Healthy, easy and so, so good! A great option for family and friends who no longer eat red meat. Delicious and full of flavor, a big hit at any outdoor cookout and perfect for the upcoming July 4th holiday.
Summer time, summer time, sweet, sweet summertime. Hello all! I am in a particularly good mood, not that today is anything special …no, it’s just Summertime! Summertime is my favorite season, sure it is a little warm …but for me Summer means relax! Summer is the time of year when the kiddos are out of school. Summer means you can sleep later, dress lighter, not shave your legs as much, go on vacation and well, you get the idea.
Summer is also the time when people are more social, why with all the holidays: Memorial Day, July 4th, Labor Day. The weather is warmer, people get together more often, enjoy time with friends and family and the great outdoors. One of our favorite things to do on summer holidays, or just a lazy Sunday afternoon, is to grill up some delicious Turkey burgers.
Turkey Burgers can be done on the grill or in the skillet. Cook them up and watch them disappear! Add some healthy, spicy, Sweet Potato Fries and you have a great meal for your next summer gathering.
This recipe was adapted from a combination of two recipes on-line, Bobby Flay and Paula Dean. I changed a few things and added some of my own special ingredients to fit our families preferences. The result is one juicy, flavorful burger and some spicy-sweet fries! Enjoy!
Until next time …
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Turkey Burgers w/Sweet Potato Fries
- 1/4 cup Dijon mustard
- 1 tablespoon clover honey
- 1 tablespoon fresh orange juice
- 1/2 teaspoon fresh lemon juice
- sea salt and freshly ground black pepper
- 1 1/2 pounds 85 % lean, ground turkey (not all white meat), chilled
- freshly ground black pepper
- Tony Chacheres Creole Seasoning
- 4 slices cheddar cheese, sliced 1/2-inch thick
- 4 sesame seed hamburger buns, lightly grilled
- all your hamburger fixings for serving (avocados, tomatoes, lettuce etc)
Lemon-Honey Mustard: Place together in a small bowl the mustard, honey, orange juice, lemon juice and season with salt and ground pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld.
For the burgers: Preheat the grill to high. Form the meat into four 6-ounce burgers. If you are not going to cook right away, keep the burgers cold in the refrigerator. Sprinkle the burgers on both sides with Tony Chacheres Creole Seasoning to taste. Grill until cooked through, 3 to 5 minutes on each side. During the last minutes of cooking, add cheese to each burger, cover the grill and let the cheese soften slightly, about 1 minute. Put the burgers on the buns, drizzle with some of the lemon-honey mustard and top with all your favorite fixings. Serve with Spicy Sweet Potato Fries.
Oven Baked Sweet Potato Fries:
- Olive Oil, for tossing
- 4 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips
- 1/2 teaspoon paprika
- house seasoning mix (below)
- 1 cup sea salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mix ingredients together and you can store in an airtight container for up to 6 months.
Directions: Preheat oven to 450 degrees F. Line a sheet tray with parchment paper. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, not to overcrowd. Bake about 15-20 minutes – until sweet potatoes are tender and golden brown, turning occasionally. Let cool 5 to 10 minutes before serving.