We all get comfortable with our normal, or I know I do. My normal was a handful of dinner meals that I made on a routine basis. They are easy, need no recipe, and I always know my family will enjoy them. Finding new, healthy recipes can sometimes be a challenge. Not because I have little kids to please, but because Greg is so hard to please.
I had never heard of this burger until I was researching recipes. With the ingredient list, I knew it would was something we would enjoy, and it did not disappoint! We ate our burgers in lettuce wraps, but a whole wheat bun or English muffin would be a nice addition. The turkey burgers themselves have a ton of flavor, the pickled vegetables add a fantastic component, then top that off with the mild heat of the sriracha sauce, and it is terrific! This burger will most definitely be part of my new normal!
Banh Mi Turkey Burgers
- 1 lb. 99% fat free ground turkey
- 1 tbsp. fish sauce
- 1 tsp. fresh lime juice
- 2 tsp. soy sauce
- 2 garlic cloves, grated
- 2 tsp. fresh grated ginger
- ½ tsp. freshly ground black pepper
- ¼ c. chopped fresh cilantro
- 1 - 2 green onions, chopped
- 1 tbsp. sesame oil
- Pickled jalapenos
- Lettuce leaves or buns
- PICKLED VEGETABLES:
- ¼ c. sliced English cucumber
- 1 carrot, peeled and grated
- 1 -2 radishes, grated
- 2 tbsp. chopped fresh cilantro
- 1 tbsp. fresh lime juice
- ¼ tsp. salt
- pinch granulated sugar
- SRIRACHA SAUCE
- ⅓ c. fat free plain Greek yogurt
- 2 tsp. Sriracha
- In a large bowl, gently mix turkey, fish sauce, lime juice, soy sauce, garlic, ginger, black pepper, cilantro, onions, and sesame oil. Cover bowl with plastic and place in the refrigerator to marinate for 30 minutes.
- In the meantime, mix the cucumber, carrot, and cilantro in a bowl. Add the lime juice, salt and sugar and toss to coat. Refrigerate until ready to use.
- To make sauce whisk the yogurt and Sriracha in a small bowl and set aside.
- Heat a large skillet over medium-high heat and spray with nonstick cooking spray. Remove the turkey from the refrigerator. Divide into 4 sections and gently pat out the burgers. This will be a little messy. Gently place the burgers in the heated skillet and cook about 5 to 6 minutes per side or until cooked through.
- To assemble, place burger on lettuce leave or bun and top with Sriracha Sauce and a tablespoon or so or the pickled vegetables.
WW Freestyle Points = 1 point per serving
Football season is in full swing now, and as many of you know, we had a contest at The Courier Herald for the best tailgating recipe last month. After receiving many wonderful recipes, I would like to announce that the winner is Sally Willis Daniels!
I would like to thank everyone who participated in the Tailgating Recipe Contest! I received many great submissions, and my family and friends enjoyed several taste tests. It was extremely hard to pick just one recipe. However, when it came down to one winner I chose this fabulous Jalapeno Cheese Dip recipe for its terrific flavor and originality.
This dip is not the cheese dip that comes to mind when you first read the recipe title. The dip reminds me somewhat of Vidalia Onion Dip or Jalapeno Popper Dip. Adding the undrained jalapenos adds an unexpected flavor that I enjoyed. I even took this dip to Friday night tailgating with my friends. We baked the dip, uncovered, on the grill which gave it a fabulous smoky taste. Sally’s recipe makes enough for a large tailgating party. The amount pictured is half of the recipe.
Congratulations Sally, your Jalapeno Cheese Dip recipe is amazing!
And the Winner is...
- 2 (16-oz.) containers sour cream
- 1 (8-oz.) packages cream cheese, softened
- 2 c. mayonnaise
- 1 (12-oz.) jar chopped jalapenos, undrained
- 1 (8-oz.) pkg. Mexican cheese blend or Monterey Jack cheese, shredded
- Tostitos Scoops for dipping
- Preheat oven to 350° F.
- In a large bowl, mix the sour cream, cream cheese, and mayonnaise (I did this with an electric mixer). Add the undrained jalapenos and the shredded cheese and mix.
- Spoon into a baking dish. Bake in preheated oven for 45 to 60 minutes, or until hot and bubbly. Serve with Tostitos Scoops.
My family is crazy about “poppers” of any kind…pheasant poppers, venison poppers, or plain jalapeño poppers. We do them all of the time as appetizers but I had never tried the idea as a main course. I recently decided to try a jalapeño popper stuffed pork chop. I found a recipe on I Thee Cook and I used it as a guide. You could easily substitute chicken or venison if you wanted.
The thick-cut boneless pork chops were stuffed with a mixture of cream cheese, Cheddar cheese, and jalapeño peppers, then wrapped in bacon. My family went crazy! They were so scrumptious! Serve with mashed potatoes and asparagus for a wonderfully delicious and easy meal!
Bacon Wrapped Jalapeño Popper Stuffed Pork Chops
- 8-oz. cream cheese, softened
- 1 c. shredded Cheddar cheese
- 4 jalapeño peppers, diced
- 4 thick center-cut boneless pork chops
- Zesty Italian salad dressing
- salt and pepper, to taste
- 8 slices thick-cut bacon
- Using a sharp knife, cut an opening in the long side of each chop. Make a slit in the chops, leaving approximately ½ to 1-inch uncut on both sides and on the bottom of the chop.
- Place the pork chops in a large Ziploc bag and cover with Zesty Italian dressing. Remove air, zip closed and marinate in the refrigerator for several hours.
- Remove the pork chops from the refrigerator and remove from marinate, set aside. Preheat oven to 400°F.
- Mix the cream cheese, Cheddar cheese and diced jalapeño together in a medium bowl.
- Stuff each pork chop with approximately ¼ cup of the cream cheese mixture. Tightly wrap each chop with 2 slices or bacon, securing with toothpicks.
- Place in a baking dish, not touching each other. Bake at 400°F for 40 to 45 minutes or until pork chops are cooked through. Let chops rest 5 minutes before serving.