Caribbean Turkey and Black Eyed Pea Burgers

Grocery
1 pound lean ground turkey
2 15 ounce cans black eyed peas
Raw unsweetened coconut
Whole grain hamburger buns
0% Greek yogurt
1 lime
1 jalapeno

Pantry

Ground coriander

Ground ginger

Raw cane sugar or organic brown sugar

Onion powder

Garlic powder

Cayenne pepper

Dried thyme

Ground cinnamon

Ground allspice

Ground cloves
Coarse grind black pepper 

Sea Salt

Directions

First, make the jerk seasoning: combine in a medium bowl 2 tablespoons each of coriander, ginger, and sugar, 1 tablespoon each of onion powder, garlic powder, salt, and cayenne pepper, 2 teaspoons each black pepper and thyme, and 1 teaspoon each cinnamon, allspice, and cloves; set aside.

Remove stem and seeds from jalapeno and chop into a fine dice. Rinse and drain the black eyed peas. Transfer half of the peas to a large mixing bowl; using a fork, mash them until a paste has formed.

Add the rest of the beans to the bowl along with the ground turkey, 2/3 of the jerk seasoning, 1/2 cup coconut, jalapeno, and the juice of the lime. Mix thoroughly. To form burgers, measure out mixture using 1/2 cup measuring cup and roll between your palms until a ball forms. Roll each one in the remaining jerk seasoning to form a crust on the outside.

Note: these will yield about seven burgers, so if you don't need them all they freeze beautifully. If you freeze them, let thaw in refrigerator for one day before grilling.

When ready to grill, press into patties.

Place over medium heat and cook about 7-8 minutes per side or until done.

I topped mine with cucumber slices and 0% Greek yogurt, with mango-cucumber slaw on the side.

Bon Appetit! Kelly


All photos by Kelly Waters

Tex-Mex Style Black Bean and Turkey Burgers

Grocery
1 15 ounce can black beans
1 small sweet potato (or you can use 1/2 large one)
Garlic
Parsley
Cilantro
Jalapeno
1 pound lean ground turkey (use lean ground chicken or beef if you prefer)
Whole grain rolls

Pantry
Cumin
Paprika
Sea salt
Pepper

Directions
Rinse and drain the black beans. Transfer half of the beans to a large mixing bowl; using a fork, mash the beans until a paste has formed. Add the rest of the beans to the bowl; set aside.

 

Finely mince the sweet potato, 2-3 cloves of garlic, and jalapeno (leave seeds in if you want more heat). Measure 1/2 cup each (about a handful) parsley and cilantro, loosely packed, and coarsely chop. Add to black beans along with 2 tablespoons of cumin and 1 tablespoon each of paprika, salt, and pepper.

Add turkey and mix to combine. To form burgers, measure out mixture using 2/3 measuring cup and roll between your palms until a ball forms. Repeat until all burgers are formed and refrigerate for 2 hours until well chilled before grilling.

Note: these also freeze beautifully. If you freeze them, let thaw in refrigerator for one day before grilling.

When ready to grill, press into patties. Place over medium heat until bottom is cooked, then flip until other side is done. I served mine with reduced fat feta cheese and a tablespoon of  0% Greek yogurt on whole grain sandwich thins, along with grilled corn.

Bon Appetit! Kelly


All photos by Kelly Waters

Pulled Pork Sandwiches with Spicy Peach Barbecue Sauce

Grocery

1 pork tenderloin

All natural whole grain rolls, whatever you prefer

1 pound fresh peaches (about 3 medium)

1 sweet onion (such as Vidalia)

1 jalapeno 

Garlic

Pantry

Raw cane sugar or organic dark brown sugar

Whole grain mustard

Chili powder

Dry mustard

Sea salt

White Pepper

Apple Cider Vinegar

Honey

Canola Oil

Directions

Rinse the pork and pat dry. Make rub for pork by combining 2 tablespoons each of salt, pepper, dry mustard, sugar, and chili powder. Coat each side of pork tenderloin and place in slow cooker along with 1 cup of apple cider vinegar, 3 cups water and 4-5 garlic cloves, roughly chopped. Cook on low for about 2 hours per pound.

Meanwhile, prep the barbecue sauce:

Cut an X in bottom of each peach. 

Blanch in a medium saucepan of boiling water for 10 seconds. Transfer with a slotted spoon to a bowl of ice water and cool. Peel peaches and coarsely chop. Mince ½ the onion, the whole jalapeno (include the seeds and membranes for added heat), and a pinch of kosher salt and cook in 1 tablespoon canola oil in a saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutes. Add chopped peaches, 1 cup vinegar, 1 tablespoon mustard, 2 tablespoons honey, 1 tablespoon sugar, and ½ teaspoon each chili powder and dry mustard. Simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutes. 

Purée in a blender or food processor (use caution if you blend while warm).

Shred the pork and serve on your favorite whole-grain rolls topped with the barbecue sauce. I served mine with homestyle coleslaw on the side.

Bon Appetit! Kelly


All photos by Kelly Waters