Caterer, personal chef and founder of Tiny Spoon Chef, Janice Carte is stopping by the TODAY kitchen to share a couple of her go-to easy and impressive summer entertaining recipes. She shows us how to make barbecue turkey cheeseburgers with fresh zucchini and a pudding cake bursting with seasonal berries.
Turkey burgers can be so dry, but the zucchini does the trick here to keep the texture simply fantastic. If you peel the zucchini, you'll never even know it's there and it's a great way to not only hide those veggies, but also to use up an abundance of garden zucchini when summer is in full swing.
When friends come over last minute, this dish is quick to pull together, but feels special. I remember my Gramma making it for the family and it has been a staple for Tiny Spoon Chef clients for years. The unexpected process yields a crispy top and warm, gooey fruit pudding at the bottom. It's hard to resist!
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