding a cup of cheddar and Monterrey Jack cheese. Put these aside on a plate.
Vegetable Quesadilla Recipe
2 Tablespoons olive oil
Vegetables (peppers, mushrooms, onions, etc)
1/2 cup shredded Monterrey Jack cheese
1/2 cup shredded Cheddar cheese
salsa, ranch dressing, or sour cream to dip
Chop, dice, and slice green peppers, red peppers, yellow peppers, onion, and mushrooms. The nice thing about a vegetable quesadilla is that you can substitute and add any vegetable. Add in tomatoes, squash, beans, hot peppers, or eggplant…your produce department or garden is the limit!
Next, warm 2 tablespoons olive oil in a pan. Saute all of the vegetables except the mushrooms. After 2-3 minutes, add the mushrooms to the pan. Continue cooking until soft. Teach the kids about safety with the oven at this point!
Warm a Quesadilla Maker and place a tortilla on the bottom. Spread out the cooked vegetables over the tortilla. Sprinkle cheese all over the vegetables and layer a second tortilla on top of the cheese. Close the lid to the quesadilla maker and allow it to cook until the light changes, indicating done-ness (about 4-5 minutes).
Slice the quesadillas along the section lines using a pizza wheel.
Serve with salsa, sour cream, or ranch to dip.
With a vegetable quesadilla, children get the opportunity to try new vegetables that might be new to them. The hand-held finished dish is a fun one to eat. Dipping the quesadilla slices into ranch, salsa, or sour cream may encourage your child to try this recipe and new tastes. Have fun experimenting with vegetable combinations!
We’re back again with our Cooking With Kids A-Z series and today we’re sharing our J is for Jam and Greek Yogurt Fruit Dip recipe. This dip is an easy one to throw together with the kid chefs in your family. The mamas will be happy to see their little ones gobbling up the fruit with a healthy fruit dip. Make this dip when heading to a party or cook out this summer. This post contains affiliate links for your convenience.
Jam and Greek Yogurt Fruit dip recipe
This recipe is an easy one to mix up. You’ll need just a few ingredients:
1 cup plain Greek Yogurt
1/4 cup Strawberry Jam
2 teaspoons honey
Kids can measure out the ingredients. Use a spoon to fill a measuring cup with plain Greek yogurt, and simply scoop the jam and honey with the measuring spoons. (We mixed our jam in by the tablespoon to give all of the kids a chance to mix.)
Combine all of the ingredients and mix together with a wire whisk. You’ll want to ensure the fruit is completely combined into the yogurt.
Next, pull out your favorite fruit.
Bananas are the perfect fruit for Toddlers to chop. They can use a butter knife or child’s safety knife to cut the soft fruit.