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Tantalizing Turkey Burgers

20 May


I created these mouthwatering masterpieces in honor of National Burger Month.

Time: 30 minutes Serves: 4


  • 3 vine ripened tomatoes, cut into thick slices
  • olive oil
  • sea salt & black pepper, freshly ground – to taste
  • 1 pound ground turkey
  • 1 egg, beaten
  • 1/2 cup bread crumbs (I made mine fresh with gluten-free bread)
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 4 slices yogurt cheese (from Trader Joe’s) or other mild white cheese
  • hamburger buns (I use Udi’s gluten-free)
  • 1/4 cup bacon jam
  • 1 avocado, sliced

How to make it

  • Preheat oven to 400F. Line a baking sheet with parchment. Place tomato slices on prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 15 minutes. Remove from oven and set aside.
  • Preheat lightly oiled grill or cast iron grill pan over medium-high heat.
  • Combine ground turkey, egg, bread crumbs, salt, pepper, garlic and onion powder. Mix just to incorporate. Divide into 4 patties. Pressing an indentation into the middle of each.
  • Place patties on preheated grill and cook for about 4 minutes on each side, or until an instant read thermometer reads 165F. Add cheese for the last minute of cooking, and cover grill/pan.
  • Spread bacon jam on bottom of each bun. Place burger on bun. Top with roasted tomatoes and sliced avocado.


Southwest Bison Burgers

6 Mar


I’m staying with a friend of mine and I know he happens to love bison burgers so I made these up for his enjoyment, and mine too!

Time: 15 minutes             Serves: 3


  • Burgers

  • 1 pound ground bison
  • 1 egg, beaten
  • 1 tsp tamari (Japanese dark soy sauce)
  • 1/4 tsp black pepper
  • pinch red pepper flakes
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp Mexican oregano
  • 4 cloves garlic, minced
  • 2 green onions, chopped
  • 1-2 tbsp butter
  • To Serve

  • 3 slices pepper-jack cheese (I used Trader Joe’s yogurt cheese)
  • 1 avocado, sliced
  • 1 large tomato, sliced
  • 3 handfuls baby spinach leaves
  • 3 artisan rolls such as ciabatta
  • condiments to your taste (I used spicy brown mustard)

How to make it

  • Burgers

  • Combine all ingredients, except for butter, in a bowl. Mix gently until just incorporated, do not over mix. Divide into 3 equal portions and form into patties.
  • Heat skillet over medium-high. Add butter and once melted, place patties in skillet and cook for about 3 minutes on each side for medium.
  • *Note: These may also be cooked on a grill or under broiler.


  • To Serve

  • Place sliced cheese on bottom of each bun. Top with cooked patties, avocado, tomato, and spinach.
  • Spread desired condiment on top bun and enjoy!


Sloppy Joes

11 Oct

My guy saw a can of Sloppy Joe at the store & said “why don’t we make some?”, so we did! They were great.

Time: 30 minutes               Serves: 6


  • 1 1/2 lbs ground beef (we used ground round)
  • 1/4 cup water
  • 1 small onion, chopped
  • 1 large garlic clove, minced
  • 1 tsp paprika (smoked if possible)
  • 3/4 tsp cumin
  • 3/4 tsp chili powder
  • 1 tbsp + brown sugar (according to your tastes, we went a little sweet)
  • 1/2 cup ketchup
  • 1 tsp yellow mustard (prepared)
  • 3/4 tbsp vinegar (we used apple cider vinegar)
  • 1 tbsp Worcestershire
  • 1 8oz can tomato sauce
  • salt & pepper to taste
  • To serve

  • buns
  • shredded mild cheddar cheese (optional)

How to make it

  • Heat a large skillet over medium heat. Add beef and begin to brown. Add water to skillet. Add onions and garlic and continue to brown, stirring to cook evenly. Drain most of the drippings. Return to heat and add remaining ingredients. Mix well then turn heat to low and cover. Simmer for 20 minutes. Serve on bun, topped with cheddar cheese if desired.

Inner Cheese Burger

11 Jul

An episode of Man Vs. Food inspired my beau to make these delicious burgers.

Time: 15 min           Serves: 2


  • Burgers

  • 1/2 pound ground sirloin
  • Lawry’s Seasoned Salt – to taste
  • black pepper, freshly ground – to taste
  • 1/4 cup water
  • 1/4 cup Grolsch beer or similar
  • 2 slices (about 2 oz.) extra sharp cheddar cheese (we used Hoffman’s)
  • To Serve

  • 2 Brioche buns
  • spicy brown mustard
  • 4 slices fresh tomato
  • 4 pieces romaine lettuce
  • Kosher dill pickles

How to make it

  • Burgers

  • Put water in medium skillet and heat over medium.
  • Season beef with Lawry’s and black pepper. Separate into 4 equal portions and roll into balls. Flatten to between 1/4 – 1/2 inch thick. Fold cheese slices so stacked 2×2 inches. Place in center of one patty, top with another patty and gently press edges and if needed push edges back up to retain patty shape. Repeat.
  • Place patties in skillet. Cover and cook about 2-3 minutes on each side, until water evaporates. When turning patties be careful not to press down or squeeze. Add beer after water has evaporated, cover and continue to cook 2-3 minutes on each side. Remove from heat.
  • Note that some cheese will leak out and it’s best not to over handle to meat as it compromises the juiciness.
  • Serve with recommended fixings or your favorites.

Portabella Burgers

30 Jun

My love for mushrooms and desire to make at least one dinner a week meatless led me to this making this lovely sandwich.

Time: 15 minutes            Serves: 2 


  • 2 large portabella mushroom caps, cleaned & stemmedshopping list
  • olive oil spray
  • black pepper, to taste
  • 2 brioche buns (I get mine from Trader Joe’s)
  • 2 oz. herb & dill Havarti cheese, sliced
  • about 4 large slices of tomato
  • 2 oz. pea sprouts/shoots
  • condiments of your choice – I used Tartar Sauce

How to make it

  • Preheat grill to high. (I use an indoor electric grill.)
  • Spray or brush olive oil onto mushrooms and season with pepper to taste. Place on grill and cook for about 4 minutes on each side. I did the bottoms first. During the last minute of cooking, top with sliced cheese and cover so cheese melts.
  • Prepare buns with condiments of your choice. Place tomatoes on bottom bun, top with mushrooms, and finally pea sprouts. I served these with Green Bean Fries.

Buffalo Chicken Wrap

11 Jun

I had a wrap sandwich from a newly opened mall food court vendor opened by the owners of a restaurant I know & love. I didn’t expect to see them in the food court, nor did I expect to like the sandwich so much I’d try to replicate it at home. I did a pretty darn good job at it but I made my portions smaller b/c I couldn’t eat their whole sandwich it was so huge

Time: 10 minutes                Serves: 4


  • 1 large boneless skinless chicken breast, seasoned with salt & pepper and grilled – cut into cubes
  • 1/4 head of red cabbage, chopped
  • 3 stalks celery, sliced
  • 1 med-large carrot cut into matchsticks or into strips with a vegetable peeler
  • 4-6 leaves romaine lettuce, chopped
  • 2 oz. cheddar cheese, shredded
  • 3 tbsp buttermilk ranch dressing
  • hot pepper sauce to taste
  • 4 whole wheat tortillas, lawash, or other sandwich wraps

How to make it

  • Mix dressing with hot sauce to taste.
  • On a wrap, put a quarter of each: chicken, cabbage, celery, carrot, lettuce, cheese and top with dressing mixture. Do not overfill.
  • Wrap by folding the top & bottom and then rolling the sides like a burrito or using whatever technique you find works for you. Use toothpicks to stabilize if needed.

Grilled Veggie Sandwich

7 May

After eating a wonderful grilled veggie sandwich recently at a friend’s bridal shower, I knew I had to try to recreate it at home. I’d never had grilled carrot before and was pleasantly surprised 🙂 Creamy Boursin cheese and Roasted Red Pepper Aioli pair wonderfully with the grilled veggies and sourdough.

Time: 20 minutes                Serves: 2


  • 1/2 medium zucchini, sliced about 1/4″ thick long-wise
  • 2 large carrots, sliced about 1/4″ thick & similar length to zucchini
  • 1/2 medium red onion, sliced about 1/4″ thick
  • 1 large portabella cap, sliced 1/4″ thick (I was only able to find baby bellas so I had to use those but wanted the big one sliced)
  • 1/4 cup olive oil
  • sea salt & black pepper, to taste
  • 4 large slices of sourdough bread
  • about half a recipe of Roasted Red Pepper Aioli, recipe to follow
  • 1/4 cup Boursin cheese (Garlic & Herb if possible)

How to make it

  • Preheat grill to high.
  • Brush each veggie on one side with olive oil and season with s&p.
  • Place carrots on grill first and allow to cook for 2-3 minutes before adding other veggies. Brush on other side with olive oil and season with s&p before flipping. Cook until tender but not mushy, and a bit charred.
  • Spread bottom piece of bread with Boursin cheese. Layer veggies over it. Spread top piece of bread with aioli. Enjoy!
Roasted Red Pepper Aioli:


  • 2 cloves garlic
  • 1/2 cup roasted red pepper (drained & patted dry)
  • 1/4 cup mayonnaise
  • black pepper, to taste

How to make it

  • Place garlic into food processor bowl, fitted with S-blade. Finely chop.
  • Add peppers and process until almost smooth.
  • Add mayo & process to incorporate. Scrape down sides to make sure all garlic gets mixed in.
  • Season with black pepper to taste. Add salt if you feel the need, I didn’t add any and it was a bit salty on its own.
  • Serve right away or place in an container in fridge for up to 3 days.

Langostino Rolls

1 May

I’ve never had a lobster roll NE style but I know I want to! Until then, this will do just fine.

Time: 10 minutes                    Serves: 2


  • 1/2 lb langostino tails (I got them from Trader Joe’s cooked and just ran them under cold water to defrost)
  • 1/2 cup mayonnaise
  • 2 stalks celery, diced
  • 3-4 large green onions, chopped
  • 1/4 tsp salt – or to taste
  • 1/8 tsp pepper – or to taste
  • 2 tbsp lemon juice
  • 2 8″ sub buns
  • softened butter
  • leaf/butter/bibb lettuce

How to make it

  • Roughly chop langostino tails of some are larger then others.
  • Combine mayo, celery, onions, s&p, and lemon juice in a medium mixing bowl. Place in refrigerator.
  • Cut a v-shap into top of sub buns and remove top portion. Spread some softened butter on inside of v and inner sides of top pieces. Place in top rack and broil on 425F for 1 minute, or until just lightly browned.
  • Place leaf lettuce inside each bun.
  • Toss langostino tails with mayo mixture. Distribute atop lettuce leaves on each sub bun. Place to parts of buns on top and serve, preferably with potato chips. I enjoyed my sandwich with McClure’s Garlic & Dill Pickle Chips, locally made in Detroit (and Brooklyn), which may be purchased here if you’re not in the area.

Turkey Kumato Avocado Melt

23 Apr

I bought Kumato tomatoes from Trader Joe’s and they are yummy! Pretty to look at and sweet tasting. Perfect for this sandwich. It is National Grilled Cheese Month and I’m a bit late to celebrate, but there’s still time. This sandwich is sort of a form of grilled cheese though, right 🙂


  • 2 slices whole wheat bread (or bread of your choice)
  • 2 thin slices of herb roasted turkey
  • 1 slice cheddar cheese
  • 1/2 avocado, sliced in thin strips
  • 1/2 Kumato tomato, sliced thin (if you can’t find this variety, other tomatoes will work)
  • 1/2 tbsp butter (can use oil or even cooking spray if you prefer)

How to make it

  • Assemble sandwich: slice of bread, cheese, turkey, tomato, avocado, slice of bread.
  • Heat butter in skillet over medium heat. Place sandwich in skillet veggie side down just for a moment, then turn cheese side down. Turn heat down to medium-low and cover. Cook for about 2-3 minutes, checking occasionally that the bread isn’t becoming too browned. Once cheese begins to melt, flip and cover again. Cook for another 2 minutes, again being sure to toast bread too much.
  • Remove from skillet, cut on the diagonal and enjoy as is or with your favorite condiments. I enjoy Trader Joe’s Aioli Garlic Mustard Sauce.

B.G.P.T. Sandwich

16 Mar

I made this little winner for lunch today. The pea shoots & Kumato tomatoes are slightly sweet which work so well with the tangy goat cheese and savory bacon.

Time: 5 minutes            Serves: 1


  • 2 slices of whole grain bread
  • 3 slices bacon, cooked crisp (I used apple smoked)
  • 1 oz. garlic & herb goat cheese
  • 1/2 cup pea shoots
  • 1 small tomato, sliced (I used Kumato)

How to make it

  • Toast bread. Spread goat cheese on both slices of bread. Top one slice with bacon, tomato, pea shoots, and finally other slices of bread. Enjoy!