What We Had For Dinner

Ohhhh, boy. Just do you & your loved ones a favor, and make this. You won't believe how much delightful tastiness POW is packed into these cute little turkey patties. And the sweet potato fries? Are you kidding me? Does it get better than this? (perhaps, if I had thought to make chocolate shakes to dunk our sweet potato fries into, but that may have been a bit much for a Thursday). Thank you Martha Stewart, and her June 2007 publishing of this recipe in my very favorite & necessary kitchen bible magazine, Everyday Food. Go ahead! I double dare you NOT to love these.

By the way, our grocery stores don't seem to sell actual "mini buns", so I just bought some (super cheap!) whole wheat dinner rolls and sliced them. *Alternatively, you can use those "King's Hawaiian" Honey Wheat rolls. DELISH!



Turkey Burger Sliders

Serves 4

• 2 slices white sandwich bread for breadcrumbs, (about 1 ounce each) OR....if you have your own store-bought breadcrumbs, like me, just use that. About 5 tbsp.
  
• 1- 1 1/2 pounds lean ground turkey
• 2 ounces cheddar cheese, coarsely grated (about 1/2 cup)
• 1/2 small onion, coarsely grated
• Coarse salt and freshly ground pepper
• 1 teaspoon olive oil + more for grill pan
• 12 "party-size rolls" *
• Lettuce, sliced tomatoes, ketchup, and mustard, for serving (optional)

In a food processor, pulse bread until fine crumbs form (or measure out store-bought breadcrumbs). Transfer to a medium bowl; add turkey, cheese, onion and olive oil. Season with salt and pepper, and mix gently just until combined. Form twelve 2-inch patties (about 3 tablespoons each).

In a large nonstick skillet, heat oil over medium heat. Cook patties until browned and cooked through, about 5 minutes per side. Alternatively, you can BBQ these- just make sure to spray grill with non-stick spray, as turkey has a tendency to stick to the grill.


Serve on rolls with lettuce, tomatoes, ketchup, and mustard, if desired.


Sweet Potato Fries:
Serves 4

• 2 sweet potatoes (about 2 pounds total), peeled and cut into 1/2-by-2-inch sticks
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 1 tablespoon fresh lemon juice

1. Preheat oven to 450 degrees. Divide potatoes between two rimmed baking sheets; toss with oil, and season with salt and pepper. Arrange in a single layer, without overlapping. Roast, tossing once, until tender and starting to brown, 25 to 30 minutes.
2. Sprinkle with lemon juice; season with salt and pepper, if desired. Toss to coat.