I’m seriously wondering how many of these burgers I can eat while training for my new goal: becoming an Olympic figure skater.
Honestly — it’s all I want to do right now. Is it doable in your thirties? It’s 2014 in spirit: anything can happen.
I’ve been living and breathing the Olympics lately. I’m a total sucker for passion, and few things match the intensity of these athletes. I can’t stop watching. And yes, I’m obsessed with the figure skating costumes — the sequins, the skirts, the drama. It’s right up my alley.
This isn’t the first time I’ve been obsessed with gliding on ice. My brother played hockey, and I spent many early mornings at the rink. I remember staring at those elegant white figure skates and lingering in the pro shop, dreaming about velvet, sequined skirts. I’d been a dancer for years, so skating felt like a natural next step, but for whatever reason, I never pursued it seriously.
I did go to public skates occasionally, trying that backward criss-cross move skaters do before a jump. I was convinced it was the secret to mastering triple axels — if I could just figure out the twist, I could do it. All that talk about height, power and core strength? I ignored it in favor of pure optimism.
I practiced at home in my roller blades, tightening them as much as possible and finishing the look with coordinating elbow and knee pads. Our basement was big enough for my brothers and their friends to play full roller hockey, using cardboard boxes as the “boards.” They’d check each other into them (without cracking our mom’s wedding china, miraculously), and I would perform halftime shows: awkward attempts at backward criss-crosses and choreographed dances to Jock Jams.
I still have some Jock Jams. No shame.
When I practiced alone, I’d lace up my rollerblades and try to perfect moves in the quiet. I never quite mastered the technique — I don’t know why — but the memories are vivid. Lately I’ve been craving a long rollerblade stroll. Is that still a thing? If you still rollerblade regularly, we should be friends.
Since the Olympic skating career may remain a daydream, and since I’m already planning a rollerblade outing, let’s pretend it’s summer. It’s oddly warm here today, so burgers seem like the perfect idea.
If you know me even a little, you might remember that I used to dislike turkey burgers. My husband ate dry, flavorless turkey patties for years, and that left a bad impression. But I’ve come around. A good turkey burger needs bold seasoning, not-too-lean meat (we like 94–95% lean), perfect cooking, and lots of toppings — exactly what this recipe delivers.
Imagine homemade creamy gorgonzola made with Greek yogurt, a generous pile of chili garlic slaw that’s both sweet and spicy, and a toasted whole grain bun. This burger hits every satisfying note. The creamy gorgonzola balances the bright, crunchy slaw, while the seasoned turkey patty stays juicy and flavorful.
Turkey Burgers with Creamy Gorgonzola and Chili Garlic Slaw
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Ingredients
Chili Garlic Slaw
- 1 head napa cabbage, shredded
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon chipotle chili powder
- 1 1/2 tablespoons brown sugar
- 1 teaspoon sriracha or hot chili sauce
- 1 lime, juiced
Burgers
- 1 pound lean ground turkey, about 94% lean
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 2 garlic cloves, minced
- 2 green onions, sliced
- 1 tablespoon olive oil
- 4 whole grain buns, toasted
Creamy Gorgonzola
- 1/3 cup plain Greek yogurt
- 6 ounces gorgonzola, crumbled
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Instructions
Chili Garlic Slaw (make first and chill)
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Heat a large skillet over low heat and add the olive oil. Add the garlic and shredded cabbage, tossing to coat, and cook about 1 minute, stirring continuously. Add the chipotle powder, brown sugar and sriracha, tossing to combine. Transfer the cabbage to a bowl, stir in the lime juice, then chill until ready to serve. I love cold slaw on a warm burger.
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In a bowl, mix the ground turkey with salt, pepper, smoked paprika, minced garlic and sliced green onions until just combined. Form into four equal patties. Heat a skillet over medium-high and add olive oil. Cook the patties until browned and cooked through, about 5 minutes per side, or grill if preferred.
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For the creamy gorgonzola, stir together the Greek yogurt, 4 ounces of crumbled gorgonzola, olive oil, salt and pepper, mashing until smooth. Spread the mixture on the cooked burgers, crumble the remaining gorgonzola over top, pile on the chili garlic slaw and serve on toasted whole grain buns.
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And yes, I’m serious about the rollerblades — I bet the neon accessories are wild these days.