Category Archives: Main Dish

by | November 18, 2011 · 9:16 am

Leftover Turkey Panini

Thanksgiving is great, but leftovers can be even better. To me, there are few things tastier than a sandwich with nice thick cuts of leftover turkey. This year in anticipation of leftovers, I’ve created a panini with a mixture of all the wonderful tastes of Thanksgiving. This leftover turkey panini mixes cranberry sauce, sweet potatoes and turkey combined with the smooth texture of brie to make for a fabulous day after Turkey Day meal.

In this recipe, I made a homemade cranberry chutney, but feel free to use any leftover cranberry sauce in its place. Or make this recipe for chutney on Thanksgiving and use it for your post-Turkey Day panini.

Leftover Turkey Panini with Cranberry Chutney
Leftover turkey meat
Sourdough bread
1 sweet potato, thinly sliced (I used my Kitchen Aid Slicer attachment, a mandolin would work great too)
1/4 C olive oil, plus extra for bread
1 small package Brie cheese
Coarse ground black pepper
Sea salt

Cranberry Chutney
12 oz whole fresh cranberries
1 TBSP orange zest
Juice of one orange or 1/4 C orange juice
1 C Sugar
1 TBSP apple cider vinegar
1 small fresh rosemary sprig, or 1 tsp dried rosemary
1/2 tsp cinnamon
1/4 tsp ground cloves

In a medium sauce pan add cranberries, orange zest, orange juice, sugar, apple cider vinegar, rosemary, cinnamon, ginger and cloves. Bring to a boil. Reduce heat and simmer, stirring occasionally until cranberries burst and sauce thickens, about 10-15 minutes. Remove from heat and set aside. The chutney can be made in advance and kept in an air tight container in the refrigerator.

In a skillet, heat olive oil. Generously season thin slices of sweet potato with salt and pepper and place in skillet. Fry until brown and crispy on both sides, approximately 3 minutes. Pat dry on a paper towel.

Lightly brush olive oil on the outside of bread slices. Layer brie on the bottom of the bread slices. Stack 5 or more sweet potatoes slices, turkey and chutney. Place a few more slices of brie on top. Set the sandwiches in heated panini press or pre-heated grill pan. Grill for 5 minutes, or until heated through.

I like to heat my turkey in the microwave for a just a little bit before placing it on the bread to make sure that the whole sandwich is heated through.

As an aside, I’m in love with these sweet potato chips. They would make a great stand alone side dish to any panini or barbecue meal.

There it is folks! An entire Thanksgiving meal in a sandwich that leaves your waistband feeling the same as when you started (unlike your meal the day before).

Leave a comment

Filed under Cook, Main Dish, Thanksgiving

Tagged as , , , , ,

by | November 8, 2011 · 7:49 am

{Thanksgiving Potluck} Maple Brined Turkey

Today we have Peef and Lo (aka Paul and Lori Fredrich), two Milwaukeeans who share their passion for seasonal cooking, local, sustainably raised, and organic foods, local eating, and entertaining over at their blog Burp! Where Food Happens. Besides being devotees of such wonderful things as farmer’s markets, microbrews, whimsical kids birthday cakes and bacon, Peef and Lo are also leaders in the Milwaukee foodie community, coordinating #MKEFoodies tweet-ups, Cookies for Kids Cancer events and other social activities to bring local foodies together.

When we asked them to participate in our potluck, we were thrilled to hear that they were already planning a Thanksgiving dinner for some fellow foodie friends and would be able to share their turkey secrets with us. Read on to meet Peef and Lo and their tasty bird!

Favorite Thanksgiving Dish or Tradition?
Although we love traditional holiday fare, we can’t help mixing things up a bit each year. Whether it’s serving up our turkey with a Oaxacan mole sauce, or pulling out all the stops with a bourbon infused pumpkin pie with candied espresso spiced walnuts, we’re always interested in trying out new twists with old favorites.

Pumpkin Pie or Apple Pie?
Pumpkin is the epitome of autumnal foods. But, that pumpkin pie doesn’t need to be boring. Adding candied pecans, a dollop of whiskey whipped cream, or some candied ginger allows you to reinvent a Thanksgiving classic.

Cooking Mantra:
No fear. Great cooking embraces experimentation and adventure. The most important thing is to have fun and always enter the kitchen with an open mind.

What are you thankful for this year?
It’s going to sound cliché, but we are both so grateful for our family and friends. We are lucky to have so many wonderful people who love us, support us, and help us eat all of that delicious food we make!

Maple Brined Turkey

This is one of our favorite holiday turkey recipes. We discovered brining a few years ago, and have never turned back. This particular maple brine is a natural choice, since it produces a fragrant, flavorful bird with an exceedingly moist interior. We love to smoke the brined bird in our Orion Convection Cooker with a bit of cherry or apple wood. But, it’s also fantastic prepared in a more traditional fashion by roasting it in the oven.
Maple Brined Thanksgiving Turkey

Maple Brined Turkey
12-14 lb turkey
6 quarts water
2 cups dark brown sugar
1 1/2 cups Grade B maple syrup
1 1/2 cups Bragg’s liquid aminos, or soy sauce
3/4 cup kosher salt
3 heads garlic cloves, unpeeled and smashed with the back of a knife
8 bay leaves
3 T dried thyme
6 T minced fresh ginger
3 tsp red pepper flakes

Combine all ingredients in a large pot. Bring to a boil, then simmer for 10 minutes. Refrigerate until cold. To prepare turkey, remove and reserve giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Place turkey in large stockpot. Pour cooled brine over the top, adding additional water as necessary. Refrigerate for 24-48 hours, turning bird occasionally. For a crisp skin, remove bird from brine, pat dry, and place in a roasting pan overnight (uncovered).

Thanksgiving turkey brine

For traditional roasted turkey: Preheat oven to 500ºF. Roast turkey for 30-40 minutes. Reduce oven temperature to 350º and bake until bird reaches an internal temperature of 160º in the deepest part of the thigh. Using this technique, a 14 pound bird should require a total of about 2 hours for roasting.

For smoked turkey: Smoke with Apple or Cherrywood. In a traditional smoker, you should figure you’ll need about 30 minutes per pound when smoking at about 230 degrees F. We use an Orion Convection Cooker with amazing results. Cooking time is about 7 minutes per pound (1 ½ hours for a 12lb bird).

Burp! Tips for a Great Thanksgiving Turkey:
1. Use the best turkey you can afford. Avoid turkeys that are injected with salt solutions or water. If possible, buy a fresh organic Heritage breed turkey. These classic birds are superior in both flavor and texture to traditional grocery store birds.
2. Brining is a fantastic way to add both moisture and flavor to your turkey.
3. Skip the traditional stuffing. A turkey will cook more evenly (and safely) if it is not densely stuffed. In lieu of traditional dressing, consider adding flavor by loosely filling the cavity with aromatic vegetables and herbs. For this recipe, we like onions and fresh thyme. Or try quartered pieces of fresh orange with a few cloves of smashed garlic.
4. Truss your turkey for best results when baking.
5. Tent the bird with foil and allow it rest for at least 15 minutes before carving. This allows the bird to retain its succulent juices, and will result in more tender breast meat.

2 Comments

Filed under Holidays, Main Dish, Thanksgiving

Tagged as , , , ,

by | November 4, 2011 · 8:15 am

Two Meat-Two Bean Chili

The thing that amazes me about chili is that it’s a dish with so much flavor yet it’s so easy to make. While you can let your chili slow cook all day so that the flavors get super deep and rich, I often make it as a weeknight meal since it mostly just requires dumping ingredients in a pot and letting them do their thing while I kick back with a beer (IPAs and pale ales pair perfectly with a spicy chili).

This recipe is my “manly man” chili created for my meat-asaurus husband. It’s spicy, super hearty and the perfect companion to Monday night football.
venison chili recipe
Two Meat-Two Bean Chili
1 lb ground beef or venison
6 slices bacon
1/2 onion, finely chopped
1 red pepper, finely chopped
1 jalapeno, chopped*
2 cloves garlic, minced
1 can cannellini beans
1 can black beans
1 can fire roasted tomatoes
1 C amber beer
2 C chicken broth
3 Tbsp tomato paste
1 1/2 Tbsp chili powder
2/3 tsp cinnamon
1/2 tsp chipotle powder
1/2 tsp cocoa powder
1-2 tsp salt, to taste
cracked black pepper
small shell noodles, shredded cheddar, sour cream for serving

In a large stockpot, saute bacon for 3-5 minutes until fat begins to render in the pan. Add the ground beef or venison and continue cooking until meat is browned and mostly cooked through.

Add onion, garlic, red pepper and jalapeno and continue cooking until vegetables begin to soften. If necessary, add 1 Tbsp olive oil to the pan to prevent vegetables from burning – you may have enough fat from your meats. Mix in chili powder, cinnamon, chipotle powder, cocoa powder and salt and toss well so that spices coat the meat and vegetables. Add beer and simmer for 10 minutes until liquid has reduced by half. Next, stir in tomato paste, fire-roasted tomatoes, chicken broth and both cans of beans. Let chili simmer for at least 20-30 minutes on low heat so that flavors can meld together. Season with salt and cracked black pepper to taste.

Serve over small shell noodles or rice with shredded cheddar cheese and/or sour cream. Serve with cornbread.

*Optional. You can also remove most of the seeds from the pepper before adding it to the chili to add just a little heat. If you like the full monty, keep the seeds in!

two meat, two bean chili

2 Comments

Filed under Main Dish, Quick & Easy

Tagged as , , ,

by | November 1, 2011 · 8:08 am

Cauliflower and Chicken Gratin

Let’s get real. Cauliflower tends to be the ugly stepsister to broccoli. I rather like cauliflower and wanted to try making a main dish where cauliflower takes center stage. This Cauliflower and Chicken Gratin is creamy in texture, making it a perfect meal for a cold fall or winter night. Paired with a nice glass of crisp white wine, like a Sauvignon Blanc, cauliflower finally gets its chance to steal your heart.

Cauliflower and Chicken Gratin

3/4 lb chicken thighs
2 TBSP Extra Virgin Olive Oil
1/2 yellow onion, roughly chopped
1 head cauliflower, stems and leaves removed, roughly chopped
1 tsp dried thyme
1 tsp salt
2 TBSP flour
3/4 C whole milk
1 6-8 oz. fresh mozzarella, diced
3/4 C freshly grated parmesan cheese
1/2 C Panko bread crumbs

Preheat oven to 425. In a cast iron skillet, heat olive oil. Add chicken thighs. Cook through, turning after each side is browned. About 5 minutes on each side. Remove and set aside. Add onion to skillet. Cook until browned, about 6-8 minutes. Add cauliflower, thyme and salt. Cook until cauliflower browns, about 8 minutes. Add chicken. Spoon flour over cauliflower and chicken mixture and stir. Slowly add milk, stirring occasionally, until sauce thickens, about 5 minutes. Turn off heat. Evenly spread mozzarella over skillet. Sprinkle Parmesan and Panko crumbs over the top. Bake until cheese bubbles and bread crumbs brown, 18-22 minutes. Remove from oven and allow to sit for 5 minutes before serving.

If you don’t have a cast iron skillet or other oven-safe skillet, you can transfer the mixture to a casserole dish before putting on the cheese and panko crumbs.

Try some other dishes where cauliflower gets top billing on Food Network’s Fall Fest:

The Sensitive Epicure: Cauliflower Souffle
 CIA Dropout: Cauliflower Squash Soup With Creme Fraiche
Daily*Dishin: Tender Roasted Cauliflower
Virtually Homemade: Cumin Crusted Beef Tenderloin With Cauliflower Puree
What’s Gaby Cooking: Cumin Roasted Cauliflower
Thursday Night Dinner: Roasted Garlic and Parmesan Mashed Cauliflower
Cooking Channel: 4 Ways to Cook Cauliflower
Napa Farmhouse 1885: Painted Cauliflower
FN Dish: Roasted Cauliflower 5 Ways
Big Girls Small Kitchen: Cauliflower Soup With Sharp Cheddar and Thyme
Dishin & Dishes: Cauliflower Gratin

12 Comments

Filed under Cook, Main Dish

Tagged as ,

by | October 28, 2011 · 7:39 am

Moroccan Stuffed Acorn Squash

This fall I’ve been roasting squash like no one’s business.  One of my favorite ways to showcase the sweet and earthy flavor is in this Moroccan-inspired warm salad loaded with fall vegetables.  I add sausage for an extra layer of flavor but you could certainly make it completely vegetarian.  Serving it in a roasted squash bowl makes things even more enticing but either way it makes for a healthy and delicious autumn meal!
stuffed acorn squash
Stuffed Acorn Squash with Roasted Vegetables & Sausage
serves 4
3 acorn squash – 2 halved, 1 peeled and cubed
2 Tbsp butter, melted
3 tsp brown sugar
1 1/2 C Israeli couscous
2 3/4 C chicken broth or water
2 carrots, peeled and cut into small chunks
1 small eggplant, cut into small cubes
2-3 Tbsp olive oil
1 lb sage pork sausage
1 can chickpeas, drained
1/2 C slivered almonds
1 1/2 tsp curry powder
1/4 tsp cinnamon
1/2 tsp garlic powder
1/2+ tsp cumin
kosher salt, to taste

Preheat oven to 375. Take one acorn squash and use a special squash knife like those on SharpenedKnife to remove its skin and seeds. Chop squash into bite-sized chunks and place on a baking sheet. Chop carrots and eggplant and add to baking sheet. Drizzle vegetables with olive oil and sprinkle with kosher salt, tossing with a spatula to disperse oil.

Cut the two remaining acorn squash in half and use a spoon to scoop out the seeds and the mushy flesh surrounding the seeds. Slice off the pointy end of the squash so that the squash will lie flat. On a separate baking sheet, place squash with the insides facing up. Brush with melted butter and sprinkle lightly with brown sugar. Roast halved acorn squash and cubed veggies for approximately 40 minutes.

Meanwhile, add couscous and chicken broth to a sauce pan. Bring to a boil, then reduce heat to a low simmer and cook for 8-10 minutes or until all liquid has been absorbed by the couscous. While the couscous is cooking, place sausage in a saute pan over medium heat. Begin browning sausage, using a wooden spoon to break sausage into bite-sized chunks. Cook until sausage is cooked through, about 8-10 minutes and drain off excess oils. Transfer couscous to a large bowl. Add curry, cinnamon, garlic and cumin and toss well to coat the couscous evenly. Mix in almonds, chick peas, vegetables and sausage and toss well. Salt lightly to taste.

Spoon a heaping portion of couscous filling into the hollowed out acorn squash and serve.

moroccan acorn squash salad

4 Comments

Filed under Main Dish, Sides

Tagged as , , ,

by | September 28, 2011 · 11:38 am

Chicken and Green Bean Casserole

Green Bean Casserole: you either love or you hate it. I love it and think that it is a shame that it only shows up once a year, usually on the Thanksgiving dinner table. I just love the flavor, the green beans and the crunch of the French fried Onions. Mmmmmm.

Because I miss this casserole almost year round, I decided to try and jazz it up in order to create a recipe that is similar but is something I could eat on days other than Turkey Day. I simply took the basic Green Bean Casserole recipe and added chicken, rice and a sprinkle of cheese. I must say it was delicious and left my husband and daughter asking for seconds. Depending on the size of your family, this recipe can make either one large casserole or two smaller ones. It freezes very well if you decide to make two!


Chicken and Green Bean Casserole

3 cups cooked rice (I have used long grain rice mix from a box or just plain brown rice, whatever you like best!)
3 cups cooked and cubed chicken
2 cups frozen french style green beans
2 cans condensed cream of mushroom soup
1 cup shredded cheddar cheese
1 can French fried onions

Preheat your oven to 350 degrees.  In a large bowl, combine the cooked rice, the cooked chicken, the frozen green beans and the soup. Stir until combined.

Butter a large casserole dish (or 2 smaller ones if you prefer). Place the green bean mixture into the pan and sprinkle with the cheese. Cover with foil and bake at 350 for about 30 minutes or until heated through. Remove from the oven, uncover, sprinkle with the French fried onions and bake an additional 5 minutes until the onions are golden and crisp.

Perfect for a chilly fall night!

2 Comments

Filed under Cook, Main Dish

Tagged as ,

by | September 20, 2011 · 9:37 am

Slow Cooker Turkey Mole

I originally had a different post planned for today but since we’re on the topic of slow cookers, I thought I’d share my slow cooker experiment from this past weekend. For some reason the hubs got it in his head that we needed to have this “amazing” mole I had once made with his wild turkey. While I remembered making it, I had no idea how I made it the first time.

My plan to appease him was to just follow a recipe, however traditional moles call for an assortment of dried chili peppers which I couldn’t find at my grocery store and would probably need to go to a Hispanic grocer to find. So I’ll start out by saying that this is not a “traditional” mole but an improvised experiment.

It uses a lot of ingredients and is not a “quick” meal per se, however since the slow cooker is doing all the work on the turkey you’ll only need to make the sauce – which is mostly just blending things. It’s a good hearty meal for a lazy fall afternoon of watching football.


Slow Cooked Turkey
2 large turkey legs or 1 package of turkey “legs and thighs” (chicken would work too)
1 Tbsp chili powder
1 tsp garlic powder
1/2 tsp salt
1 tsp chipotle powder or 1 pureed chipotle pepper
16 oz chicken broth
1/2 can fire roasted tomatoes
brown rice
cotija cheese

Remove skins from legs.  In a small bowl, combine chili powders, salt and garlic powder.  Pat spice mix onto meat and place into a slow cooker.  Cover with tomatoes and chicken broth.  Cook on low heat for 6-8 hours or on high heat for 4-5 hours until meat is tender and falling off the bone.

Mole Sauce
1 poblano pepper
1 red pepper
2 italian red sweet peppers (long skinny red ones)
1 jalapeno pepper
1/4 C almonds
1/4 C pepitas (roasted pumpkin seeds)
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
dash oregano
1/2 small onion, finely chopped
3 cloves garlic, minced
1/2 can fire roasted tomatoes (remaining from before)
10-12 grape tomatoes
1/4 C chocolate chips (I like milk chocolate)
1/4 C chicken broth
1/4 C slow cooker cooking liquid
salt to taste

Line a baking sheet with aluminum foil. Slice peppers in half, removing stems and most seeds (all seeds if you’re afraid of spice). Place peppers on foil and broil for 5-7 minutes until they are charred but not burnt through. Let cool and peel off charred skins. Place in saute pan with a little oil and continue to cook/char until peppers are soft. Remove from pan and set aside.

In a blender, add almonds, pepitas, cinnamon, cloves, allspice and oregano. Blend until nuts are finely ground. Next, in the same saute pan, saute onion and garlic in 1 Tbsp of olive oil. When they begin to soften, add remaining canned tomatoes and grape tomatoes. Continue cooking until grape tomatoes begin to split and onion is soft. Add to blender and puree. Add roasted peppers and chicken broth and continue to puree until mixture is smooth. Transfer to a sauce pan and warm over med-low heat. Add chocolate chips and 1/4 C of liquid taken from the slow cooker. Stir until chocolate is melted.  Season lightly with salt.

Place shredded turkey into the saute pan and coat with sauce.  Stir well to combine and heat over low just to warm.

Serve with brown rice, cotija cheese and extra pepitas.


3 Comments

Filed under Main Dish

Tagged as , , ,

by | August 12, 2011 · 8:08 am

{Farmer’s Market} Patty Pan Penne

Ahhh. Garden season is upon us. Sure it was fun to plant the garden and watch it grow, but it is so much more fun to reap the delicious benefits. I was delighted last week when I harvested my first four red, juicy Roma tomatoes from my garden. I’m also enjoying the fruit (or vegetables) of other people’s hard labor, aka, the farmer’s market. I adore the look of the little yellow patty pan squash. So I picked up some patty pan and leeks and got to work on what I believe is one of the most flavorful pasta dishes I have ever made.

Patty Pan Penne
1 C whole wheat penne
1 lb patty pan squash
4 Roma tomatoes, roughly chopped (or 1 large heirloom or other variety of large tomato)
2 leeks, washed and chopped
3 cloves garlic, chopped
1/4 C unsalted butter
sea salt
cracked black pepper
2 oz goat cheese

In a medium sauce pan, boil water. Add penne, cook al dente, about 8 minutes.

Wash and slice the ends of the patty pan squash. If they are large, you can cut them in halves or quarters. Heat a large skillet on medium high. Add butter until melted. Add garlic, saute for one minute, moving constantly to avoid burning. Add patty pan squash, season with salt and pepper. Simmer until softened, approximately 10 minutes. Add leeks, saute until soft, about 4 minutes. Add tomatoes and penne, cook for 1-2 minutes.

Remove from heat and place pasta in serving bowl. Crumble goat cheese over the top of the pasta, season with salt and pepper and toss.

These patty pan squash are nice hearty replacement to meat. If you can’t find patty pan, you can use a regular zucchini, just reduce the cooking time as regular zucchini heats through much more quickly.

I hope you enjoy! What are you making with your farmer’s market and fresh garden produce?

7 Comments

Filed under Cook, Main Dish

Tagged as , , , , ,

by | August 10, 2011 · 8:22 am

Creamy Chicken Roll Ups

I ate these delicious bundles growing up and they have recently become a comfort food staple in our family.  The recipe uses store bought crescent rolls that are wrapped around a creamy chicken filling. They are incredibly easy to make and you can add a variety of different ingredients to jazz them up, if you would like.

Creamy Chicken Roll Ups

2 Cans Big and Fluffy Crescent Rolls
2 cups shredded chicken
1 8 oz brick of cream cheese, softened
2 Tbsp Milk
1/2 cup seasoned bread crumbs

Preheat your oven to 350.  In a bowl, mix together the softened cream cheese with the chicken and the milk.  Set aside.

Unroll your crescent rolls.  Place a heaping tablespoon of the mixture in the  larger end of the roll.  Fold in the corners and roll, leaving no open spaces for the filling to escape.  Place on a baking sheet.  Continue these steps until you have run out of filling.  I usually make about 8 roll ups.

Brush each roll with a small amount of water and sprinkle with seasoned bread crumbs.  Bake for 15-20 minutes or until the tops are golden brown.

I love the flavor of these just as they are, but if you would like to add a little more of a kick, try adding walnuts, chopped sun dried tomatoes or a few tablespoons of pesto.  It is hard to mess these up, so get as creative as you like!

The filling is incredibly easy to make, but I sometimes will whip up a big batch of the filling over the weekend and then will freeze it into portions that will make about 4 rolls each, just enough for my family.  Then, all I need to do is thaw the filling and grab my crescent rolls.  Can’t get any easier than that!

3 Comments

Filed under Cook, Main Dish, Quick & Easy

Tagged as , ,

by | August 1, 2011 · 8:05 am

Salmon Burgers with Chipotle Mayo

The hubs is in the peak of summer fishing season, which means salmon and trout are abundant at our house. Most of the time we end up grilling or baking our fish, which is easy, tasty and healthy but since I’ve only got days to weeks (please let it be days!) left of semi-guilt-free eating I’m going to indulge a bit.

These salmon patties are based on a crab cake recipe, which gives them the same rich flavors. You could probably bake them to make them a bit healthier but I haven’t tried it yet.  I serve them with chipotle mayo – which I could (and do) eat on just about anything!crab cake style salmon patty

Salmon Patty Burgers with Chipotle Mayo

adapted from America’s Test Kitchen
3/4 lb salmon, skinned, de-boned and chopped into small cubes
1/4 C mayo
3-4 Tbsp panko breadcrumbs
1 1/2 tsp Old Bay seasoning
3 green onions, chopped
handful of parsley, finely chopped
salt
pepper
2 eggs, beaten
1/2 C flour
1 C panko breadcrumbs + 2 tsp Old Bay
vegetable oil

Remove any bones or skin from salmon filets and chop into small cubes. Do not use a food processor as it will turn the salmon to mush. A fine chop will help the patties stay together and still keep the texture you want. Add to a medium bowl. Gently mix in green onions, mayo and bread crumbs and combine until salmon cubes are well coated. Mix in Old Bay, parsley, salt and pepper until spices are worked through mixture. Form mixture into hamburger-sized patties, about 1/3-1/2 inch thick.

Create a breading station with a shallow bowl, containing beaten eggs, and two plates. Pour flour onto one plate and breadcrumbs onto the second. Season breadcrumbs with extra Old Bay, salt and pepper. Carefully dip each patty in flour, then egg wash, then breadcrumbs and transfer to a clean plate. In a cast iron pan or deep skillet, add a thin layer of vegetable oil. Oil should not be any deeper than about 1/3 the thickness of your patties. Heat oil until hot. Test by flicking a small bit of water in it – hot oil will bubble and pop. Turn down to med-high heat and cook for about 4-6 minutes per side, or until salmon is cooked through to an opaque pale pink color.  Remove patties from oil and pat off excess oil with paper towels.  Serve immediately.

Chipotle Mayo
1/4 tsp chipotle powder or 1-2 minced chipotle peppers in adobo
3/4 C mayo
1/8 tsp garlic powder
1 tsp lime juice
pinch kosher salt

For chipotle mayo, in a small bowl mix mayo, chipotle powder or minced peppers, garlic, lime juice and salt. Add more chipotle or lime to taste to adjust heat level.

chipotle mayo

Serve patties with a spread of chipotle mayo and lettuce on buns. Serve additional mayo for dipping if desired.

salmon burger

11 Comments

Filed under Main Dish

Tagged as , , , ,