I use ground turkey alot in my cooking, mainly because I find it easier to digest than beef.  Don’t get me wrong, i thoroughly enjoy both but feel that each one has its time and place.

Beef Burgers: I enjoy these on the grill, out at restaurants, and with minimal seasoning so I can taste the beef.  For a side I always have to go with the beloved french fry.  (if given the choice, I always go for the grass fed- the meat is richer in color and taste)
Turkey Burgers: I tend to make these more at home, add tons of flavor/seasonings, and lose the bun.  For a side i usually go with couscous and some type of sauteed green.  Last night i had a hankering for mashed potatoes and didn’t have any fresh greens in the fridge so my normal menu was altered a bit but still came out tasty.

MENU: Bunless Turkey Bugers w/ sweet and red mashed potatoes and a side of marinated veggies.

Turkey Burger

• Finely dice mushrooms, onions, and red pepper and combine with ground turkey
• Add salt, pepper, red pepper flakes, cumin, grated garlic clove and freshly chopped parsley
• Combine all ingredients and form patties with a slight indent on top so the burgers don’t bulge up while cooking
• Add olive oil to a saute pan and cook patties over medium high heat until golden on each side and thoroughly cooked inside

Sweet and Red Mashed Potatoes

• Same as regular mashed potatoes except do a combination of red skin and peeled sweet potatoes.
• Mash together with desired amount of butter, milk/stock, salt, pepper and fresh herbs (i prefer parsley and chives).

Marinated Veggies
Normally I would go for some sauteed chard or spinach, but my archives of greens were fully depleted-I didn’t even have lettuce!  I did however have some fresh cukes and tomatoes so I let them sit in a simple marinade of red wine vinegar, olive oil, salt, pepper and dried oregano while i prepared the rest of the meal.