Big bold flavors. Bright cheerful colors.

There’s nothing boring about these burgers.

I have a Jerk Marinade that I’ve used for Turkey Tenderloin, Turkey Meatballs, Caribbean Couscous Salad….

Its punchy, gently spicy, with bursts of citrus and herbs. There’s warmth from the spices balanced by the natural mildness of ground turkey. I’m addicted!

To make these burgers, mix up your spices and aromatics first then add them to the ground turkey. This insures the flavors are incorporated well without overworking the mixture.

Overworking = tough burgers.

When cooked properly Turkey Burgers are moist and juicy. Ground turkey is tender and can be tricky to cook on a grill. The secret I’ve found is to sear the patties in a hot pan, then finish them in the oven. They come out perfectly every time.

Turkey Burgers reheat beautifully too, so they are fantastic for meal prep and making lunches for the week! The flavors in these jerk burgers are even better the next day, warm or cold!

Juicy Jerk Turkey Burgers with Caribbean Coleslaw are fun for the weekend, but easy enough for a weeknight meal! Serve them on toasted burger buns or lettuce wraps, topped with Caribbean Coleslaw.

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Juicy Jerk Turkey Burgers with Caribbean Coleslaw

Juicy Jerk Turkey Burgers with Caribbean Coleslaw scream summer! Big bold tropical flavors. Bright cheerful colors. Smiles all around!

Course Burgers

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 pound ground turkey
• 1/2 cup panko breadcrumbs use gluten free panko for GF version

Spices and Aromatics

• 2 Tablespoons soy sauce or coconut aminos
• 1 Tablespoon apple cider vinegar
• 1 teaspoon hot sauce
• 1 teaspoon orange zest
• 1 clove garlic minced
• 1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger
• 2 sprigs minced fresh thyme or 1/2 teaspoon dried thyme
• 1/4 cup chopped fresh cilantro
• 2 scallion thinly sliced
• 1 small jalapeno fine diced
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• oil for pan frying

For Serving

• 1 cup Caribbean Coleslaw recipe link in post
• 4 burger buns lightly toasted

Instructions

• Preheat oven to 350° F.
• Mix spices and aromatic together. Add ground turkey, egg and panko breadcrumbs. Mix with hands until just combined.
• Form into 4 burger patties. Heat 1 Tablespoon cooking oil in oven-proof skillet over medium-high heat. Pan fry burgers 2-3 minutes per side, then transfer to oven. Cook for 10 minutes or until internal temperature of burgers reaches 165° F. Remove and allow to rest 5 minutes.
• To serve, place each burger on a toasted bun and top with 1/4 cup Caribbean coleslaw.

The post Juicy Jerk Turkey Burgers with Caribbean Coleslaw appeared first on Lemony Thyme.

This spice blend goes perfectly in muffins, pies, granola, oatmeal and cider.

I make this blend with ground cinnamon, nutmeg and allspice. You’ll sometimes also find ginger and/or cardamom included. It’s similar in profile to Pumpkin Pie Spice which also contains ground ginger and cloves.

I’m curious. Are you team apple or team pumpkin? I have to say I’m very fond of pumpkin, especially in baking and soups. Have you tried our Pumpkin Morning Glory Muffins? Or Pumpkin Acorn Squash Soup?

My husband is an apple freak! He loves everything from simple cinnamon apples that fill our home with the most wonderful aromas to apple pies that delight all the senses. As apple season approaches we’ll be heading to the North Georgia Mountains to do a little picking.

Stay tuned for apple recipe overload. In the best way possible.

You’ll find this homemade apple pie spice blend in recipes like Dutch Apple Pie Muffins or Salted Caramel Apple Dumplings. Plus you can sprinkle it on oatmeal or granola for warm flavor boost.

What are your favorite apple recipes? I’d love for you to share in the comments below. Your feedback keeps the fall baking love alive!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Apple Pie Spice

Making Homemade Apple Pie Spice is an ideal way to incorporate spices likely already in your cabinet. This spice blend goes perfectly in muffins, pies, granola, oatmeal and cider.

Ingredients

• 2 teaspoons ground cinnamon
• 1/2 teaspoon groud nutmeg
• 1/2 teaspoon ground allspice

Instructions

• Combine spices in an air tight jar.

The post Homemade Apple Pie Spice Blend appeared first on Lemony Thyme.

I find extreme satisfaction from really bold flavors. Not only do they excite my taste buds but they wake up my senses. This punchy Jamaican Jerk Marinade will leave your tongue dissecting the layers of flavors. It’s spicy, slightly sweet, and over the top with aromatics.

The ingredient list is rather lengthy but each element contributes to this classic Jamaican flavor profile. I call this a marinade but it also makes a wonderful dressing.

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Jamaican Jerk Marinade

The ingredient list is rather lengthy but each element is necessary to build this classic Jamaican flavor profile.

Ingredients

• 1/4 cup soy sauce or coconut aminos
• 3 Tablespoons apple cider vinegar
• 3 Tablespoons olive or avocado oil
• 2 Tablespoons fresh lime juice
• 2 Tablespoons brown sugar optional
• 1 Tablespoon orange zest or 1 Tbl orange marmalade
• 1 teaspoon hot sauce
• 1/2 small sweet onion diced
• 1-2 jalapeno or serrano pepper seeds removed fine diced
• 3 sprigs fresh thyme leaves
• 3 scallions sliced
• 2 cloves fresh garlic minced
• 1 Tablespoon freshly grated ginger
• 2 teaspoon allspice
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 generous handful fresh cilantro leaves and stems

Instructions

• Combine all ingredients in a small bowl or zipper top bag. Use as marinade or dressing. Can store in refrigerator for up to one week.

The post Jamaican Jerk Marinade appeared first on Lemony Thyme.

Pumpkin Pie Spice is a fall baking staple. All those warm sweet smelling aromatic spices bring a cozy element to muffins, pies, coffees and cookies.

I’m a fan of making my own spice blends, mostly because it gives me a chance to include some less frequently used jars from my already crowded spice cabinet.

The post Pumpkin Pie Spice appeared first on Lemony Thyme.

Plum Pork Tenderloin.

More and more I hear friends and coworkers grumbling about deciding ‘What’s for Dinner.’  It seems to stem mostly from lack of time to prepare and/or lack of inspiration.  On occasion Lemony Thyme finds herself in a similar predicament.  That’s exactly what sent me to Cooking Light in search of slow cooker recipes, where I found this Plum Pork Tenderloin recipe.

Not only is this Plum Pork Tenderloin made in a slow cooker while you are out busy doing what you do, but it also turns into amazing with only 5 ingredients.  I think Cooking Light deserves extra credit for that!!

We served this Asian inspired pork tenderloin with jasmine rice and steamed snow peas and carrots.  You’ll find this dish yields a lovely almost tart sauce with hints of cinnamon and allspice.  It’s really wonderful spooned over the pork and rice.  The recipe can easily be doubled to serve you and seven of your closest friends.  Enjoy!

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Plum Pork Tenderloin {Slow Cooker Version}

Cook Time 4 hours hours

Total Time 4 hours hours

Servings 4

Calories 199kcal

Author Cooking Light

Ingredients

• 1 tsp. cinnamon
• 1 tsp. allspice
• 1 1-pound pork tenderloin
• 1/2 cup bottled plum sauce
• 2 plums each cut into 6 wedges
• 1/2 cup water

Instructions

• Combine cinnamon and allspice and rub over pork. Place pork in slow cooker and top with plum sauce, water, and plum wedges. Cover and cook on high for 4 hours or low for 8 hours.

Notes

Per serving (1/4th pork with sauce) = 5 WW Pts+
The plum pork tenderloin yields a wonderful sauce. It’s delicious served with jasmine rice and a side of snow peas, which adds 4 WW Pts+.

The post Plum Pork Tenderloin {Slow Cooker Version} appeared first on Lemony Thyme.

Moussaka.  The best Moussaka I’ve ever had was in ‘a diner.’  The kind of diner you find in CT or NY, that are open all night, where you can order fried eggs, t-bone steaks, pancakes, cocktails, Moussaka (or hundreds of other dishes)…any time of day.  Every time I visit my sister we have at least one meal at a diner, doesn’t matter which one because they’re all good, and most often I order Moussaka.

The easiest way for me to explain this dish is to refer to it as Greek Eggplant & Lamb Lasagna with a really rich cream sauce on top.  The truth is it’s nothing like Italian Lasagna except that it has layers.  Let’s talk about the layers, as they are what make this dish so rich and heavenly.  They are also what make it a bit time consuming to make (but oh soooo worth it).

Layer#1 ~ Potatoes & Eggplant

Like any ‘classic’ dish, the Moussaka recipe variations are endless beginning with whether or not to add potatoes and whether to peel the eggplant.  I love the potato layer, it creates the bottom ‘crust’ if you will.  And for the eggplant, peel it or not, your call, but I’m breading mine like I do for Eggplant Parmesan.  I mean really, we’re going to top this whole dish with an inch of bechamel sauce, we’re not tracking calories.  I prepare Layer #1 ingredients first, and sometimes the day before.

Layer #2 ~ Lamb Meat Sauce

Recipes I’ve read say you can use ground lamb or ground beef.  To me, the lamb is a key ingredient, but I’m sure it would be lovely with ground beef as well.  Having said that, the seasonings are another of the many unique features of Moussaka.  Cinnamon, allspice, and oregano combine with onion, garlic, tomato paste, and red wine in this lovely meat sauce.  This too can be made the day before as a time saving step.

Layer #3 ~ Bechamel Sauce

Bechamel Sauce, egg yolks and all, turns a great dish into a ‘classic’ masterpiece.  Ladled generously over the top of this layered dish, the bechamel sauce creates an almost souffle-like finish.  Incredible.  This step however needs to be done in real time just before assembling the dish for baking.

Before deciding whether or not I would even tackle a ‘Moussaka Post’ I ready many recipes.  I chose to follow this one from Simply Recipes because her step by step instructions are always so helpful and it sounds delicious.  I made just a few changes AND cut the recipe in half.  The original recipe serves 8.  The recipe below will make 4 generous servings.

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Moussaka {Greek Eggplant & Lamb}

Course Entree

Cuisine Greek

Prep Time 1 hour hour 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 2 hours hours

Servings 4

Author Simply Recipes, lightly adapted

Ingredients

For Layer #1 ~ Eggplant & Potatoes

• 1 lg. eggplant
• 1 Tbl. salt
• 1 egg beaten
• 1 cup Italian breadcrumbs
• 2 Tbl. olive oil
• 2 yukon potatoes
• 1 cup Parmesan cheese grated

For Layer #2 ~ Meat Sauce

• 1 lb. ground lamb or beef
• 1 Tbl. olive oil
• 1 small onion diced
• 2 garlic cloves minced
• 1/2 tsp. allspice
• 1/2 tsp. cinnamon
• 1/2 tsp. black pepper
• 1 tsp. dried oregano
• 1 Tbl. tomato paste
• 1/4 cup red wine
• salt to taste

For Layer #3 ~ Bechamel Sauce

• 4 Tbl. butter
• 1/4 cup flour
• 2 cups milk
• 2 egg yolks
• 1/8 tsp. nutmeg
• 1/2 tsp. salt or more to taste

Instructions

For Layer #1 ~ Eggplant & Potatoes

• Cut eggplant into 1/4-inch thick slices, place in single layer in colander, sprinkle with salt and allow to drain for 30 minutes (during this time prepare the meat sauce). Rinse off salt then press slices between paper towels, removing as much excess moisture as possible. Dip each slice in beaten egg and then breadcrumbs. Pan fry slices in olive oil until browned on each side. Reserve.
• Boil potatoes until just fork tender. Allow to cool. Remove skins, cut into 1/4-inch thick slices. Reserve.
• Grate Parmesan cheese and reserve.

For Layer #2 ~ Meat Sauce

• In a 12-inch skillet over medium heat, saute onion in olive oil until translucent, add in garlic and saute another minute. Add in lamb and seasonings and cook until meat is cooked through. Add in tomato paste and wine, cook for an additional 5 minutes. Reserve.

For Layer #3 ~ Bechamel Sauce

• In a medium heavy bottom sauce pan over medium-low heat, melt butter. Once completely melted whisk in flour until well blended. Slowly pour in milk, whisking continuously as the sauce will become very thick until all milk is incorporated. Increase the temperature to medium and add in the salt and nutmeg.
• To temper the egg yolks so they won’t scramble when added to the hot sauce, beat egg yolks in a separate bowl and add a ladle of sauce to the yolks WHILE whisking. Once combined pour egg mixture back into sauce and whisk well. Reduce the heat to the lowest temperature, do not allow to boil.

To assemble the Moussaka…

• Preheat oven to 350 degrees. Coat an 11×7 or 9×9 pan with cooking spray.
• Line the bottom of the pan with a single layer of potato slices, overlapping slightly. Top with a layer of eggplant slices, then add the meat sauce, top that with any additional eggplant slices. Sprinkle with half of the Parmesan cheese. Ladle the bechamel sauce generously on top, then sprinkle with remaining cheese.
• Bake for 35 – 45 minutes until top is golden brown. Allow to rest at least 10 mnutes before serving.

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