What to do with your Thanksgiving turkey leftovers? Make these. Chances are, Aunt Betty and Uncle Louie are sticking around for a couple more days after Thanksgiving, so make it easy on yourself with this one pan meal that is absolutely scrumptious. These are simple to prepare and can be served hot or cold. So when your guests start snooping around in the kitchen, pop these in your oven and go relax.
TIP: Make ahead of time and pour the sauce on right before baking.
These potatoes are a staple at our house. They are crispy and earthly with the scent of rosemary and garlic. The chive sour cream sauce adds to every savory bite.
Sometimes a great side dish can be the star of the show. These can go with really any meat or seafood. And the leftovers are perfect with a poached or fried egg for breakfast the next morning.
The trick to roasting potatoes is to place the cookie sheet in the oven while it’s preheating so it gets piping hot. It helps to prevent your potatoes from sticking.
I’ve been on the hunt for a new turkey burger recipe because I absolutely love the one at our neighborhood restaurant, the Edina Grill. These were the bomb. Hoisin sauce gives these burgers a juicy texture, while ginger, garlic, and Sambal Oelek provide a burst of flavor. The cabbage adds a crunchy bite and the siracha aioli puts these over the top. Our son and his friends devoured them.
Elevate your next weeknight meal with an Asian twist on this turkey burger.
Asian Turkey Burger With Sriracha Aioli
For the Turkey Burgers:
- 20 oz ground turkey
- 1 egg beaten
- 3/4 cup dry plain bread crumbs
- 1/3 cup green onion, minced
- 2 cloves garlic, minced
- 1 tsp. ground ginger
- 3 tsp. sesame seeds
- 2 Tbls. Hoisin sauce
- 1 Tbls. Sambal Oelek, or any chili paste
- 1 tsp. kosher salt
- 1/3 cup chopped peanuts
- 2 Tbls. canola oil
- 1 package of hamburger buns
- 1 package of shredded cabbage (coleslaw mix)
- 1 Tbls. lime juice
For the Sriracha Aioli:
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons Sriracha sauce
Directions for turkey burger:
Mix ground turkey and all remaining ingredients through peanuts into a large bowl. Form 6-7 patties and place on a lined cookie sheet. Refrigerate until ready to cook.
Preheat a large skillet or grill to medium-high heat. Lightly oil grill or add 1 Tbls. of oil to the pan. Cook the turkey burgers until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees Fahrenheit.
While burgers are cooking, mix 2 cups of shredded cabbage with lime juice. set aside. Next, combine all ingredients for the sriracha aioli. Mix well and set aside.
Assemble the burgers and top with shredded cabbage and aioli.
I brought this appetizer to a neighborhood gathering this summer and it was a hit! I had forgotten how absolutely delicious it is. The flavors are beautiful and sophisticated, but it was still a fun comfort food, like pizza should be. Wild mushrooms and rosemary have that earthly flavor that melds beautifully with creamy, nutty tasting Fontina cheese. Pair with the sweetness of caramelized onions and every bite will make you groan with happiness.
I buy my pizza dough at Trader Joes or Broders in Minneapolis. Or make your own if you like.
I used to work at an advertising firm above the Loon Cafe in Minneapolis. Our office would lunch at the the Loon most Fridays. Recently, friends of ours and my husband were talking about their favorite chili , the Pecos River Red. This is a Texas-style chili (no beans) that is hearty and filling, with lean cubes of tender sirloin steak, onions, Tex-Mex spices, and chili peppers. After some digging around, I found the Loon’s recipe, and YES, you have to make this soon!