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Herbed Turkey Burgers
Slightly adapted from Hungry Girl Por Vida
1 tablespoon olive oil
1/2 medium onion, diced
1-2 cloves garlic, minced
1 jalapeno, diced and de-seeded
1 tablespoon fresh sage, chopped
2 teaspoons fresh rosemary, minced
1 pound lean, ground turkey
1 teaspoon Worcestershire sauce
2 tablespoons greek yogurt
3 tablespoons panko breadcrumbs (add more if necessary)
salt and pepper to taste
goat cheese, grainy mustard, cranberry sauce, and arugula to serve
In a medium saucepan, over medium heat, sauté onions, garlic, and jalapeno in olive oil. Once onions become translucent, add sage and rosemary and saute another minute. Do not brown or the garlic may burn. Set aside to cool.
In a large mixing bowl combine ground turkey, egg, yogurt, Worcestershire sauce, breadcrumbs, and cooled onion/herb mixture. Mix gently to combine. Divide meat into 4 sections and shape into patties (about 1/4-1/2 inch thick), making a shallow well in the center. Refrigerate patties for 20 minutes to firm up.
Heat a heavy skillet or grill pan over medium-high heat. Sprinkle patties liberally with salt and pepper, cook, flipping only once, for about 4 minutes on each side. Top with goat cheese, add a splash of water to the pan and cover until liquid evaporates. This will soften the cheese, but not melt it since goat cheese doesn’t really melt. Place burgers on toasted buns with grainy mustard and arugula, top with cranberry sauce.
Curried Sweet Potato Rounds
2 medium-large sweet potatoes, cut into rounds
1 tablespoon white wine vinegar
1 tablespoon curry powder
1 teaspoon chili powder
2 tablespoons olive oil
Pre-heat the oven to 425°F.
Place the sweet potato rounds in a large bowl. Pour white wine vinegar over the sweet potatoes, to wet them so that the spices stick. Toss the sweet potatoes with curry powder and chili powder, until well coated. Finally, add the olive oil and mix well (to seal in the spice).
Bake at 425°F for 30-45 minutes, depending on the thickness of the rounds. Potatoes will be done when browned and crispy.