Jalapeño Cheddar Turkey Burgers with Guacamole

I didn't mean to disappear on you all this past month. All I have to say is…wow. My life has changed drastically, and in such a wonderful way. Not only did I finish all my required coursework for my doctorate, but I won a JOB. It's a career I'm not sure I ever saw myself going into, but I couldn't be more excited about it. By hopefully Christmas, I will be playing my flute with the US Navy Band in Washington, DC. That's right, I'm moving to DC!

I am required to go to boot camp (trying to keep calm about it…ouff), but until then I plan on not only getting in shape, but also taking a bit of time to relax and enjoy my summer. It's been a year since I've had an actual break, and I'm planning on soaking it all in. 

I wish we had a grill on our balcony for the summer, but alas, it's against the law in Ohio (hah! try telling my neighbors that). If we did have a grill, I would definitely make these first thing. Thankfully, one of my beloved cast iron pans got the job done just fine. These burgers are so scrumptious and flavorful, and would be a great addition to any Cinco de Mayo party. For the guac, I kept it simple using some of the remaining lime juice, garlic, and salt, which is my favorite way to make it. Be warned, this is a messy burger once you start eating it, but that didn't stop me from hoovering the whole thing in under two minutes…oops. Whatever, I'm not sorry.

Psst…like turkey burgers? Other variations I've made can be found here and here (what is it with summer and burgers? Apparently a turkey burger was the first thing I made at the start of summer last year as well! ha!)

Jalapeño Cheddar Turkey Burgers with Guacamole

Ingredients

1-1 1/2 pounds ground turkey (preferably dark meat if you can find it!)

1 small onion, finely diced

1/3 cup fresh cilantro, minced

2 cloves garlic, minced or pressed

1 jalapeño, seeded, cored, and minced

1 teaspoon ground cumin 

1 teaspoon paprika

Juice of half a lime

1/3 cup shredded cheese, plus more for topping

1/2 teaspoon salt

1/2 teaspoon pepper

Toppings: guacamole, salsa, additional cilantro, etc.

Directions

Heat a grill (or cast iron skillet) to medium-high heat, spray with cooking spray. To make the burgers, combine all ingredients in a large bowl, and mix until evenly combined. At this point, either put in the fridge for an hour to let the flavors marry, or go ahead and cook (I put them in the fridge for 45 minutes). Form the mixture into 4-5 patties.

Cook the patties for about 3-4 minutes per side, flipping only once. A few minutes before the burgers are finished cooking, top with sliced or shredded cheese. Remove the burgers and let rest for a few minutes before serving. Assemble with toasted burger buns and guacamole, and whatever other toppings you desire.

Recipe source: adapted from Annie's Eats

Oven Roasted Pulled Pork

I'm not a huge meat eater, and my recipe index clearly shows that. Poultry is okay, and I love fish, but beef and pork usually get the short end of the stick. A pulled pork sandwich however, is a little different. I love bbq sauce (Sweet Baby Ray's is in the pic!), and the meat itself is irresistibly tender, not at all tough. Slow roasting meat in the oven is the way to go I tell ya! The bone literally fell off when I moved it from my dutch oven to a plate. 

I chose Paula Dean's recipe, because of all the stellar reviews, though I did alter it slightly. I thought there was too much salt, pepper, and cayenne, and like many reviewers, I added the garlic powder to the rub instead of the juice. I've reflected my changes below. We had this sandwich along with my new favorite salad, making a wonderful summer lunch. Bon appetit!

Oven Roasted Pulled Pork

Ingredients

1 teaspoon salt

1 teaspoon pepper

1/4 teaspoon cayenne

2 tablespoons dark brown sugar

1/2 teaspoon onion powder

1 1/2 teaspoons garlic powder

4 pound shoulder pork roast

2 cups apple juice

1 cup apple cider vinegar

2 tablespoons Worcestershire

Hamburger buns

Your fave barbecue sauce

Directions

Mix all the dry ingredients together in a small bowl. Sprinkle rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate at least 2 hours (I did mine overnight, so it was ready to go in the morning).

Combine liquid ingredients, and pour into a large Dutch oven. Place pork in the oven, and tightly cover with aluminum foil, then lid. Roast for 4 hours or until fork tender and shreds easily. Brush or baste with cooking liquid every hour.

Remove from oven and let stand until cool enough to handle. Shred pork with a fork or tongs into bite size pieces.

Serve on hamburger buns topped with your favorite barbecue sauce y'all!

Recipe Source: adapted from Paula Dean, via foodnetwork.com

Indian-Spiced Turkey Burgers

I am finished with the first year of my doctorate. Where did the time go? It seems like we just got back from China! This year has been mentally and physically exhausting, and I welcome this four month break. 

I have lots of plans for the summer, including spending time with friends. I'm thinking a barbeque for sure. If you all are thinking the same thing, might I suggest making these burgers?

These aren't the most beautiful burgers in the world, but boy are they flavorful. I made one immediately after combining all the ingredients, and per the author's suggestion, also waited until the next day to cook the rest to let the flavors marry. I'm so glad I did. I thought the flavor was great with the first one, but the second was incredible. Served on a toasted bun with lettuce and a little homemade tzatziki, these are probably my new favorite burgers!

Also, if you're in Cinci you should definitely pick up some ground turkey from Findlay Market. At $2.29/lb. for ground dark turkey meat, you can't beat it.

Bottom line...make these ASAP. They are wonderful, and an excellent way to start the summer (spring?)!

I am also submitting this to Souper Sundays over at Kahakai Kitchen, as they not only accept soups, but also salads and sandwiches!

Ingredients

1 lb. ground turkey (I prefer dark meat..yum!)

1/2 teaspoon salt

1/4 teaspoon ground cayenne pepper

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

1/2 large onion, finely diced

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 tablespoon butter, olive oil, or cooking spray.

Directions

In a medium-large bowl, combine the turkey, seasonings, onion, garlic, and ginger. At this point you can cook the turkey right away, though I think it tastes better after marinating in the fridge for a day or two.

Form mixture into 3 ounce patties, about an inch thick. Try not to make patties too thin.

Place a heavy skillet over medium-high heat. When hot, add your choice of fat.

Gently slide patties onto skillet. Cook for 3-4 minutes on the first side, allowing the patties to develop a good char. Carefully flip and cook for 3-4 minutes longer. Resist the urge to flatten or flip patties more than necessary. 

Serve on toasted burger buns with your favorite toppings (FYI..tzatziki totally wins here).

Recipe Source: adapted from chow.com

Fried Egg and Frisée Salad Sandwich

I have been one busy bee. In the past two weeks, we've had one day off of work. Thankfully that day was Chris' birthday. It was a relaxing day, including pizza at our favorite pizza place and a homemade cheesecake (beaming with pride here...I totally rigged it in the easy bake and it was awesome). 

I actually feel pretty bad for Chris. Wanna know why? He and Eloy are off sweating away at soccer in yucky Beijing air, while I'm at home eating this sandwich. It's really not fair at all, because he would go apey over this sandwich. I'm a terrible person aren't I? Maybe if he's sweet, I'll make him one when he gets home. Heck, I may make another one for me too when he gets home!

This is a grown up's eggy sandwich (Yes, "eggy". Just be happy I didn't call the fried egg a "dunkie middle"). It has some wonderful flavors going on, largely from the delicious Salade Lyonnaise. Add a perfectly fried egg and blue cheese? Pure bliss. It is messy and awesome, and I urge you to make it immediately. 

Oh baby.

Fried Egg and Frisée Salad Sandwich

Makes 2 Sandwiches

Ingredients

Two rolls, or sliced french bread

1 1/2 cups frisée (French curly endive), torn into bite sized pieces

1 bacon slice, preferably thick sliced (needs some fat on it!)

1 tablespoon minced shallot or onion

1 teaspoon smooth Dijon mustard

4 teaspoons red wine vinegar

1/8-1/4 cup crumbled blue cheese, depending on preference

1-2 teaspoons unsalted butter

2 large eggs

Freshly ground salt and pepper

Directions

Place bread in the oven to toast.

Place frisée in a medium bowl. Cut bacon into 1/4 inch wide lardons. In a small heavy skillet, cook bacon over medium heat, or until crisp. With a slotted spoon, transfer bacon to a paper towel, reserving bacon fat in the pan (my bacon wasn't too fatty so I added a touch of oil). Add shallot to bacon fat and cook for one minute, stirring. Add red wine vinegar, and let it hiss and bubble for about 20-30 seconds, then remove from heat and whisk in the Dijon. Immediately pour hot dressing over frisée, and toss with drained lardons, salt, and pepper.

Remove bread from the oven, and divide the salad between each bottom bun/slice. It will seem like a lot, but you want it, believe me. Top each salad pile with blue cheese.

Reheat skillet over medium-high heat. Crack open the egg into the pan, reduce heat to medium, and cover with a lid. Check on the egg after a minute or two. The white should be cooked, but the yellow still runny. Do not overcook. If you do, make another egg. Deb suggests flipping the egg over and letting it cook for another 20-30 seconds to help reduce the mess, but I didn't do this. I liked the mess.

Remove the egg from the pan, and place it on top of the salad. 

FYI, the salad by itself is pretty awesome, if you have any leftovers. 

Recipe Source: adapted from Smitten Kitchen