Turkey Burgers Adapted from O, The Oprah Magazine
1/4 cup scallions, thinly sliced
1/2 cup celery, finely chopped
3 Granny Smith Apples, peeled and diced
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4 pounds ground turkey breast
1 tablespoon salt
1 tablespoon black pepper
2 teaspoon Tabasco
Juice of 1 lemon
1/2 bunch parsley, finely chopped
1/4 cup mango chutney
1/2 cup mango chutney
1/2 cup mayonnaise
1/2 cup ketchup
2 dashes Tabasco, or to taste
Saute' the scallions, celery, and apples in olive oil until tender.
While the mixture is cooling, make the special sauce. Mix chutney, mayonnaise, ketchup, and Tabasco. Adjust for heat and then refrigerate until serving time.
Place the ground turkey in a large mixture bowl. Add saute'ed items and the remaining ingredients.
Shape into 12 burgers.
Refrigerate for 2 hours.
Place on a preheated, lightly oil grill set to medium-high heat. Grill each side for 7 minutes until meat is thoroughly cook. Let sit for 5 minutes.
Makes: 12 burgers
When Oprah visited Donald Trump at his famous Palm Beach house, Mar-a-Lago, his Chef served these amazing turkey burgers. She asked for the recipe because they were the best turkey burgers she'd ever had.
The burgers take a while to assemble, so don't try to prepare them before your friends come over for a barbecue. Make them the night before, and while you're at it, make a double batch and freeze half of them.
Most grocery stores carry mango chutney in the international ethnic aisle. The secret ingredient in these burgers is mango chutney. When you find it, stock up-get on jar for this recipe, another for chicken salad, and one for serving with cheese and crackers.
Mini-Mac & Cheese from Food & Wine & another Food & Wine macaroni cheese
1/2 pound elbow macaroni (or 4 cups cooked)
2 cups sharp cheddar cheese, shredded
2 tablespoons butter, plus more for pan
1 tablespoon Dijon
2 dashes Tabasco
1/2 teaspoon salt
1 egg yolk
1/2 cup grated Parmesan cheese
In a pot of boiling water, cook the macaroni, for about 5 minutes, to just al dente, which is just a touch firmer than how you would like to eat it. Drain.
Brush mini muffin pan with melted butter, then sprinkle half the grated Parmesan into the muffin cups.
On medium-low heat, warm butter and cheddar cheese, and whisk till smooth.
Off heat, add Dijon, Tabasco, egg yolk, and whisk again.
Add macaroni and mix well coated with cheese.
Spoon into muffin cups, making them slightly rounded and packing them lightly. Top with grated Parmesan.
Bake at 425 degrees for 12 to 14 minutes, until golden on top.
Let cool at least 10 minutes before serving, because they will set as they cool. Sprinkle with smoked paprika.
Serve warm or at room temperature.
Be generous when you dust the Parmesan, both in the empty cups and on top, because that's what holds them together - that and the egg yolk.
These can be made gluten-free by using brown rice or corn pasta. Watch the cook time on the pasta, as gluten-free pasta seems to be a little more unpredictable than conventional pastas.
I was sent an advance review copy of this book from Zondervan.
Shauna Niequist is the author of this book as well as of Cold Tangerines & Bittersweet. She lives outside of Chicago with her husband, Aaron, and their sons, Henry & Mac. Shauna writes about family, friendship, faith, and life around the table.