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Radish & Lemon BurgerFit Burger
Megan Haley and Alane BoydJump to Recipe
Alane traveled to Nashville, TN, for the fifth episode of Cooking with My Friends. with Happy Belly owner, Megan Haley. Happy Belly Nashville is a personal chef service specializing in food and nutrition that supports holistic health. This episode features Alane’s Radish & Lemon BurgerFit Burger.
“Megan has over 5 years of experience as a holistic chef in Nashville and NYC and is also a health coach! I am still blown away by the flavors that came together in these dishes.” – Alane
Watch the Episode
In this episode, Alane and Megan cook with some less common vegetables and herbs reminiscent of Mediterranean flavors. Megan made honey whipped feta, and zucchini and red onion medallions. You can view the full episode and see just how to make the Radish & Lemon BurgerFit burger and Megan’s dish on YouTube.
Why eat the Radish & Lemon BurgerFit Burger?
Radishes contain glucosinolates, which are sulfur-containing compounds that help protect your cells and keep them healthy. These glucosinolates are also what give radishes their bitter, pungent flavor. Their greens are chock full of vitamins and minerals. This burger encompasses the “waste not, want not” philosophy. By using all of the radish, greens included, your burger has extra nutritional value.
Get the Recipes
These recipes are super easy to prepare and you’re going to have a blast making them!
Honey Whipped Feta with Chives
- Remove feta and cream cheese from the refrigerator and allow to soften on the counter for 30-60 minutes.
- Combine softened feta, cream cheese, honey, minced chives, lemon zest, and lemon juice in a food processor.
- With it running, drizzle in olive oil until you have a smooth, creamy consistency.
- Season to taste with salt and pepper, but remember that feta is quite salty so you may not need any extra salt at all.
Roasted Zucchini + Red Onion Medallions with Aleppo Chili + Mint
- 1 large or 2 small zucchini
- 1 large red onion
- 1/4 cup extra-virgin oil olive
- 1 teaspoon dried basil, oregano, or thyme whatever you have in the pantry
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons red wine vinegar
- 1/2 teaspoon Aleppo chili or more, to taste
- 1 bunch fresh mint leaves
- Preheat the oven to 300 degrees and line a baking sheet with parchment paper.
- Remove the ends from the zucchini. Slice it into 8 equal rounds, each one about ¾”-inch thick.
- Slice off the ends of the red onion. Very carefully, and with the skin intact, slice it into 4 equal rounds, each one about ½”-inch thick.
- In a small bowl, stir together the olive oil, dried basil, salt, and pepper. Using a pastry brush, brush both sides of each eggplant and onion round, and place them on the baking sheet. If you don’t have a pastry brush, your hands will work just fine!
- Bake the zucchini and onion for 45 minutes. Flip everything over, brush with more oil if they seem dry, and bake for another 15 minutes. By this time, the zucchini should be a nice golden color and feel soft if you press gently in the center. The onion will have a golden brown color and a deep, delicious aroma.
- Remove the dried onion skins and any outer layers that have dried out. Immediately drizzle with red wine vinegar and sprinkle with Aleppo chili flakes. Allow to cool slightly before handling.
- To serve, stack two zucchini slices on a plate with one onion slice on top. Sprinkle with whole mint leaves and extra chili if you like a little extra heat.
- Sweet Potato & Rosemary
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Radish & Lemon BurgerFit Burger
- Preheat oven to 450 degrees. Cut the greens off the radishes and set aside. Remove any roots from the radish and discard. If the radishes are large, cut them in half. Coat the radishes with 1 tablespoon cooking fat, place on a baking tray, and cook for 15 minutes, turning halfway through.
- While the radishes are baking, juice half a lemon, set aside, and rough chop the radish greens.
- Once the radishes are baked, add the greens to the hot pan with the radishes. The heat from the radishes will cook the greens and save you from having to cook them separately!
- Drizzle everything with the lemon juice, and ½ teaspoon of salt and pepper.
- Add the radishes and greens to the food processor (or finely chop). Taste vegetable mixture and add more salt if desired. Let the mixture cool completely.
- In a large bowl, add the ground meat, remaining ½ teaspoon of salt, and Dijon Koops' Mustard. Gradually incorporate vegetable mixture into the ground meat. Add as much as you can while still being able to form your burgers as normal. If you end up adding too much vegetable mixture, don’t worry! Just form your burger and cook in the oven for 20 minutes at 350 degrees.
- Cook burgers on medium heat on the stove for 5 minutes each side or to your preference. Cooking times can vary.
- Optional: Serve with your favorite cheese and top with Dijon Koops' Mustard.
If you can’t find radishes with greens, you can use any kind of greens you like.
This Medallion & Whipped Feta dish is vegetarian!
Meet the Hosts
Alane has kept her 40 lb weight loss off since 2013, and created BurgerFit and Cooking with My Friends as a way to get her family eating better. Her health journey started in 2012 after being diagnosed with high blood pressure and obesity. Frustrated and determined, Alane decided to make small, sustainable changes in her diet so that it would be maintainable for a lifetime. Now Alane maintains a healthy weight range and has incorporated quick and easy recipes that keep her picky family members eating better!
Megan is a holistic, personal chef that creates masterpieces for busy people in Nashville, TN.
How We Met
You never know who you are going to be introduced to when you start asking around if anyone knows someone that likes cooking healthy and does it for a living. That is how I met Megan Haley. She is a ball of fun and energy and living everyday to help others eat healthy meals when they don’t have time to do it for themselves. I wish we lived closer so that I could benefit from her meals. She also has an adorable toddler so, of course, we constantly gab about our sons when we are together!