One of the things I enjoy most about Monday evenings is that we tag-team the cooking and catch up on the day while we do.
What’s on Monday’s menu? Green chile garlic turkey burger patties and roasted vegetables – usually sweet potatoes, Brussels sprouts, and/or cauliflower. The whole thing is quick and easy to make, especially when we make a batch of burgers in advance and freeze them.
| Green Chile Garlic Turkey Burger Patties |
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- 1 1/2 pound lean ground turkey
- 2 large cloves of garlic, minced
- 1/3 cup red onion, minced
- 1/2 of 4-oz can diced green chiles (use whole can if you like chiles)
- 1/2 tsp Mexican oregano
- 1/2 tsp cumin powder
- 1/2 tsp chile powder (optional)
- salt to taste
- Using your hands (gloves might be helpful), combine all ingredients in a mixing bowl.
- Make 6 to 8 equal-sized balls. Form each ball into a 1/2″ patty. Cook or freeze.
To Cook:
Place frozen patties directly on a hot grill or on a roasting tray in the oven.
Cook until done.
To Freeze:
Lay a sheet of freezer paper on a clean cookie sheet or cutting board, slick side up.
Place each patty on the freezer paper.
Place the whole cookie sheet in the freezer until patties are frozen through.
Wrap patties and place in an airtight container or freezer bag until you need them.
Optional Ingredients:
Because lean turkey has very little fat, your burger patties will shrink quite a bit in the oven. If you want to add fat, wrap the patty in a slice or two of bacon before cooking it OR add 1/3 cup almond meal to the ground turkey mixture with the other ingredients.
By the way, the burgers are great with oven-baked sweet potatoes fries. Cut a large sweet potato into fries, toss with a Tbsp of olive oil and Cajun seasoning to taste (or a bit of chile powder, oregano, thyme, and black pepper), and bake them on a baking sheet for 25 minutes at 450 degrees – until soft on the inside and crispy on the outside.
I would love to hear about your food-rituals – do you have a food that you eat each week, a day when you cook with your kids, or maybe a special meal that you share with others?
About Stormy Sweitzer - Maoomba-in-chief
Trying these! These would be perfect to make ahead for a Wednesday night meal at our house — always need something fast to eat between the kids’ activities.
A ritual at our house is Chicken Piccata for dinner every Sunday. It’s my husband’s one and only specialty dish. We try it at all the restaurants, and so far, haven’t found anyone who makes it better (or even close!). He’s perfected it over the last 5-6 years. We then have extra left over for lunches or another meal. We invented “Piccata Pockets” for the kids lunches. All the other kids at school are envious when they bring them.
The Chicken Piccata sounds wonderful, Suzanne, and Piccata Pockets? Ingenious!
Enjoy the burgers!
Mmmm…piccata pickets. Sound absolutely delicious!