menu bar with links

June 14, 2006

[mini turkey burgers on flower-shaped buns bento]

Left:  mini-turkey burgers on 'flower' buns; grape tomatoes
Right:  mandarin oranges, blueberries, mini-mint Milano cookies (non-GF), confetti candy

This was a cinch to make this morning as I had patty mix and sauce leftover from dinner.  I always forget how nice turkey burgers are.  We should eat them more often!  Also, I used some Glad Press'n Seal on the mini-tray with the cookies to prevent them from getting sogged by the fruit.

I have been spending every spare minute I have working on the new website.  There is draft.  I think I am beginning to go buggy!  It will be all worth it in the end though (at least I hope so anyway!).

- Burgers -
1/4  cup scallions, thinly sliced or chopped
2  tbsp orange juice
1  tbsp low-sodium tamari
1  tsp ginger, peeled and finely chopped
1  garlic clove, minced
1lb. ground turkey breast
Cooking spray
4  hamburger buns (or however many mini-buns you need if you're doing bento burgers)
4  curly leaf lettuce leaves (or a lettuce mix)
- Special Sauce -
3/4  cup reduced-fat mayo
1 1/2  tbsp scallions, thinly sliced
2  tbsp dijon mustard
1  tbsp honey
1  tsp orange juice
1  tsp low-sodium tamari
1/2  tsp ginger, finely chopped (or use the kind in a tube)
  1. Combine first 6 ingredients in a large bowl.
  2. Divide turkey mixture into 4 equal portions, if making normal burgers.  The recipe is enough for 2 normal burgers and 4-6 mini burgers depending on the size of the mini-bun you are trying to fit.  Whether normal burger or mini, they should be about 3/4" thick.
  3. Place normal patties on grill rack coated with cooking spray; grill 6 minutes on each side or until done.  Or, if making mini burgers, pan frying is fine, about 4 minutes per side or until cooked through.
  4. Combine all sauce ingredients in a medium bowl and mix well.
  5. Spread Special Sauce over top and bottom halves of each bun. Place lettuce leaves on the top halves of buns; top bottom buns with a burger patty, then top with the top bun and lettuce.  If you're doing normal bugers, cut them in half before serving.
[Adapted from Cooking Light]
* Use gluten-free products
© Cooking Cute