It’s almost summer! This means Chris is off for the I don’t do the fishing part, just eating. Our wonderful friends, Melissa and Chris, go fishing almost every Saturday at the top of the morning to the St. Johns River. During the turtle fishing season {not sure when}, they caught one or two and froze the meat. And, you know what that means: Turtle Burgers!
I love burgers. Any kind, really. I am an American, so what can I say. Not all burgers are created equal. Each type of meat has something great to offer—nothing like Turtle Burgers—and the hands of those who make them with love to add the perfect finishing touch. Chris made them this time and Melissa before that. Maybe the next time I could jump in to help? I made sure to make the best Caramelized Onions to top them with, though.
As we begin to talk about summer just a little bit, I get excited knowing there are many more burgers to come for the season! I have a ton of wonderful recipes in the works for a bright, healthy and fruitful remainder of spring and beginning of summer 2016. For this upcoming season, I plan on sharing other helpful tips & tricks along with delicious recipes and top-of-the-line DIY projects.
Image may be NSFW.
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I worked really hard last summer to pump out some good recipes while trying to adjust my diet to better suit my health needs. I completely cut out dairy, began introducing more healthy fats and radiant pops of color. From this time last year till now, I have dropped 30+ more pounds with these few changes. In the meantime, I will keep kicking my ass in my workouts so that I could be bikini season ready!
What do you have planned for the remainder of the spring season? I am thinking another well thought out summer road trip is well on its way to being planned and curated.
XO
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- 4 lbs turtle meat
- 1 tbsp garlic powder
- 1 tbsp dried parsley
- 1 tbsp chives
- 1 tbsp black pepper, freshly ground
- ¼ cup gluten-free breadcrumbs
- Sea salt, to taste
- Spray coconut oil
- Butter lettuce
- Using a meat grinder, chuck the turtle meat into a bowl. Add seasonings and breadcrumbs. Mix with hands. Mold into quarter pound patties.
- Lightly grease a large pan with oil. Cook two patties at a time 2-3 minutes on each side. Place each burger on a paper towel lined plate. Repeat until no patties are left.
- Serve on butter lettuce.
- This can be topped with caramelized onions.
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