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Naked Persian Turkey Burgers

Sunday, 15 May 2016 00:00  by Yolanda F.

Turkey Burger recipe

Summer is coming and the daunting task of swimsuit shopping and going out in public wearing less than usual is not necessarily a happy thought. For some, it can inspire extreme anxiety and behavior that can turn into a full-blown eating disorder. But with almost 10 weeks left, there is still time to take a healthy approach to weight loss.

The first thing to do is love yourself no matter what. The second considerate thing to do for yourself is remove the pressure immediately. Let go of it. Unhealthy weight loss doesn’t ever result in long-term physical fitness. It’s a process that involves lifestyle changes that can take weeks of trial and error, not to mention mindfulness, before long-term success is achieved.

Changing what you don’t like doesn’t have to be a crisis, of course, so rather than turn it into one, have patience with yourself. Make a plan that involves healthy choices and portions, exercise, proper rest, hydration, and avoiding stress that might lead to binge- or emotional eating. Avoid making unreasonable changes that you know before you begin will be tough to carry out.

If you’re already stressed out, do little things toward the cause to start with. For instance, on burger night, ditch the bun and use turkey instead of beef.

This recipe---a spin on a Middle Eastern meatball (kofta) ---is made with fresh herbs, spices and veggies, and is therefore packed with vitamins and flavor. It’s perfect for a meal sans the stress or anxiety surrounding deciding what to eat. The extra calories that come with a hamburger bun are unnecessary when you have a salad on top.

While going naked doesn’t necessarily apply to your beach-bathing habits, it can most definitely be a new approach for your burger-eating habits.

To make the Persian salad:

  • 2 ½ cups chopped English cucumbers
  • 1 ½ cups quartered small heirloom cherry tomatoes
  • 1/3 cup chopped red onion
  • 2 teaspoons finely chopped fresh mint
  • 2 ½ tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper

To make the burgers:

  • ¾ cup grated zucchini
  • 1 ¼ pounds 93% lean ground turkey
  • 1/3 cup finely chopped red onion
  • 2 garlic cloves, minced
  • ¼ cup unseasoned whole wheat bread crumbs
  • ¼ cup chopped fresh parsley
  • 1 tablespoon finely chopped fresh mint
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground allspice
  • ¼ teaspoon chili powder
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper
  • Cooking spray or oil mister
  • 5 cups chopped romaine lettuce
  • 5 tablespoons grated feta cheese


For the Persian salad: In a large bowl, combine the cucumbers, tomatoes, red onion, mint, lemon juice, olive oil, salt, and black pepper to taste. Mix well, cover, and refrigerate for at least 1 hour.

For the burgers: Squeeze any liquid out of the zucchini with a paper towel. Put the zucchini in a large bowl and add the ground turkey, red onion, garlic, breadcrumbs, parsley, mint, cumin, coriander, allspice, chili powder, salt, and black pepper to taste. Form into 5 equal, flattened patties about 1 inch thick. Refrigerate until ready to cook.

Heat a large nonstick skillet over medium-high heat. Lightly spray the pan with oil. Put the burgers in the pan and reduce the heat to medium-low. Cook until browned, about 4 minutes on each side.

To serve, put 1 cup of lettuce on each of the five serving plates. Put a turkey burger on each plate along with about ¾ cup of the salad, then sprinkle 1 tablespoon of the feta on each.

Source: Skinny-Taste Cookbook


Last modified on Sunday, 15 May 2016 05:01

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