Horseradish Turkey Burgers with Pickled Onions and Jalapeño Mayo

Thanks to RECIPE REHAB: 80 Delicious Recipes That Slash the Fat, Not the Flavor? for the recipe!

Horseradish Turkey Burgers with Pickled Onions and Jalapeño Mayo
 
Author:
Ingredients
  • Pickled Onions:
  • 1 cup red wine vinegar
  • 1 tablespoon agave nectar
  • 1 bay leaf
  • 1 fresh thyme sprig
  • 1 teaspoon peppercorns
  • 1 large red onion, halved lengthwise and thinly sliced
  • Jalapeño Mayo:
  • Nonstick cooking spray
  • 2 jalapenos, stemmed, halved lengthwise, and seeded
  • 2 tablespoons fat-free vegetarian mayonnaise, such as Nayonaise
  • 1 teaspoon Dijon mustard
  • Burgers:
  • ½ cup whole wheat panko (Japanese-style bread crumbs)
  • ½ cup skim milk
  • 1 pound lean ground turkey, such as Jennie-O Lean Ground Turkey
  • 2 (2-ounce) links sweet Italian turkey sausage, such as Jennie-O Lean Sweet Italian Turkey Sausage, casings removed
  • 2 scallions, white and green parts, chopped
  • 2 tablespoons jarred grated horseradish, drained
  • 1 tablespoon Dijon mustard
  • Nonstick cooking spray
  • 4 whole grain hamburger buns, halved and toasted
  • ¼ cup crumbled light blue cheese
  • 4 pieces iceberg lettuce
Instructions
  1. To make the pickled onions, combine the vinegar, agave nectar, bay leaf, thyme, and peppercorns in a medium pot. Slowly bring to a simmer over medium heat, stirring occasionally to dissolve the agave. Put the onions in a heatproof container; pour the hot vinegar over the top. The onions should be completely submerged in the liquid; put a small plate on top to weigh them down if necessary. Cover and cool to room temperature. Allow the onions to pickle for at least 15 minutes, or up to overnight (the longer, the better).
  2. To make the jalapeno mayo, coat a grill pan with nonstick cooking spray and place over medium-high heat or preheat a gas or charcoal grill and get it very hot. Put the jalapenos, cut side down, on the hot grill and cook until the chiles are charred on all sides, turning with tongs, about 5 minutes total. Remove the jalapenos from the grill (keeping it hot for the burgers); coarsely chop and put into a blender or food processor. Add the mayonnaise substitute and mustard. Blend until smooth. Set aside. RecipRehab_i_xoiv_1_242_7p_FM.indd 119 3/29/13 12:58 PM
  3. To make the burgers, in a small bowl soak the bread crumbs in the milk and set aside for
  4. minutes to allow them to absorb the liquid.
  5. In a large mixing bowl, combine the ground turkey and turkey sausage. Add the wet bread crumbs, scallions, horseradish, and mustard. Mix gently by hand to combine, being careful not to overwork the meat. Gently hand-form the meat mixture into four burgers.
  6. Spray the grill pan or grill with another coating of nonstick spray and make sure it is still hot. Grill the burgers for 5 minutes per side, or until no longer pink in the middle and juices run clear. The burgers should turn easily without sticking. Remove them to a clean side plate so you have enough room to toast the buns. Toast the hamburger buns, cut side down, for 1 minute.
  7. To assemble, smear 1 tablespoon of the jalapeno mayo on the bottom half of each bun. Set the burger on top, followed by the cheese and the pickled onions. Lay a lettuce leaf on top and enclose with the other half of the bun.
Nutrition Information
Calories: 461 Fat: 15 g Carbohydrates: 44 g Sodium: 800 mg Fiber: 6 g Protein: 36 g Cholesterol: 101 mg

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Here is the recipe:

1 lb Italian turkey sausage links, casings removed.
2 cups onion, chopped
4 cloves garlic, minced
2 cups sliced mushrooms
4 cups chicken broth
15 oz can Italian seasoned diced tomatoes
15 oz can tomato sauce
1 cup mafalada pasta (bowtie or rotini noodles can also be used)
2 cups fresh spinach chopped
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
Garnish: 4 T fresh basil sliced

In a soup pot over medium heat, crumble sausage and cook until no longer pink; drain. Add onion, garlic and mushrooms; cook and stir until tender. Add broth, tomatoes with juice and tomato sauce. Bring to a boil; add pasta. Simmer until pasta is just barely tender, about 11 minutes; stir in spinach and cheeses. Remove from heat; allow to cool. Garnish individual servings with basil. Serves 6.

This soup is awesome. You have to make it. It is our new winter comfort food. This is just one of so many good recipes.

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Jovial Foods Einkorn Pasta

As you all know, I am always looking for ways for my family and I eat healthier. However, we don’t want to give great tasting foods either. That is why I am super excited when I find products that are healthier for us like Jovial Foods Einkorn Pasta. Einkorn is nature’s original species of whole wheat, first cultivated nearly 12,000 years ago. Considered even healthier than modern whole wheat, ancient einkorn grains are inherently more nutritious. It has more naturally occurring high protein (9 grams per serving), nutrient, mineral, vitamin and antioxidant content (a 2-ounce serving of einkorn pasta outperforms “superfoods” including the raw blueberry, in its nutritional value). Einkorn also is a healthy source of dietary fiber, zinc, iron, and the antioxidant Lutein, making the pasta a nutritional powerhouse and ideal for both vegan and non-vegan diets alike.

That all said, I know you have to be asking “how does it taste”. I used my two pickiest taste testers in my house — Madison (7 years old) and Will (4 years old). After asking me why these noodles looked different, they went to town on these noodles (I served them with some spaghetti sauce). Both kids asked for more helpings twice! Now, in my house, the kids normally finish their plate and don’t ask for seconds. That just tells you how good their pasta is! I personally didn’t find a taste difference between this pasta and the pasta I normally make (which is no where near as healthy as this!). Here are few recipes if you want to be way more exciting than me.

Jovial Foods Einkorn Pasta is definitely something I would buy and continue serving to my family!