June 14, 2006
: mini-turkey burgers on 'flower' buns; grape tomatoes
: 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 so...much...content...to 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!).
|TURKEY BURGERS WITH SPECIAL SAUCE
- 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
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)
* Use gluten-free products
[Adapted from Cooking Light]
- Combine first 6 ingredients in a large bowl.
- 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.
- 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.
- Combine all sauce ingredients in a medium bowl and mix well.
- 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.
© Cooking Cute