Foodie Friday: Turkey Quinoa Burgers

It’s been a tough week and I know many people are asking about ways to help those affected by the events in Boston. So first and foremost, I wanted to provide a few links to ways that you can help.

If there are any other links or ways to help that you may know of, please feel free to share!

In the meantime, I wanted to also share with you a recipe that I whipped up when I realized I had a ton of quinoa to use up. And I really wanted to use our new grill pan..

Turkey Quinoa Burgers

Makes 8 burgers

Turkey Quinoa Burgers | Barr & Table

– 1¼ lbs 99% extra lean ground turkey- 1¼ cups quinoa; cooked
– ¼ cup rolled oats
– 4 stalks green onion; chopped
– 3 cloves garlic; minced
– 1 tsp fresh ginger; minced
– 1 tbsp chili garlic sauce
– 1 tbsp srirachi
– 1 tbsp toasted sesame oil
– 1 tsp tahini
– 1 tbsp lite soy sauce
– 1 lime; juiced
– 1 tbsp sesame seeds
– 1 egg

In a large bowl, mix all ingredients until well combined. Shape 8 patties, place on a greased plate or sheet pan and refrigerate for 1-2 hours. This will help them hold their shape while cooking.

Preheat a grill pan over medium heat and remove patties from the fridge. Lightly coat the pan with olive oil and place burgers in the pan. Cook on one side about 5 minutes and flip. The burgers should have nice, dark grill lines on them. Cook on the other side for another 3-5 minutes until fully cooked through.

Remove from pan and let rest a minute. Serve as you wish! I love putting a burger on top of my salads with avocado.

Nutritional Stats
Per burger

167 Calories  /  5g Fat  /  10g Carbs  /  1g Sugar  /  1g Fiber  /  19g Protein


Food for Thought

What is your favorite burger and condiments?

Tilapia Stir-Fry with Chili Peanut Sauce

It’s been a crazy couple of weeks over here.. planning a wedding is tough! I’ve been busy with caterer appointments, researching bands, and an engagement party (that wasway too much fun!) Not to mention 4th of July fell in there too, so when I finally had time to cook this past weekend, I was thrilled! I grabbed all of the random veggies left in my fridge and got to work.

Tilapia Stir-Fry with Chili Peanut Sauce

Serves 2

Barr & Table Tilapia Stir-Fry with Chili Peanut PB2 Sauce


2 4oz. tilapia filets
1 1/2 cups napa cabbage, chopped
2 carrots, chopped
1 medium zucchini
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 cup snow peas
2 cloves garlic, minced
3 radishes, sliced
1 large scallion, chopped
2 tbsp sliced almonds
2 tbsp unsweetened shredded coconut
1 tbsp coconut oil for vegetables, 1/2 tbsp coconut oil for tilapia
Black pepper
Garlic powder

1/4 cup PB2 or peanut butter
1/2 cup coconut water
2 tbsp reduced sodium soy sauce
1 tbsp rice wine vinegar
1 tbsp spicy chili sauce
1 tbsp toasted sesame oil
1 clove garlic, minced
Black pepper

Combine all sauce ingredients in a bowl and warm in the microwave about 30 seconds.

Heat a pan over medium high heat with 1 tbsp coconut oil. Once preheated, toss in your cabbage and carrots. Saute for about 5 minutes.

At this time, in a separate pan, toast the almonds and coconut over medium low heat until a little brown and put it off to the side.

While the almonds and coconut are toasting, add the bell pepper and zucchini to the cabbage and carrot mixture. Saute another 10 minutes and finally add the snow peas and garlic. Saute until

Preheat a pan over medium high heat and add 1/2 tbsp coconut oil. Season your tilapia with salt, black pepper, and garlic powder. Once the pan is preheated, add the tilapia. Saute about 5 minutes, then flip and saute another 5-7 minutes until the fish is completely cooked through.

Add some of the sauteed vegetables into a bowl and top with some sliced radishes. Place a piece of tilapia on top and sprinkle the coconut almond mixture, as well as the chopped green onion. Drizzle some chili peanut sauce on top and enjoy!

Barr & Table Tilapia Stir-Fry with Chili Peanut PB2 Sauce

Speak Up!

What is your favorite way to use PB2?