Pause at the Release is our periodic feature in which we highlight the perspective of one of our student-athletes. In these articles, the athletes share their personal experiences as part of the Golden Hurricane team with our wonderful supporters and community members. Here, you'll find the backstage story on TU Women's Rowing, told through the eyes of the athletes themselves. Check back often to see updates from more of your favorite rowers and coxswains.
Pause at the Release: Turkey Burgers
For our last recipe post, Junior, Sarah Ringler, changes up the "snacks" with a healthy meal option, and shares one of her go-to meals:
"A good friend of mine showed me this recipe. I am always looking for an alternative to the monotonous grilled chicken that I cook and eat EVERY DAY. This is an easy and delicious recipe that makes 4-5 burgers, which are easily freezable. I like to prep cook on Sundays for the next week or two and this works great for that!"
1/2 cup panko (Japanese breadcrumbs) 1/4 cup (1 ounce) crumbled feta cheese 1 tablespoon minced red onion 2 tablespoons commercial pesto 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 pound ground turkey breast 1 garlic clove, minced Cooking spray 2 cups arugula 2 (6-inch) whole-wheat pitas, toasted and halvedPrep: 30 Minutes
1. Combine first 8 ingredients in a bowl; mix until combined. Divide panko mixture into 4 portions, shaping each into a 1/2-inch-thick oval patty.
2. Heat a nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 6 minutes on each side or until done. Place 1 patty and 1/2 cup arugula in each pita half.
Tzatziki sauce: Combine 1/2 cup plain low-fat, Greek-style yogurt; 1/4 cup finely chopped seeded cucumber; 1/4 teaspoon salt; and 1/8 teaspoon ground red pepper. Serve with sliced bell pepper and celery sticks.
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