I’m obsessed with all of my new cookbooks! Ideas galore and I have to admit, everyone needs some inspiration here and there. This recipe is inspired from The Sprouted Kitchen. I didn’t make the aioli to top the burgers for several reasons, one – I’m not a fan of aioli sauces, two, I’m eating very VERY healthy lately and I didn’t want to add the calories. And finally, these burgers were so flavorful that nothing needed to top them! Honestly, it’s just crazy. I made these as sliders (meatballs would also be fun) so they would be awesome to serve at your Super Bowl party or dinner. Kids love them, adults love them and hey, we really don’t need to be consuming that much meat. I filled our plates up with a mixed green salad with fresh strawberries and sweet potato strings that I baked. Served the burgers on whole wheat potato buns and let the food fest begin!
1 tablespoon of extra virgin olive oil
1 stalk of celery, finely chopped
3 green onions, finely diced
6 cloves of garlic, minced
1 Granny Smith apple, grated with the largest holes on a box grater
1.25 lb of ground lean (92%) organic turkey
1 teaspoon of Chipotle chile powder
1/2 teaspoon salt
Fresh ground pepper
2 tablespoons of freshly minced parsley
Heat the olive oil in a sauté pan over medium heat. Add the celery, onions and garlic for about 6 minutes. Then set aside to cool. In your stand mixer, add the remaining ingredients. Blend with the paddle attachment. Then add the cooled ingredients. Blend again. The texture will be stickier than expected. I believe it’s from the water in the apples. Form into burgers or sliders (whichever you prefer) and let sit at room temperature for about 15 minutes. On your grill or grill pan, get it nice and hot, add the burgers and cook until the temperature reaches 175. If you wish to top with cheese, add that in the pan and cover for a few seconds until the cheese melts. Serve with or without a bun. Enjoy!!
— Knead to Cook