Clearly I have been pretty absent here lately. There was a nice long trip to Mexico to revel in and now the extra QT with the babes to make up for the lost time, so the blog has not gotten the love. But I wanted to share this quick recipe that was so delicious before you all thought I fell off a cliff. I know that grilling in the winter seems insane to us with highs in the single digits, but there is always a grill pan in your house (or just tell the hubs to bundle up). Use it and remember those easy summer days that are (hopefully!) not too far away. We try to go bun less when we are watching what we eat, but these fantastically crispy sweet potato oven fries make it feel as if nothing is missing.
Arugula Turkey Burgers
Imperfect Polish 2015
1 tablespoon Dijon mustard
1.5 tablespoon Worcestershire sauce
1/2 tablespoon salt
2 teaspoons pepper
1/3 cup grated Parmesan cheese
Tabasco or hot sauce to taste
1/4 cup panko bread crumbs (sub regular bread crumbs if you want)
2 minced garlic cloves
1 tablespoon balsamic vinegar
1 cup fresh arugula (baby arugula fine or even spinach)
2 lbs ground turkey
In a large bowl, combine lightly with a fork everything except the turkey. Next, work in the turkey with the fork and your hands until well combined. Use a light hand so the burgers do not get tough. Form the burgers into the size desired. Refrigerate for at least 30 minutes and up to the day before.
When ready to eat, heat a grill or grill pan to medium high heat. (spray with cooking spray if using a grill pan) Grill each burger until cooked through (cooking times vary depending on size, but if firm to the touch it is probably done). Let rest for a few minutes, then serve warm.
Crispy Oven Baked Sweet Potato Fries
Imperfect Polish 2015
4-6 sweet potatoes
tablespoon corn starch
1 teaspoon pepper
2 teaspoon salt
1 teaspoon garlic powder (optional)
1 teaspoon onion powder (optional)
1 teaspoon brown sugar (optional)
1/2 teaspoon cayenne pepper (optional)
Preheat oven to 425 degrees.
Cut the sweet potatoes into fries about 1/4 inch thick. Toss on a few baking sheets trying not to crowd the fries so they get crisp. Combine all of the spices in a small bowl and set aside. Drizzle enough olive oil on the fries to coat well, then sprinkle with the spices. Toss with clean hands until everything is coated well. Bake until crispy, about 25 minutes. Turning over with a spatula once to twice.