Showing posts with label burgers. Show all posts
Showing posts with label burgers. Show all posts

Turkey Bolognese Burgers

1:29 PM | Labels: , , , , , , , ,



It’s hard to believe that in just 10 days I’ll have graduated college. I’m going to move back home, start a dietetic internship to become a Registered Dietitian – it’s not nearly as frightening as actually stepping out into the workforce (stay tuned in about 1 year when I reach that point), but it is definitely new for me. All of the habits I’ve gotten into living on my own, cooking for myself – these are all about to be challenged as I learn to adjust once again to the rules of living under my parents’ roof.

One food habit that I picked up while in college was eating more ground turkey breast. It’s relatively inexpensive, pretty darn healthy, and much easier to track down than grass-fed beef (at least around these parts). My family eats it occasionally, sure, but I think I might actually miss my turkey burgers and casseroles that may not be weekly staples, but are definitely on the menu a few times a month.

Of course, I don’t just pack down the turkey meat from the package into patties and cook them just like that, so I’m always on the lookout for tasty ways to flavor the turkey to make a truly interesting burger. I think I got really lucky with these turkey Bolognese burgers, because they’re by far some of the best I’ve had. A lot of times, it’s the burger toppings that enthrall me, and they distract me from the essence of the burger – the turkey. And although the sauce poured over these burgers is truly fantastic and I’m equally looking forward to the tofu-avocado sauce I’m going to pour over them again tonight, the burger itself is also cooked to absolute perfection. No dry meat here, folks! I’ve never broiled a turkey burger before but after the success of this recipe, I think I’ll be testing it out with other recipes, too.

Overall, this dish is a keeper: the arugula lends its quintessential bite, the sauce had just a little bit of a spicy kick to it, and the burgers were melt-in-your mouth delicious and full of savory flavor from the mushrooms. I also made it lactose free by using nutritional yeast instead of parmesan cheese and forgoing the cheese on top, and I still found them to be delicious. Cheese certainly can make anything taste better, but when it’s this good on its own – that’s the mark of a truly exceptional recipe. So come on, go make this for you and your family. Maybe swap spinach in for the arugula for the kiddos if they’re not a fan of arugula’s distinct flavor. 

  
One Year Ago: Spicy Edamame

Turkey Bolognese Burgers with Sauteed Arugula
These turkey burgers will definitely not make you question, “Where’s the beef?” You won’t miss red meat at all once you bite into these savory, complex & perfectly cooked burgers – that’s a promise.

Yield: 5-6 burgers
Prep Time: 20-25 minutes
Cook Time: 20-25 minutes
(printable recipe)

The Ingredients
2 teaspoons extra-virgin olive oil
8 ounces baby portabella mushrooms, chopped
1 large onion, chopped
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes
1 ¼ pounds lean ground turkey breast
3 tablespoons egg whites
¼ cup nutritional yeast flakes
1 ¼ cups arrabiata sauce1
8-10 cups arugula
hamburger buns or rolls, for serving (optional)

The Method
Heat the oil in a large skillet, then add the mushrooms, onion, and seasonings. Cook until the vegetables have softened and cooked down, approximately 10 minutes, then set aside to cool slightly.2

Preheat the broiler and line and lightly grease a baking sheet. Combine the turkey, cooked vegetables, egg whites, and nutritional yeast in a medium-large mixing bowl. Form into 5-6 equally sized patties. Arrange the patties on the prepared baking sheet and place under the broil for approximately 20-25 minutes, flipping halfway through.

When the burgers have around 2 minutes left in the broiler, wash the arugula (but don’t dry) and add to the pan you used to sauté the vegetables (you may need to spray lightly with nonstick spray or olive oil). Stir occasionally until the arugula has wilted, then remove from the heat and keep warm until the burgers have finished.

Serve each burger with ¼ cup warm sauce and the arugula.

Source, adapted: Aggie's Kitchen


Notes:
1I made this sauce while everything else was cooking – I started it alongside the sautéed vegetables and simply kept it warm over low heat towards the end when it was ready and my burgers were still cooking. If you make this ahead of time or use store bought sauce, just be sure to warm it over low heat before serving (maybe 10-15 minutes).
2I did not let my mixture cool (surprise). I also transferred it to the food processor and pureed it – not because I’m trying to hide veggies from myself, but because I didn’t really chop them finely enough and thought they’d be better texturally pureed. I think it may have helped keep the burgers juicy, but having never eaten them with chunks of mushrooms, I can’t say for sure. Go with whatever makes you happy.

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Posted by toni

Fresh Herbed Turkey Burger

12:26 PM | Labels: , , , , ,



With Spring finally here – beautiful weather and all – I find myself drawn more to clean, fresh flavors. Don’t get me wrong, I still love a burst of flavor or a robust sauce every now and then – I am still me, after all – but when Spring first arrives it just feels natural to me to scale back on the complexity of my meals and a eat a little more simply.

This recipe for fresh herbed turkey burgers was just the kind of meal I was craving: a modest serving of very lean meat, thinned out with a healthy quinoa filler and an array of fresh herbs. Unfortunately, I left my box of quinoa at my parent’s house the weekend before, and with it being Passover, my hands were tied in terms of being able to swap in any other grains. So, this was just a straight-up turkey burger with a combination of fresh and dried herbs. I did really like it, but I’m still curious as to how the quinoa would have changed it. I feel like it would have been just a little lighter, a little bit less carnivorous. However, the flavors were excellent so if you find yourself in a similar bind, don’t fret! In fact, because I can’t officially vouch for how it would/will turn out with the quinoa, I haven’t included it in the recipe below. If you’re interested in adding it back in, the recipe simply called for 1 cup, cooked according to the package instructions, mixed into the burger along with all of the other ingredients.

I rested my burger on top of a plate of arugula and topped it with a swirl of whipped feta, and called it a meal. The flavor of the feta paired so well with the herbs in the burger! However, feel free to leave that out if you’d like – I also don’t have the recipe for the whipped feta (it was part of a Passover potluck from the weekend before), but I’m sure you could find a recipe online or simply sprinkle a few plain feta crumbles over top the burger in the end. It would also, of course, make a nice sandwich, though I chose to eat it without the bun.

One Year Ago: Buffalo Turkey Lettuce Wraps

Fresh Herbed Turkey Burgers, adapted from Mother Rimmy’s Cooking Light Done Right
Yield: 6 servings
(printable recipe)

The Ingredients
20 ounces (1 package) lean ground turkey breast
3 tablespoons egg whites
1 tablespoon fresh rosemary, minced
2 tablespoons ground sage
½ tablespoon dried thyme
1 tablespoon fresh minced dill
2 tablespoons chives, chopped
2 teaspoons stone ground mustard
6-9 cups fresh arugula, for serving
½ - ¾ cup whipped feta

The Method
Preheat a grill pan over medium heat and coat with nonstick spray. Combine all of the ingredients except the arugula and feta in a large bowl, mixing well. Divide the mixture evenly into six portions.

Form each portion into a patty and place on the grill, cooking approximately 4-5 minutes per side. Serve atop fresh arugula, topped with the whipped feta (I transferred mine to a Ziploc bag to pipe onto the burger, but you can smear it or, if using regular feta, just sprinkle it on top). Feel free to serve this as a sandwich with your favorite burger rolls, too!







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Posted by toni

Thirty Minute Thursdays: Thai Turkey Burgers with Pineapple Salsa

1:39 PM | Labels: , , , ,



One of my favorite meals may be a well-cooked burger. It doesn’t have to be beef, either. In fact, a homemade veggie burger can knock the socks off of even the most delicious beef hamburger (that is, if hamburgers were ever to wear socks). Today, though, I’m not talking about beef or veggie burgers; I’m talking about turkey burgers, sometimes known in the Floptimism kitchen as the most common type of burger made. With grass-fed beef being more expensive and, even with its lowered saturated fat profile, still a food more suited for the occasional indulgence than everyday fair, I wind up making a lot of meals using ground turkey breast. As long as you choose a package that clearly says ground turkey breast, not just ground turkey (the nutrition label should read about 1g saturated fat, no more), you’re getting a pretty healthy source of protein. Plus, I think it’s pretty tasty.


Earlier this week I made Rachael Ray’s Thai Turkey Burger, and absolutely loved it. It was a soy sauce and scallion-infused burger topped with a mild spicy-sweet pineapple salsa. The flavors were strong but well balanced, and the burger was filling enough that I didn’t even need any sides (but in the future would definitely consider making more, smaller burgers and pairing them with a side salad of some kind to take the focus away from the meat).

I made 2 burgers and ate the leftover one several days later over kale sautéed in a peanut sauce (more on that later!), which was equally excellent; and I had the leftover pineapple salsa first mixed with peanut butter as a wrap, and next layered with some Chobani Passionfruit yogurt for a mid-day snack. I meant to add a drop of rum extract and would have topped it with some dried coconut if I had any, but it was really good even without those two ingredients.

I would definitely recommend making this recipe (or really, recipes plural if you split up the salsa and burger) – it was easy and by far one of the best recipes I’ve made from her cookbook yet. This one’s a keeper!

One Year Ago: Chicken & Pear Paninis with Oven Roasted Pear & Sweet Potato "Fries"

Thai Turkey Burgers, adapted from Rachael Ray’s Classic 30 Minute Meals
Yield: 4-6 servings
(printable recipe)

The Ingredients – The Salsa
1 small, fresh pineapple
1 tablespoon sesame oil
¼ teaspoon crushed red pepper flakes
½ small red bell pepper, seeded and diced
¼ red onion, finely diced
1 tablespoon brown sugar

The Ingredients – The Burgers
1 ⅓ pounds ground turkey breast
1 inch fresh ginger, peeled and grated
4 small cloves garlic
2 tablespoons (low sodium) soy sauce`
2 teaspoons curry powder
2 scallions, chopped
4-6 rolls or sandwich thins, toasted (optional)
kale or lettuce, for topping

The Method
Coarsely chop the pineapple and place it into a food processor. Pulse until coarse and chunky. Meanwhile, heat the oil and red pepper flakes in a skillet over medium-high heat. When the oil begins to smoke, add the bell pepper and onions; cook 1-2 minutes. Add the pineapple to the pan and allow the juices to evaporate a little, 3-5 minutes. Sprinkle with the brown sugar, let cook an additional 1-2 minutes, and then turn the heat as low as it will go while you cook the burgers.

Heat a skillet or griddle over medium-high heat (but err on the side of medium) and spray with nonstick spray. Combine the turkey, ginger, garlic, soy sauce, curry powder, and scallions so that all of the ingredients are evenly distributed in the mixture. Form into 4-6 patties and arrange somewhat evenly spaced on the heated pan. Cook the patties 6 minutes per side.

Serve the burgers either over a salad or as sandwiches, topped with the kale and 1-2 tablespoons pineapple salsa.





 

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Posted by toni

30 Minute Thursdays: Feta-Stuffed Burgers & Greek Side Salad

2:43 PM | Labels: , , , , ,



These burgers are the reason why my dad has dubbed me the official best burger maker ever. Juicy and full of flavor, it's no wonder they were a hit with my family during a recent 30 Minute Thursday meal. His didn't even have cheese stuffed into the center of it since he's lactose intolerant, and he still raved about them.

Granted, I can't take all the credit. Ever since making the switch to grass-fed beef, I have been eating much higher quality red meat.- only less frequently. It also doesn't hurt that Whole Foods seems to only sell 85% lean grass fed ground beef, which is a gripe I have for a post of its own but makes for a decidedly juicier burger due to the extra fat. Soaking the burgers in red wine before cooking probably helps, too. But if my dad wants to sing my burger cooking praises, I'll be gracious enough to say thank you and keep my secret ingredients to myself. And, you know, all of you lucky folks.

The recipe originally called for blue cheese, but my family didn't like the sound of that so I swapped it for feta and paired it with a greek salad, also a Rachael Ray creation. I couldn't find the pepperoncini peppers so I used jalapenos which were a little too raw and intense, and I found the dressing to be too overpowering (adjusted below), but other than that it was an enjoyable, simple side for the burger.

One Year Ago: Strawberry-Mango Power Smoothie, Apples & Honey Salad

Feta Stuffed Burgers with Side Greek Salad, adapted from Rachael Ray's Classic 30 Minute Meals
Yield: 4 servings
(printable recipe)

The Ingredients
1 pound lean (grass-fed) ground beef
hot sauce, to taste (a couple of healthy shakes)
freshly ground black pepper, to taste
1/4 pound reduced fat feta cheese
1/4 cup dry red wine
rolls, red onion, and lettuce for serving (optional)

1-2 teaspoons minced garlic
2 1/2 tablespoons olive oil
1 tablespoon lemon juice
pinch of allspice
freshly ground black pepper, to taste
4-6 cups spring mix greens
2 plum tomatoes, diced
1/2 medium red onion, thinly sliced
1/2 cucume, thinly sliced
1 jalapeno pepper, seeded and chopped*
2-3 tablespoons crumbled feta cheese (optional)
1/2 tablespoon dried oregano

The Method
Mix the hot sauce and pepper into the beef and separate it into quarters. Place 1 tablespoon cheese in the center of each quarter and form a patty around it, sealing off the filling completely. Keep the patties no thicker than 3/4 inches.

Pour the wine into a shallow dish and allow the patties to soak in the liquid, turning once to get both sides, 5 minutes per side. While the patties soak, heat a pan to medium, then add the burgers and cook for 4-6 minutes per side.* Serve with rolls, onion, lettuce, and salad (prepared while the burgers cook).

Wash the greens and dry them well. Meanwhile, combine the oil and g a microwave safe bowl and heat for 30 seconds until the garlic starts to sizzle, producing a garlic-infused oil. Whisk in the lemon juice, allspice, and pepper. Set aside.

Combine the lettuce, tomatoes, red onion, cucumber, peppers, cheese (if using), and oregano in a large serving bowl. Toss with the dressing, starting with a modest amount and adding more to taste.

Notes:
*Alterrnatively use a handful of pepperoncini hot peppers, chopped, for a more authentic flavor.
**My burgers were still raw after this amount of time, and most of us like them medium/medium rare. I had to throw them back in the pan, so you might want to consider being really strict about the patty size (I didn't pay much attention beyond making each patty roughly equal), and lowering the heat and cooking them maybe 8 minutes per side. I'm still getting the hang of cooking meats other than chicken, so use your best judgment.



 


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Posted by toni

Thirty Minute Thursdays: Perfect Burgers + 2 Tasty Side Salads make for a healthy cookout!

6:31 PM | Labels: , , , , , ,



At the risk of completely contradicting all that I wrote yesterday, I’d like to introduce a new feature here at Floptimism: Thirty Minute Thursdays, the day of the week where I will feature one (or several) dishes that I’ve made recently from my Rachael Ray 30 Minute Meals cookbook.

Most of the recipes I post here are either my own creations or pulled from internet sites, and as I collect more and more bookmarked recipes to try, my rather large collection of real, tangible cookbooks has been tragically neglected. I decided that starting this summer, I would choose a cookbook and cook my way through it, perhaps in a vaguely Julie & Julia manner, but a little more relaxed. I won’t cook absolutely everything and I don’t have a deadline for when I want to “finish” – I just want to start clearing out my cookbooks, testing the waters, finding gems, and donating ones that don’t really live up to expectations.


 There’s only one dilemma: do I post the recipes? I have posted recipes from cookbooks – in fact, from this Rachael Ray cookbook specifically – and in general don’t find it to be ethically troublesome, especially when I alter the recipe here or there. However, if I’m turning this into a blog feature and planning to post a vast majority of a single cookbook’s recipes, is that copyright infringement? Is it threatening Rachael Ray’s profit margins if I just hand you the book, each week a different page, free of charge? How thin is the ice on which I’m skating? I’d love to know your opinions, because I’m really not sure where the line is drawn.

For now, I’ll share with you 2 photos and post one of the recipes. I made a vinegar cole slaw and a three-bean salad as side dishes for 4th of July, and paired them with delicious grass-fed burgers, spiced according to what Annie at Annie’s Eats calls The Perfect Hamburger Recipe. I have to say, the burgers were pretty tasty, though not intensely flavored enough for me to deem them quite perfect. Delicious? Absolutely! Easy? Sure thing! Next time I might add a few more onions and a dash more spice, personally, but definitely check out her post for that recipe.


 Now back to these salads. The cole slaw recipe was good, enjoyable, but nothing memorable. In fact, at its worst it could be described as bland, though I think that’s being a little too harsh. At its best, it is a simple, very subtle slaw that improves after a little time out in the fridge – I’m talking overnight, not the 20 minutes Rachael calls for. I enjoyed it more when I added some paprika, and even more when I mixed some leftovers with roasted veggies and grilled chicken pieces. My mom said it reminded her a little bit of a vinegar cole slaw she makes sometimes, though she insinuated that hers was better and, well, mighty flavorful. If I make that any time soon (or just taste it!) I’ll have to let you know.


The three-bean salad was much, much better. If you don’t like beans, you can sit this one out (my dad’s not a big bean guy – can’t get him past it), but if you do…please try this salad. It’s extremely flavorful, tangy with a bite from a wasabi-infused mustard I used, and the texture of the cool beans is very pleasant. L said he doesn’t really like cool, non-traditional salads so he warmed his up and gave me a thumbs up for it, so I can now tell you with confidence that it’s delicious at any temperature. I also ate the last of it over fresh spinach this afternoon, and it was wonderful. My only complaint with the recipe is that it makes an obscene amount of dressing – you could easily quarter the dressing and still have enough to generously coat the salad. I served it with a slotted spoon and it was still a little drenched, so I’ve indicated that change below.


 One Year Ago: Indian-Spiced Lentil Pasta

Three Bean Salad, adapted from Rachael Ray’s 30 Minute Meals
Yield: 6-8 servings
(printable recipe)

The Ingredients
½ pound fresh green beans, washed and cut into thirds
1-2 heaping teaspoon dijon or wasabi mustard
½-1 teaspoon sugar
1-2 tablespoons white wine vinegar
2-4 tablespoons olive oil
15 ounces red kidney beans, rinsed and drained
15 ounces chickpeas, rinsed and drained
¼ cup parsley, minced

The Method
Steam the green beans and set aside to cool. Meanwhile, combine the mustard, sugar and vinegar in a medium-large bowl and whisk in the oil. Add all three beans and the parsley, tossing to coat evenly. Serve slightly chilled, room temperature, or slightly warmed, to taste.*

Notes:
*This dish can be made in advance, though you may want to consider upping the dressing a little to keep it moist as it sits in the fridge. The extra dressing can be drained prior to serving if desired.





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Posted by toni

Dads & Burgers - has there ever been a more perfect match? (+ 2 recipes!)

4:38 PM | Labels: , , ,

Is there such a thing as a Father’s/Mother’s Day Grinch? If so, I may be it. Not that I walk around spurning my parents and stealing their presents – I just don’t get into the hype of showering parents with gifts one day a year. For Mother’s Day this year, I took my mom out to lunch and gave her a hand-made card with a sincere note written in it. Not exactly Grinch behavior, but certainly more stick-it-to-the-man than Hallmark would like. I did wind up picking up the check, but my mom said that the nice part about it was the actual lunch and time spent together. So, it really should come as little surprise that my plan for Father’s Day involves thanking my dad and grandfather with a visit home amidst my summer course studies, a fresh loaf of banana bread (which is still under top-secret-experimentation, but I think you’ll get the killer recipe for it before the year’s out!), and, of course, some sappy cards. It’s just how I roll.

I’m not really sure what I’ll be eating come Sunday evening, since aside from the banana bread and possibly a cole slaw recipe (to use up this heaping head of cabbage I can’t seem to use enough of in my fridge, despite eating some every. single. day), I’m leaving the food up to other family members. However, burgers are usually a safe bet, and I’d imagine the same goes for many readers’ celebrations. So, in honor of Father’s everywhere, I encourage you to make one of these two burgers – they’re not your average burgers, but enormously tasty, and they’re sure to say I love you better than any mass-produced card or obligatory tie could ever hope to.



First up to bat is The Best Black Bean Burger. Ever. At least, the best I’ve made yet. I ate mine drizzled with some hot sauce and stacked on top of a corn tortilla with some lettuce and zucchini and it was just out of this world. The texture was spot on – it wasn’t mushy or falling apart – and the flavor was almost perfection. Throw in a few herbs from your garden (or, if you’re like me, your spice rack) and you’ve got yourself one killer meatless burger.

One Year Ago: Chickpea Pasta Casserole…Soup!* and Best Big Fat Chewy Chocolate Chip Cookies
Other Burger Recipes @ Floptimism: Flavorful Turkey Burger Patty Melt, Black Bean Burgers and
        Edamame Burgers
*Check out my second attempt at the Chickpea Pasta Casserole!

Killer Black Bean Burger, courtesy of Brown Eyed Baker
Yield: 4 servings (1 burger each)
(printable recipe)

The Ingredients
2 cups rinsed, drained canned black beans, divided
1 clove garlic, minced
dash of salt
1 large egg white
1/2 cup shredded cheddar cheese
1/4 cup chopped red onion
1/4 cup cornmeal
cooking spray

The Method
Coarsely mash 1 ½ cups of the beans, garlic, and salt in a bowl. Place the remaining beans in a food processor with the egg white, pureeing for 30 seconds until well-combined. Add this bean mixture to the mashed one, stirring to mix well. Add in the cheese and onion, stirring again to combine. Divide and shape the mixture into four equal patties, each one roughly ½-inch thick. Coat both sides of each with cornmeal.

Meanwhile, heat a lightly greased skillet or grill pan over medium-high heat. Add the patties, cooking for 3 minutes on each side, or until browned.



The next burger recipe is a Turkey & Feta burger accompanied by a cool cucumber-yogurt dressing, reminiscent of if not more or less a dead ringer for a tzatziki. It’s fairly easy to throw together and both times I had it, I enjoyed it over a bed of salad greens rather than between the traditional burger buns. It was the perfect blend of savory and sweet, cool and hot. I added some mushrooms because, why the heck not, really? Overall, I have to say – way to go Pillsbury!

Turkey & Feta Burgers, courtesy of Pillsbury.com
Yield: 6 servings (1 burger each)
(printable recipe)

The Ingredients
8 ounces (¾ cup) fat-free plain greek yogurt
¼ cup finely diced, peeled cucumber
¼ teaspoon dried dill weed
¼ teaspoon lemon juice
1 teaspoon + a dash of pepper, divided
1 pound lean ground turkey breast
2 small garlic cloves, finely chopped
¼ cup finely diced red onion
¼ cup finely chopped fresh Italian parsley
1 tablespoon extra virgin olive oil
6 ounces reduced-fat feta cheese
for serving: lettuce leaves, tomato slices, sautéed mushrooms, and/or burger buns

The Method
Combine the yogurt, cucumber, dill, lemon juice, and a dash of pepper in a small bowl. Refrigerate until ready to serve.

Meanwhile, in a medium bowl, stir together the turkey, garlic, onion, parsley, 1 teaspoon of pepper, and 1/3 of the oil (1 teaspoon). Divide the mixture into 12 equal-sized patties, roughly 3 inches wide. Portion the cheese equally onto half of the burgers (1 ounce on each) and top each feta patty with a plain patty. Pinch the edges to seal well, creating 6 feta-stuffed patties altogether.

Heat the remaining 2 teaspoons of oil in a medium skillet or grill pan set over medium heat. Add the patties, cooking 5 minutes per side. Increase the heat to medium-high and cook an additional 3 minutes per side, or until the burgers have developed a dark brown, caramelized appearance. You can test with a thermometer to read 165 degrees Fahrenheit, but be careful to test the burger, not the cheese in the center.

Serve with the cucumber dressing, a salad, rolls, sautéed mushrooms, tomatoes – anything you can think of!



 

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Posted by toni

Flavorful Turkey Burgers & Smokin' Hot Patty Melts

11:54 AM | Labels: , ,

Last night, as I was sitting at an otherwise empty table, in the otherwise empty kitchen of an otherwise empty apartment, eating an absolutely delicious patty melt that I had scrounged together at the last minute, I realized something: I'm no longer a child. Sometime within the past 12 months, I became an adult - and no, it has nothing to do with a 21st birthday or moving into my first non-dorm, non-home residence. I became an adult the moment that snow storms stopped being the Most Exciting Thing That Could Possibly Happen, and started being The Biggest Nuisance Imaginable. I can't pinpoint exactly when this transformation took place, but I do know that last year, having a full week of canceled classes was still the coolest thing ever, and now, well...I'm thinking that all of those retirees in Florida may be onto something.


You see, yesterday I was supposed to drive home for the weekend. I had it all worked out - dirty laundry that stacked to about 4 feet high, a bank visit that had to be made before noon today, some serious baking adventures, and even a trip to L's house to pick up some fancy clothes that he didn't bring to school with him, for him to wear next week for our big V-Day restaurant dinner. This was to be an action-packed weekend. But today, as I discovered on Tuesday, was no ordinary Saturday; no, it was the university's Optional Make Up Day. Now, the snow disasters that have been ravaging the east coast have meant that my Biochemistry course has met for a grand total of three out of six classes, meaning we are seriously behind.

Guess who stayed on campus for Saturday school today? I'll give you a hint - it's the same person who didn't do her laundry yesterday or get to the bank before it closed, but did push her serious baking adventure to another day, and chose also to procrastinate going to L's to pick up his things because, by the time she got back to her hometown, all she wanted was a dry pair of sweatpants and her puppy.

And then there was today, which is eerily reminiscent of the book, Alexander and the Terrible, Horrible, No-Good, Very Bad Day. Only it was Me and the terrible, horrible, no-good very bad day. I'm talking setting the smoke detector off while making breakfast and waking my roommate up, rushing out of the house without finishing getting ready, almost slipping a bajillion times on the icy sidewalks, trudging through the rain to class, returning to be reprimanded by my roommate (despite apologizing profusely), and then discovering, while standing in the pouring rain, that some blessing to society had decided that I didn't really need my driver's sideview mirror.

Floptimism, indeed. I find that on nights like last night and after mornings like this one, something like that patty melt I made for dinner is the perfect remedy. Food is not the best form of stress management (most dietitians claim that it's actually the worst, ha...), but I do find that sitting down to a really good meal and focusing on that enjoyable experience can help melt away the problems surrounding you, particularly petty ones, as all of mine most definitely were/are. I'm not talking about scarfing down a quart of ice cream in minutes flat while watching sappy love movies and bawling your eyes out. I'm talking about making something or taking a portion of a food that you really enjoy, and savoring it. Sitting in a quiet, potentially empty space, just you and your food of choice, and slowly eating it, focusing just on the flavors and tastes. it's a different way of eating that really promotes appreciation of the food and has a calming effect on your state of being. For me it does, anyway.

I also find that cooking without a recipe can have a similar effect, which I also did in making the patty melt last night. I hadn't planned to be in the apartment last night, so I didn't have anything set aside for dinner. Instead, I pulled out various ingredients from my fridge and freezer, and came up with one of the best sandwiches I have ever tasted. The patty melt itself was good, but nothing out of this world - a honey mustard turkey burger, some bell pepper and spinach, cheddar cheese, and whole grain oatmeal bread. All of those were sitting on my counter when I went back to the fridge and spotted the ingredient that changed it all: hot sauce. The lightbulb went off in my head, I grabbed it, and got to work.

I brushed the one side of each slice of bread with a little bit of olive oil and a decent amount of the hot sauce, and put a little extra hot sauce, cumin, garlic powder and pepper in the middle of the sandwich. I cooked it so that the hot sauce was on the outside and got seared into the bread when I applied pressure to the cooking patty melt, and I can't tell you how incredible that sandwich tasted. The bread developed a smokiness without too much heat, as well as a really beautiful burnt-orange color, and you still got a kick from the "raw" hot sauce in the center. The cheese was melty, the burger itself flavorful in its own right, and the veggies savory and crunchy enough to keep the indulgent-factor in check. I mean really, I'd recommend brushing all grilled sandwich breads or rolls with something like hot sauce - grilled, cheese, paninis, quesadillas. It's such a simple way to elevate your meals to a new level. I'm sure I'm not the first person to ever think to do this, but humor me for the time being, because I'm very excited about this discovery nonetheless.

I also haven't told you about the honey mustard turkey burgers yet, so I included that recipe - I clearly didn't make it especially for this sandwich, and have enjoyed it in many other ways over the past few months. In fact, it's seriously delicious just with some lettuce and tomato. But don't feel like you need this burger to make the sandwich, either - any filling would be great, from a grilled chicken breast to a pile of beans and veggies, or even just straight-up, classic cheese.

Smokin' Hot Patty Melt
Yield: 1 sandwich

The Ingredients
2 slices (whole grain) bread
olive oil, to taste
hot sauce, to taste
1/4 cup cheddar cheese, divided
1/4 - 1/3 cup spinach
1 segment bell pepper,* sliced into thin strips
cumin, garlic powder, fresh ground black pepper, to taste
1 turkey burger patty

The Method
Brush 1 side of each slice of bread with olive oil, then hot sauce. Place one slice oil-side down in a skillet. Layer with half the cheese, spinach, and the pepper. Add a couple of more glugs of hot sauce to the center, sprinkle all of the spices over it, and top with the patty and the remaining cheese. Cover the sandwich with the second piece of bread, oil-side up, and place the skillet over medium heat.

Cook for about a minute, then place either a larger, heavier skillet or a brick wrapped in foil on top to add pressure. After 2 minutes, remove the heavy object of your choice and make sure the sandwich is loosened from the bottom of the pan. Place a plate upside down over the skillet and, with one hand on the skillet handle and the other pressing firmly onto the middle of the plate, flip the skillet and plate to invert the sandwich. Carefully remove the skillet and return it to the heat, and use a spatula to transfer the sandwich, cooked side up, back into the pan. Cover again with the heavy object, and let cook for an additional 2 minutes, until the other side is a vibrant, burnt-orange color and the cheese has melted completely.

Notes:
*I think that a red pepper would look really fantastic, but I can only find domestic green bell peppers right now, so that's what I used.



Honey Mustard Turkey Burgers, adapted from Eating Well
Yield: 4-5 servings

The Ingredients
1/4 cup coarse-grained mustard
2 tablespoons honey
1 pound ground turkey breast*
1/4 teaspoon salt (omitted)
1/4 teaspoon fresh ground pepper
2-3 tablespoons chopped red onion
1/2 teaspoon garlic powder
2 tablespoons very fine bread crumbs**
2 teaspoons canola oil (I subbed in olive oil)

The Method
Prepare a grill, grill pan, or saute pan (I used a grill pan). Whisk together the mustard and honey in a small bowl, and set aside. Take 3 tablespoons from that mixture and combine it with the turkey, onion, salt, pepper, and garlic powder; mix well. Add breadcrumbs as needed (see note). Form into 1-inch thick patties, roughly 4-5 (I got 5, but the recipe says to just make 4).

Brush both sides of each burger with a scant amount of oil (I did this, but if you're using a stove top I would imagine that a small amount of oil or cooking spray can just be applied to the pan instead). Grill/cook for about 5-7 minutes per side, or "until no pink remains in the center," but because I don't recommend cutting into burgers while they're cooking, you could also insert a thermometer and watch for it to reach 160 degrees. Before serving, brush the burgers with the remaining honey-mustard mixture.

Notes:
*Really look for the terms "lean" and "breast" when you're selecting your ground turkey. You can see the difference between ground breast and ground turkey in general, with the former being much lighter in color. Nutritionally, you save about 8g saturated fat per serving. Even if you're not counting calories or concerned about your saturated fat intake, I would still encourage the leaner option, because the "stuff" they throw into the "ground turkey meat" to add to that fat is less than savory. I'll leave it at that.
**My ground turkey wasn't fully thawed in time for dinner, so as it thawed during the preparation process, it started to pool water. I used the bread crumbs to absorb the excess, but if your meat is fully thawed/you don't feel the need for the bread crumbs, by all means leave them out.

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Posted by toni

Black Bean Burgers - even when they fall apart they taste delicious!

9:10 AM | Labels: , , , , , , ,


I realized the other day that this blog can be / is about to become much more than a secretive way for me to share my experiences in the kitchen as I learn to cook and bake. Now that I have my own place with my own kitchen, even if I'm not moved out of my parent's house yet for good, I can use this to share with them all of the recipes I've been trying out. You know, keep them informed now that they have been relieved of their guinea pig duties. So, if I can be brave enough and practice this new, crazy idea of not getting embarrassed over things that I care about - no matter what other people think - this blog is about to step out of the shadows of strangers and anonymity. Okay, there will still be some anonymity because I don't trust the World Wide Web completely and, although I haven't gathered some alarming following, do not want random browsers to know all of my deep dark identity secrets. However, I will be most likely showing this to the people I care about, and crossing my fingers that I haven't in the past said anything foolish - either that, or they don't go back and read all of my archived entries. Just in case.

That being said, today I have a recipe to share with you for Black Bean Burgers that I could have sworn I already posted. I made it once before and everything went swimmingly - and then, apparently, I kept it all to myself. Can you find it in your hearts to forgive me? Particularly since this most recent time did not, shall we say, go so well.

First, there was my first escapade into the land of Dried Beans, which involved many stove-top overflows and toying with my gas stove which, though everyone swears by its superiority, is something I need to adjust to.

Then, there was the forgetting to remove the bread butts in time to dry out on my counter for bread crumbs, because I took one look at the sodium content of the pre-made bread crumbs and, surprise surprise, chose to make my own.

After that, we ran into a mixture that wouldn't stick, and rather than add a whole other egg as any intelligent cook might do, I decided to forge on and hope for the best.

This led to burgers that fell to pieces when flipped, but this happened only after I discovered that my only baking sheet is too wide to fit into my teensy tiny broiler, and I would have to bake the burgers for some undetermined amount of time.

What I wound up with were a few burgers that managed to hold their own, surrounded by heaps of cooked beans and veggies on my baking sheet. Of course, heaps of cooked beans and veggies tasted identical to patties of beans and veggies once on my pita, but aesthetically and practically it was not as smooth as the first attempt. The only difference was the use of canned versus dried beans, so maybe I over-cooked the beans this time around and they became a little more dried. It's nothing that the extra egg wouldn't have fixed.

So, without further ado, I give you the Black Bean Burger that was an all around success the first time, and a little bit of a mess the second. Both times, easy to make and very tasty, plus a very healthy alternative to a burger on those nights when you just want to eat with your hands.

Black Bean Burgers, or Spicy Bean Cakes, courtesy of $5 Dinners
Yield: 8-12 Burgers
The Ingredients
1/4 large red onion, finely chopped (I used 1 small white onion)
2 hot peppers, finely chopped (I used jalapenos, and de-seeded them, though I wasn't sure if I was supposed to)
3-4 cloves of garlic (I used roughly 1 scant Tbsp. pre-minced)
1 Tbsp. olive oil
1 Tbsp. ground cumin
2 cans black beans (or the equivalent of cooked dried*)
1 large sweet potato
1 egg
1/2 C breadcrumbs (I used both bread butts of a loaf)

The Method
1. Place the first five ingredients (everything before the beans) to a skillet and saute for 2-3 minutes.
2. Meanwhile, drain and rinse the beans if using canned, and place in a large bowl. Mash them up with, ideally, a potato masher; since I don't have one of these, I mostly used one of those pie butter cutters (I should really know the name for that - pastry blenders?).
3. When the peppers and onions are finished sauteeing, add them to the bowl of mashed beans.
4. Grate the sweet potato into the bowl as well (I remove the skin first, mostly because the original recipe pictures don't seem to include it), and then add the egg and breadcrumbs.
5. Mix all of the ingredients together until they stick. Don't be stubborn like me: if the mixture seems dry, add another egg or some other cohesive ingredient. Make sure the mixture looks blended and sticky.
6. Divide into 8-12 balls (12 is recommended) and place onto a greased baking sheet.
7. Flatten into patties
8. Broil for 10 minutes, and then flip the burgers over and broil for another 3-4 minutes. Because my broiler was too narrow, I baked them on 350 for roughly the same ratio of time, though I really wasn't sure if that was appropriate.

*Note: You can find a very nice set of instructions for cooking dried beans at $5 Dinners, too.

I served this on a whole wheat pita with some mustard, lettuce and tomato. The taste was exactly how I had remembered it - tons of flavor from the beans and sweet potato, not too much spicy (probably because I removed the seeds), and a nice texture for a bean burger. When they don't fall apart as mine did this time, the consistency is spot-on.

I would absolutely recommend giving these a shot. Even if they fall apart, they'd be great on flatbreads or on a bun as a type of vegetarian sloppy joe, or stirred into rice for a different take on a stir-fry. I froze the extras for just those two purposes, and am hoping they turn out to be a recipe that reheats well. I'll keep you posted.

Last night, I cooked for the last night this week - after this, it's leftovers for me. I have to say, I'm looking forward to some faster meals, but I'm glad that I took the initiative to make extras for freezing. I'm also open to any suggestions for this - I'm new at the whole batch cooking. If you don't do it yet, try it out every once in a while. It sure beats reaching for a frozen Lean Cuisine in a crunch.

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