Healthy Meal: Sirloin Bourguignonne Burger and Greek Salad

This is one of the first things I “learned how to cook” when I first started cooking. It’s not really cooking, per se; it’s really just grilling and combining a few different ingredients. However, it comes out really good, and the flavors work well together. I paired it with a simple Greek salad.

Recipe notes for the burger:
I’ve changed this recipe a lot, though I think Food Network may have changed it on their site? I distinctly remember using a whole portobello mushroom and spreading it with mustard, and I swear it was this recipe. Anyway, I used ground turkey instead of ground beef, and no oil. I use whole wheat kaiser rolls instead of regular white. To top the burger, I don’t use pate, but instead mushrooms. I cooked them in a bit of oil and then some of the same red wine, and put them on the bottom part of the bun after toasting it. As for the top, I dip it in the drippings of the mushrooms, and then once the burger is cooked, I spread some dijon mustard on it, throw some greens on, and finally the moistened top.

Recipe notes for the salad:
I don’t know where I got the recipe for this; I have it saved on my computer in a Word file, and I’ve had it for a while. I think I googled Greek dressing to find it? In any case, if this is your recipe, my sincere apologies for not keeping the source – feel free to let me know and I’ll give you proper credit. My adapted version of the recipe goes like this: place the following into a tiny sealable tupperware container: 1/2 tsp garlic, 1/2 tsp oregano, 1/2 tsp basil, 3/8 tsp black pepper, 3/8 tsp onion powder, 3/8 tsp mustard, 2 tbsp balsamic vinegar, and 2 tbsp red wine vinegar. Shake vigorously.