April 19, 2024

Sweet Potato-Turkey Burgers

June 23, 2015 by

We really enjoy grilled burgers! How about you? But rarely (haha…punny!) do we have a beef burger anymore…turkey burgers have become our favorites. However, they can easily become dried out. This recipe—with the addition of roasted sweet potato and black beans—is one that practically guarantees a moist result. And tasty? Oh yes!

The preparation of these burgers takes a little bit of time…but one way to cut down on the time is to roast the sweet potatoes at an earlier time when you already have something going on in the oven. (After cooling) they can be stored in the ‘fridge for a few days. Also, I always prepare a double batch of these, then quick freeze them (raw) on a baking sheet. Wrap ‘em up well when frozen and keep them on hand for a quick, healthy but oh-so-yummy meal!  Enjoy!

Sweet Potato – Turkey Burgers

2015-04-04 21.34.47

ingredients:

1 large sweet potato, cut into ½-inch cubes (approx 2 cups)
1 teaspoon olive oil
1 cup canned black beans, drained and rinsed
20 ounce pkg ground turkey breast
2 tablespoons minced garlic (I use jarred w/ oil)
2 tablespoons finely chopped fresh cilantro or parsley
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon chipotle powder (or more!)
1 tablespoon brown sugar (optional)
plenty of freshly ground black pepper

to serve: (options)
burger buns, or lettuce (Butter or romaine) leaves
sliced cheese (cheddar, jack, maybe something spicy)
thinly sliced tomato
thinly sliced red onion
avocado, sliced or mashed
condiments
sea salt, freshly ground black pepper

directions:

  • preheat oven to 400; line a large baking sheet with parchment paper (or foil)
  • put cubed sweet potatoes in a mixing bowl, add olive oil and toss to coat .  pour onto lined baking sheet and bake for approximately 20 minutes ‘til they are just tender.  remove from oven (keep the oven on)
  • combine the cooked sweet potatoes and black beans in a food processor or blender—pulse just a few times ‘til just combined but still a little chunky
  • combine the ground turkey and seasonings in another large bowl
  • add the bean/sweet potato mixture to the meat and seasonings; use your hands to mix together ’til just combined
  • refrigerate the mixture for 15 minutes to firm up
  • with slightly damp hands, shape into patties and place on the lined baking sheet: 1/4 cup for sliders (bake for 15 minutes)…1/2 cup for small burgers (bake for 22-23 minutes)…1 cup for he-man sized (bake for 26-27 minutes) testing to make sure they are cooked through
  • serve burgers warm with assorted toppings, condiments, and buns or lettuce wraps

♥    ♥    ♥    ♥    ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

Filed Under: At Home w/ GCH Tagged With: , , , ,

Balsamic Glazed Turkey Meatloaf

September 16, 2012 by

This week’s edition of ‘healthy…but oh-so-yummy!’ centers on another comfort food— meatloaf.  The way we have upped the healthy quotient is to use ground turkey along with <shhhh!> sliding in some veggies, like zucchini, mushrooms and onion. Also, this recipe works for gluten-free eaters as the bread crumbs are eliminated and instant mashed potatoes are substituted!   This might be a good recipe for the NON-mushroom lovers to try ‘cause you will never be able to detect them in the final product!  Balsamic Glazed Turkey Meatloaf  is also low in fat, high in protein, and simply delicious!   I almost always double this recipe ‘cause the leftovers make a great meatloaf sandwich.  Enjoy!

Balsamic Glazed Turkey Meatloaf

2012-11-27 19.17.58

Ingredients:

2 tablespoons olive oil

1 small zucchini

8 ounces baby bella mushrooms 2012-12-02 02.31.17

1 small onion

3 tablespoons chopped garlic in oil

Kosher salt and freshly ground pepper

1 large egg, lightly beaten

1 teaspoon dried thyme

2 tablespoons parsley flakes

1 pound ground turkey (15% fat)

1 pound ground turkey breast (7-10% fat)

1 cup instant mashed potatoes

1/2 cup freshly grated Parmesan cheese

1/2 cup ketchup, divided

3 tablespoons prepared mustard

1/4 cup plus 2 tablespoons balsamic vinegar

2 tablespoons dark brown sugar (alternately, I use 1 tablespoon molassses)

Directions:

Preheat the oven to 400 degrees. Line a small roasting pan with foil.

Cut up the vegetables into a “small dice”-size, approximately 1/4″ cube (or use a food processor to chop them). Heat the oil in a large saute pan over medium-high heat.

Add the zucchini, mushrooms, and onions sauteing for 4-5 minutes; take care not to allow them to burn.

Add chopped garlic, reduce heat to low and saute for 2 more minutes.

Remove pan from heat, season well with salt & pepper; set aside to cool.

Meanwhile, whisk the egg and herbs in a large bowl.

Stir in the parmesan, 1/4 cup ketchup,  mustard, 2 tablespoons balsamic vinegar.

Add the cooled vegetables; mix until just combined.

Crumble the ground turkey over the mixture in bowl and add the instant mashed potatoes.

Using care to not overmix, combine all the ingredients.

Pour the mixture onto the foil-lined pan, and shape into a rectangle (or you could use a 9-by-5-inch loaf pan).

Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and the brown sugar/molasses  in a small bowl; brush the mixture over the entire loaf.

Bake for 1 to 1-1/4 hours.  Let rest for 10 minutes before slicing.

Our menu this night included cauliflower mash (“mock” mashed potatoes), steamed broccoli and rosemary bread.  here is a good recipe for the mock mashed potatoes  to try:  <http://laurasglutenfreepantry.com/2012/08/mock-mashed-potatoes-nightshade-free-dairy-free-option.html> <3

God loves you !

And I do, too.

Coleen

Filed Under: At Home w/ GCH Tagged With: , , , , , , , ,