Tag Archives: cranberry

Thanksgiving Turkey Burger w/ Sweet Potato Hummus & Kale Brussels Sprout Slaw

Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw

Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw

After being away for most of the month of May, it was nice to return home to warm weather and BBQ season! I love spending a lazy Sunday lounging around with friends, firing up the grill, and soaking up the afternoon sunshine.

Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw

Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw

In the spirit of the barbeque, I’ve put together a turkey burger full of the flavor of Thanksgiving – because when I think of turkey I want all the fixings! My thick and juicy turkey burger is both sweet and savory, inspired by the classic Thanksgiving dressings of cranberry sauce, mushroom gravy and cornmeal sage stuffing. The burger is topped off with some sweet potato hummus and a kale brussels sprouts slaw, three of my favourite vegetables to make for holiday side dishes. The crunch of the slaw is a nice contrast to the creamy hummus and hearty burger, and together they make a perfect rustic, summer meal.

Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw

Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw

Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw

51

Total Time: 1 hour, 30 minutes

Yield: 4 burgers, 2 cups of hummus

Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw

Ingredients

    For the sweet potato hummus:
  • 1 medium sweet potato
  • 1 540ml can chick peas drained, rinsed
  • ¼ yellow onion, peeled and roughly chopped
  • ¼ cup tahini
  • ¼ cup lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 small garlic clove, peeled & smashed
  • 1 ½ teaspoons fine sea salt
  • 1 teaspoon toasted fennel seeds
  • ½ cup cold water
  • For the turkey burger
  • 1 pound ground turkey
  • 1 cup cornmeal
  • 1 large egg
  • 3/4 yellow onion, peeled and finely diced
  • 2 celery stalks, finely diced
  • 4 white mushrooms, wiped, stems removed and finely diced
  • ¼ cup dried cranberries
  • 8 large sage leaves, finely chopped
  • handful chopped fresh parsley
  • 2 cloves garlic, peeled and finely diced
  • 1 tablespoon unsalted butter
  • ½ teaspoon sea salt
  • ½ teaspoon dried sage
  • ½ teaspoon all spice
  • freshly ground black pepper
  • extra virgin olive oil or grapeseed oil for cooking
  • 4 x crusty burger buns or gluten free bread
  • For the kale brussels sprout slaw
  • 8 kale leaves, de-stemmed and thinly sliced
  • 8 brussels sprouts, stems removed and thinly sliced
  • ½ cup dried cranberries
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons Dijon mustard

Instructions

  1. Cook sweet potato in microwave on potato setting approx. 8-10minutes.
  2. Heat butter in a sauté pan over medium and sauté onion, celery and mushrooms until translucent approx. 5 minutes. Let cool in a large mixing bowl.
  3. Place hummus ingredients in a blender. Slice cooked sweet potato in half and scoop out cooked potato into the blender. Process until smooth, adding a bit more cold water if hummus is too thick.
  4. Add remaining burger ingredients to the mixing bowl with the onions, celery and mushrooms. Mix meat with hands and shape into 4 large burgers, forming a small concave on top to hold the toppings.
  5. For the BBQ:
  6. Heat grill on high or a charcoal grill until the charcoals glow bright orange. Brush turkey burgers with olive oil and grill 5 minutes per side until golden.
  7. For the stovetop:
  8. Heat grapeseed oil in sauté pan or cast iron skillet on high. When the oil begins to smoke, turn down the heat to medium-low. Place burgers, two at a time in hot pan and cover with aluminum foil. Cook for 7 minutes, add a bit of water and flip. Cook for another 7 minutes then place on a plate and cover with foil. Let sit.
  9. While the burgers cook, assemble the slaw. Place all the ingredients in a salad bowl and massage the kale with your hands for 1 minute.
  10. To assemble the burger:
  11. Cut buns in half and place open faced on a place. Spread hummus on the top bun and place the turkey burger on the bottom bun, topping with some more hummus. Scoop a generous spoonful of slaw on the top side of the burger. Eat open faced or cut in half and hold together with a skewer.
http://iseehungrypeople.net/2015/05/30/thanksgiving-turkey-burger-w-sweet-potato-hummus-kale-brussels-sprout-slaw/

 

Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw

Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw

12 Days of Christmas Dish#12: Cranberry Eggs Benedict

The perfect thing to have after a giant Christmas dinner is a nice healthy breakfast…or Caroline McCann-Bizjak’s (Food Network’s Cook Like A Chef) Cranberry Eggs Benedict!  This creamy cranberry hollandaise sauce is spiked with sparkling wine and nicely compliments the smoked salmon that lies under a poached egg on a fluffy cranberry muffin; consider this the final indulgence before going on your New Year’s diet.  Best to make the muffins the night before – and be sure to have a partner in crime help whisk the hollandaise sauce.

The Recipe:

Yield: 4

Cranberry Muffins
2 cups of flour – (500ml)
6 tablespoons of sugar – (90ml)
2 teaspoons of baking powder – (10ml)
1/4 teaspoon of salt – (1.25ml)
3/4 cup of cranberry juice – (175ml)
1/2 cup of melted butter – (125ml)
1 beaten egg
1/2 cup of fresh or frozen chopped cranberries – (125ml)

Clarified Butter

1 Pound of butter – (500grams)

Cranberry Hollandaise Sauce

1/2 cup of sparkling white wine – (125ml)
1/2 cup of cranberry juice – (125ml)
1/4 teaspoon of peppercorns – (1.25ml)
2 chopped parsley sprigs
4 egg yolks
1/2 cup of clarified butter (see recipe) – (125ml)
Fresh lemon juice – to taste
Salt and pepper – to taste

Cranberry Eggs Benedict
8 medium size eggs
1/4 cup of water – (60ml)
1 teaspoon of white vinegar – (5ml)
4 cranberry muffins
8 ounces (1 cup) of Atlantic smoked salmon – (250ml)
1 cup of cranberry hollandaise sauce – (250ml)
Salt and pepper

Directions
Cranberry Muffins
1. Preheat oven to 400°F – (200°C)
2. Combine all the cranberry muffin ingredients in a large bowl. Mix until consistency is smooth. Grease muffing molds. Pour the batter into the tins and proceed to bake for 25 minutes. Set them onto a cooling rack to come to room temperature.

Clarified Butter
1. Prepare the clarified butter by placing the butter into small saucepan over a low flame. Heat the butter slowly until foam rises to the top. Skim off the foam (fat solids) and carefully remove the clear liquid. This liquid is the clarified butter.

Cranberry Hollandaise Sauce
1. For the hollandaise sauce, in a saucepan combine sparkling wine, peppercorns, and parsley sprigs, and reduce the sauce to half the volume. It should coat the back of a spoon.
2. Using a heat proof bowl, beat your egg yolks together until frothy. Gradually – while whisking – incorporate the reduced wine/juice mixture. Do this slowly so that the eggs don’t scramble.
3. Place the bowl over a pot of boiling water and whisk continuously until the mixture has doubled in consistency.
4. Keep whisking while very slowly pouring in the clarified butter until completely united. Strain the sauce into a clean bowl and add a squeeze of fresh lemon juice and season with salt and pepper.

Cranberry Eggs Benedict
1. To poach the eggs, place water in a skillet. Add the vinegar. Crack one egg at a time into a small cup or bowl and slowly slide them into the water and poach until whites are solid, but yolks are still soft.
2. Cut the cranberry muffins in half or use just the caps. Place 1 oz of Atlantic smoked salmon on each half. Set one poached egg on each muffin half and drizzle with a generous amount of hollandaise sauce. Season once more with salt & pepper.

Cranberry Eggs Benedict
I resolve to only have this once a year…check!