Corn, Cilantro and Sriracha Turkey Burgers


With Memorial Day weekend approaching us, we are ready to fire up the barbeque and start the kickoff to summer off right – what else than a spicy, fresh, dense turkey burger. It’s not your ordinary burger – it’s a protein packed lean patty. Bikini-worthy too!


Corn, Cilantro and Sriracha Turkey Burgers

– 2 pounds lean ground turkey
1/2 cup fresh corn kernels
– 1/3 cup chopped cilantro
1/3 cup chopped fresh jalapeño
– 1/2 cup minced red onion
– 1/2 tablespoons sriracha
– 3 teaspoons garlic, chopped
– 1 teaspoon cumin
– 1 teaspoon coriander
– 1 3/4 teaspoons Krazy Salt
Freshly ground black pepper
For garnish:
– lettuce
– avocado
– tomatoes
– cheese (optional)
– Sriracha ketchup*
* Sriracha ketchup is simply mixing the two ingredients together. The more sriracha – the spicier it is!

1. Preheat the grill to medium heat.
2. In a large bowl, combine the turkey, corn, cilantro, jalapeño, red onion, sriracha, garlic, cumin, corainer, salt and pepper
3. Take the mixture and form into four- five patties. Make sure the meat is evenly distributed so it cooks evenly.
4. Cook the turkey burgers for about 6-8 minutes per side or until done. If you want cheese, add to the top of the patty with 2 minutes remaining.
5. Remove from heat and place on toasted buns or lettuce for a carb-free choice.
6. Assemble your burger with all your favorite fixings!

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Cheers to some great barbeque over Memorial Day Weekend!

T.W.O. signature

Greek Lamb Burgers with Homemade Tzatziki Sauce


It felt like summer this past weekend in SoCal.  It was in the mid-80s and with the daylight savings time upon us and a brand new barbeque in the patio, we decided to christen it with lamb burgers.  Grab your feta, tomatoes and mushrooms and let’s start cooking!

– 3 lbs ground lamb (T.W.O. prefers fresh New Zealand ground lamb from WholeFoods)
– ½ cup feta
– ½ cup mushrooms, diced
– 1/3 cup red onions, diced
– 1 teaspoon garlic powder
– Krazy Salt
– Fresh group pepper
– Fresh hamburger buns
– Lettuce
– Tomatoes, sliced

Tzatziki Sauce Ingredients:
-1/4 cup non-fat Greek yogurt
– 4 tablespoons fresh dill, chopped
– 1 teaspoon fresh lemon juice

 In a bowl, mix the ground lamb with feta, mushrooms, red onions, garlic powder, Krazy salt and fresh ground pepper.  Mix well.  Form the mixture into 3-4 patties.

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Using a bowl Mix the Greek yogurt with the dill in a small bowl to make your tzatziki sauce.  Place in the refrigerator while the burgers are cooking.


Place the lamb patties on a heated barbeque grill and cook for 15 minutes or until done.  Remove from heat.  If you like your buns toasted, now is a good time to do it.  Dress your hamburger how you like it – T.W.O. used their homemade tzatziki sauce, lettuce and tomatoes.  That is all you need for this Greek-influenced Lamb Burger.


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 Happy Barbequing!