turkey burgers with sweet potato fries

Since I started working, we eat dinner later. We didn’t eat until 9 p.m. actually. I looked over my menu and saw the devil in the details, as they say! Though the recipes are simple, quick and easy, there are a lot of them.  And I am stubborn. I refuse to compromise my standards for fresh healthy food for the  convenience of  frozen meals and take-out. That said,  I found this recipe on Eating Well called Turkey Burgers with Mango Chutney. That was a coincidence because I had just found a recipe for chutney in Vegan on the Cheap. Tonight’s menu also included baked sweet potato fries. Now you see my problem… Easy yes, but quick, far from it!

Baked Sweet Potato Fries

Ingredients
2 sweet potatoes, peeled and cut into rounds
1 tablespoon olive oil
Salt and pepper to taste (I used Trader Joe’s Everyday Seasoning)

Preparation
Preheat oven 450˚F. Toss the potato rounds in oil and salt and pepper to taste. Place on an ungreased baking sheet and bake 25 minutes or until done. While the fries are baking, make the mango chutney. This part is really easy!

Mango Chutney (adapted from Vegan on the Cheap)

Ingredients
1 tablespoon vegetable or canola oil
1/4 cup red onion, chopped
1 jalapeño pepper, sliced thinly or 1/2 teaspoon crushed red pepper flakes
2 teaspoons grated fresh ginger
2 tablespoons light brown sugar
1/8 teaspoon salt
1 tablespoon water
1 medium ripe mango, peeled, sliced and cubed
1/2 cup dried fruit, such as apricots, chopped (I used raisins; no need to chop)
2 tablespoons apple cider vinegar

Preparation
In a small saucepan, heat the oil over medium heat. Add the onion, jalapeño, ginger, brown sugar, salt and water. Cook for 3 minutes. Add the mango and dried fruit or raisins, if using. Bring to a boil. Reduce heat to low and add the vinegar. Simmer 5 minutes, stirring frequently. Transfer to a bowl and cool to room temperature. Serve chilled or at room temperature. Makes about 1 cup of chutney.

Turkey Burgers with Mango Chutney 

Ingredients
1 16- to 20-inch-long baguette, preferably whole-grain (recommended: multi-grain baguette)
1 large red onion, cut into 1/4-inch-thick rounds, divided
1 pound 93%-lean ground turkey
4 tablespoons mango chutney, divided
1 teaspoon salt or Trader Joe’s Everyday Seasoning
2 cups shredded romaine lettuce

Preparation

  1. Preheat the grill to medium high. Cook’s Note: I used my George Foreman grill, grilling each patty 4 minutes.
  2. Finely chop 1/3 of the onion. In a medium bowl, put the turkey meat, chopped onions, 1 tablespoon mango chutney, and salt. Mix well and divide into four balls. Roll each ball into an elongated patty.
  3. Grill. Grill the onion rounds, if desired.
  4. Cut the baguette into four pieces. Slice each piece in half horizontally. Scoop out a trough in one side of the bread. Fill the trough with mango chutney. Put the patty on top with onions, lettuce, and more Everyday Seasoning, if desired. Since the bread is dry, I thought a spicy yogurt rémoulade (from the grilled fish tacos) should go on the other side of the bread. Here is the recipe, halved.

Spicy Yogurt Rémoulade

  • 1 cup fat-free Greek Yogurt
  • 1/2 teaspoon Cajun seasoning
  • 1/2 teaspoon Creole mustard, or grain mustard
  • 1/2 teaspoon Sriracha Hot Sauce
  • juice from 1/4 fresh lime
  • Salt, to taste

Mix all ingredients in a small bowl. Serve chilled.

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