Corey Kluber, starting pitcher for the Cleveland Indians shares one of his go to meals with Julie Loria, author of “The Game of Eating Smart.”
“The best wellness advice I’ve received is that health is about finding balance. It’s not the worst thing in the world to have a slice of pizza, as long as it’s in moderation. I allow myself to eat things that are unhealthy. But more often than not, I try to choose healthy foods.” – Corey Kluber
Corey’s Rosemary Turkey Burger with Avocado Mayo
These easy turkey burgers are a must. The walnuts and rosemary bring the burger flavors to a new level. Serve with a simple-to-make avocado mayo for the ultimate burger condiment.
1/2 cup Walnuts
1 Tablespoon plus 1 teaspoon coconut oil, melted
1/4 cup finely chopped yellow onion
8 ounces ground turkey (white and dark meat)
2 teaspoons chopped fresh rosemary
1/8 teaspoon red pepper flakes
1/2 teaspoon salt
4 cups salad greens
2 cups sliced cucumbers
1 lemon, halved
- Preheat the oven to 375 degrees
- Arrange the walnuts in a single layer on a baking sheet and toast for 8 to 10 minutes. Remove from the oven and let cool. In a food processor, chop the nuts until coarsely ground, about 10 seconds.
- Heat 1 teaspoon oil in a skillet over medium heat. Add the onion and cook, stirring until golden brown, about 3 minutes. Let cool.
- In a medium bowl, combine the turkey, ground walnuts, rosemary, red pepper flakes, salt and cooled onion. Shape into 2 burgers. Heat the remaining 1 Tablespoon oil in a medium skillet over medium heat until hot but not smoking. Cook the burgers until golden brown and cooked through, about 4 to 5 minutes per side.
- Divide the greens and cucumber between 2 bowls and squeeze lemon half over the top of each portion. Add the turkey burger to each bowl and serve with the avocado mayo.
2 Ripe avocados, halved, pitted and flesh scooped out with a spoon
1 1/2 teaspoon fresh lemon juice
1/4 teaspoon grated garlic
salt and freshly ground pepper
Combine the avocados, lemon, and garlic in a high speed blender and process until smooth. Season with salt and pepper to taste. Store in an airtight container in the refrigerator for up to 2 days.
Recipe from “The game of Eating Smart, Nourishing recipes for peak performance inspired by MLB Superstars.” by Julie Loria