This is my classic Turkey burger recipe with a bit of a twist. I like to add fresh breadcrumbs to all my burger and meatball recipes. When I looked around the kitchen that night there were some odds and ends of leftover bread hanging around so I grabbed a few slices of white sourdough and went for it. I always throw my leftover bread at home into the food processor to make bread crumbs and and then freeze them in zipper bags to use later. It’s really a great idea of have those on hand. That particular evening there was no time to process the crumbs so I used another method of incorporating the bread into the ground turkey mixture. Just run it under the tap with warm water, give it a good squeeze and tear it into small pieces. Shmoosh with your fingers and there you have it. It gives the turkey some extra moisture, which it desperately needs because it tends to be drrrryyyyyyyy.As for the sides, well….these crispy oven baked potatoes are OUTSTANDING. I found the recipe on Canadian Living Mag’s instagram and website and let me tell you……I’m addicted to them now.
They are super easy to make and everyone digs in for seconds. And we had an overabundance of red cabbage hanging around so I stir fried it, sweetened it with sugar and cinammon and it was one awesome side dish.
That cabbage dish can also be used as secret weapon of mass destruction due to it’s explosive components. Don’t say I didn’t warn you.
The tablescape was styled by littlemissparty and allthatglitterspartyshoppe. They used the contents of a summer edition of a Little Miss Party in a Box and some cute handmade glitter pineapple toppers from Allthatglitterspartyshoppe for the burgers. How adorable are these girls? I can’t. I really can’t.
- 2 pkgs of ground turkey (about 2 lbs)
- 2 eggs ( rule of thumb - one egg per pack of turkey)
- 1 cup of fresh bread crumbs - I used 3 slices of stale sourdough bread moistened with warm water and squeezed dry. Then I tore it up in small pieces
- ½ cup dry bread crumbs
- ¼ cup fresh parsley, finely chopped
- dash of cayenne pepper
- 2 tbls bbq sauce
- salt and pepper to taste
- 1 fresh pineapple, sliced into rings and seasoned with olive oil, salt and pepper
- Combine all ingredients except pineapple.
- Form into patties and grill until fully cooked inside. About 8 to 10 minutes.
- While burgers are cooking, place seasoned pineapple on grill and cook until nice and soft about 5 minutes.
- remove from grill and serve hot.
- 1 kg yukon gold or russet potatoes, peeled and cut in 1-1/2-inch (4 cm) pieces
- ¼ cup (60 mL) ducks, goose, beef or chicken fat or 2 tbsp each olive oil and melted unsalted butter
- ½ tsp (2 mL) salt
- Pinch pepper
- In large saucepan of boiling salted water, cook potatoes just until fork tender, about 6 minutes. Drain well.
- In roasting pan, heat duck fat in 450 F (230 C) oven just until beginning to smoke, about 4 minutes. Remove from oven; standing back and averting face, add potatoes.
- Sprinkle with salt and pepper; stir to coat. Roast, turning potatoes every 20 minutes, until golden, 50 to 60 minutes.
- ½ a large red cabbage shredded
- 2 tbls olive oil
- 2 heapings tsps brown or white sugar
- 1 tsp honey
- 1 tsp cinnamon
- 2 tbls balsamic vinegar
- pinch of salt and pepper
- Heat oil in large skillet.
- Add shredded cabbage and balance of ingredients
- Stir fry over medium high heat until soft and cooked through, about 10 minutes.
- Serve warm.