Turkey Sausage Burger with Pretzel Bun

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

Ingredients

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

Fingerlings

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

Directions

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

Fingerlings

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

Burgers

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

Note:

* 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.

Alaska Salmon Halibut Burgers

Ingredients

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.

Directions

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.