02 January 2012

ginger turkey burgers & curry- garlic roasted potatoes. {grain-free & dairy-free}

Happy New Year! This takes a burger & fries to a whole new level. The flavors are lovely & surprisingly mellow. The smell of the ginger, garlic & curry working their magic as they are cooking is outstanding. This really is a simple dinner to put together, with a few steps that make it a little more special than your everyday burger. The burger mixture can be made ahead of time (the flavors will be enhanced if you form the patties ahead of time allowing to marinate).

The chili sauce I used is by Ginger People--it is the best one I've ever had (besides making your own)! It is sweet, gingery & a little spicy (but not too much). These burgers will not disappoint!

ginger turkey burgers.

for the burgers:
serves 4
1 lb. organic ground dark turkey meat
2 cloves garlic, grated
2 tsp jalapeno or chili, grated (or to whatever your spicy level will allow)
1 tsp fresh ginger, peeled & grated
1 tsp. thai chili sauce
sea salt & cracked pepper

  1. Gently cook garlic, chili & ginger in a little olive oil over medium heat until fragrant. This only takes about 2 or 3 minutes. 
  2. Mix all ingredients into a large bowl until well combined. Form into patties. 
  3. Cook in a preheated pan (I used a cast iron one) or grill on medium heat. Cook about 4 minutes per side or until the burger is almost cooked all the way through.
  4. Take off the heat and allow to rest for 3 or 4 minutes before serving. 

to serve:
2 handfuls of fresh spinach, roughly chopped
1 onion, sliced & sauteed in a little olive oil
Thai chili sauce
sesame soy mayonnaise*

sesame soy mayonnaise:
1/4 cup vegennaise
2 tsp tamari 
1 tsp toasted sesame seeds

  1. Mix ingredients together in a small bowl until combined.

*You can serve this on your favorite peasant bread, or sprouted-wheat burger bun, or on greens--depending on your taste. Jediah had his burger on three-seed honey bread & I had mine on a bed of fresh chopped spinach with all the the accouterments.  

for the curried potatoes

2 large potatoes, cleaned & cut into half moons
2 TBL olive oil
2 tsp red Thai curry paste
2 cloves of garlic, grated
sea salt & cracked pepper

  1. Preheat the oven to 450 degrees. Line a baking sheet with tinfoil & a roasting rack.
  2. Mix all the ingredients into a large bowl until thoroughly combined. 
  3. Place the potatoes in a single layer on the rack. Bake for 10 minutes, then flip them. Bake for another 10-15 minutes until slightly golden.
  4. Serve with Thai chili sauce or ketchup or whatever floats your boat. 

happy eatings & cheers!
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