1 pound ground turkey 1 cup crumbled feta cheese 1/2 cup kalamata olives, pitted and sliced 2 teaspoons dried oregano Ground black pepper to taste
Preheat the grill for medium high heat. In a large bowl, combine turkey, feta cheese, olives, oregano, and pepper. Mix together, and form into patties. Lightly oil the grate. Place patties on the grill. Cook for 10 to 12 minutes, turning halfway through.
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2 1/2 pounds king salmon fillet, skinned and de-boned 1 cup dry bread crumbs 1/2 cup minced red onion 1 Tablespoon Dijon mustard 2 teaspoons prepared horseradish 2 eggs, lightly beaten 1 Tablespoon minced fresh rosemary 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 Tablespoons olive oil
Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. Be sure to remove any remaining bones. In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs. Season with rosemary, salt, and pepper.
Chill at least 30 minutes in the refrigerator. Preheat an outdoor grill for medium-high heat. Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil. Place salmon patties on the grill, and cook 4 or 5 minutes on each side.
2 teaspoons olive oil 1 small onion, grated 2 cloves crushed garlic 2 carrots, shredded 1 small summer squash, shredded 1 small zucchini, shredded 1 1/2 cups rolled oats 1/4 cup shredded Cheddar cheese 1 egg, beaten 1 Tablespoon soy sauce 1 1/2 cups all-purpose flour
Heat the olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes, until tender. Mix in the carrots, squash, and zucchini. Continue to cook and stir for 2 minutes. Remove pan from heat, and mix in oats, cheese, and egg. Stir in soy sauce, transfer the mixture to a bowl, and refrigerate 1 hour. Preheat the grill for high heat.
Place the flour on a large plate. Form the vegetable mixture into eight 3 inch round patties. Drop each patty into the flour, lightly coating both sides. Oil the grill grate, and grill patties 5 minutes on each side, or until heated through and nicely browned
4 portobello mushroom caps 1/4 cup balsamic vinegar 2 Tablespoons olive oil 1 teaspoon dried basil 1 teaspoon dried oregano 1 Tablespoon minced garlic Sea salt and pepper to taste 4 (1 ounce) slices provolone cheese
Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice. Preheat grill for medium-high heat.
Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
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Photo credit — Open-faced portobello burger, ©iStockphoto.com/HHLtDave5; Sliced calamata olives, ©iStockphoto.com/RainforestAustralia
