Cristina's Turkey Burger Recipe
1/4 cup tomato ketchup
1/4 cup low fat mayonnaise
1 tablespoon Tabasco sauce
1 pound dark turkey meat, ground
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Worcester sauce
1 teaspoon kosher salt and cracked black pepper to taste
1 1/2 tablespoons low-fat mayonnaise
1 tablespoon Dijon mustard
1 scallion, finely chopped
1 tablespoon Italian parsley, finely chopped
1/8 teaspoon cayenne pepper
1 egg yolk
4 tablespoons canola or grapeseed oil
4 whole wheat buns
2 cups arugula
1 medium tomato, sliced
1 medium onion sliced thin
bread & butter pickles
1/4 cup water
Turkey Burger Recipe
Make the dressing:
Mix the mayonnaise, ketchup and Tabasco together, set aside in the refrigerator (will keep for a week in an airtight container).
Making the Burgers
Place the first 11 ingredients in a bowl. Use your hands to mix well. The meat will be sticky and not smooth, and will be a little difficult to handle. Shape into 4 burgers about 1" thick and place on a plate. Wash your hands with warm soapy water, rinse well and dry.
Use a heavy bottom or cast iron skillet large enough to hold 4 burgers without crowding them. Heat the skillet on high heat for 2 minutes. Add the oil, swirl and immediately add the burgers. Lower heat to medium and cook undisturbed for 4 minutes. Use a timer.
Flip and cook for 4 minutes on the other side. Reduce heat to low, add water (there will be a lot of steam rising up), & immediately place a lid over slightly ajar so that the steam can escape and continue to cook 5 minutes longer. You want the water to evaporate. Serve on a whole wheat toasted bun with 1 tablespoon spicy dressing, arugula, and sliced tomato. Serves 4.
Cook's note: if you crowd the burgers together in the pan or if they are touching each other the burgers will steam and not develop a rich brown crust on the bottom.
Heart Healthy Coleslaw recipe
1/2 cabbage sliced thin
2 tablespoons fresh lemon juice
2 tablespoons rice wine vinegar
1 tablespoon apple cider vinegar
1/8 teaspoon cayenne pepper
1 tablespoon poppy seeds
1/2 cup coarsely chopped walnuts
In a separate bowl, whisk together lemon juice, vinegars, cayenne, poppy seeds & walnuts Pour the dressing over the cabbage, and mix well.
Add the salt and pepper to taste, cover, and chill at least 2 hours before serving.
Get the details on lots of heart healthy nuts here >>
Baked Sweet potato fries recipe
3 sweet potatoes, 1 pound each, skins scrubbed clean, and sliced into ½ inch strips.
2 tablespoons olive oil
3 sprigs of fresh thyme, leaves removed from stems
1 teaspoon kosher salt plus additional for sprinkling.
Preheat the oven to 400 degrees F. Place the strips of potatoes on a paper towel, pat dry, and roll in the paper towel to further dry. Transfer the potatoes to a baking sheet. Drizzle on 2 tablespoons of olive oil, and use your hands to mix well and coat all the potatoes with the oil. Sprinkle on the thyme and kosher salt.
Place the baking sheet on the middle rack of the oven and bake for 30 minutes or until the potatoes are soft in the middle and crispy on the outside. Add salt and pepper to taste. Serve immediately.
Get more tips and recipes from Cristina at www.cristinaferrarecooks.com. And, you can follow Cristina on twitter at: twitter.com/cristinacooks.
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