Turkey Spinach Sliders

This recipe from Bon Appètit Magazine, July 2013 is such a great take on turkey burgers. We love it because it’s easy, has a lot of flavor and is easily made Paleo and/or Gluten-Free just by omitting the buns so you can accommodate everyone.  I don’t fry the patties in the skillet as the recipe suggests, I like to use my Cuisinart Griddler instead.  It cooks the patties quickly and they are less oily/greasy, plus I don’t have to stand there and watch them. -TJ

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  • 1/2 bunch flat-leaf spinach, thick stems removed, leaves chopped (4 c.)
  • 4 scallions, thinly sliced
  • 1 garlic clove, finely chopped
  • 1 lb. ground turkey
  • 3/4 tsp. ground cumin
  • Kosher salt, fresh ground black pepper
  • 3 Tbsp. olive oil
  • 12 slider buns or small dinner rolls, split, lightly toasted *Omit for Paleo or gluten-free
  • Mayonnaise, sliced red onion, and pickle slices (for serving)

Combine spinach, scallions, garlic, turkey and cumin in a medium bowl; season with salt & pepper.  Using a fork, mix gently just to combine.  Form turkey mixture into 12 (1/2″ thick) patties.

Heat oil in a large skillet over medium-high heat.  Working in 2 batches, cook patties until golden brown and cooked through, about 5 minutes per side.  Do no press down with spatula during cooking.  Transfer to a plate.

Serve turkey-spinach patties on buns with mayo, onions & pickles.

 

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Gluten-Free Chocolate Brownie Cookies

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Looking for a gluten-free indulgence?  Well, even if you’re not, I think you should check out this recipe from Bon Appetit Magazine.  I wasn’t sure what to expect as I was mixing the batter and feeling horribly guilty.  They are gluten-free so I shouldn’t have felt that way right?  I just couldn’t make myself feel good about what I was doing though because of all the powdered sugar.  I started to feel better when I tasted the batter because all I could taste was powdered sugar.  This was great, I was not going to be tempted.  Then they came out of the oven.  They looked so good and smelled so good I thought I’d just have a bite.  Then I had two cookies.  Clearly I’m a total failure when it comes to self-control.  My opinion?  So good but so sweet!  I even used unsweetened chocolate instead of bittersweet.  I’m glad I did otherwise they would have been too sweet for me. -TJ

  • 3 c. gluten-free powdered sugar
  • 3/4 c. unsweetened cocoa powder
  • 1 tsp. kosher salt
  • 2 large egg whites
  • 1 large egg
  • 4 oz. bittersweet chocolate, chopped
  • 3 Tbsp. cacao nibs

Place racks in lower and upper thirds of oven.  Preheat to 350 degrees.  Whisk powdered sugar, cocoa powder and salt in a large bowl, then whisk in egg whites & egg; fold in chocolate and cacao nibs.  Spoon batter by the tablespoonful onto 2 parchment lined baking sheets, placing 2” apart.  Bake, rotating sheets once and set just around the edges, 14-16 minutes.  Transfer baking sheets to wire racks and let cool.  Makes 2 dozen.