This is an excellent recipe for various reasons. First of all, it's cheap to make and nutrient dense. I follow the blood type diet for A, and made some mods. I used canned lentils, beans and corn. Rinsed them all well to get rid of excess salt. Left out the green peppers and cider vinegar. Used some lemon juice and miso with water in the dressing. Very little salt and pepper. I had some pre-cooked brown rice in the fridge, so I threw that in to beef it up a bit. Filling and delicious, I ate this for a couple of days, then sauteed it with butternut squash soup until thickened and poured over rice pasta. Topped with goat cheese. Amazing! Will make it again soon!

Reviewed On: Feb. 21, 2009

This one is a good base, but definitely needs some mods. Where I live, ground turkey comes in 450g packages (i.e. a pound). As per the scaled recipe, a pound of turkey equals about three burgers. As per other people's reviews, i sauteed red onion, garlic and fresh spinach. When that was all said and done, I think it worked out to be about a half cup of spinach mixture, maybe a little more. Could use more if you like spinach. I used about 80-90g of goat cheese. This is about 3 oz. Probably should have used the whole package (4 oz) for three burgers. Found the mixture to be wet, so I added ground flaxseed to dry it out in lieu of breadcrumbs. Worked nicely. Threw it on the Foreman grill for about 6 minutes. Topped with dijon as per another review, but would go nicely with a yogurt sauce or something of the sort. I will definitely play around with this one in the future, as it resulted in a yummy turkey burger. S.

Reviewed On: Feb. 21, 2009