Mushroom and Havarti Turkey Burgers

I love cheeseburgers for a busy weeknight dinner. They are quick to make and its a guarantee everyone in the family will eat them. In an effort to eat less red meat I’ve started rotating turkey burgers into the meal plan. Soy sauce gives these a savory rich flavor that makes them just as enjoyable as a beef cheeseburger. I mix up a quick Dijonaise to spread on the bun. You won’t even need ketchup.

What you need:

1 lb dark ground turkey

1/4 tsp garlic powder

1/4 tsp onion powder

2 tbsp soy sauce

8 oz chopped portobello or button mushrooms

1 small yellow onion

3 tbsp olive oil

2 tbsp butter

Salt and pepper

1 tbsp soy sauce

Toppings: sliced havarti cheese, pickles, dijonaise (mix equal parts mayo and Dijon mustard), lettuce

Combine the turkey, garlic powder, onion powder, and 2 tbsp soy sauce and mix well. Using wet hands (the meat sticks to dry hands) form 4 equal sized patties. Spread out the patties so that are just shy of one inch in thickness. Set aside.

In a large skillet over medium heat, add the mushrooms, onions, butter, and olive oil. Add a pinch of salt and pepper. Cook stirring occasionally to brown evenly for around 10 minutes. Now add a separate skillet to the stove top and place on medium heat. Once its hot, add the burgers so they can cook while you finish the mushrooms and onions. Cook the burgers for 5 minutes and then flip them. Once flipped add a small splash of water to the pan to create some steam (2-3 tbsp water) and place a lid on top. Cook for another 5 minutes. Be sure to keep stirring the mushrooms and onions occasionally. The burgers should be just about fully cooked at this point. Turn off the heat and add cheese. Cover with the lid to melt the cheese. Now add one tbsp soy sauce to the mushrooms and onions and stir coating them evenly. Check to see if they need any additional salt and pepper.

At this point the cheese should be well melted and you can serve the burgers. I like to do a little dijonaise on the top and bottom bun, followed by some dill pickles and crunchy lettuce. Enjoy!

Heirloom Tomato and Chorizo Paella

It’s officially fall but we still have local tomatoes in the grocery store and they are gorgeous. They definitely won’t be around much longer and since everyone else in the world has moved on to pumpkin spice lattes and has slammed the door on summer, they are on sale! Get ‘em while the gettins’ good.

Tomatoes are often chopped and incorporated with the rice in a paella recipe but these are so pretty arranged on top, and their juices drip down to permeate the rice while the dish finishes. Just don’t let your spouse pick all of the yummy tomatoes off of the top before everyone gets some! It’s a real show stopper but is easy enough to make for a weeknight family meal. The warm spices from the chorizo make this a nice meal for the transition into chillier nights. It’s great. I think I’ll make it again asap.

What you need:

1 lb of fresh Spanish chorizo (about 4 links…remove the casing if they are linked)

3 tbsp of olive oil

1 small yellow onion

1 red bell pepper

4 garlic cloves

About 2 tsp salt

1 tsp smoked paprika

2 tsp dried parsley

Small pinch of saffron (6-8 threads)

2 cups of bomba rice or paella rice

4 cups of chicken broth

2-3 large heirloom tomatoes, sliced

First preheat the oven to 425°. Prepare your ingredients by chopping the pepper and onion and slicing the garlic into thin slices. If you bought sausage links vs bulk sausage, the easiest way to remove the casing is by slicing the casing vertically and popping the meat out.

Now place a large oven safe skillet over medium heat on the stove top and add about 3 tbsp of olive oil. Add the onion, pepper, chorizo, and about a tsp of salt. Cook for around 10 minutes stirring occasionally and breaking up the meat. Add the smoked paprika and garlic and stir to combine. Add another pinch of salt. When the chorizo is fully cooked and the garlic smells fragrant add the rice (should just take a few minutes). Stir to get the rice coated with the oil and spices. After about 2 minutes add the parsley and chicken broth. Increase the heat and bring to a boil. Lower the heat slightly to bring it back down to a simmer. Add the saffron and stir once to ensure everything is mixed evenly. Simmer for around 10 minutes. Slice the tomatoes while the dish is simmering. At this point at least half of the broth should be absorbed. Turn off the heat and arrange the tomatoes on the top of the rice mixture. Sprinkle some salt on top of all the tomatoes and place it in the oven for about 15 more minutes. This will allow the tomatoes to bake nicely on top while also finishing the rice and hopefully getting a nice crust on the bottom of the dish. When all of the broth has been absorbed and the tomatoes are gently browned you can remove the dish. Allow it to cool for a few minutes before enjoying.

Mashed Parsnips with Leeks

It’s been raining for weeks and I’m beginning to think someone cast a spell on us and we now live in Northern Scotland. Sooo ready for the sun to come out. In the meantime, we are all about comfort food. Always searching for variety, I was really intrigued by a recipe in the Lost Kitchen cookbook for puréed parsnips. What a healthy alternative to mashed potatoes (not dissing potatoes, but parsnips are loaded with folate, potassium, and vitamin C). The recipe is simple and calls only for parsnips, salt, butter, and cream.

I am a firm believer in adding onions for flavor but chose leeks here because they are milder and I didn’t want to overpower the sweet, nutty parsnip flavor. This is still a very simple recipe, but I used chicken broth that reduces while boiling the parsnips and adds a lot of savory flavor. We served these with a fennel and apple slaw and roasted pork, it was a perfectly balanced comforting dinner. I really hope the sun comes out soon!

What you need:

2-3 lbs of parsnips, peeled and chopped

1 leek, washed well and chopped

2 tbsp olive oil

1 quart of chicken broth

4 tbsp salted butter

Begin by washing and chopping the leek (all of the white and tender green parts) and add to a large pot with olive oil. Bring to medium heat and soften the leeks. Stir occasionally for a few minutes. When some of the leek is lightly browned add the parsnips and cover with chicken broth. If the parsnips aren’t completely covered by the broth, add a little extra until they are. Bring to a boil and then simmer for about 30 minutes until most of the broth has been absorbed and reduced and the parsnips are easily mashed with a fork.

When the parsnips are mushy and there is very little broth left in the pot, turn off the heat and add butter. Use a potato masher to smooth out the parsnips. You could also add to a blender or a food processor and puree them if you want them smooth. There is less starch in parsnips than potatoes so you don’t have to worry about them turning gummy. I am a fan of using as few dishes as possible so I go with the rustic look and just use the masher. Taste and add a pinch of salt if necessary. Enjoy!