Best Summer Burger for Meat-Lovers and an Easy, Pleasing Vegetarian Side

I am having play date paralysis. (Me, who swore I'd never use the term "play date".) School is out and my five-year-old daughter is sad; sad to leave school behind. "I don't want to leave my memories behind." (Memories? But by nature you have to leave memories behind or they'd be the present or the future, but I digress. Oh, the drama. The philosophy that is already over my head. I can only imagine what the conversation will be like in 8 years.)

"I miss my best friend, Emma. We used to sing together every day. And play. And we promised each other we'd go to cowgirl college together." (I've got to give her that one--I think all of us women could use a best friend we could sing with, play with, and pinky-swear to be a cowgirl with).

And so, I promised Emma could come over to play. But not so fast. It seems my son is now keeping score. "But she's had three play dates and I haven't had any." Yes, but the main reason is that my son is shy, rarely talking to anyone unless that person has already made friends with his sister. Kind of like a Six Degrees of Twin Separation thing. When we'd ask him if he wanted to have a friend over, he'd say no. Now, apparently, he's ready. So, to be fair, I cold-called Ryan's parents. As I dialed the number, I wondered if Ryan would even remember my son from the bygone Pre-K4 days of one week ago. Do five-year-old boys have vivid friend memories like girls do?

As the phone rang, I suddenly felt nervous--sweaty even. Would my number flash on his caller ID as the Preschool Stalker? I felt like an annoying telemarketer from 1-800-Play Dates. But thankfully, his father remembered us from the drop-off line (I hope I didn't cut him off. Did I cut him off?) As his father and I settled on a day to meet, I remembered that "dating pit" I used to feel in my stomach in my single days--when the guy is trying to decide whether you're still his Tuesday night date or worthy of the Saturday time slot. What is it about meeting new people that gives me this pit? Why am I so worried? And, have I passed the hermit-gene onto my son? The good news is, my son got the coveted Saturday afternoon slot. And, with the hope of widening every one's social circuit--not just my son's--we decided to have Ryan's family over for a barbecue. Ah, yes, entertaining just like when I was a kid--(not!) So, all I need to do is clean the house, wash the dog, de-fuzz the carpets, and figure out the menu. And, we will most definitely need a refreshing summer drink--something with which to toast our friends, both old and (hopefully) new.

Ivy says the burger dish below is perfect for company--the poblano-red pepper stuffing dresses up the average burger and gives it a nice kick. Non-meat eaters will love the side pilaf. With some grilled corn and a salad or two, even I can pull this off...I think.

Poblano-Cheese Stuffed Turkey Burgers with Roasted Red Peppers and a Side of Black Bean Pilaf

Serves: 4

This super simple, fuss-free meal is a definite crowd pleaser. To keep prep time down to a minimum, just be sure to roast the poblano peppers at the same time you roast the red peppers. Any family members or picky eater friends who are not fans of goat cheese can enjoy their burgers un-stuffed and plain.

Turkey Burgers:

4 red peppers, cut into thin strips
1 whole poblano pepper
3 teaspoons extra virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste
1 pound extra lean ground turkey
1/4 cup goat cheese
2 tablespoons Worcestershire sauce
1/4 cup white wine
1 teaspoon Dijon mustard
4 toasted sprouted whole grain buns (such as Alvarado Street Bakery brand)

1. Preheat oven to 400 degrees and line a baking sheet with foil. Lay the red pepper strips and the whole poblano pepper on the foil, drizzle red peppers with 2 teaspoons oil and rub poblano pepper with 1 teaspoon oil. Season red peppers with salt and pepper to taste. Roast red peppers along with the poblano pepper for 25 minutes. Remove peppers from oven and set aside. When poblano pepper is cool enough to handle, slip the skins off and remove the seeds.

2. Place the poblano pepper in a small food processor, add the goat cheese and process until smooth and creamy. Season cheese mixture with freshly ground black pepper.

3. Take a quarter of the ground turkey in your hand, nest some of the poblano-goat cheese mixture in the meat and form a patty around the filling. Repeat with the rest of the turkey and cheese, keeping burgers to about a 1/2 inch thick. Season burgers on both sides with salt and pepper to taste.

4. Add the Worcestershire sauce, wine and Dijon mustard to a medium sized shallow bowl, whisk well. Add each burger to the liquid, flipping burgers once, and let rest while you heat a non-stick griddle lightly brushed with extra virgin olive oil to medium-hot. Cook burgers about 4 minutes each side, flattening with a spatula to ensure thorough cooking. Place burgers on sprouted whole grain buns, top with roasted red peppers and serve.

Black Bean Pilaf

2 tablespoons extra virgin olive oil
4 cloves garlic, chopped
1/2 onion Spanish onion, chopped
1 carrot, finely chopped
Salt, to taste
Cayenne pepper, to taste
2 cans (15 ounces each) black beans, rinsed and drained
1 tablespoon lime juice
2 tablespoons chopped cilantro
1/3 cup shaved almonds

1. Heat extra virgin olive oil in a large non-stick skillet over medium-high heat; add garlic and sauté 30 seconds. Add onion and sauté 3-4 minutes, or until softened. Add carrot and sauté 3-4 minutes. Season vegetables with salt and cayenne pepper to taste. Add black beans and lime juice and gently stir for 3-4 minutes, taking care not to smash the beans. Remove skillet from heat, stir in cilantro and almonds. Adjust seasoning and serve.