Three things I’ve been hating this week:
1. The end of my popcorn bag.
2. Farmer’s tans. And shorts tans. And weird sock tans.
3. No toilet paper. Seriously… Can anyone tell me what you’re suppose to do then?
Three things I’ve been craving this week:
1. These drinks. Plan: I’ll make them for Cinco de Mayo, trying them tonight and then proceeding to make them again tomorrow to, you know, get the taste just right. Wait… New plan: I’ll make them EVERY SINGLE NIGHT until Cinco de Mayo.
2. I want to print out Joy the Baker’s smoothie post and plaster it on my wall for all eternity.
3. These burgers. They were made on one of those warm sunny days.
The kind of day where you wake up from a fabulous dream with John F. Kennedy. The kind of day that starts with the smell of bacon. The kind of day where the snooze button is more necessary than essential, pajama bottoms are worn until noon and driving is complimented by your favorite tunes and $4 sunglasses.
Or something like that.
I might as well warn you that they are stompin’ all over the regular burger. For now, at least. Heavily lemon-ized and lavender-fied. With bread and pepper and tangy-tarty greek yogurt.
Tuna Burgers with Garlic and Lavender
(yields 4 burgers)
Ingredients:
10.5 oz canned tuna, drained and flaked
1/4 cup onion, chopped
2 cloves garlic, minced
1 slice bread, finely processed (can substitute GF)
1 egg
3 tbsp plain greek yogurt
zest of 1 lemon
juice of 1 lemon
1 tbsp lavender buds
salt and pepper, to taste
Preparation:
Preheat oven to 400 degrees F and coat a baking sheet with cooking spray.
Heat a little oil in a pan. Chop onion and mince garlic and cook over low heat for 3-5 minutes.
Finely chop (or process) 1 slice of bread until you have a bread crumb mixture. Transfer breadcrumbs to a small bowl and add cooked garlic and onion.
In a medium bowl, beat egg with a fork. Add in greek yogurt, lemon zest, then the juice from the lemon. Add tuna to the mixture and stir together until everything is combined. Pour bread crumb mixture into the other bowl and combine. Lastly, fold in lavender and any salt and pepper (optional) before giving ingredients one last stir.
Form the tuna mixture into 4 patties (they will be wet) and place on the prepared baking sheet. Bake for 20 minutes. After 20 minutes, remove from the oven, flip patties, and let cook for another 5 minutes. Serve with desired toppings or store in an airtight container for up to five days.
Happy noming.
Nutritional information (per patty): 145 calories, 2.5g fat, 9.5g carbohydrates, 23.5g protein, 2g fiber
Tagged: baking, breads, dinner, food, gluten-free, Greek yogurt, healthy, less than 200 calories, low fat, main dishes, recipes, savory, seafood
