I love Thanksgiving. What’s not to love about a holiday dedicated to food? 😉
This year’s different, though. Not only is the Boyfriend heading out of town, I have the pleasure of working. All. Night. Long. (From 3 to 10 or 11-ish, at least.) And when I’m not working, I should be NaNoWriMo-ing. (I’m WAY behind in my word count this year.)
Since I’ll be on my own and — between a turkey trot in the morning and work in the afternoon/evening — occupied for most of the day, there’s not a lot of point in planning a feast.
The recipes rounded up by paleo bloggers like Melissa at The Clothes Make the Girl sound delicious, but what on earth would I do with enough tasty dairy-free, grain-free food to serve a family of 20? If I made it, I’d eat it all … and I certainly don’t need to do that.
Enter what I’ve dubbed the Thanksgiving Burger: Ground turkey pumped up with sweet potato, apple, onion, dried cranberries and holiday-appropriate seasonings.
It has all the flavors of Thanksgiving with a heck of a lot less fuss! No turkey to brine … no potatoes to peel and mash … no green bean casserole to glop together.
For a chicklet who’s flying solo this holiday, the Thanksgiving Burger is the way to go.
You could whip these babies up for a crowd, too. A pound and a half of ground turkey makes 7 or 8 burgers. And you don’t need to wait for the holidays. They go together so quickly, you could satisfy a hankering for Thanksgiving in July.
- 1 1/2 pounds ground turkey
- 1 sweet potato
- 1/2 onion
- 1 apple
- 1 teaspoon onion powder
- 2 teaspoons sage
- Salt & ground black pepper
- 1/4 cup Craisins (orignal flavor)
Shred sweet potato, onion and apple in your food processor. Don’t even bother peeling the potato and apple. Just core the apple and throw it all into your handy-dandy Cuisinart.
Add seasonings and shredded produce to a bowlful of ground turkey. Mix well, then shape into patties. Don’t forget to make an indentation in the center of the patty to keep it from shrinking up (the way Abigail taught me not too long ago).
Cook over medium to medium-low heat until done, flipping several times (but being careful not to press the juices out of them). I like to use my griddle over two burners so I can cook the whole batch at once — but you could use a frying pan, too. I wouldn’t recommend the George Foreman grill, though — I think it’d compress the burgers too much and make them come out dry.
Plate it and enjoy. It’s both delicious and nutritious.
I’ve served mine up with sauteed peppers and onions on the side, and with green beans and a handful of pecans. For lunch Wednesday, I served one alongside a serving of mashed cauliflower (made using this recipe). The best mashed cauliflower I’ve had yet — yes, even better than the stuff at Ruby Tuesday’s.
I envision having one with some roasted Brussels sprouts, but I haven’t had the time to make any yet. Lucky for me, I still have several burgers in the fridge.
Since I made a batch on Tuesday, it’s highly probably that I’ll run out before Thanksgiving. That’s okay, though, because it’s super-easy for me to make more.