Last week, at about 10:45 pm, I had the craziest urge to pickle; I found this to be completely odd, considering I haven’t made pickles since culinary school. But I had gorgeous looking radishes in my refrigerator that were begging to have something done to them. It funny, I used to hate radish; however, I couldn’t tell you why- it was probably just a phase. Recently, though, I have found myself enamored with this crimson colored globe.
Despite their diminutive size, radishes have an incredibly high vitamin C content; with a 1/2-cup serving offering 14% of our recommended daily intake. And vitamin C is not only a vitamin but an antioxidant too, that works in the body to rebuild tissues, blood vessels and maintain bones and teeth; while the 1 gram of fiber in radish helps fight colon cancer. This small but powerful vegetable also contains a group of compounds called isothiocyanates, which are shown to be effective against other cancer cell lines; and although 1 gram of fiber may not seem like a lot, if you consider their size, I’d say that’s pretty generous!
So after I pickled the radish, I couldn’t resist eating them all by their lonesome- something about lip smacking saltiness appeals to me. In any case, I knew that I had to find a recipe for my pickles, or else no one would be aware of their existence.
Then I had a flashback to the cold months.
I can remember in the dead of winter, longing so deeply for BBQ season- and now here we are; and although I had planned to go meat free for all of May, a blistering Sunday afternoon called and I answered with this quinoa burger recipe- which I supercharged with kale and turkey. And my first burger BBQ of the summer was excellently garnished with pickled radishes and washed down with a white wine spritzer!
Summer is, finally, here- why not celebrate with quinoa burgers garnished with pickled radish!
Quinoa and Turkey Burgers with Pickled Radish
1/2 kg ground turkey
6 leaves of kale, ribs removed
2 tsp coconut oil
1 1/2 tsp salt
1/2 cup cooked quinoa
1 tsp red chili flakes
2 tbsp greek yogurt
Preheat BBQ to medium heat.
Heat 1 tsp coconut oil in a saute pan on medium heat; and cook kale, stirring occasionally, for 3 minutes. Combine kale, chili flakes, quinoa, greek yogurt, salt and pepper in a food processor; and pulse into a rough mixture. In a bowl, combine the kale mixture with turkey. Form the mixture into balls and refrigerate for 10 minutes. Remove burgers from refrigerator, and flatten them into patties; cook them for 5 minutes per side.
1 1/2 cup radish, sliced thinly
10oz champagne vinegar
2 tsp salt
1 bay leaf
Combine all ingredients and refrigerate for 24 hours.
Garnish burgers with pickled radish and coconut onions.