Monday, February 6, 2012

Gobble, Gobble

Gobble. Not to be confused with the "Wobble", which I recently learned thanks in part to Zumba. I wobble a little less because of Zumba and eating a bit more gobble, gobble. Though I must admit...the wobble is a pretty fun dance at home too and is a sure bet to cheer up the teething nine month old. I guess watching this momma do the "wobble-baby" can put a few giggles in anyone who can stand to take it in. I like to think I'm comfortable enough in who I am to heartily laugh at myself...or maybe, after living over three decades in this skin, I've come to realize that laughing at myself is the only option. But either way, I learned a loonngg time ago that being well-poised and well-spoken 100% of the time was simply not in the cards for me. So I wobble...with pride.

Continuing on my road to low-calorie living (admit it, you're surprised I've stuck with it this long aren't you? It's okay, you can think it - I am pretty darn surprised myself....) I've discovered just how many things can be made with turkey instead of beef. Slider burgers are a go to favorite as a delicious snack or an entire meal. Football food on game day or busy weeknights. The Music Man didn't really notice the switch and the little people had no complaints - that's a win at our house! I've had a few folks ask me what the difference is between a slider burger and a regular burger. The key difference is merely size. I like to "doctor up" the meat by adding flavorful fun into the mix, like garlic or, as in this burger, cheese and scallions. Sometimes we caramelize onions and pile on top or sprinkle a little worcestershire into the raw meat mixture. The sky is the limit really. I think a little smoky chipotle cheese and some cumin would make a yummy mexican burger. Be creative or stick to a recipe, but whatever you do - take time to really taste it and enjoy it!

Turkey Slider Burgers

1 1/2 lb. ground turkey
2 Tbs. ketchup
2 scallions, finely sliced
2 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
2/3 c. shredded monterey jack cheese
Dinner rolls
Leaf lettuce

Gently stir together turkey, ketchup, scallions, garlic, salt and pepper until blended, but do not overmix (turkey is a bit more fragile than beef and can become tough if overmixed). Gently stir in cheese. Shape meat mixture into desired size patties. You may need to dampen your hands slightly to prevent the meat from sticking to your palms. Lightly oil a large skillet and cook patties approximately 4 minutes on each side over medium high heat. Not sure how to tell if they are done? An instant read thermometer should read 160 degrees. Place on dinner rolls or buns and top with a tomato slice, lettuce or any other favorite ingredients.