Happy Monday!! I was planning on doing this post last night, but got distracted by the Emmy’s and couldn’t finish before bedtime. Kudos to Modern Family – my favorite TV fam deserved those 5 awards! I also loved all of the red dresses that popped up on stars last night, especially Sofia Vergara/Gloria’s sexy number.
Anyway, I made some AWESOME turkey burgers that you seriously need to try.
- Prep Time: 20 min
- Cook Time: 10-20 min (depending on grill)
- Servings: 4
- 1 egg
- 1/4 cup onion, minced
- 1 pound lean ground turkey (we used 93%…99% is always too dry in my opinion)
- 1/3 cup wheat germ (or fine Italian bread crumbs)
- 2 teaspoons liquid smoke
- 2 tablespoons Worcestershire sauce
- 1 tablespoon minced garlic
- 1 teaspoon minced fresh ginger root
- 1 fresh jalapeno, diced
- 1/4 cup fresh cilantro, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1 tablespoon paprika
- 1 teaspoon ground dry mustard
- 1 teaspoon ground cumin
- 1 large portobello mushroom cap, cut into thick slices
- 1 tablespoon olive oil for brushing
- 4 ounces sliced Gouda cheese
- 4 hamburger buns, if desired (I ate mine without, John ate his with)
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Beat the egg and onion together in a mixing bowl.
- Add the turkey, wheat germ or Italian bread crumbs, liquid smoke, Worcestershire sauce, garlic, ginger, jalapeno, onion, cilantro, paprika, mustard, cumin, salt, and peppers. Mix until evenly combined and form into 4 patties.
- Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side (or longer depending on your grill). An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- While the burgers are cooking, brush the mushrooms with olive oil and cook on the grill. Just before the turkey burgers are done, top with the Gouda cheese. Cook until the cheese melts.
- Spread the buns with sauce of your choice! (John used my homemade honey mustard – mayo, mustard, honey, cayenne pepper – and liked it a lot. I bet they would be good with a spicy aioli sauce too.)
- Place a turkey burger onto each bottom bun and top with the Portobello mushroom slices. Sandwich with the remaining bun halves and serve.
- These are good without buns too! I personally like them without the buns because you can really taste every flavor.
These were the best turkey burgers I’ve ever cooked. Most of the time mine end up being dry and bland, but these were neither. They had an awesome flavor, texture, and just the right amount of spicy-ness.
We enjoyed spaghetti squash for our side. This was the first time I’ve tried to cook a spaghetti squash and it was super easy.
- 1 small spaghetti squash, about 2 1/4 pounds
- 1/2 teaspoon salt
- 1 or 2 teaspoons freshly ground black pepper
- 1/2 teaspoon paprika
- drizzle of EVOO
- Preheat the oven to 375 degrees F.
- Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender.
- Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
- Add the EVOO, salt, paprika and pepper and toss thoroughly but gently to combine. Serve immediately or cover and keep warm until ready to serve.
This was a great guilt-free substitute for the side of fries we would normally have with our burgers. The spicy paprika tied the sweet squash nicely to the spicy burgers.
I really like the flavor of spaghetti squash, even by itself. It sort of tastes like a butternut squash, but not quite as sweet. It’s so cool how it comes out in strands too…I guess they call it spaghetti squash since it resembles spaghetti…so original of them.
My dessert last night wasn’t my typical Sunday night dessert. I opted for Yogi Ginger Tea…I guess I was on a health kick last night? Or it could have been inspiration from seeing all those skinny bitches at the Emmy’s….
I love this tea because of the little sayings on the tea bags. I really liked this one: “Do not live by emotions; instead live by intuition and consciousness.” Easier said than done, but definitely something to strive for. It got me thinking about how often I react emotionally to situations instead of taking the time to think logically about the consequences of my potential reactions. I think John might have a little giggle at my expense for just now considering this…and at the fact it came from a tea bag…
I have to add my run at the end of this post because I can’t believe I actually kept up with my running schedule for 6 days in a row!
Training Day 28 of 82: long run – 7 miles, outside hilly neighborhood
It felt really good to run a slow, long run. I downloaded The Help as an audiobook and ran to that instead of my normal playlist (that’s getting really old…I need to update).
I got so into the book and it helped pass the time a TON. I wouldn’t recommend an audiobook for fast runs, but slow runs – definitely. I got through 3 chapters and had to make myself take off my headphones once I got into the house. I probably could have listened to it for the rest of the night…
Ok, off to enjoy the rest of my lunch break now….tootles!!!!