Okay, so I’m a little late getting some of my sides from Thanksgiving up…I’ve been busy gallivanting all over the state of Ohio the last few weeks visiting friends and acting like I was in college again. I stayed out late (and grumbled about how I’m too old for this), went a college bar (and complained that the music was too loud and the kids were too young while sipping on my single drink of the evening), ate bad food really late at night (think chili cheese fries and a Buffer Zone which in turn gave me heartburn), shopped ’til I dropped (my feet swelled too much to try on any more shoes), and slept on the floor (I think my back still hurts). Lesson learned from all these shenanigans? I’m not a college student anymore (nor have I been for several years) and my body doesn’t appreciate me acting like one. So here I am, writing this post after dinner and wondering if its too soon to go to bed. Oh how times have changed…
So back to my adult life. I was in charge of sweet potatoes again this year, but Branden wasn’t crazy about me using the recipe from last year again and wanted me to try something different. We weighed several options and decided on this one from A Cozy Kitchen. Delish. I didn’t change a thing and they were a huge hit. I think we just found a new tradition, folks! These were great because they weren’t too sweet and we loved the sage butter. Yum. Best of all? NO MARSHMALLOWS!!!!
Once upon a time, I hated sweet potatoes. I mean really hated them. To me a potato wasn’t supposed to be sweet and quite frankly they made me gag. I was a bit of a weirdo. I bet if they weren’t called potatoes, I probably wouldn’t have had such an issue – I clearly got caught up on the way things were supposed to taste and a sweet potato did NOT taste like a potato. I had similar qualms with other foods too:
- I only liked yellow mustard. Honey mustard, Dijon mustard, spicy mustard, etc. all were awful to me. Thank goodness I got over this!
- Dill pickles all the way. Bread & Butter or gherkins were a no go (okay, this qualm still exists…I really only like dill pickles). At least I’ll now eat homemade pickles
Anyways, now back to my story…one day, someone ordered fresh sweet potato chips with a side of aioli and the rest is history. I was hooked. Deep fry those puppies and give me a kick-butt sauce to dip them in and I’m sold! Since then, I have come to love sweet potatoes in multiple forms (all except that classic casserole with the marshmallows…I just can’t do it). Chips, fries, mashed, baked, etc. I have to credit my love of sweet potatoes to the condiment that started it all: Aioli. And here’s my favorite recipe! (Here’s a little tip, pulverize it a little more and it becomes homemade mayonnaise you can wow your friends with).
- 1 fresh garlic clove, minced
- Juice from 1 lemon
- 1/8 tsp. granulated sugar
- 1/2 tsp. sea salt
- 1/4 tsp. white pepper
- 2 large egg yolks
- 3/4 c. extra virgin olive oil
- 1/8 tsp. paprika
Throw garlic, lemon juice, sugar, salt, pepper, and egg yolks in a food processor and give it a quick blend. With the food processor still running, slowly pour the olive oil in and process until blended and becoming thick. Season with paprika and serve immediately with some sweet potato fries or grilled veggies.
I probably shouldn’t be posting this in light of the ground turkey recall (which happened three days after I made these burgers with a package of the recalled meat), but they were delicious and I’m still here to tell about them! Honestly, as long as you thoroughly cook ground turkey (or any meat for that matter), you’re generally safe. I have a instant read meat thermometer that’s great for grilling to ensure that I’m going to survive my meal.
These burgers were awesome and I loved the basil aioli. Usually I make my own aioli (because it tastes sooooooo much better), but I was short on time and knew that if I made it fresh, I would end up dipping my sweet potato fries in it which in turn would put my diet and cholesterol through the ringer. On a side note…fresh aioli makes an excellent condiment to sweet potato fries and chips…just saying (I’ll share my favorite recipe to date for fresh aioli soon…which can be beat to death a little more to morph into mayo if that’s more your cup of tea)!
- 1 1/4 lb. ground turkey breast
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 1 TBS ground cumin
- 1 TBS white pepper
- 1 TBS dried oregano
- 1 TBS dried onion
- 1/4 c. (2 oz.) crumbled goat cheese
- 1/4 c. sun-dried tomatoes (I used dried that I rehydrated for a few minutes in warm water, but feel free to use the oil-packed variety as well)
- 4 burger rolls
- 4 tomato slices (optional)
- Red onion slices, grilled (optional)
- Prepare grill.
- Combine first 9 ingredients. Divide turkey mixture into 4 equal portions, shaping each into a 1/2-inch patty.
- Place patties on a grill rack coasted with cooking spray; grill 8 minutes on each side or until a thermometer registers 165°.
- Lightly spray buns with cooking spray (I prefer Crisco’s Olive Oil spray) and toast on the grill. Remove and set aside.
- Place lettuce, burger, tomato, and grilled onion on bun. Spread basil aioli (following) on inside of bun and place on top of burger. Excellent with sweet potato fries (I tossed mine in olive oil and Branden’s spice rub before placing under the broiler until browned and tender).
- 1/4 c. mayonnaise (I like Kraft’s Olive Oil Mayo as a store-bought variety)
- 1 TBS chopped fresh basil
- 1/4 tsp. salt
- 1 garlic clove, minced
Combine all ingredients in a small bowl, stirring with a whisk.