2. Rinse potatoes, dry thoroughly, and cut in half lengthwise. Rinse rosemary, remove leaves from stems, and finely chop. Rinse crown of broccoli and cut into bite-sized florets.
3. In a large bowl, toss potatoes with 1 Tbsp olive oil, 1 Tbsp chopped rosemary, and salt and pepper to taste. Place seasoned potatoes on a rimmed baking sheet and place in oven. Bake for 25-30 minutes, tossing halfway through.
4. In bowl used for seasoning potatoes, add turkey meat, two packets of dijon mustard (about 2 tsp), 1 Tbsp rosemary, and 1/2 tsp salt and pepper. Mix well, divide mixture in half and form into patties. Make a slight indentation in center of the patties for even cooking.
5. Preheat two skillets with 1/ 2 Tbsp olive oil to medium to medium-high heat. Place broccoli in one and the turkey burgers in the other. Cook the burgers 5-7 minutes per side, or until cooked through. Cook the broccoli 5-7 minutes, stirring occasionally, until tender-crisp and bright green. If you prefer softer broccoli, add 2 Tbsp water to pan in final 2 minutes to steam it. Remove broccoli from heat, season to taste with salt and pepper, and top with 1 Tbsp chopped hazelnuts.
6. Remove potatoes from oven when fork tender and lightly browned. Add salt and pepper if necessary. Place buns, cut side up on a baking sheet with swiss cheese slices on the 2 top buns. Bake about 3-5 minutes in 425F oven or until cheese is melted and bread is toasted.
7. Serve burgers on the toasted buns with dijon and ketchup, if desired.
For your treat, enjoy a classic southern treat. Moon Pies originated in 1917 just up the road from us in Chattanooga, Tennessee!
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