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The BEST Turkey Burger and Polenta Fries with Kick-A Ketchup

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I love a good burger especially when they are juicy. Unfortunately for the Turkey Burger it has always had its shortcomings. I appreciate the healthier version of the American Classic, but just cause there’s hot meat on a bun it does not a “burger” make.
A few years ago when I was marathon training I looked for ways to add lean meats to my diet and still maintain my love of food. This recipe adds onions and Feta cheese which not only gives the bland turkey a flavor boost, but also bumps up the juice factor. It’s amazing how two little additions can make such a tremendous difference.
Another trick is I cover my pan when cooking. Unlike beef burgers you want to get the turkey cooked thoroughly. Covering the pan will allow you to create an oven effect that will allow you to heat the burger evenly without drying out the outer edges of the meat. I have a large frying pan lid, but if you don’t have one, use a baking sheet or the lid from any ol’ large pot you have. You can even flip an other pan on top. Also please, do not cook on low heat. This produces a dull, flat, hockey puck of a burger that is a waste of good protein.
If you, or you have mouths to feed that are not onion or feta cheese crazy, try mincing them as finely as you can get. Honestly, the flavors are not strong here and it’s worth the yumminess factor to give it a try.
The polenta fries are not altogether on the healthy side at all- except for the added fiber the corn adds as opposed to a potato. But a greasy crunch is all part of the burger experience for me, so I indulge when appropriate and try not to overdo it. It’s all about balance and the secret to delicious food and a healthy life. Just take time to enjoy what you have when you have it- it’s more satisfying that way.
I pumped up the ketchup with a small dollop of hot sauce and a splash of vinegar. If you are a spice fiend like I am you will love this- otherwise traditional ketchup is super OK.
Feta Turkey Burger
 
serves 6
 
1.5# ground turkey
.5 red onion minced
3 cloves garlic minced
1c feta cheese crumbled
6 sourdough rolls
lettuce, tomato etc
 
Combine first 5 ingredients into a bowl and gently mix. I “fold” the ingredients in to get an even consistency without overworking the meat.
 
Divide the mixture into 6 even portions and pat into the shape and size of your roll- make slightly larger as burgers will shrink just a tad when cooking and personally I like to bite into meat, not too much roll.
 
Heat medium-large frying pan over medium high heat. Add a touch of either oil, or cooking spray. Place burgers into pan and let sear for 2 mins and then cover. Turn heat down to medium. Flip after 5 mins and cover again until done.
 
Cooking time will depend on how thick your burgers are. I test mine by the poke method. If the center of the burger is springy and soft they are not done. There should be some resistance with a gentle give. If there is no resistance you’ve gone too far.
 
Enjoy right away with your rolls and extras.
 
 
Polenta Fries and Kick-A Ketchup
 
serves a generous 6
 
Instant polenta
generous pinch of salt
oil for frying
store bought ketchup
hot sauce or any kind
splash of white or wine vinegar
 
 
Prepare the polenta according to package directions adding the salt. I make mine in my rice cooker, which not only prevents the polenta from scorching, it also makes for easier clean up.
 
Pour cooked polenta onto greased baking sheet. With spoon or spatula spread the polenta out as evenly as possible.
 
Pop into fridge to cool and stiffen.
 
Once cold and set you can slice the fries into any shape you would like. Heat oil to 375˚ The polenta does not have to cook like when frying potatoes. Fry until crisp and golden on the edges. Drain on paper towels and toss some coarse salt on them immediately.
 
I used about a half cup of ketchup to a T of hot sauce and a scant teaspoon of vinegar. This is all totally subject to your personal taste, so get creative here. Lemon juice is also fantastic here.
 
 
 

Bleu Cheese and Apple Stuffed Chicken {w blistered tomato pasta}

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Ah the ubiquitous chicken breast- and the endless possibilities…
 
The Fall gets me thinking about earthier flavors. I am drawn to rosemary now like no other time of the year. The oven can be turned on without concern, or more correctly, with relish.
 
Making packages, anything individual, is so enticing. Turnovers, petite fours, cupcakes etc, are tidy delights. Little jewels that for that bit of time make one feel royal and deserving.
 
Making chicken into packages is simply a way to turn the mundane into extraordinary on a Monday. And why not feel royal on a Monday?
 
Plump breasts were filleted off the bone, then butterflied and each half pounded to evenness. Do not let this step faze you- it’s no brain, just brawn. If you haven’t a mallet, lay the side of the knife and with fist wrapped in a towel gently pound. Filled with a mixture of grated apples, garlic, onions, bread crumbs, bleu cheese and olive oil, then wrapped with gorgeous slices of prosciutto.
 
 
Once slid into the oven it’s quick work of the pasta and tomatoes. Easy and comforting.
 
The wine for this was a California Chardonnay. Acidic enough to balance the cheese and rosemary, but with enough body to hold it’s own to the richness of the dish. I might even have gone for a San Giovese with good fruit and lower tannin.
 
 
 
Blue Cheese and Apple Stuffed Chicken
 
1 large chicken breast filleted off the bone, skin removed
.5 c grated granny smith apple
1 clove minced garlic
.5 cup minced onion
1 c fresh bread crumbs
1 oz flavorful bleu cheese
1T Olive oil
S&P
rosemary leaves, fresh preferred, dried is fine
 
 
Holding palm down on the top of the chicken breast and gently pressing down, slice a knife through the center to butterfly in half
 
Pound each half into evenness on a cutting board under a layer of plastic wrap
 
In separate bowl combine the filling ingredients. 
 
Divide the filling between the two chicken pieces, then roll up tucking under any untidy ends
 
Oil roasting pan and place chicken into pan. Wrap each breast with one piece of prosciutto, once again tucking under any stray bits
 
Lightly oil the tops and add sprigs of rosemary
 
Roast in 350˚ oven for ~35mins
 
 
Blistered Tomato Pasta
 
.25 package of spaghetti
1 large clove of garlic minced
generous handful of cherry tomatoes
3T olive oil
2T white balsamic vinegar
S & P
 
Prepare spaghetti according to the package and drain
 
In medium sautee pan heat oil on medium heat and gently sautee garlic, taking care not to burn which can result in bitterness
 
When garlic is almost golden toss in cherry tomatoes and sautee, shaking the pan for ~3 mins
 
Splash with the vinegar, then toss in the pasta to reheat and coat
 
S & P to taste
 
 
The recipe may be doubled or tripled with ease. It’s a great meal for entertaining as much of it can be readied beforehand. Prepare the chicken in advance and then pop it into the oven when your guests arrive. The pasta may be cooked earlier and then reheated with the making of the tomatoes. Once the pasta is tossed with the tomatoes I suggest a quick splash of a tablespoon or so of water and covering the pan with a lid. This will quickly steam the pasta and bring it up to temperature. This is so much better than wielding great pots of boiling water when trying to entertain.
 
 
 

Sunday Supper- Incredibly Easy and Delicious

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Roasted Tomatoes with Israeli Cous Cous and Goat Cheese

OK kids, this is my down and dirty super fabulous Sunday “It’s been a long week and I’m gonna sit and watch me some serious TV” meal. So easy I’m not writing a recipe, I’m just gonna let her rip.
Take a 28 oz can of Fire Roasted tomatoes and pour into a medium sized backing dish (this is 8×11 or so). Crush tomatoes with fingers right in the pan. Conversely you can used chopped tomatoes. Mince up 3 cloves of garlic and stir in. Grind in some fresh black pepper. Scatter around 1c of Israeli cous cous, uncooked. Then top it off with goat cheese. You can use ricotta here, but the goat is better.
Slide into a preheated 350˚ oven for about 40 mins. It’s ready when the liquid has been mostly absorbed and the cheese is beautifully browned. Sprinkle with some fruity olive oil and toss on some fresh parsley.
Serve with grill toasted baguettes that have been brushed with Olive Oil and a glass of crisp vegetal Sauvignon Blanc.
It’s tangy, garlicy, sweet from the tomatoes- and the smokey crunchy oily toasts are divine.
The fiancee and I usually set the platter between us and dip in with the bread until it miraculously disappears (don’t know how that happens, but it does, every time!)
That’s it! One pan- leave it to soak- and call it a night.