Turkey Zucchini Burgers

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or, Embracing  the  21st  Century.

It might seem odd to admit this, being that I’ve been cooking for about 40 years, but I’ve never owned a Kitchen Aid stand mixer.

Why? Well for one thing, I’m more a cook than a baker. For another reason, I have a really old house. My countertop surface area is limited, as well as the vertical space from countertop to the above cupboards. So I haven’t been interested in a giant appliance that would monopolize my kitchen work space.

Well, here we are in 2017. I just received my first Kitchen Aid stand mixer, Artisanal Series. I purchased it at an incredible post-Christmas sale price of $278.00.

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What prompted me to finally give in was that my sister-in-law sent me a Kitchen Aid spiralizer attachment for Christmas. She, of course, assumed I already owned a stand mixer, like most people do.

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I called her to say “thank you” but “no thank you.” But that’s when I got chided into embracing the 21st Century kitchen. I thought long and hard, but finally gave in. So now I own a Kitchen Aid stand mixer, and a spiralizer attachment.

When considering how to christen my spiralizer, I immediately thought of zoodles, which are zucchini noodles. And then I saw this photo online.

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I’d love to give somebody credit, but the photo was on Pinterest with no information associated with it. I just knew I had to test out my new spiralizer in order to make these burgers!

I opened the spiralizer box and it looked like something that an assassin would have. I took a big breath and read the directions.

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Here’s how I created my electric-powered zoodles, in order to make turkey zoodle burgers.

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Turkey  Zoodle  Burgers

1 pound lean ground turkey
2 eggs
1/4 cup finely chopped onion
1/4 cup finely chopped orange bell pepper
Garlic pepper
Salt
Bread crumbs, about 1/2 cup
Zoodles, made from 1 medium zucchini
Olive oil

Place the turkey, eggs, onion, bell pepper, and seasonings in a medium bowl. Stir until combined.

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Stir in the bread crumbs. Use enough to stiffen the burger mixture but not so much as to dry it up.

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Chill the burger mixture in the refrigerator and proceed with the zoodles.

To make the raw zoodles for these burgers I used the extra-fine spiralizer blade. The spiralizer plus the two other parts were easy to put together. Relief!

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Simply turn on the mixer and watch the noodles form!

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I placed the zoodles on paper towels to release some of their water for about 45 minutes.

When you’re ready to make the burgers, remove the burger mixture from the refrigerator.

Place the zoodles on a jelly-roll pan drizzled with olive oil.

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Using some of the oil on your hands, form four even-sized burgers. Then press them gently into the zoodles on both sides.

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Pour some olive oil in a flat skillet over high heat. Add the burgers and cook them for about 4-5 minutes.

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Turn them over gently and reduce the heat to medium. Continue to lower the heat as you cook the burgers through, without having to flip them over any more. Total time varies on the burger thickness; you can always use a meat thermometer to check the doneness.

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I served these burgers with a mayonnaise mixed with some paprika creme. It was a wonderful combination.

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You could also make a Sriracha mayonnaise, or use Dijonnaise as a condiment.

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I wasn’t tempted in the least to wrap burger buns around these burgers. They are just too tender, delicious, and pretty as is!

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So, first off, I learned that with half a brain one can easily use the spiralizer attachment on a Kitchen Aid stand mixer. And now I’m intrigued and excited about other attachments….

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The burgers came out great, by the way.

Bacon-Wrapped Scallops

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In the past few years I have raved about a wonderful product made from Hungarian red bell peppers called Paprika Creme. I have also complained about not being able to find this product online. It’s typically a hit-and-miss situation on Amazon.

Then lo and behold, I experienced a Christmas miracle of the culinary kind. I was contacted in early December by a representative of Univer, the brand of paprika creme that I was originally introduced to by my Hungarian girlfriend!

His name is Gabriel Bicking, and he’s Univer’s technology director. Not only that, but he oversees a website called – For the Love of Paprika where all of the Univer products can be purchased! Univer sells much more than paprika creme.

His email to me was kind, because he knew that it had been challenging for me to find this fabulous paprika product. So not only did I discover the website thanks to him, I was sent four products.

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There is also a blog, where Mr. Bicking shared my most recent paprika creme-related post, paprika-smothered pork tenderloin, plus you can sign up to receive free recipes utilizing the Univer products.

For purchase, there’s an ebook entitled “For the Love of Paprika” by John Czingula, which is in PDF format. It’s 239 pages, and includes everything from appetizers to meat to sauces, incorporating Hungarian paprika.

I was quite intrigued by the cookbook, and decided to use paprika creme in bacon-wrapped scallops – a recipe that just jumped out at me. It sounded so delicious!

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Bacon-Wrapped Scallops with Paprika Creme
Recipe from “For the Love of Paprika”

16 scallops
2 tablespoons unsalted butter
8 slices bacon, sliced in half crosswise
Univer Red Gold paprika creme, mild, about 2 tablespoons

First rinse the scallops and drain them in a colander.

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Then place them on paper towels to dry completely.

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Heat the butter in a large skillet over high heat. It’s okay if the butter browns, but if it burns, turn down the heat slightly.

Add about four scallops at a time, and brown them on one side for about 3 minutes.

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The timing of course depends on the size of the scallops.

Turn them over and brown the other side.

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Remove them to a plate and continue browning the scallops.

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If the scallops are too greasy, you can always place them on paper towels to dry.

Cook the 16 slices of bacon until slightly browned, yet still pliable. Remove to paper towels to drain.

Place some paprika creme in a small bowl. I chose the “delikat,” or mild paprika creme. Use a small brush to coat one side of the scallops generously.

While the bacon is still warm, place a piece on a cutting board and place a scallop on top, with the paprika creme on the top. Cover the scallop with both ends of the bacon and use a toothpick to secure the scallop in place. You can always use two at first; once the bacon has “molded” to the scallop you can remove the second toothpick.

Continue until all 16 scallops have been wrapped.

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Serve immediately.

The combination of the bacon and paprika creme is incredible, but adding the sweet scallop to the mix puts this appetizer over the top!

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And so I continue to rave about paprika creme. And now I have a source for it! Plus, I can’t wait to try the other Univer products.

Univer suggests using paprika creme in the following:
• Add a spicy boost to stews, soups
• Glaze a sizzling steak or chop
• Mix into ground meats
• Add to marinades
• Sauté onions and vegetables
• Create wonderful dips
• Mix into salsa
• Add to ranch dressing
• Lightly brush onto hot grilled pineapple
• Add to oil or butter when sautéing any vegetable
• Glaze sizzling meats
• Create delicious dips
• Mix into ground meats
• Lightly toss with cooked pasta before dressing with sauce
• Add a little to boiling water when cooking hot dogs
• Stir into hot fluffy rice, or add to water when preparing
• Add a little to scrambled eggs

Paprika-Smothered Pork Tenderloin

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I have mentioned before that I am a food snob, but I’m actually much better than I used to be. Believe it or not, there was a time when I made everything single thing from scratch. I did not believe in buying prepared herb or spice mixtures, pastes, marinades, sauces, and so forth. I still don’t buy marinades or sauces at all, because that’s just silly. However, I have relaxed my ways in the other categories.

To defend myself for a second, why would anyone purchase Italian Herbs when you can just use individual Italian herbs? Why would anyone use a curry powder or garam masala when you can easily own all of the individual components? Why would you purchase Schezuan pepper salt when you can make it so easily?

But we live and learn. And the good thing about aging is relaxing a bit. So I now actually own Italian herbs, a sweet curry powder, Old Bay, a barbecue 3000, a garlic pepper, a smoky salt mixture, a Bavarian spice mixture, a lemon pepper, chili powder, and many more blends, thanks to Penzey’s, mostly, that I never would have dreamed would be in my spice cabinets. And I’m okay with it!

Not surprisingly I’ve also been a purist when it comes to pestos and pastes that can be so easily made in a food processor or blender, with no chemicals or preservatives required! Fortunately, I’ve relaxed in this area as well, and have really come across some delightful products.

One was gifted to me by my Hungarian girlfriend. It’s called Paprika Cream. I could smother this stuff on everything, including myself. In fact, I used it in a paprika risotto on the blog and it was fabulous. I’ve smothered it on chicken, added it to soups and stews, and also used it to season polenta/grits. It’s quite versatile!

It typically comes in a jar, produced by Univer, but it also comes in a tube.

And so, tonight I’m smothering a pork tenderloin with this beautiful, aromatic paprika cream for dinner.

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Paprika-Smothered Pork Tenderloin

Olive oil
1 pork tenderloin, patted dry, and almost at room temperature
Paprika crème

Preheat the oven to 350 degrees.

Place a little oil in the bottom of the baking dish. Add the pork tenderloin and roll it in the oil a bit. Pork tenderloins have a smaller end, so I just always tuck that end underneath. Then the tenderloin is more uniform in thickness.

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Then, spoon the paprika creme generously on the top of the tenderloin.

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Smooth the top. I also added a few pieces of purple onion just for fun.

Place the baking dish in the preheated oven. If you are worried about being distracted and overcooking the tenderloin, take advantage of an oven probe if you have one. This little guy has become my best friend in the kitchen, because I’m often distracted.

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Cook the pork until the internal temperature reaches 155 degrees. Or more if you’re one of those people who doesn’t like pink pork. Then remove the tenderloin to a cutting board to rest.

The reason I don’t use a higher temperature with the paprika creme is that I don’t want it to burn. You can see how it looks almost the same as before cooking.

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Slice the tenderloin and serve immediately.

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I served the paprika-smothered tenderloin with steamed Brussels sprouts and some of the onions, which I let brown a little longer in the oven.

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If you love the flavor of roasted Hungarian red bell peppers, you will love this dish.

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I encourage you to try this product. One word of warning, however, the paste stains everything.

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note: There are spicy and mild varieties of paprika creme, and they’re both wonderful.