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Turkey Burgers and Fries for Four

Fast food slows down with a healthier burger, homemade ketchup (try this super-easy tomato jam) and French fries that aren't fried at all. Instead they're cut into stick and drizzled with olive oil, tossed with coriander seeds and thyme, then roasted in a hot oven until they turn golden and crisp. Grilling the burgers on the bbq makes them even tastier.

Turkey Burgers with Olives and Feta


1 pound ground turkey

2/3 cup finely chopped onion

1/3 cup (about 2 ounces) crumbled feta cheese plus additional for topping

3 tablespoons coarsely chopped pitted Kalamata olives (about 6) plus additional for topping

1 1/2 teaspoons olive oil plus additional for brushing

1 small garlic clove, pressed

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon (generous) coarse kosher salt

1/2 teaspoon (generous) black pepper

4 crusty rolls, halved horizontally

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Prepare barbecue (medium-high heat). Brush grill rack with oil.

Gently mix turkey, onion, 1/3 cup feta, 3 tablespoons chopped olives, 1 1/2 teaspoons olive oil, garlic, rosemary, generous 1/2 teaspoon coarse salt and generous 1/2 teaspoon pepper in medium bowl. Form into 4 patties, each about 1 inch thick. Brush with oil and sprinkle with salt and pepper.

Grill burgers until charred on both sides and cooked through, about 5 minutes per side. Grill cut side of rolls until toasted, about 2 minutes. Assemble burgers with Tomato Jam and additional feta and chopped olives.

Oven Fries with Coriander Seeds

For a healthier alternative to french fries, try this baked version.


Nonstick vegetable oil spray

2 pounds unpeeled russet potatoes (about 3 large), scrubbed, cut lengthwise into 1/2-inch-thick sticks

2 tablespoons olive oil

1 1/2 teaspoons coriander seeds, cracked

1 teaspoon dried thyme

Coarse kosher salt


Preheat oven to 450 degrees. Spray large rimmed baking sheet with nonstick spray. Toss potatoes with olive oil, coriander seeds, and thyme in large bowl. Transfer to prepared sheet, spreading in single layer. Sprinkle with salt and pepper. Place in top third of oven and bake until golden, occasionally turning with spatula, about 40 minutes. Season to taste with coarse salt and serve.

The Leftovers

A refreshing Greek Salad with olives, feta, and tomato jam that's perfect for the kids' lunch box or lunch at your desk. (And the flavors intensify when the salad is made ahead and allowed to rest.)

How-to: Mix leftover feta, olives, and tomato jam with cucumbers cut into chunks, some tomatoes (whole or halved cherries or larger tomatoes cut into chunks), chopped red onion (if you like), and plenty of fresh chopped dill. Season with salt and pepper and drizzle generously with olive oil. For a little kick, add balsamic or red wine vinegar and toss. Pack extra rolls to mop up the tangy dressing.

From Amy Finley, Bon Appetit

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