Chipotle Turkey Burger - A Westfield Foodie Original

     Where's the beef? Not on my plate, anymore. I am a turkey burger convert. I've always loved cheeseburgers - the messy red meat kind loaded with lots of cheese and toppings. Like blue cheese and bacon, or pizza burgers from Don's. However, since giving up red meat to lower my cholesterol I needed to replace them with a healthier alternative. Not so easy.  
     I've tried to transform dry tasteless white meat ground turkey into a flavorful burger, and generally I fail. I have mixed in everything from soy sauce to poultry seasoning to dried onion soup mix with egg, oil and butter, all promising to deliver flavor and texture. I would even tinker with various ratios of dark and white ground turkey meat to get my desired results, and nothing really tasting too good. Actually most of them were downright gross.
     I finally found a great all natural turkey burger that is moist, delicious and super easy to cook. It's not a recipe, which makes it even more convenient, since you don't have to squish raw poultry in your fingers. It's a frozen Bubba Burger that goes from freezer to grill. Pre-shaped 4 ounce frozen patties can be cooked individually or stacked for big appetites. Since discovering these, I am making turkey burgers for lunches and dinners on a regular basis and loving it. And since there is no seasoning, just ground 100% white meat, I can get creative with my toppings without concern that they will compete with what's in the meat. And with less fat, cholesterol and calories than beef, I can sneak in a slice of cheese without too much guilt.
     Another benefit to the Bubba Burger is that I can cook them one at a time. My kids are true carnivores, insisting on red meat. Despite my best efforts, they learned to be suspect to my tinkering ways and turkey substitutions. They outlawed ground turkey chili, meatballs and tacos, demanding the real deal. Luckily, Bubba also produces a high quality and tasty Certified Angus Beef Burger. So I use 1 turkey patty for me, 3 beef patties for them, and everyone is happy. With no mess, great taste and a table of satisfied customers, it makes my life a lot easier.
     Why limit the turkey burger to a bun and some ketchup? Here's an original recipe that will give your turkey sandwich a big, tasty promotion. It's more than a burger, it's a healthy lunch packed with lean protein, veggies and a spicy spread. I grill the burger first, then use a panini press to finish the sandwich. I wrap the sandwich in foil before pressing to keep all the cheese and sauces inside the sandwich, a trick I picked up watching them grill my lunches at Wild Greens.  

     I use organic spinach leaves that I get by the bag in the produce section, since spinach made the dirty dozen list of veggies high in pesticides. These clean leaves are ready to eat and full of calcium, folate and vitamins. Cheese is optional, but it really makes the sandwich complete. I combine Marie's Thousand Island Dressing and Cholula Chipotle hot sauce to replicate the chipotle sauce I like on my chicken sandwiches at restaurants. 

     

Westfield Foodie's Chipotle Turkey Burger

- grill 1 Bubba Turkey Burger until fully cooked, according to directions on box
- fork-split 1 english muffin and place on a large square of aluminum foil
- pile organic spinach leaves on half of muffin
- top spinach with 1 slice of cheese (any type)
- mix Marie's Thousand Island Dressing with Cholula Chipotle hot sauce to taste and spread on other muffin half
- add cooked turkey burger 
- close the sandwich and wrap well in foil
- grill on a panini press for 4 minutes or until you hear it sizzle


On a cold day like today, it was a great lunch that will get me through the day. It even inspired me to write this on the spot. Who knows what it will inspire you to do?

Finger Foods for Football Parties

Football season is at its peak around here, with the Giants dominating the NFC. Having the right kind of food when you have friends over to watch the playoffs - dare I say Superbowl? - is essential for the ultimate game watching enjoyment. Football games are serious commitments - the games are hours and hours, and people come and go. Food needs to sit for hours without getting brown or smelly.

Planning is important, and having good food to nosh on is too. Your friends may not remember the score or who kicked what (unless they pull a wide right type of near miss) but I can assure you they will remember the corn dip and ask you for the recipe.  Here are a few suggestions for game day food beyond chips and salsa.

Westfield Corn Dip - This is my favorite cocktail party recipe. Corn, Cheddar, Jalapeno, Mayo, Onion and Fritos. That's it - it takes minutes, costs pennies and everyone loves it. It is a crowd pleaser to top all crowd pleasers. I actually have to make it for certain get togethers. It's expected. It's so freaking good. And the best part: no cooking required!

Buffalo Chicken Wings - You can't watch football without wings, unless it is a girl only party. In which case I still recommend you read this link because there are good recipes for salads, wraps and spicy grilled chicken that chicks dig. Click the link for my recent article all about wings, how to make them or where to get them.

Pigs In a Blanket - This party favorite is so easy, my first grade daughter can make them! I get mini-franks and Pillsbury Pie Dough - if you are making the baked brie this is an excellent use for the second roll. Roll out dough, slice in 1.5 inch strips and then slice strips into thirds. Roll mini-franks in dough and put on foil lined cookie sheet. Bake at 375 for 25 minutes until golden brown and serve with a variety of mustards (yellow, brown, spicy, honey). If you are so inclined, get some must-a-kraut - it's mustard with the sauerkraut built in.

Stuffed Mushrooms - fill white button mushroom caps with Boursin Cheese. Bake at 375 for 20 minutes. 'Nuff said.

Stuffed Peppadews - fill these spicy-sweet beauties with goat cheese or cambazola and follow directions above. Serve with the mushrooms - pretty!

 Brie - So easy, everyone goes crazy over this one. Get a Pillsbury pie dough - comes in a rectangular red box sold near the prepared cookie dough section in your favorite supermarket. Get a round brie - I like Stop & Shop's in-house brand "Simply Enjoy" because it's the best shape and it's not too gooey or stinky, it's firm and light. Unwrap cheese and slice off top layer of rind. Place cheese in the middle of pie dough round. Slather brie with your favorite preserves - I like raspberry but you can try apricot, orange, grape - whatever you like. Bring together pie edges to make a beggar's purse, making sure it is completely sealed. Bake at 375 for 30 minutes. Remove from oven, spread a thin layer of preserves on top, and add coarsely chopped roasted, salted almonds. You can use any type of nut, but almonds work best. Bake for another 15 minutes just prior to serving. It's the best.

Veggies & Dip - if you can't stand to watch people double dip, make it easy for them. Use clear plastic cups that you might serve wine in. Fill about half an inch with some dressing and add uniformly-sliced veggies like carrots, cucumbers, celery, jicama, zucchini or squash. Everyone gets their own cup, they can replenish veggies at their own rate, and nobody is putting their whole mouth in the bowl.

Now it's a party. Order some pizzas at half time and keep your fingers crossed for the Giants!