Healthy Burgers & Fries

Ground turkey burgers + roasted red potato fries = healthy fast food. David wanted hamburgers for dinner, but we’re both watching our calories in the New Year (and I keep a regular stock of ground turkey in the freezer). So we opted for ground turkey burgers – and what goes better with burgers than fries?!


Burgers: To mimic the moisture and flavor of top sirloin burgers, I combined about half a cup of leftover roasted butternut squash (from last week’s risotto) with 1 package ground turkey, 1 egg, and salt & pepper. I formed 2 generous burger patties by hand, and used the remaining half of the mixture to make meatballs for another night this week. Broil or roast at 450 degrees for 15-20 minutes, or until cooked through. (Cook time will also depend on the type of pan you use.) We had our burgers with wheat sourdough, provolone/cheddar, spinach leaves and tomato slices – for an extra boost of nutrients!

Fries: Starting with red, white or russet potatoes, slice each in half lengthwise and then cut each half into quarters or thirds lengthwise. Each fry may range in size and shape, but they should be somewhat uniform for the sake of cook time. Toss with oil (vegetable or canola is best, but I only had olive) and make sure the pan is coated too. Roast at 450 degrees for 20-30 minutes or until golden brown. Let cool slightly and toss with salt.

While the meal was delicious, don’t expect it to be quite as “fast” as the real thing. But you can have burgers & fries  in less than hour AND stay on track with your healthy eating resolutions.

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Turkey burgers!

I’ve been making turkey burgers since my first post-college apartment, when I didn’t have a lot of skill, but enjoyed cooking for David (my roommate Kim and I shared her George Foreman grill for the occasion). Oh, how things have changed; but every once in a while, turkey burgers straight from the freezer are the only solution to busy weeknights when the cupboard is bare.

Since we had turkey burgers once already this week, I decided to change things up a bit for tonight. I sauteed leftover bell peppers with chopped onions (all from Capay), and kept the mixture warm while I fried the burgers in a pan and toasted the bread. Add lettuce, tomato, and whatever condiments your prefer – et voila! Couldn’t be an easier dinner. You can also saute mushrooms or any veggie, really.

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