I’m really, really going to miss this warm summer weather when it’s gray, cold, and dreary outside. Today Julia, William, and I spent most of the morning outside in our backyard. We blew bubbles, which is still one of Julia’s favorite activities. Sometimes I wonder how she doesn’t pass out from blowing so many bubbles without a rest! Then Julia rode her tricycle around and around as William watched. He loves to be outside, and I totally agree when the weather is as perfect as it was this morning. I feel so lucky to be able to work part-time, so that I can enjoy days like today at home with my two little kiddos.
Turkey burgers are a staple meal in our house, either grilled outdoors when the weather’s nice, or on the grill pan in the winter. When I need dinner to be especially quick and easy, I buy the premade turkey burger patties at the grocery store. If I have a few extra minutes to spare, though, I make my own patties using this recipe. While it does take a little more time and effort, the results are well worth it.
The turkey gets plenty of flavor from sauteed onions and garlic, plus some chopped parsley. My favorite way to top these burgers is with bbq sauce, red onion, lettuce, and tomato. Oh, and cheese of course! I generally like cheddar but Swiss is also good with bbq sauce.
One year ago: Sweet and Sour Chicken and Broccoli Stir-Fry
Makes 4 burgers
- 1.25 lbs. ground turkey
- 1 tsp. olive oil
- 1/2 cup minced onion
- 2 cloves garlic, minced
- 1/3 cup finely chopped parsley
- Salt and pepper
- 4 burger buns
- Cheese slices
- Tomato slices
- Sliced red onion
- BBQ sauce or condiments of your choice
- Heat olive oil in a small skillet over medium-low heat. Saute onion until soft, about 3 minutes. Add garlic and saute until fragrant, about 30 seconds. Remove from heat to cool.
- Place the turkey in a large bowl. Add the onion, garlic, parsley, and salt and pepper to taste. Mix until well combined. Form the meat into four equal sized patties.
- Grill over medium heat until cooked through. During the last two minutes of cooking, top each burger with a slice of cheese. Slice each bun in half and toast the insides. Serve burgers on toasted buns with lettuce, tomato, red onion, and BBQ sauce.
Source: Kristine’s Kitchen
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Black Bean Burgers
A few years ago if you had told me I’d be making burgers out of black beans, I would have had a hard time believing you. Why would you make a black bean burger when you could cook up a beef or turkey one? Well, now that I’ve made these black bean burgers I’m seeing a lot more of them in my future. These burgers are one of the best new dinner recipes that I’ve tried in a while. As we were eating them, Brad and I could not stop raving about how much we liked them.
My sister asked me if these taste like a burger, and they do, but in a different way if that makes any sense. The black bean flavor comes through, and they have more flavor components than your typical burger thanks to the cumin, cilantro, red bell pepper, shallot, and cayenne that is mixed into the beans. These black bean burgers are delicious topped with traditional burger accompaniments, such as lettuce, tomato, red onion, ketchup, and mustard.
Black Bean Burgers
Makes 6 burgers
- 2 slices white or wheat sandwich bread, torn into pieces
- 2 (15-ounce) cans black beans, rinsed
- 2 large eggs
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 red bell pepper, stemmed, seeded, and chopped fine
- 1/4 cup minced fresh cilantro
- 1 shallot, minced
- 6 burger buns
- Toppings such as lettuce, tomato, red onion, ketchup, and mustard
- Adjust an oven rack to the middle position and heat the oven to 350 degrees. Pulse the bread in a food processor to coarse crumbs, about 10 pulses. Spread the crumbs out over a rimmed baking sheet and bake, stirring occasionally, until golden brown and dry, 10 to 12 minutes. Let cool to room temperature.
- Place 2 1/2 cups of the beans in a large bowl and mash them with a potato masher until mostly smooth. In a separate bowl, whisk the eggs, 1 tablespoon of the oil, cumin, salt, and cayenne together.
- Stir the egg mixture, toasted breadcrumbs, remaining 1/2 cup beans, bell pepper, cilantro, and shallot into the mashed beans until just combined. Be sure to not overmix or the burgers will have a mealy texture. Divide the mixture into 6 equal portions, about 1/2 cup each, and lightly pack into 1-inch-thick patties.
- Heat 1 tablespoon more oil in a 12-inch skillet over medium heat until shimmering. Carefully lay half of the patties in the skillet and cook until well browned on both sides, 8 to 10 minutes.
- Transfer the burgers to a plate and tent loosely with foil. Return the skillet to medium heat and repeat with the remaining tablespoon oil and remaining patties. Serve.
Note: The burgers are great as leftovers the next day. Simply cook, cool, and refrigerate and then reheat in the microwave the following day.
Recipe from The America’s Test Kitchen Healthy Family Cookbook
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