Beef Alternatives for Summer

Sweet Potato & Zucchini Feta Burgers with Lemon-Garlic Yogurt

Ingredients for Burgers

• 1 medium sweet potato (about 1 cup cooked and mashed)
• 1 cup grated zucchini, squeezed dry
• ½ cup crumbled feta
• ¼ cup rolled oats
• 1 egg
• 1 garlic clove, grated
• ½ tsp ground cumin
• ½ tsp smoked paprika
• Kosher salt and cracked black pepper, to taste
• Extra-virgin olive oil, for cooking
• 4 burger buns, toasted
• Lettuce and tomato slices, for serving 

Ingredients for Lemon-Garlic Yogurt

• ½ cup Greek yogurt
• Zest and juice of ½ lemon
• 1 small garlic clove, grated
• Pinch of kosher salt 

Directions

1. Prick the sweet potato all over and microwave until tender, about 5–6 minutes.
2. Let cool, then scoop out the flesh and mash.
3. Combine in a bowl with zucchini, feta, oats, egg, garlic, cumin, paprika, salt, and pepper.
4. Form into 4 patties and let them chill in the fridge for at least 20 minutes to firm up.
5. Heat a drizzle of olive oil in a skillet over medium heat.
6. Cook the patties for 4–5 minutes per side until golden and cooked through.
7. Stir together the yogurt, lemon zest and juice, garlic, and salt.
8. Serve the patties on toasted buns with lettuce, tomato, and a spoonful of the lemon-garlic yogurt. 

Rotisserie Chicken Tacos with Avocado Crema & Pickled Jalapeños and Onions

Ingredients for Pickled Jalapeños & Onions

• ½ small red onion, thinly sliced
• 1 small jalapeño, thinly sliced (seeds removed if preferred)
• ¼ cup apple cider vinegar
• ¼ cup water
• 1 tbsp sugar
• 1 ½ tsp kosher salt 

Ingredients for Chicken

• 2 cups shredded rotisserie chicken
• 1 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground coriander
• ½ tsp garlic powder
• ¼ tsp chilli powder
• Juice of 1 lime
• 1 cup shredded Monterey Jack or cheddar cheese
• Kosher salt and cracked black pepper, to taste
• 8 small corn tortillas, warmed 

Ingredients for Avocado Crema

• 1 ripe avocado
• ½ cup sour cream or Greek yogurt
• Zest and juice of 1 lime
• 1 garlic clove, grated
• Pinch of kosher salt 

Directions

1. To make the pickles, combine the onion, jalapeño, vinegar, water, sugar, and salt in a small bowl or jar.
2. Stir and let sit for at least 20 minutes while you prep everything else. Drain before serving.
3. Heat the olive oil in a skillet over medium heat.
4. Add the shredded chicken, then stir in the cumin, paprika, coriander, garlic powder, chilli powder, lime juice, and a pinch of salt and pepper.
5. Cook for 3–4 minutes, stirring often, until heated through and coated in the spices.
6. Stir in the cheese and let it melt into the chicken.
7. In a blender or food processor, combine the avocado, sour cream, lime zest and juice, garlic, and salt. Blend until smooth and creamy.
8. To assemble, spread a spoonful of avocado crema onto each warm tortilla, top with the warm spiced chicken, and finish with some of the pickled jalapeños and onions. Serve immediately. 

Dinner-Sized Turkey Meatballs with Whipped Ricotta & Hot Honey

Ingredients for Turkey Meatballs

• 1½ lb ground turkey
• 1 garlic clove, finely grated
• ½ cup finely chopped parsley
• 1 tsp fennel seeds
• ½ tsp chilli flakes
• 1 tsp kosher salt
• ½ tsp cracked black pepper
• ½ cup panko breadcrumbs
• 1 large egg
• 1 tbsp extra-virgin olive oil, plus more for cooking 

Ingredients for Whipped Ricotta

• 1¼ cups ricotta
• Zest of 1 lemon
• 1 tbsp extra-virgin olive oil
• Kosher salt and cracked black pepper, to taste

Ingredients for Hot Honey

• ⅓ cup honey
• 1 tsp chilli flakes
• Pinch of salt 

Directions

1. In a large bowl, combine the ground turkey, garlic, parsley, fennel seeds, chilli flakes, salt, pepper, panko, egg, and olive oil. Mix gently until just combined, being careful not to overwork it.
2. Form into 8 large meatballs and place on a parchment-lined tray.
3. Let them chill in the fridge for 20–30 minutes to firm up.
4. Preheat the oven to 400°F.
5. Heat a bit of olive oil in a large oven-safe skillet over medium-high heat.
6. Sear the meatballs until browned on all sides, about 5–6 minutes total.
7. Transfer the skillet to the oven and bake for 12–15 minutes, until the meatballs are cooked through (internal temp should hit 165°F).
8. While they bake, blitz the ricotta, lemon zest, olive oil, salt, and pepper in a food processor until smooth and airy.
9. In a small saucepan, warm the honey, chilli flakes, and salt over low heat until it just begins to bubble. Turn off the heat and let it steep.
10. To serve, spoon whipped ricotta onto plates, top with a couple of meatballs, and drizzle generously with hot honey. Finish with extra herbs or lemon zest and enjoy!