"Octoberfest" Turkey Burger

On eof the best things about fall is the change of menu.  Bringing in apples, pumpkin, and more comfort foods.  Beign that today is October 1st it seems like a good time to also think about octoberfest. This is a delicious perfect burger for October.  I discovered this in EveryDay with Rachel Ray it was the burger of the month.   It sounded interesting and I happened to have some ground turkey on hand.  So why not give it a try. I think the flavors worked well together and it will stay moist. The added bacon drippings help a lot.  And it pairs very well with a pale ale or your favorite lager.  Serve it at your  Octoberfest party.  My husband must have liked it as he rated it blog-worthy!

Recipe: (from EveryDay with Rachel Ray October 2013)

 

1 tbsp. olive oil

8 slices bacon, finely chopped

1/2 cupped onion, finely chopped

3 cloves garlic, finely chopped

2 tsp superfine sugar or 1 tbsp light agave nectar
2 tbsp cidar vinegar
1 1/2-2 lbs ground turkey
salt and pepper
1/4 cup fresh finely chopped parsley
2 tbsp Worcestershire sauce
4 slices mustard seed- flavored Beemster (gouda) OR smoked Gouda
4 rolls split toasted (I used a brioche, but a pretzel roll would be awesome)
spicy brown mustard
sauerkraut, warmed
bread and butter pickles

In a large skillet, heat the oil.  crisp the bacon bits, 2-3 minutes, keep stirring. Add in the onion and garlic.  Cook, stirring 2-3 minutes.  Add the sugar and vinegar, stir.  Remove from heat and cool.

In a large bowl, season the turkey with and pepper.  Add the parsley, Worcestershire and the cooked bacon mixture and drippings.  Stir to combine, then form 4 patties.  Heat skillet over medium-high.  Add burger and cook, 4-5 minutes on each side, flipping only once. Place cheese on top and melt.  Slather bun with mustard, top with saurkraut and pickles.  Enjoy. 

Quinoa Turkey Stuffed Peppers

I love these stuffed peppers.  I made them using two nice size bell peppers, and it was plenty to feed my husband and I for dinner and lunch the next day!  They are quite filling and satisfying. The recipe makes enough to fill 4 peppers.  Although I did make the full recipe I only used enough to fill two peppers.  The rest of the filling I saved and use to fill some tacos/burritos during the week for lunches.  These also were very tasty with a fruit smoothie on the side.

For the Filling:

2 tablespoons olive oil

1 medium onion, minced

3 cloves of garlic, minced

1 lb. ground turkey

1 can diced tomatoes

1 cup frozen corn

1 can drained and rinsed black beans

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon chili powder

1/4 teaspoon red pepper flake (or more for more spice!)

1/2 teaspoon ground cumin

For the Quinoa

1 cup quinoa, uncooked

2 cups low sodium vegetable broth (or chicken)

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon salt, more to taste

4-5 bell pepper

1 1/2 cup grated cheese blend, cheddar, mexican, pepper jack, or any other you prefer

Salsa and guacamole for serving

1. Start by cooking the quinoa.  In a saucepan, add quinoa, broth, and spices. Let it boil and then reduce heat to low and simmer covered for about 15 minutes.

2. While quinoa cooks, work on filling.  heat olive oil in a large pot or saute pan.  Saute minced onion until softened. Add in the garlic and cook another minute.  Next add in the ground turkey.  Add in spices.  Cook about 8 minutes until cooked through.  Add the tomatoes, beans, and corn. Simmer 5 minutes.

3. Wash peppers, cut in half removing ribs and seeds.  Spray baking sheet and cook pepper cut side up for 15 minutes until barely tender,  in preheated oven at 350 degrees.

4. When ready combine meat and quinoa.  Stuff peppers fully. Top with grated cheese. Bake 15 minutes or until cheese is bubbling.  Serve with salsa nd guacamole, enjoy!

Mexican Stuffed Pepper

Lately I seem to be buying ground turkey in family size packs and then separating into smaller portions to keep in the freezer.  This is a relatively new protein for us to be eating so always on the look out for new recipes.  Tonight was a new creation after reading a few recipes I took some ideas from each and made it my own, using items that I always have in stock in my fridge and pantry.  Always in the pantry are black beans and always on hand is frozen corn.  I can honestly say after eating these I got the seal of approval from my husband as he told me they were blog worthy!

Recipe:

3 red bell peppers (or any color)

1 cup cooked rice

1 tablespoon olive oil

1 lb. ground turkey

1/4 onion diced

2 cloves of garlic minced

2 teaspoons of cumin

2 teaspoons of oregano

salt and pepper to taste

1 small can of tomato sauce

1 cup of chicken broth (separated) 

1 can of black beans rinsed and drained

1/2 cup frozen corn

shredded cheese to top

sour cream and guacamole to serve with

Preheat oven to 375 degrees.

Heat olive oil in pan and cook onion and garlic for a few minutes.  Add ground turkey and cook until no longer pink and cooked through, breaking up with wooden spoon.  Add cumin, oregano, and salt and pepper to taste.  Stir and cook for a minute.  Add tomato sauce, corn,  and beans.  Cook for a minute or two stir in 1/2 cup of chicken broth.  Add in cooked rice.  Cook for about 5 minutes absorbing some of the liquid.  

Slice peppers in half lengthwise.  Remove ribs and seeds.  Place in a casserole dish fill with turkey mixture.  Pour 1/2 cup chicken broth in dish. Cover tightly with foil.  Cook for 35 minutes.  Remove and top with cheese.  Serve with sour cream and guacamole on the side.

Turkey Meatloaf

In our quest to eat healthier  I have started to use ground turkey instead of ground beef.  Tonight I came across a wonderful recipe for a BBQ turkey meatloaf.  It was delicious served with some mashed cauliflower and roasted asparagus.  I do admit I have to work on the recipe for the mashed cauliflower. It did taste good but the consistency needs a little work. Something for me to work on for a later post.  The roasted asparagus is always a side I love, simply drizzled with olive oil and sprinkled with salt and pepper.

BBQ Turkey Meatloaf: (adapted from Once Upon a Chef)

For BBQ Glaze: 

Mix all ingredients in a bowl and set aside.

2/3 cup kethcup

1/3 cup light brown sugar

1 1/2 tablespoons apple cider vinegar

1/2 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

Meatloaf:

1 tablespoon olive oil

1/2 cup minced yellow onion

2 gloves minced garlic

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 teaspoon paprika

1/2 teaspoon dried thyme

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1 large egg

3 tablespoons of BBQ glaze (from above)

1 pound ground turkey

1/2 cup seasoned breadcrumbs

Preheat oven to 350 degrees.  Line a bakin sheet with foil and spray.

Heat olive oil in saute pan and cook onion about 2minutes until soft and golden.  Add garlic and cook another minute.  Set aside to cool.

In a medium bowl mix salt, pepper, paprika, thyme, Worcestershire sauce, mustard, and egg.  Mix until well combined.  Add in onion mixture.  Finally add breadcrumbs and turkey mix by hand until just combined.

Form a loaf on the foil lined pan.  Spread BBQ glaze over the top of the meatloaf.  Should be plenty to coat top and sides.  Cook 40-45 minutes.

"Greek" Turkey Patty

These came from round two of using ground turkey.  Blame it on buying a big family sized three pound package of ground turkey when it was on sale and I had a coupon.  The ground turkey purchase also came from my desire to eat healthy and prove to my husband that it could take good.  I succeeded with my first attempt with an Asian Turkey burger, this evening I traveled to the Mediterranean to borrow flavors often found in Greek cooking, for a "Greek" turkey patty.  To accompany the flavors of the patty I served it on a bed of spinach, red onion, red pepper, on a warm flat bread pita, topped with yogurt sauce.  My husband's reaction was yet another of his satisfaction with this meal and surprise at how tasty it was.  Another point for me!  I have one more pound waiting to make it a full sweep...

All rolled up together to make a delicious meal!

Recipes:

Turkey Patties:

1 lb ground turkey
1 egg, lightly beaten
1/2 cup breadcrumbs
1/4 cup finely chopped red onion
1/4 cup chopped spinach
1/4 cup chopped roasted red pepper
1 clove garlic, minced
2 tbsp fresh dill, chopped
1 tsp dried oregano, crumbled
1/2 tsp each salt and pepper
1/4 cup crumbled feta cheese

Yogurt Sauce:

1 cup plain Greek yogurt

1/2 cucumber peeled, seeded and diced

2 cloves minced garlic

1 tbsp dill

salt and pepper

Asian Turkey Burger

In an effort to make healthier selections I have been wanting to try ground lean turkey instead of ground beef. However like many I had a resistant husband. When a coupon and a sale inspired me to make the leap. His reaction was "really ground turkey what are you going to do with that?"  I came across what sounded like a great recipe for Asian turkey burgers.  I thought why not let's give it a try. I had a wonderful recipe already for an Asian slaw, this went wonderfully on top of the burger.

The flavors of this burger and the slaw on top complimented each other so well.

My husband's only issue with the burger....I made them a little too fat! Other then that his reaction after being skeptical about the ground turkey was "oh my god that is a good burger!"  He would like to see it again soon on our weekly menu.

Recipe:

Asian Turkey Burger-

Ingredients

     

    For the mayo-

    

    3 tablespoons mayonnaise

    1 tablespoon of Sriracha

    For the burgers-

   

    1 1/2 lbs ground turkey

    1/2 cup Panko bread crumbs

    1/4 cup finely chopped cilantro  

    3 cloves minced garlic

    2 scallions, finely chopped

    3 tablespoons soy sauce

    1 tablespoon sesame oil    

    1 tablespoon minced ginger

    1 teaspoon red pepper flake

    Hamburger buns

    For the Asian Slaw-

     1 red or orange bell pepper- thinly sliced

     1 onion (red or yellow)- thinly sliced

     1 carrot- thinly slice or shredded

     2 tablespoons of soy sauce

     1 tablespoon rice wine vinegar

     1 teaspoon minced ginger

     1 1/2 teaspoons sesame oil

• To make the mayo, mix together the mayonnaise and the Sriracha in a small bowl and set aside.

• Next prepare the slaw so the flavors can blend while the burgers cook.  Mix all the liquid slaw ingredients in a medium bowl.  Toss the sliced vegetables in the sauce and set aside in the fridge.

• Using your hands, mix all the ingredients for the burgers in a large bowl until just incorporated.  Scoop out mixture and form into a patty. Repeat until all the mixture is used.

• Heat a grill pan (or an outdoor grill)   Lightly oil the pan.  Grill the patties about 5 to 7 minutes per side, until well browned on both sides and a meat thermometer reads 165.  

• As burgers finish grilling toast buns on grill.  When buns are ready spread mayo mixture on top of bun.  Burgers can be served with the slaw on top.  If you would rather eat slaw as a side top burgers with tomato and lettuce.  I also topped our burgers with swiss cheese which worked wonderful with the flavors but tasted great without!

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