Homemade Blueberry Jam

Homemade Blueberry Jam
This delicious homemade blueberry jam is made with fresh blueberries, lemon juice, sugar, and pectin for a not-too-sweet summer treat you will want to slather on everything! Learn how to make and can blueberry jam with this easy …

A glass jar with blueberry jam and a blueberry to the right.

Homemade Blueberry Jam

This delicious homemade blueberry jam is made with fresh blueberries, lemon juice, sugar, and pectin for a not-too-sweet summer treat you will want to slather on everything! Learn how to make and can blueberry jam with this easy to follow step-by-step guide. In all of the cooking, baking, and creating I have done since starting […]

READ: Homemade Blueberry Jam

Easy Hollandaise Sauce

An easy, no-fail method for making homemade hollandaise sauce in just minutes. Anyone can make this rich and creamy lemon butter sauce!

The post Easy Hollandaise Sauce appeared first on Budget Bytes.

I recently polled my Facebook followers to see what recipes they’ve been too intimidated to try, and hollandaise sauce was a popular answer. Well, I’m here to tell you that it’s a lot easier than you think! This super easy hollandaise sauce recipe will get you rich, creamy, lemony hollandaise sauce in just a few minutes and with nothing more than just a sauce pot and a whisk. So you can have this dreamy sauce whenever you want and without breaking a sweat. Let me show you how it’s done.

P.S. if you’ve ever made my Luscious Homemade Lemon Curd, this hollandaise sauce is basically the same thing, but savory!

two eggs on English muffins drizzled with hollandaise sauce

What is Hollandaise Sauce?

If you’ve never experienced the magic of hollandaise sauce, let me attempt to describe it to you. It’s a very simple savory sauce made with butter, egg yolk, lemon, and salt. It has a smooth, velvety texture with just the right amount of bright lemon flavor to keep it from being too heavy. If you’ve ever had Eggs Benedict, this is the dreamy yellow sauce that is drizzled over top. But it’s great on a lot more than just Eggs Benedict…

How to Use Hollandaise Sauce

As mentioned above, hollandaise sauce is often served over poached eggs, like in Eggs Benedict, but it’s also great over steamed or roasted vegetables, like asparagus, potatoes, or broccoli. The buttery lemon flavor is also great on salmon, crab, or even steak. Hollandaise sauce is practically all butter and I think we can all agree that butter tastes great on everything!

Small Batch for No Leftovers

Hollandaise sauce is very rich, so you don’t need a lot. And since reheating leftovers of emulsified sauces can be tricky, I decided to make this a small batch recipe so you can avoid the trouble of trying to use up your leftovers. The recipe below makes about ⅓ cup, or just enough for two people (about 3 Tbsp each).

If you want to make a larger batch, it’s just as easy. Simply adjust the number in the “servings” box in the recipe below and the ingredient quantities will adjust for you. The method will be exactly the same, but it may take a few minutes longer for the sauce to heat as you whisk.

hollandaise sauce dripping off a spoon into a bowl in front of a plate of asparagus
hollandaise sauce being drizzled over two eggs on English Muffins

Easy Hollandaise Sauce

An easy, no-fail method for making homemade hollandaise sauce in just minutes. Anyone can make this rich and creamy lemon butter sauce!
Total Cost $0.72 recipe / $0.36 serving
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 2 3 Tbsp each
Calories 238kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1 large egg, separated $0.23
  • 1 Tbsp water $0.00
  • 1/2 Tbsp lemon juice $0.02
  • 4 Tbsp butter* $0.44
  • 1/8 tsp salt $0.01
  • 1/8 tsp cayenne pepper $0.02

Instructions

  • Separate the egg and place the egg yolk in a small saucepot. The whites can be saved for a different recipe.
  • Add the water and lemon juice to the pot with the yolk and whisk until smooth (no heat yet).
  • Cut the butter into small pieces (about ¼ Tbsp size) , then add them to the saucepot with the egg yolk, lemon, and water.
  • Place the pot over medium-low heat. Continuously whisk as the mixture heats. First the butter will melt, then the mixture will begin to get a bit frothy. Finally, as the egg yolk begins to cook, the sauce will thicken. Make sure you're whisking the entire time to achieve a light, smooth sauce. Once it thickens to the consistency of gravy, remove the pot from the heat.
  • Season the sauce with salt and cayenne, then drizzle the sauce over your favorite food!

Notes

*I use salted butter, but if you have unsalted butter simply add a pinch more salt to your sauce.

Nutrition

Serving: 3Tbsp | Calories: 238kcal | Carbohydrates: 1g | Protein: 3g | Fat: 25g | Sodium: 381mg | Fiber: 1g
hollandaise sauce being drizzled over two eggs on English Muffins

How to Make Hollandaise Sauce – Step by Step Photos

a raw egg yolk in a small saucepot

Separate one large egg and place the egg in a small saucepot (this is a 1 qt. saucepot)

egg yolk whisked with water and lemon juice

Add 1 Tbsp water and ½ Tbsp lemon juice to the pot with the egg yolk, then whisk until smooth (do not heat the mixture at this point).

small butter cubes added to the saucepot

Cut 4 Tbsp butter into small pieces (about ¼ Tbsp sized pieces). Add them to the pot with the yolk, water, and lemon juice.

half melted butter in the sauce pot with a whisk

Place the pot over medium-low heat and continuously whisk while the butter begins to melt.

frothy egg mixture in the saucepot with the whisk

Continue to whisk as the mixture begins to heat. You’ll notice it begin to get frothy…

thickened sauce in the sauce pot with a whisk

And then when the egg yolk begins to actually cook, it will thicken the sauce to a consistency similar to gravy. Make sure you’re whisking throughout this entire process. It should only take 3-5 minutes for the sauce to thicken. Remove the sauce from the heat once thickened.

cayenne pepper and salt added to the hollandaise sauce

Season the sauce with about ⅛ tsp cayenne and ⅛ tsp salt (or to taste).

hollandaise sauce dripping off a spoon into a saucepot

And now your rich and dreamy lemony sauce is ready to eat! You did that!

Hollandaise sauce being drizzled over asparagus and salmon

Drizzle that heavenly sauce over all your favorite foods!

The post Easy Hollandaise Sauce appeared first on Budget Bytes.

Pesto Chickpea Salad

I love quick fixes because I am busy and if something takes me more than 15-30 minutes to prepare, chances are I’m not going to do it, especially if it’s not my day off. So this Pesto Chickpea Salad was the perfect answer to lunch this week. It only takes about 10 minutes to make, […]

The post Pesto Chickpea Salad appeared first on Budget Bytes.

I love quick fixes because I am busy and if something takes me more than 15-30 minutes to prepare, chances are I’m not going to do it, especially if it’s not my day off. So this Pesto Chickpea Salad was the perfect answer to lunch this week. It only takes about 10 minutes to make, it’s so creamy and delicious, and you can eat it a number of ways. Everything about this chickpea salad is my style! 

Originally posted 12-5-2012, updated 6-3-2021.

Pesto Chickpea Salad in a bowl surrounded by crackers

How to Serve Pesto Chickpea Salad

This super simple chickpea salad can be enjoyed several ways. You can serve it as an appetizer with crackers for dipping, like in the photo above, it can be a side dish with dinner, or you can use it as a filling for a sandwich (toasted whole grain bread, a hearty bun, or in a wrap). …Or, if you’re like me, you’ll find yourself just digging into the bowl with a fork. ;)

What Kind of Pesto is Best?

There are a lot of different types of pesto on the market, offering a little something for everyone. If you’re looking for the most budget-friendly, ALDI makes a super affordable basil pesto that I use in a lot of recipes. Today I happened to be shopping at a different store, so I went with Filippo Berio Classic Pesto, which was still pretty affordable and it had a really incredible flavor. Barilla also makes a very affordable pesto. And since pesto is the main flavor in this recipe, you definitely want to go with a pesto that you know you like. 

How Long Does the Salad Keep?

This Pesto Chickpea Salad will stay good in the refrigerator for about four days, making it great for meal prep! 

Soak Your Onions for a Softer Flavor

If you’re sensitive to red onions, here’s a trick that will make life so much more enjoyable. Soak your sliced onions in cold water for about five minutes before adding them to your recipe. The water pulls out that super sharp flavor, leaving a nice mild hint of red onion that will flavor your dish without hurting your stomach. :)

side view of pesto chickpea salad in a bowl, surrounded by crackers

Pesto chickpea salad in a bowl surrounded by crackers

Pesto Chickpea Salad

This creamy and tangy Pesto Chickpea Salad is a quick and easy lunch. Enjoy with crackers, on a sandwich, or on top of a bed of greens.
Total Cost $3.14 recipe / $0.79 serving
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 ¾ cup each
Calories 363kcal
Author Beth - Budget Bytes

Ingredients

  • 1/4 cup mayonnaise $0.40
  • 1/4 cup basil pesto $1.30
  • 1 Tbsp lemon juice $0.06
  • 1/8 tsp freshly cracked pepper $0.01
  • 2 15oz. cans chickpeas $1.10
  • 1/4 cup red onion $0.10
  • 1/4 cup fresh parsley $0.17

Instructions

  • Stir together the mayonnaise, pesto, lemon juice, and pepper in a bowl.
  • Rinse and drain the chickpeas. Roughly chop the parsley. Finely dice the red onions (soak the red onions in cold water for 5 minutes for a milder onion flavor). Add the chickpeas, parsley, and onion to a large bowl.
  • Pour the dressing over the chickpeas, parsley, and onion. Stir to combine. Serve as is or slightly mash the chickpeas for a thicker consistency. Serve immediately or refrigerate until ready to eat.

Nutrition

Serving: 1Serving | Calories: 363kcal | Carbohydrates: 37g | Protein: 12g | Fat: 19g | Sodium: 245mg | Fiber: 10g

Love chickpea salads? Check out my Scallion Herb Chickpea Salad

Pesto chickpea salad on a bun with greens

How to Make Pesto Chickpea Salad – Step By Step Photos

Creamy pesto dressing in a bowl being stirred
Start by making the creamy pesto dressing. In a bowl, stir together ¼ cup mayonnaise, ¼ cup basil pesto, 1 Tbsp lemon juice, and ⅛ tsp freshly cracked pepper. 

Chickpeas, parsley, and red onion in a bowl

Rinse and drain two 15oz. cans of chickpeas, then place them in a bowl. Roughly chop about 1/4 cup fresh parsley. Finely dice about ¼ cup red onion (soak for 5 minutes in cold water if you want a milder onion flavor). 

Dressing added to chickpeas in the bowl

Add the dressing and stir to combine. You can either serve the salad just like this, or…

Slightly mashed chickpea salad in the bowl

Or you can slightly mash the chickpeas in the bowl to make it hold together a little more like a potato salad. You can use a potato masher to do this, or just mash some of the beans with a fork against the side of the bowl.

Pesto chickpea salad in a bowl with a cracker dipped into the side

Serve immediately or refrigerate until ready to eat!

close up of pesto chickpea salad on a cracker

So much flavor, so little effort. ;)

The post Pesto Chickpea Salad appeared first on Budget Bytes.

Easy Lemon Bars

Easy Lemon Bars
Classic Lemon Bars with a shortbread-style crust and silky smooth, slightly tart, sweet lemon custard on top. All they need is a dusting of powdered sugar!
READ: Easy Lemon Bars

A stack of three lemon bars being sprinkled with powdered sugar.

Easy Lemon Bars

Classic Lemon Bars with a shortbread-style crust and silky smooth, slightly tart, sweet lemon custard on top. All they need is a dusting of powdered sugar!

READ: Easy Lemon Bars

Blueberry Cobbler Recipe

Blueberry Cobbler Recipe
This easy Blueberry Cobbler recipe is made from scratch, comes together quickly, and is a perfect dessert for showcasing fresh blueberries!
READ: Blueberry Cobbler Recipe

Baked blueberry cobbler in a glass pan with a bowl of blueberries in the background.

Blueberry Cobbler Recipe

This easy Blueberry Cobbler recipe is made from scratch, comes together quickly, and is a perfect dessert for showcasing fresh blueberries!

READ: Blueberry Cobbler Recipe

Curry Roasted Vegetable Bowls

These curry roasted vegetable bowls are colorful, full of vibrant flavors, and the leftovers pack up well for your weekly meal prep!

The post Curry Roasted Vegetable Bowls appeared first on Budget Bytes.

My absolute favorite meal “formula” is roasted vegetables (with or without meat) over a bowl of grains, with a delicious drizzle of sauce. I come back to this type of meal over and over again because the formula is easy to prepare, meal preps well, and there are endless flavor possibilities. This week’s version was Curry Roasted Vegetable Bowls with a Lemon Tahini Dressing drizzle. It’s simple, colorful, flavorful, filling, and will leave you looking forward to the leftovers. :)

Overhead view of curry roasted vegetable bowls with a dish of dressing on the side

What is Curry Powder?

Since curry powder is responsible for all of the seasoning in the bowls, let’s take a minute to chat about it. If you’ve never had curry powder, it’s a warm blend of spices that are pre-ground and blended to mimic the fresh spices used in Indian cuisine. This blend usually includes cumin, turmeric, coriander, and other spices. Every curry powder blend is unique, so you may need to experiment with different brands or recipes to find one that suits your palate. If you’d like to try making your own curry powder, try this recipe for homemade curry powder from Spice it Upp.

Add More to Your Curry Roasted Vegetable Bowls

I kept my curry roasted vegetable bowls simple because I like simplicity, but you can add more to make them a little more fancy, if you’d like. I think a light sprinkle of raisins would add an incredible pop of sweetness to contrast the savory curry powder and tahini dressing.

Slivered almonds would offer an amazing crunch to these bowls without competing with the already strong flavors.

If you want to add some meat, rotisserie chicken would be great, as would some Yogurt Marinated Chicken.

Swap Out the Vegetables or Grains

This recipe is super flexible. You can swap out the vegetables for anything you like. Try broccoli, sweet potatoes, asparagus, sweet bell peppers, Brussels sprouts, or whatever vegetable you like.

The same goes for the “bed” for these bowls. If you don’t like brown rice you can swap it out with white rice, couscous, quinoa, your favorite grain, or even salad greens.

How Long Do The Leftovers Last?

Simple bowl meals like this hold up in the refrigerator for about four days, with the dressing kept on the side. Your mileage may vary depending on the freshness of your ingredients and the conditions within your fridge. I’ll link my favorite meal prep containers for meals like this in the recipe below.

Side view of a fork lifting a bite out of the curry roasted vegetable bowls
Overview of curry roasted vegetable bowls with lemon tahini dressing on the side

Curry Roasted Vegetable Bowls

These curry roasted vegetable bowls are colorful, full of vibrant flavors, and the leftovers pack up well for your weekly meal prep!
Total Cost $6.10 recipe / $1.53 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 480.38kcal
Author Beth – Budget Bytes

Ingredients

  • 1 cup long grain brown rice (uncooked) $0.40
  • 1 head cauliflower $2.29
  • 3 carrots $0.24
  • 1 red onion $0.37
  • 1 cup frozen peas $0.60
  • 2 Tbsp olive oil $0.32
  • 2 Tbsp curry powder $0.30
  • 1/2 tsp salt $0.02

Lemon Tahini Dressing

  • 1/3 cup tahini $1.13
  • 1/3 cup water $0.00
  • 1/4 cup lemon juice $0.18
  • 2 cloves garlic, minced $0.16
  • 1/2 tsp ground cumin $0.05
  • 1/4 tsp cayenne $0.02
  • 1/4 tsp salt $0.02

Instructions

  • Begin the rice first because it takes the longest to cook. Combine the uncooked rice in a pot with 2 cups water. Place a lid on top, turn the heat onto high, and allow the water to come up to a full boil. Once boiling, turn the heat down to low and let the rice simmer for 45 minutes (no stirring). After 45 minutes, turn the heat off and let it rest with the lid in place for an additional five minutes.
  • Once the rice is started, move on to the curry roasted vegetables. Preheat the oven to 400ºF. Chop the cauliflower into bite-sized florets. Peel and slice the carrots. Slice the red onion into ¼-inch wide slices.
  • Place the cauliflower, carrots, and red onion on a parchment lined baking sheet. Drizzle the olive oil over top, then add the curry powder and salt. Toss the vegetables until everything is evenly coated in oil and spices. Spread the vegetables out over the baking sheet in a single layer.
  • Transfer the seasoned vegetables to the oven and roast for 20 minutes. After 20 minutes give them a good stir, then roast for another 15 minutes. Next, add the frozen peas and toss together with the roasted vegetables, then return the baking sheet to the oven for the an additional 5 minutes. Taste the vegetables and add additional salt, if needed.
  • While the rice is simmering and the vegetables are roasting, make the lemon tahini dressing. Place the tahini, water, lemon juice, minced garlic, cumin, cayenne, and salt in a blender then blend until smooth. Set the dressing aside.
  • When the rice has finished cooking, fluff with a fork. Place about ¾ cup rice into each bowl or meal prep container. Top with ¼ of the roasted vegetables. Drizzle with a few tablespoons of dressing just before serving.

Nutrition

Serving: 1serving | Calories: 480.38kcal | Carbohydrates: 66.68g | Protein: 14.18g | Fat: 20.38g | Sodium: 579.93mg | Fiber: 12.85g

How to Make Curry Roasted Vegetable Bowls – Step by Step Photos

Cooked rice being fluffed with a fork in a saucepot

Start the brown rice first, since it takes the longest to cook. Add 1 cup brown rice to a sauce pot with 2 cups water. Place a lid on top and turn the heat onto high. Bring the water up to a full boil, then reduce the heat to low and let the rice simmer for 45 minutes (no stirring). After 45 minutes, turn the heat off and let the rice rest with the lid on for five more minutes.

Chopped vegetables on a baking sheet

While the rice is cooking, start on the roasted vegetables. Preheat the oven to 400ºF. Chop one head of cauliflower into bite-sized florets. Peel and slice three carrots. Slice one red onion into ¼-inch wide slices. Place all of the vegetables onto a parchment lined baking sheet.

Olive oil and curry powder added to the chopped vegetables

Add 2 Tbsp olive oil, 2 Tbsp curry powder, and ½ tsp salt to the prepared vegetables. Toss the vegetables until they are evenly coated in oil and spices.

Seasoned unroasted vegetables

Transfer the prepared vegetables to the preheated 400ºF oven. Roast for 20 minutes then give them a good stir. Return the stirred vegetables to the oven and roast for another 15 minutes.

Frozen peas added to the roasted vegetables

After roasting for 35 minutes total, add 1 cup frozen peas (no need to thaw). Toss them together with the roasted vegetables and return them to the oven for an additional 5 minutes.

lemon juice being poured into a blender containing the rest of the dressing ingredients

While the vegetables are in the oven, prepare the lemon tahini dressing. Combine ⅓ cup tahini, ⅓ cup water, ¼ cup lemon juice, 2 cloves of minced garlic, ½ tsp ground cumin, ¼ tsp cayenne, and ¼ tsp salt in a blender.

Blended lemon tahini dressing in the blender

Blend the ingredients until smooth, then set the dressing aside.

Finished roasted vegetables on the baking sheet

Give the final roasted vegetables a taste and adjust the salt, if needed.

Overview of curry roasted vegetable bowls with lemon tahini dressing on the side

To build your curry roasted vegetable bowls, add about ¾ cup brown rice to each bowl or container then top with ¼ of the roasted vegetable mix. Drizzle with the lemon tahini dressing just before serving!

The post Curry Roasted Vegetable Bowls appeared first on Budget Bytes.

Lemon Tahini Dressing

This super fast and easy dressing has bold flavors of garlic, lemon, and nutty tahini. Drizzle over salads, roasted vegetables, and more!

The post Lemon Tahini Dressing appeared first on Budget Bytes.

It’s about time this delicious, magical elixir got its own blog post. I first used this dressing on a cauliflower salad years ago, and have been adding it to salads, side dishes, meal preps, and more ever since. So here is the famous Lemon Tahini Dressing recipe on its own, so you can bookmark it and easily refer back or share it whenever you want. And if you haven’t tried this lemon tahini dressing yet, get on it! You’re missing out!

Lemon tahini dressing in a wooden bowl dripping over the side, a cut lemon in the back

What is Tahini?

Tahini is a paste made out of ground sesame seeds. Think peanut butter, but made with sesame seeds instead of peanuts. It has a very distinct flavor that is slightly nutty and mildly bitter. You can find tahini in the grocery store either near the peanut butter or near middle eastern ingredients.

Tahini stays good in the refrigerator for months, just like peanut butter, so don’t worry about not being able to use the leftovers. Not only will you want to make this dressing over and over, but it’s the key ingredient for making really good homemade hummus. You can check out the rest of our recipes that use tahini in our tahini archives.

Can I Substitute the Tahini?

I don’t suggest substituting the tahini in this recipe because the tahini is what makes this dressing what it is. Not only is the nutty-bitter flavor perfect for balancing the lemon and garlic, but the thick texture emulsifies with the lemon juice and water to create a thick and creamy dressing (without using dairy).

How Long Does This Dressing Last?

For any homemade dressing, I suggest refrigerating it for a maximum of about five days. Fresh ingredients, like garlic, and even dry spices can contain yeast and mold that can eventually begin to ferment the dressing.

How to Use Lemon Tahini Dressing

The original recipe where I used this incredible dressing is my Roasted Cauliflower Salad, but I’ve also used it on other salads, like this Mediterranean Farro Salad. This dressing is also great drizzled over roasted vegetables or used as a dressing for wrap sandwiches.

Do I Have to Use Fresh Lemon?

Nope! While I do have some pretty fresh lemons in the photos, I most often make this recipe with bottled lemon juice for convenience (and price). If you do have fresh lemons that will definitely make the dressing even more flavorful, but I wouldn’t consider it a deal breaker, by any means.

A spoon stirring the thick lemon tahini dressing in a wooden bowl, ingredients on the sides
Side view of a wooden bowl with lemon tahini dressing, some dripping down the side

Lemon Tahini Dressing

This super fast and easy dressing has bold flavors of garlic, lemon, and nutty tahini. Drizzle over salads, roasted vegetables, and more!
Total Cost $1.56 recipe / $0.39 serving
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 2 Tbsp each
Calories 62.31kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1/3 cup tahini $1.13
  • 1/3 cup water $0.00
  • 1/4 cup lemon juice $0.18
  • 2 cloves garlic, minced $0.16
  • 1/2 tsp ground cumin $0.05
  • 1/4 tsp cayenne pepper $0.02
  • 1/4 tsp salt $0.02

Instructions

  • Place all of the ingredients into a blender and blend until smooth, thick, and creamy. Serve immediately or refrigerate until ready to eat.

Nutrition

Serving: 2Tbsp | Calories: 62.31kcal | Carbohydrates: 2.95g | Protein: 1.79g | Fat: 5.39g | Sodium: 74.73mg | Fiber: 0.99g

How to Make Lemon Tahini Dressing – Step by Step Photos

lemon juice being poured into a blender containing the rest of the dressing ingredients

Add ⅓ cup tahini, ⅓ cup water, ¼ cup lemon juice, 2 cloves of garlic (minced), ½ tsp ground cumin, ¼ tsp cayenne pepper, and ¼ tsp salt to a blender.

Blended lemon tahini dressing in the blender

Blend the ingredients until the dressing is thick, smooth, and creamy.

Lemon tahini dressing dripping off a spoon into a wooden bowl. Lemons in the background

Serve immediately or refrigerate for later!

The post Lemon Tahini Dressing appeared first on Budget Bytes.

Italian Pasta Salad (Family Favorite!)

Italian Pasta Salad (Family Favorite!)
This pasta salad is our family’s favorite! It’s served cold, loaded with pepperoni, cheese and other add-ins, and tossed with homemade Italian dressing.
READ: Italian Pasta Salad (Family Favorite!)

Italian Pasta Salad (Family Favorite!)

This pasta salad is our family's favorite! It's served cold, loaded with pepperoni, cheese and other add-ins, and tossed with homemade Italian dressing.

READ: Italian Pasta Salad (Family Favorite!)

Mediterranean Turkey Burgers

Ground turkey can be kind of, well, boring if you don’t dress it up right. That’s why for these Mediterranean Turkey Burgers I added fun add-ins to the burger patty for maximum flavor and color. And instead of the ketchup and mustard treatment, these juicy burgers get a homemade lemon dill yogurt sauce, crunchy slices […]

The post Mediterranean Turkey Burgers appeared first on Budget Bytes.

Ground turkey can be kind of, well, boring if you don’t dress it up right. That’s why for these Mediterranean Turkey Burgers I added fun add-ins to the burger patty for maximum flavor and color. And instead of the ketchup and mustard treatment, these juicy burgers get a homemade lemon dill yogurt sauce, crunchy slices of cucumber, and a few slivers of red onion. If you’re looking to change up your burger game, these Mediterranean Turkey Burgers are it!

Originally posted 3-26-2011, updated 4-9-2021.

Overhead view of a mediterranean turkey burger, top bun off, on a paper lined plate next to cucumber salad

Can the Turkey Burgers be Grilled?

Yes, you can definitely grill these burgers instead of cooking them in a skillet. An outdoor grill or even an indoor countertop grill, like a George Foreman grill, will work great.

Why 19 oz. of Ground Turkey?

I’ll never understand why, but some brands sell ground turkey in 19 oz. packages instead of one-pound packages (if you work in that industry and know why, please let me know). If you can only find a one-pound package of ground turkey, you can still make this recipe. I wouldn’t adjust any other ingredients, just make four patties instead of five and they’ll be a little extra flavorful. 

What to Serve with Mediterranean Turkey Burgers

Since I had a half cucumber and red onion leftover from the recipe, I used them to make a small batch of my Super Fresh Cucumber Salad. It’s the perfect light side to these burgers. You could also serve them with something like Steak Fries, Mediterranean White Bean Salad, Quinoa Tabbouleh, or a simple green salad (mixed greens, tomatoes, and a vinaigrette). 

Can I Use Fresh Spinach?

Yes, you can use fresh spinach in this recipe instead of frozen, if you prefer. I suggest chopping the spinach until it’s in small pieces so it’s easier to mix into the meat. You may also want to sauté it briefly in a skillet to get some of the water out. You’ll want about ¼ cup once sautéed.

Side view of a closed Mediterranean Turkey Burger on a paper lined plate

 

Overhead view of an open faced Mediterranean Turkey Burger on a paper lined plate with cucumber salad on the side

Mediterranean Turkey Burgers

Spinach, sun dried tomatoes, feta, and a dilly yogurt sauce make these Mediterranean Turkey Burgers full of flavor and color.
Total Cost $10.18 recipe / $2.04 serving
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 5
Calories 396.62kcal
Author Beth - Budget Bytes

Ingredients

Lemon Dill Yogurt Sauce

  • 1/2 cup plain Greek yogurt $0.50
  • 1/2 Tbsp lemon juice $0.03
  • 1/8 tsp garlic powder $0.02
  • 1/8 tsp dried dill $0.02
  • 1/8 tsp salt $0.02

Turkey Burgers

  • 19 oz. ground turkey* $3.89
  • 1/4 cup sun dried tomatoes $0.83
  • 1/4 cup minced red onion $0.08
  • 2 oz. frozen spinach (1 cup when frozen) $0.25
  • 1/4 cup crumbled feta $0.57
  • 1 tsp dried oregano $0.10
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp salt $0.02
  • 1 Tbsp cooking oil $0.04

For Serving

  • 5 hamburger buns $3.04
  • 1/2 cucumber, sliced $0.75

Instructions

  • Make the lemon dill yogurt sauce first. Stir together the Greek yogurt, lemon juice, garlic powder, dried dill, and salt. Refrigerate until ready to use.
  • Prepare the add-ins for the turkey burgers. Finely chop the sun dried tomatoes, mince or finely dice the red onion, crumble the feta, and then thaw and squeeze all the moisture out of the frozen spinach (2 oz. will be about 1 cup when frozen, ¼ cup when thawed and squeezed dry).
  • Add the ground turkey, sun dried tomatoes, red onion, feta, spinach, dried oregano, garlic powder, and salt to a bowl. Mix the ingredients together until evenly combined.
  • Divide and shape the turkey mixture into five burger patties. Make them flatter and wider than usual because they will shrink up and in as they cook.
  • Heat ½ Tbsp cooking oil in a skillet over medium. Once hot, add three of the turkey burgers and cook for 5-7 minutes on each side, or until browned and cooked through. Repeat with the remaining cooking oil and the rest of the burger patties.
  • To serve, smear some of the lemon dill yogurt sauce on a bun. Add a turkey burger, some sliced cucumber, and sliced red onion, then enjoy.

Notes

*I used 93% lean ground turkey

Nutrition

Serving: 1burger | Calories: 396.62kcal | Carbohydrates: 32.58g | Protein: 30.8g | Fat: 16.16g | Sodium: 602.96mg | Fiber: 2.32g

Close up side view of a mediterranean turkey burger, open-faced

How to Make Mediterranean Turkey Burgers – Step By Step Photos

lemon, garlic powder, and dried dill being stirred into yogurt

Make the lemon dill yogurt sauce first, so the flavors have a little time to blend. Stir together ½ cup Greek yogurt, ½ Tbsp lemon juice, ⅛ tsp garlic powder, ⅛ tsp dried dill, and ⅛ tsp salt. Refrigerate the sauce until ready to use. And yes, you can use plain non-Greek yogurt if needed, it just makes a less thick sauce. :)

Chopped burger add-ins on a cutting board

Prepare the burger add-ins. Chop about ¼ cup sun dried tomatoes (I use the dry pack, not the kind packed in oil), mince or finely dice ¼ cup red onion (save the rest to slice and place on the burgers), crumble 1 oz. feta (about ¼ cup), and thaw then squeeze all the moisture out of 2 oz. frozen spinach. The spinach is about 1 cup when frozen, ¼ cup after it has been thawed and squezed dry.

Ground turkey and burger add-ins in a bowl

Place 19 oz. ground turkey, sun dried tomatoes, red onion, feta, spinach, 1 tsp dried oregano, ¼ tsp garlic powder, and ¼ tsp salt in a bowl (sorry, I forgot the oregano, garlic powder, and salt until after the photo was taken).

Turkey burger mixture in the bowl

Mix the ingredients into the ground turkey until it’s all evenly mixed.

Shaped Turkey Burgers on an orange cutting board

Divide and shape the meat mixture into five burger patties. Make the patties thinner and wider than you’d expect because they do shrink up and inward as you cook them.

Three cooked turkey burgers in a skillet

To cook the burgers in a skillet, add ½ Tbsp cooking oil to a skillet and heat over medium. Once hot, add a few of the burger patties and cook on each side for 5-7 minutes, or until well browned and cooked through. Repeat with the second half of the oil and the remaining burger patties.

Overhead view of an open faced Mediterranean Turkey Burger on a paper lined plate with cucumber salad on the side

To serve, spread some of the lemon dill yogurt sauce on a bun, add a cooked burger patty and a few slices of cucumber and red onion. Enjoy!

Greek Turkey Burgers are a healthy mix of ground turkey and Mediterranean flavors. BudgetBytes.com

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Lemon Bars

I am normally a chocolate person when it comes to desserts, but I love a good lemon bar. Lemon Bars are always a good idea and this lemon bar recipe is easy to make and the end results are amazing. The lemon bars have a thick, buttery shortbread crust …

I am normally a chocolate person when it comes to desserts, but I love a good lemon bar. Lemon Bars are always a good idea and this lemon bar recipe is easy to make and the end results are amazing. The lemon bars have a thick, buttery shortbread crust with a luscious lemon curd filling…

The post Lemon Bars appeared first on Two Peas & Their Pod.