Turkey Sausage Burger with Pretzel Bun


Kitchen to table meal of turkey sliders on a pretzel bun served with green beans and roasted fingerling potatoes in 30 minutes


1 pound Jennie-O® spicy turkey sausage*

1/3 C panko

1 shallot diced

1 C Mexican cheese blend

1/2 t rosemary finely chopped

4-5 Munster or Havarti cheese slices(optional)

4-5 pretzel buns split

Burger dressings: lettuce, tomato slices, pickles, Tzatziki sauce,mayonnaise, mustard or what ever is available

Sides: roasted fingerling potatoes and green beans


2 pounds sliced in half and tossed in olive oil

Seasoning of choice

Green beans

3/4 -1 pound fresh green beans

Salt and pepper


Foil covered baking sheet. Pan with boiler insert. Oven temperature 400º F  Serves 4-5


On foil covered baking sheet add olive oil covered fingerlings. Season with salt and pepper. Roast turning once about 15 minutes roasting time. Plate and adjust seasoning if needed

Green beans

Wash and destem green breans. Bring about 1″ to 1 1/2″ water to boil in pan with steamer basket. Add beans cover and cook until al dente about 4-5 minutes. Season and plate


Place on Ingredients in bowl and combine.

Heat large skillet on medium high heat with 1 tablespoon of olive oil. Form turkey mixture into 4 large patties or 5 slider patties.

Place patties in skillet and cook about 8 minutes per side or until temperature reaches 165º F. Add cheese slice if desired  and cook 2-3 minutes.

Transfer burgers to split buns. Serve wth green beans and fingerlings


* I do not add salt to the turkey sausage as it is already seasoned. I will add other herbs that I have available.

 Good after a busy day with sports and school work.

Easy Tasty Roasted Chicken Patty Recipe

A fun twist on leftover rotisserie chicken breast is a tasty chicken patty.  We made this recipe as an alternative to chicken soup, pasta, or pizza dishes. Since we love salad, we served the chicken patties on a mache salad with champaign vinaigrette.


1-1/2 C rotisserie chicken breast, finely chopped

1/2 C mayonnaise

1/4 t hot sauce

2 t Old Bay seasoning

1 t thyme minced

1 egg

2/3 C Panko or bread crumbs


Serves 4.

Whisk mayonnaise, egg, and Old Bay Seasoning in medium bowl. Add chopped chicken, Panko, and thyme then stir until combined. Divide into 4-6 patties.

Heat skillet with 3 tablespoons of olive oil on medium high heat. Add patties and cook until brown on both sides or about 3-4 minutes per side.

Remove and serve on pretzel buns with a blue cheese mayonnaise  or on a romaine salad.   We also love this champaign vinaigrette on salad.


Juicy Chicken Mushroom Mozzarella Burgers


1 1/2 pound ground chicken breast

1/2 pound Cremini mushrooms sliced

1/2 pound shredded mozzarella cheese

1/2 t thyme

1 t salt

1/2 t pepper

3 T olive oil


Heat 1 T olive oil over medium high heat. Add mushrooms and toss to coat then cook until moisture is evaporated. Remove from heat, cool, and fine chop.

Add ground chicken, chopped mushrooms, shredded mozzarella, thyme, salt, and pepper and  combine. Divide mixture into 4 piles and shape into patties.

Heat 2 T olive oil in non-stick large skillet over medium heat and fry patties  5- 7 minutes per side until thoroughly cooked.

Serve on large buns topped with mayonaise, slices of avacado, and lettuce.



Kids Favorite Sloppy Joes


1 pound 85% lean hamburger*

1 medium yellow onion chopped fine

Pinch of salt

1 can Campbell’s chicken rice soup

1/2 can beef broth

1 T catsup

2 T Dijon mustard

1 t  Worcestershire sauce

Salt and pepper

6 pretzel buns



Add salt and brown hamburger and onions in large skillet over medium high heat. Drain hamburger. Add remaining ingredients and cook for 10 minutes. Adjust seasoning. Serve on pretzel buns.

* More flavorful than 90% lean burger.

Alaska Salmon Halibut Burgers


1 pound Sockeye(red)salmon, skin and pin bones removed

1/2 pound  halibut skin removed

4 tablespoons Dijon mustard

2 tablespoons mayonaise

2 tablespoons lemon juice

1/2 teaspoon lemon zest

1/8 teaspoon cayenne pepper

1 shallot chopped

1 1/4 cup panko

Salt and pepper

1/4 cup olive oil or grape seed oil.


Cut 2/3 of salmon and halibut into 1/4 inch pieces into larger bowl and set aside, Cut the rest of the fish into chunks and transfer to food processor with mustard, mayonnaise, lemon juice, and cayenne pepper. Pulse to a paste.

Add the paste mixture to diced fish, shallot, 1/4 cup of panko, pinch of salt and pepper. Mix until combined. Divide fish mixture into 4 mounds on plastic wrap. Form into 4 inch burgers. Cover with plastic wrap and refrigerate 30 to 45 minutes, Place remaining panko on plate. Coat both sides of burgers with panko and place on wire rack. Heat  oil on medium high heat in large nonstick skillet. Add patties and cook until brown or about 3 to 4 minutes. Do not over crowd the skillet; if necessary cook the burgers in batches. Turn the burgers and cook other side until golden brown  or 3 to 4  minutes, Removes from pan to wire rack to drain. Season lightly and serve on a good bun* with a lemon caper mayonnaise or Dijon mayonnaise with lettuce and a tomato slice.

*Pretzel buns or Brioche are favorites.