May 13, 2014

Avocado Turkey Burgers with Roasted Sweet Potato Wedges

He y'all. Just because James and I are trying to eat healthy doesn't mean we have to eat boring stuff.

Last night I made Avocado Turkey Burgers with Sweet Siracha Cream Sauce and Oven Roasted Sweet Potato Wedges!

Sure, we ate them bun-less on romaine lettuce, but still - these were pretty epic for "healthy" food. 

This recipe is even Paleo friendly with a few substitutions/omissions!

I started with the potatoes because I knew they would take the longest.

 Gallon bags are my best friend - need to season something? Marinate something? Use a Ziploc bag instead of dirtying a bowl or Tupperware.
 Then with a good shake, everything is well coated and you get to toss the mess when you are done!
Once those were in the oven I got to the fun part - mixing up the burgers.
I put all ingredients in a big bowl and mixed with my hands until everything was well combined. Then I shaped into patties and got to grillin! I did this on my Cuisinart Griddler, but you can also grill them, cook them in a fry pan on the stove or bake them! Just make sure they are cooked all the way through.
 I separated my meat into 5 patties, approximately 1/4 lb each. Look at all that goodness mixed in with the meat!
 God knows I love this Griddler!
As I was grilling and roasting I got toppings together and mixed up my Siracha Sauce!
I steamed some broccoli to go with everything and then viola - dinner! 

Avocado Turkey Burgers:

-          1 package lean ground turkey (I used 1.25 lb Jenny-O)
-          1 ripe avocado, cubed
-          ¼ cup chopped red onion
-          ¼ cup bread crumbs (omit for Paleo)
-          1 egg white
-          2 TBS minced garlic
-          ½ tsp red pepper flakes
-          ½ tsp black pepper
-          Burger toppings – onions, tomatoes, pickles, whatever your favs are
-          Lettuce leaves, buns or something to eat them on

Put all ingredients in a large bowl. Mix well. Hands work best to get all ingredients well combined. Separate into even sized burger patties. Cook on grill, stove or in oven until cooked through and no pink remains. Top with favorite goodies and Siracha Cream Sauce. Serve on buns or as a naked burger on lettuce leaves.

Sweet Potato Wedges:

-          Three medium sweet potatoes(yams) scrubbed and brown spots removed
-          Cooking spray (use coconut oil for Paleo)
-          1 tsp sweetener or sugar (I used stevia)
-          1 tsp black pepper
-          ½ tsp salt
-          ½ tsp chili powder

Pre-heat oven to 500 degrees.

Rinse and clean 3 medium sweet potatoes. Slice into "wedge" size pieces. Place all wedges into a ziploc bag and spray 3 good squirts of cooking spray into bag. Shake to cover wedges. Repeat once. Mix all seasonings in a small bowl. Add seasonings a little at a time to the Ziploc bag, shaking to cover each time.

Spread wedges in a single layer on a parchment lined cookie sheet. Place in oven and roast for 10 minutes. Remove and flip wedges and return to oven for 10-15 minutes or till desired done-ness is acheived.

Sweet Siracha Cream Sauce (Not Paleo)

-          ¼ cup plain low fat Greek yogurt
-          ¼ cup light Miracle Whip
-          1 TBS Siracha sauce (more if you want it hotter)
-          1 TBS minced garlic
-          2 TBS grated parmesan cheese

Mix all ingredients together in a small bowl. Use to top burgers and to dip potatoes in! 

Do you have a go-to burger recipe? I'd love to hear about it. 

Let me know if you try these little patties of goodness and what you think!


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