Cooking for one can be a challenging ordeal, one that leads to microwave meals, days on end of eating the same thing, or more ordering out than you can afford. I’d rather not share how many times I have ended up ordering Baluchi’s just so I wouldn’t have to eat stir-fried tofu for the fourth day in a row. Not that there’s anything wrong with stir-fried tofu–it can definitely hold it’s own for two or three meals in a row. But four in a row is a stretch for any dish–though perhaps if it contained bacon or chocolate?
While I work on concocting such a decadent dish to satisfy the hunger pangs of the solo-eater, I will leave you with this recipe for turkey and vegetable burgers. It is perfect for people who want only to feed one, because while it does make quite a few servings, they can easily be frozen, allowing you to prepare as many as you want whenever you want them. And unlike most frozen dishes, this one does not lose flavor as it sits in your freezer waiting for you–it’s as juicy and sweet the day you make it as it is a month later. Not to mention, it is much healthier than a dinner combo from the local Indian restaurant. Heck, you could probably even grill up two.
Turkey and Vegetable Burgers
Adapted from The New York Times
1 1/4 pounds lean ground turkey
salt and pepper to taste
1 tablespoon olive oil
1/2 cup diced onion
1/2 cup diced red bell pepper
3/4 cup grated carrot
2 cloves garlic, minced
1/3 cup parsley, finely diced
1 1/2 tablespoons barbecue sauce
1 teaspoon Worcestershire sauce
about 1/4 cup canola or vegetable oil
To prepare the vegetables, heat the olive oil on a skillet on medium heat. Place the onion on the frying pan and cook for 3 minutes. Add the red pepper and big pinch of salt, and cook, stirring occasionally, for about 5 minutes. Finally add the garlic and carrot, and cook, stirring often, for about 5 minutes, until the carrots have softened.
Place the vegetables, parsley, and barbecue and Worcestershire sauces in the large bowl of ground turkey and use your hands to mix everything together. Using your hands, form 6-9 patties. You can either cook them right away, save them uncooked in the fridge for up to 3 days, or keep them frozen for months and defrost as you need them.
Heat the vegetable or canola oil on a frying pan over medium-high heat. Cook the patties for about 4 minutes on each side, or until cooked throughout.
Serve on whole wheat hamburger buns or mini-pitas. These are great served with barbecue sauce and sliced avocado. If you are feeling extra fancy, you can fry some onions and mushrooms to top it all off.