Max was a bit skeptical when I said I was making turkey burgers for dinner. Then I told him they were sriracha turkey burgers and his eyes lit up a bit. This was a fun recipe to create and very quick to pull together. Paired with an easy side of crispy sweet potato wedges and you have a lightened up version of burger and fries.
Turkey burgers:
Yields
5 patties- 1 lb ground turkey
- 1 tsp Tamari (gluten
free soy sauce)
- 1 tsp Sriracha
- 1/2 cup onions, diced
- 1/2 cup red bell pepper, diced
- Garlic powder
- Cumin
- Avocado
- Cheese of Choice
- Bread of Choice (I used Hearts of Romaine lettuce to
sandwich mine for a carb-less option)
Heat your grill or griddle to
desired heat.
In a skillet, heat oil then add the
onion and red bell pepper. Cook until onion is translucent and bell pepper is
softened. Fold the cooked onions and bell pepper into the ground turkey. Add
Tamari and the Sriracha. Season with garlic powder and cumin (3-4 shakes). Form
into patties (roughly 4 inches in circumference) then cook on the grill
for 8-10 minutes, flipping halfway through. Top with cheese of choice (we used
muenster), lettuce and avocado.
Sweet potato fries:
Yields 4 servings
- 1 large sweet potato
- Olive oil
- Salt
- Pepper
- Garlic powder
- Chili powder
For fries, heat oven to 450. I used
an apple corer to save time on chopping for initial chunks, then cutting
smaller from there. Toss in the oil then season. Bake for 15 minutes, flip the
fries then bake another 15 minutes. If you like them pretty crispy, you can
broil for an additional 2 minutes per side for desired doneness.
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