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 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’
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!