|2 servings||calories per servings 890||protein serving 49 g||carbs per serving 91 g||total fat per serving 41 g|
Ground turkey is often just a lean substitute for ground beef - a “healthy” compromise due to the fact that it’s typically lower in fat - but it doesn’t have to be that way. A good-quality ground turkey, like the one used in this recipe, has great flavor all its own. Our taste-testers said these burgers were so juicy they felt like an indulgence. You’ll love the sweet potato salad, too: yogurt makes it creamy, celery makes it crunchy, and cumin makes it zesty.
|Nutrition Facts||/ Per Serving|
|Total Fat||41 g|
|Saturated Fat||12 g|
|Trans Fat||0 g|
|Total Carbohydrates||91 g|
|Dietary Fiber||7 g|
MISE EN PLACE
• Peel garlic. Quarter lengthwise.
• Peel sweet potato. Quarter lengthwise. Cut crosswise into 1/2-inch pieces.
• Dice celery.
• Split buns.
• In a saucepan, combine about 4 cups water and garlic. Place over high heat.
• When water boils, add sweet potato. Reduce heat to medium. Simmer until sweet potato is fork-tender, 12-15 minutes.
• Drain potato and garlic.
While potato cooks:
• In a bowl, combine turkey and burger seasoning.
• Divide meat into equal halves. Dust each piece all over with flour.
• Form into 2 patties, about 5 inches wide. Make patties slightly thinner in the center.
• Refrigerate patties until ready to cook.
• Transfer garlic to a large bowl. Leave potato to cool.
• Using a fork, mash together garlic, cumin and 1/4 teaspoon PeachDish Salt.
• Fold in yogurt and celery.
• When potato is cool, add to bowl, and toss to combine. Taste and adjust seasoning as desired with PeachDish Salt.
• Toast buns as desired. Transfer to 2 dinner plates.
• Dress with mayonnaise, mustard and greens.
• Place a large sauté pan over medium-high heat. Add 1 tablespoon cooking oil. When oil is hot, add burger patties. Cook without disturbing until browned on bottom and juices begin rising to the top, 4-5 minutes.
• Flip patties. Top with cheese.
• Add 2 tablespoons water to pan, and cover. Cook until cheese melts and juices are no longer pink, about 4 minutes.
• Add burger patties to buns.
• Serve with sweet potato salad, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...