10 OZ ground turkey
1/2 TSP (scant) salt
1/4 TSP ground black pepper
1 TSP of herbs such as rosemary, oregano and thyme
8 OZ of mushrooms, sliced
1/4 Onion, sliced
Thin slices Gruyère cheese
2 English muffins, toasted
1 Large potato
1 TSP white truffle oil
1/2 TSP sea salt
1/4 TSP fresh ground pepper
Thyme leaves for garnish
The weather has been pretty crazy lately. Freezing one minute, warm and humid the next, then pouring rain and whipping winds. But the sun is shining today, so that means the line at Shake Shack is going to be a mile long. A burger with hot fries sure would be good for dinner, but I'll skip the line and make my own! I'm calling my dish "boujie" because it's low-brow fare that's dressed up with high-brow flavors. I finally splurged on some white truffle oil, and I just couldn't wait to use on potatoes. These herb-infused burgers wouldn't be complete without the finest of all Swiss cheeses - Gruyère.
Preheat oven to 425 degrees. Scrub the potatoes and cut into fries. Toss on a baking sheet with truffle oil, sea salt and fresh ground pepper. Bake for 25-30 minutes. Sprinkle with fresh thyme leaves.
Side Note: I had 3 large potatoes, but I didn't want to end up with a mountain of fries (I would eat them all)! I discovered a neat trick on eHow.com on how to make your own frozen fries. Par-boil the extra potatoes in salted water, then drain thoroughly. Arrange in a single layer on a sheet pan, and place in the freeze until solid. Place into freezer bags. Any time you're in the mood for fries, just pop in the over for 20 minutes!
While the fries are in the oven, mix turkey, salt, pepper and herbs in a bowl. Shape into 2 patties (or 3-4 patties, if you like yours smaller). Heat oil in large nonstick skillet over medium-high heat. Add mushrooms and onions, season with salt and pepper. Sauté until caramelized. Set aside and keep warm. Wipe the pan clean and heat more oil. Cook turkey patties until brown on bottom, about 4 minutes. Flip and cook until patties are cooked through, about 4 more minutes. Place burger on toasted English muffin, top with mushrooms and Gruyère. Serve with fries and an arugula salad.
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- The Hungry Yuppie
- The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.