Tuesday, February 03, 2009

Turkey Burgers with Zucchini Relish and Cajun Oven Fries

From Rachael Ray

2 pounds ground turkey breast 1/3 cup finely chopped flat-leaf parsley (a generous handful)
1 tablespoon grill seasoning
1 tablespoon Dijon mustard
2 teaspoons poultry seasoning
1 tablespoon extra-virgin olive oil (EVOO)
4 slices sharp cheddar cheese
1 small zucchini, finely chopped
1/4 red bell pepper, seeded and finely chopped
1/2 small red onion, finely chopped
2 tablespoons thyme leaves, finely chopped
2 teaspoons hot pepper sauce
Juice of 1 lime
4 sandwich-size English muffins, preferably sourdough, fork split
Softened butter, for spreading
4 red leaf lettuce leaves
1. In a medium bowl, combine the ground turkey, parsley, grill seasoning, mustard and poultry seasoning. Form 4 patties; using your thumb, make an indentation in the center of each to prevent bulging while cooking.2. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the patties and cook until the juices run clear, 6 to 7 minutes on each side. During the last few minutes of cooking, top each burger with a cheddar slice, tenting loosely with foil to melt the cheese.3. Meanwhile, in a small bowl, combine the zucchini, bell pepper, red onion, thyme, hot sauce and lime juice. Season with salt.4. Toast and butter the English muffins. Set a lettuce leaf and burger on each muffin bottom and top with some zucchini relish and a muffin top.


4 medium thin-skinned white potatoes
3 to 4 tablespoons extra-virgin olive oil
2 tablespoons cayenne pepper sauce
1 teaspoon (1/3 handful) ground thyme or poultry seasoning
1 teaspoon (1/3 handful) sweet paprika
1 teaspoon (1/3 handful) ground cumin
Coarse salt and black pepper
Preheat oven to 450 degrees F.
Cut potatoes into wedges. In a large bowl, combine oil, hot sauce, thyme, paprika, and cumin. Toss potatoes in dressing and spread out in a single layer on a nonstick cookie sheet. Season wedges with salt and pepper and roast for 20 minutes, turning once.

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