Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In



Recipe Of The Week: Greek Turkey Burgers

Make a large batch of this recipe and store it as a go-to healthy dinner or recovery snack.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

This is a great large batch recipe. I used it as a pre-ride dinner the other night and then used it to refuel after 100 miles on the road. The eggplant, chickpea and tomato topping is so delicious you will want to use it to top chicken and fish, as a spread for wraps and sandwiches and to have around as a dip for veggies or pita. Skip the bun and serve with rice or sweet potatoes for a healthier option.

Turkey Burger

1- 20 oz package 93% lean ground turkey
½ yellow onion, grated
1/3 cup feta cheese
2 Tbsp ketchup
1 Tbsp dried oregano
1 Tbsp dried basil
½ tsp salt
¼ tsp pepper

Eggplant, Chickpea, Tomato Topping
1 large eggplant, cubed
1- 14.5 oz can Italian style stewed tomatoes
1/2 cup chickpeas, drained and rinsed
¼ yellow onion, finely diced
2 cloves garlic (heaping tsp), finely minced
1 cup white wine, like Chardonnay
2 Tbsp olive oil
½ Tbsp dried oregano
½ tsp salt
¼ tsp pepper

Turkey Burgers

1. In a medium bowl, mix together all the ingredients, except the turkey.
2. Gently fold the ground turkey into the mixture and form 4 patties.
3. Grill or pan-sear the patties for approximately 8 min per side, until cooked through.

Eggplant, Chickpea, Tomato Topping
1. In a large saucepan, heat one tablespoon of olive oil over medium-high heat. Add onion and sauté for 8 minutes, until golden. Add garlic and sauté another minute.
2. Add the other tablespoon of olive oil, eggplant, oregano, salt, and pepper, and sauté, stirring consistently, until the eggplant gets a golden crust.
3. Add the tomatoes, chickpeas and white wine and stir to combine.
4. Cover and lower heat to medium. Let simmer for 15-20 minutes, until the wine has absorbed.
5. Using a large fork, or preferably an immersion blender, mash/blend the ingredients together until roughly smooth (leaving some chunks of eggplant and chickpeas, but so it’s more the consistency of a thick sauce).
6. Serve on top of the burgers. Serving suggestion: top with arugula.

More recipes from Jessica Cerra.

Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif.  She is also a professional Xterra triathlete and mountain biker.  Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.

RELATED: Meet Private Chef And Xterra Pro Jessica Cerra 

Video: 4X World Champion Mirinda Carfrae Makes Her Picks for 70.3 Chattanooga

Carfrae and former pro Patrick Mckeon break down the iconic course in Chattanooga, who looks good for the pro women's race, and their predictions for how the day will play out.