Ciabatta Turkey Burger


The first time I had this burger was at my friend Cindy’s house.  I was surprised when she told me what she was serving, because I automatically think of turkey burger as healthy, which equals no flavor.  Boy was I wrong!  The addition of all the aromatic ingredients really made the burger pop.  She also cooked it just perfectly, not overdried, which is easy to do with lean turkey.

I came home and decided to make it, but with a ciabatta bun, not a regular burger bun.  I really love the chewiness and crisp outer crust of the bread.  It adds another layer of texture to the whole thing. It also doesn’t hurt that the ciabatta makes it look a little fancier too! I love fancy!!


Ciabatta Turkey Burger

2 ½ pounds ground turkey

1 cup shredded cheddar cheese

1 egg

½ cup red pepper, diced

¼ cup red onion, diced

2 Tbsp fresh parsley, chopped

1 Tbsp ketchup

1 Tbsp chile powder

1 tsp salt

1 tsp pepper

pinch cayenne pepper


For sandwich

8 ciabatta buns



8 slices cheese

8 leaves of lettuce

1 tomato, sliced

1 avocado, sliced

Put ground turkey into a large bowl.  Add all other ingredients and mix until well incorporated.  Form into 8 burger patties.  Grill on panini press about 7 minutes or until done and juices run clear.  If you don’t have a panini press, you can pan fry them in a hot pan with 2 Tbsp of cooking oil for about 4 minutes a side.  Either way, do not overcook. Turkey burgers can dry out very quickly.

I serve the turkey burgers on a ciabatta bun, with mayonnaise, mustard, cheese, lettuce, tomato, and avocado.


Chocolate Chip Cookies


This one of my favorite go-to recipes when I need a quick chocolate fix. I’ve made this recipe in a small bite-sized cookie (#70 scoop) and then a regular size (#30 scoop) as well.  Either way they both give the same result, rich, chocolatey, chewy goodness! I really like the addition of the oats, which is where this cookie gets its chewiness.

When I make the bite-sized cookie, I use the mini morsels chocolate chips.  It just gives a better cookie-to-chocolate chip ratio. I’m all about finding the perfect balance of a cookie. It’s all about the balance!!

And look at the picture, the cookies are balancing perfectly on top of each other too. It’s a win-win all around.


Chocolate Chip Cookies


2 cups all purpose flour
½ cup quick cooking oats
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
¾ cup white sugar
¾ cup brown sugar
2 tsp vanilla extract
1 egg
1 cup chocolate chips

Preheat oven to 350F and line a few baking sheets with parchment paper.
In a medium bowl, whisk together flour, oats, baking soda and salt.
In a large bowl, cream together butter and sugars. Blend in vanilla extract and egg. Slowly add in the flour mixture until nearly combined. Add in chocolate chips and stir until dough is uniform in color and chip distribution.
Drop by rounded tablespoonfuls onto prepared baking sheets.
Bake at 350F for 11-13 minutes, until lightly browned. Remove to a wire rack to cool.

Makes 40 cookies.