Sage inspirationPosted: November 16, 2011
I was watching the Voltaggio Brothers’ Thanksgiving special last week, and Michael V. said the best quote:
“Recipes are a guidemap- not a contract.”
While blog surfing a week or two ago, I came across this recipe from Jenna Eat, Live, Run. Looking at the photo just made my mouth water. I love making a variety of different forms of “burgers” (see here, here and here), but I don’t often use turkey as the main component. I started thinking about some ingredients that I could throw together to create an outstandingly delicious turkey burger. I knew I wanted to use herbs and cheese, but didn’t know exactly which types of each. As I often do, I looked in my fridge for inspiration. I decided to use sage and cottage cheese. It sounds weird, I know- but it tasted sooooo goooooood.
I mean, check out these patties, they were raw and still looked delicious!
I was so excited to see how they’d turn out, I could barely wait to cook them up.
The cooked version:
Sage + spinach turkey burgers (makes 3 patties)
1/2 lb. extra-lean ground turkey breast
1 large handful of spinach, steamed and wilted down
1/3 c. no salt added 1% cottage cheese
2 T of sage, chopped
1/4 of a small onion, finely chopped
2 medium-sized crimini mushrooms, finely chopped
1 T Bragg’s liquid aminos
1 tsp garlic powder
salt + pepper to taste (about 1/2 tsp of each)
1 slice of Ezekiel bread, ground up in a food processor or blender to make breadcrumbs
Mix all of the ingredients together in a large bowl, and form into 3 equal-size patties (mine were each exactly 5 1/2 oz.) You can cook the burgers by using your method of choice- I used a sautee pan and cooked them over medium heat on each side for a few minutes, and then popped them into a 350-degree oven until they were cooked all the way through.
I served them on top of a little bed of Freekeh, with a slice of roasted eggplant in between.
Though I generally prefer to eat a burger without a bun (so that I can really taste the flavor of the burger- I’d rather eat bread on its own, too), this would be really great with some lettuce and tomato on a bun.
Also of note: When I plugged the ingredients into the WW recipe builder, it calculated it to 3 pts. YES. That’s right, fellow WW followers- I said 3!
I put the same flavors into the freekeh (onions, shrooms, sage, spinach, Bragg’s, salt + pepper), which also turned out wonderfully.
And one more side made it onto the plate…
I just can’t get enough kale. Seriously. There are a lot of worse addictions I could have. 🙂
For dessert, I cracked open one of these.
And it really was “So Yummy!” Rich and chocolatey- not “soy tasting” like I expected.
Oh, and hey- check this out:
I love Better ‘N Peanut butter. I’ve been buying it for years– from way back when I could only find it at Trader Joe’s. I’ve had the chocolate variety, but saw the banana flavor for the first time yesterday when I stopped at Wegmans’. It’s okay… not overly-banana-y… not bad, but not great either.
Have a great Wednesday- hope it’s not rainy where you are!
What’s your favorite kind of burger?