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Tasty Tuesday: Burger Week Continues

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This is another recipe I adapted from the July 2011 issue of Chatelaine magazine.


1 cup chopped red or vidalia onion

2 garlic cloves, minced

1 cup baby spinach leaves (they used kale)

1 egg

1 T. olive oil

1 T. flax meal

1 T. ground coriander

1 tsp ground ginger

1 tsp rosemary (I added this in)

salt and pepper to taste

1 lb. ground turkey (or chicken)

1 cup cooked sweet potato, cubed

1/4 cup chopped toasted walnuts’

Cooking spray

Instructions:  Spray a pan with cooking spray.  Saute onion and garlic until softened.  Add in the spinach and cook until it has wilted.  Let cool a bit.  Whisk together the egg, oil, flax meal, and seasonings.  Mix in the meat, sweet potato, onion mixture, and walnuts.  Shape into patties and grill – you will want to grease or spray cooking spray on the grill before starting as this is a sticky mixture.  Grill with the lid closed until cooked all the way through – this takes about 5-7 minutes per side.  As a sauce for these burgers, they suggested (and it was yummy!):

Sweet Potato Cream Sauce

Cook a large sweet potato until tender and puree in a blender or food processor.  Mix in 1/3 cup fat free Greek yogurt (they used fat free sour cream), 1 1/2 tsp. olive oil, 1 1/2 tsp honey (I just used Greek yogurt that comes with honey in it already), salt and pepper to taste (I really love a bourbon pepper here) and blend until smooth. 

A great cocktail to accompany these is:

Lychee Slush:  Puree 1/2 of a 540 ml can of lychees with 2/3 cup of the syrup from the can, 3/4 cup ginger ale, 1/2 cup apple juice, 1/3 cup lychee liqueur (if you can’t find it, you can substitute vodka), and 2 T. lime juice in a blender until smooth.  Add 2 cups ice and continue to blend into a slush.  YUM!

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