Follow me as I dive into the world that is cooking! There will be mishaps, burns and feasts as you watch my progression from college-student fare (pizza rolls and ramen noodles) to (hopefully) goddess of the hearth! I am always open to new recipes and ideas, so feel free to contact me.

July 22, 2011

Father's Day and Turkey Burgers with Avocado and Salsa

I love family traditions.  I think it’s so interesting to see what each family practices on special days.  Getting married and coming into a new family has been very exciting for many reasons, and finding out what their traditions are is one of them.  On Father’s Day, they make homemade peach ice cream from Texas peaches.  Yes.
Neither my husband nor I like peaches but we looove homemade peach ice cream!  Such a good celebration with ribs, ice cream, and great company!But ONWARD, to turkey burgers!
This recipe has become a family favorite for Jhet and myself.  My brother, who as a child ate nothing but bread and cheese and never let his food touch, lived with us for several months and devoured these burgers whenever we made them.  They’re healthy, tasty, and very easy to make!

As a side, I made sweet potato chips from this guy’s site, who has tons of good recipes and a great demeanor!   Let me tell you though, I don’t own a mandoline (super awesome slicing device presently on my Christmas wish-list), and frankly, slicing sweet potatoes to an 1/8” consistently is a pain in the ass.  BUT I did it!  And they’re tasty! 
If you don’t want to trouble yourself with that, simply peel and cut sweet potatoes into long, fry-like shapes, throw 'em in a big bowl with some vegetable oil (bout 1 Tbsp per 2 big potatoes), ground comino (cumin), red pepper, and salt to taste.  Toss them well, then put them on a parchment-lined baking sheet and cook at 400° for 30 minutes or so depending on the cuts you did.  Just don’t let them burn or they’ll be bitter!  
I personally liked the chips more because they weren't soggy like the fries can be…But do what you will; the fries are still good!

Health factoid: Sweet potatoes are freaking tasty (okay, opinionated factoid) and are Alkaline, which means they are non-acidic and easy for your body to digest!  Great for tummy aches and such.

Turkey Burgers with Avocado and Salsa

Takes: 15 mins prep, 14-18 mins broil time   Makes: 4 Juicy, awesome burgers.
Stuff You Need:
  • A Broiler pan!
  • 1 egg, slightly beaten
  • 1/4 C finely crushed nacho-flavor or plain tortilla chips (just use the bottom crumblings of your chip bag!)
  • 1/4 C finely chopped green or red sweet pepper
  • 3/4 tsp chili powder 
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 lb ground uncooked chicken or turkey (I use 93/7 ground turkey)
  • 4 slices JalepeƱo Jack cheese (Monterey Jack with Jal.)
  • 4 Kaiser rolls or hamburger buns
  • 1 avocado or 1 recipe guacamole
  • 4 lettuce leaves (optional)
  • 1/4 C your favorite salsa (I use homemade or Joe T. Garcia’s)
1.  Preheat broiler.  Grease top grated part of broiler pan and put a small amount of water in the bottom section.  Set aside.  In a medium bowl, stir together egg, tortilla chips, sweet pepper, chili powder, salt, and black pepper.  Gross.   Add turkey or chicken and mix well.  Really gross.  Shape the chicken mixture into four 3/4” thick patties.  Jhet does this part because, it’s gross.
2.  Place patties on the unheated rack of broiler pan.  Broil 5 inches from heat for 7 to 9 minutes.  Take the pan out CAREFULLY (hot water!) and flip burgers.  Return to oven and continue to cook another 7 to 9 minutes or until no longer pink.  Meanwhile, start toasting those buns!  When the burgers are done, top them with cheese and broil another minute until it’s all melty and delicious.

3.  Remove from oven carefully, and place burgers on buns.  Top with your choice of lovely items, including avocado or guacamole, salsa and lettuce.  Eat up!

**These make great next-day lunch leftovers if you’re only serving two!  Just bag up the burgers and then toast and top when you are ready to consume.**

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