Ellie Krieger Recipes

Ellie Krieger Recipes


It’s the new year and Chef Ellie Krieger shows us how to put a healthy spin on the traditional burger!


Turkey Burgers Stuffed with Spinach and Feta with Herbed Yogurt and Cucumber Dip (Tzatziki)
2 teaspoons olive oil
2 scallions, thinly sliced, green and white parts
2 cups lightly packed baby spinach leaves, coarsely chopped
1/4 cup crumbled feta cheese
1 tablespoon chopped fresh dill, or 1 teaspoon dried
1/4 teaspoon freshly ground black pepper
1 1/4 pound extra-lean or lean ground turkey breast
1/4 teaspoon of salt

For Serving:
Cooking spray
4 whole-wheat pita pocket breads
1/2 cup herded yogurt and cucumber
Dip (Recipe Below)
1 cup shredded romaine lettuce
1 medium tomato, chopped

1. Heat the oil in a medium skillet over medium-high heat. Add the scallions and cook, stirring, until softened, about 2 minutes. Add the spinach and cook , stirring, until wilted, about 1 minute. Remove the pan from the heat. Stir in the feta cheese, dill, and 1/8 teaspoon of the pepper. If planning to freeze or refrigerate the burgers, allow the mixture to cool completely before making the patties.

2. To make the patties, divide the turkey into 4 equal-size rounds. Make 2 equal-size patties out of each round so you have 8 patties total. Put 2 tablespoons of the spinach-feta mixture onto half of the patties. Top with the remaining patties working the turkey around the edges to seal the burgers closed. Season the burgers on both sides with the salt and remaining 1/8 teaspoon pepper. The burgers may be refrigerated or frozen at this stage.

3. To continue, spray a nonstick grill pan with cooking spray and heat over medium-high heat, or prepare the grill. Grill until cooked through, about 5 minutes per side. Transfer the burgers to a plate.

4. Place the pitas, in batches if necessary, on the grill or grill pan to toast, about 30 seconds per side. Slice the top 1/4 off of each pita and open to form a pocket. Spread about 2 tablespoons of the Herbed Yogurt and Cucumber Dip inside a pita, then place a burger into the pita along with about 1/4 cup of the lettuce and about 2 tablespoons of the tomato.

Herbed Yogurt and Cucumber Dip (Tzatziki)

1 medium english cucumber, trimmed, unpeeled
1 ½ cups low-fat Greek yogurt
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh Italian parsley leaves
1 ½ tablespoons fresh lemon juice
2 small cloves of garlic, finely minced
1 teaspoon finely grated lemon zest
½ teaspoons salt
1/8 teaspoon freshly ground black pepper

1. Coarsely grate the cucumber on a box grater. Place it in a fine mesh strainer and strain for a minute or two, pressing out the liquid.
2. In a medium bowl, stir together the grated cucumber, yogurt, oil, parsley, lemon juice, garlic, lemon zest, salt, and pepper.

To Refrigerate:
The dip will keep in an airtight container in the refrigerator for up to 5 days. Give it a stir before serving. (Freezing is not recommended.)


Red Cabbage and Kale Salad with Sunflower Seeds and Chickpeas
1/3 cup unsalted, hulled, sunflower seeds
¼ cup walnut oil or extra-virgin olive oil
1 tablespoon honey
3 teaspoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 cups chopped red cabbage
2 cups chopped kale leaves
1 large carrot, shredded
1 15-ounce can, low sodium chick peas, drained and rinsed

1. Toast the sunflower seeds in a dry skillet over medium-high heat, stirring frequently, until fragrant and lightly browned, about 3 minutes. Set aside to cool.

2. In a small bowl, whisk together the oil, honey, vinegar, salt, and pepper until combined.

3. In a large bowl, toss together the cabbage, kale, carrot, chickpeas, and sunflower seeds. Add the dressing and toss to coat.

Black Bean Veggie Burger

2 tablespoons olive oil, divided
1 medium onion, diced
4 ounces baby bella or white button mushrooms, diced (about 6 mushrooms)
1 small red beet, peeled and shredded (3/4 cup)
1 medium carrot, shredded (1/2 cup)
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/8 teaspoon cayenne pepper
2 15-ounce cans low-sodium black beans, drained and rinsed, divided
½ cup cooked brown rice
¼ cup chopped chives
¼ cup unseasoned, whole-grain, dried bread crumbs
1 tablespoon Worcestershire sauce
1 large egg white
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

For Serving:
Olive oil cooking spray
16 butter or Bibb lettuce leaves

Heat 1 tablespoon of the olive oil in a nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly browned at edges, about 3 to 4 minutes. Add the mushrooms, beet, and carrot and continue to cook, stirring, until vegetables are softened, 4 to 5 minutes more. Add the garlic, cumin, paprika, and cayenne pepper and continue to cook, stirring, until fragrant, 30 seconds. Transfer to a large bowl.

Pulse half of the black beans, the rice, and remaining 1 tablespoon oil in a food processor about 8 to 10 times until finely chopped but not mushy. Add the pulsed mixture along with the other can of black beans and the chives to the bowl with the cooked vegetables. Add the bread crumbs, Worcestershire sauce, egg white, salt, and black pepper and stir to combine. Use your hands to make 8 round patties. The burgers may be refrigerated or frozen at this stage.

To continue, spray a nonstick skillet with cooking spray and heat over medium-high heat. Cook patties until browned on one side, about 3 minutes, then spray the top of the patties with cooking spray, turn gently, and cook until the other side is browned, another 3 minutes

Serve the black bean burgers on the lettuce, topped with a couple of avocado slices and a couple of the onion rings, with one of the lime wedges alongside.