Tuesday, April 13, 2010

Grilling Season....

I love that it's warm enough to grill now...during the summer it's the way I cook the most--so watch for lots of great grilling recipes :)
Here's what we grilled last night...
Roasted Red Pepper Stuffed Turkey Burgers
w/ Roasted Red Pepper Mayo
Grilled Fingerling Potatoes
Start with the potatoes:
about 1 lb. red fingerling potatoes, scrubbed & halved
olive oil
kosher salt
about 1 1/2 tsp. dried thyme leaves
1/2 tsp. garlic powder
*In a large bowl place potatoes & drizzle with olive oil (a tablespoon or two), sprinkle generously with salt & pepper, add the thyme & garlic powder. Toss to coat.
*Grill on a preheated grill. Here's how I like to to it...start on the top rack (or in indirect heat) so that the potatoes get cooked through without getting too crispy. When the burgers are almost done move over more direct heat until crispy & browned. (Or arrange in a single layer on a baking sheet & bake at 350 until browned).
These are so good (and there are very few potatoes that I like). :)
For the turkey burgers & mayo:
1 lb. ground lean turkey
1 (12 oz) jar roasted red peppers (divided)
1/2 to 3/4 grated mozzarella cheese
kosher salt
1 c. mayonnaise (light works great)
juice of 1/2 lemon
1/2 tsp. garlic powder
lettuce leafs
sliced tomatoes
toasted hamburger buns
*Drain red peppers, remove about half from the jar & coarsely chop. Get your mozzarella ready in a bowl or on your cutting board (so there is no cross contamination with the turkey).
*Cut your package of turkey into fourths, then each 4th in half. Take one section of turkey and flatten into a thin patty, top with some peppers and mozzarella. Flatten a second patty & top your first patty with it, pinch the sides and mold into a patty...work with it and you will be able to remove the seams until it looks like a regular burger. Repeat with remaining 3 burgers.
*Move your burgers to a preheated grill. Cook until each side is golden brown & turkey is cooked through.
*Meanwhile, in a blender add the remaining peppers, salt & pepper to taste, garlic powder, lemon juice & mayo. Puree until smooth, transfer to a bowl & refrigerate until ready to use. It will be thin, it thickens back up a little as it chills...it also makes way more than you will need for your burgers, try it on sandwiches (it's even good as a dip) ;).
*Spread each side of the bun with a little mayo, then layer burger, lettuce & tomatoes.
Enjoy! It's one of my favorite burgers...
& you forget your eating turkey :)

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