The September 2010 issue of Cooking Light magazine is loaded with "147 recipes and tips for the fast, healthy cook". I've turned down the corner on just about every other page and look forward to testing out all of these fast, healthy recipes. First for testing was Lamb and Turkey Pita Burgers. Ground lamb is not something I store in my freezer, but I do always have plenty of ground turkey. All of the other ingredients in this recipe are easy to find in your pantry which is why this is a great recipe to have in your last minute dinner file. What makes the burgers different from other turkey burgers is tomato paste and spices-ground cinnamon and ginger. Oh, and the yummy lemon and cayenne mayo sauce is just an excuse to ask for seconds! Of course you can always substitute the mayo with Greek yogurt and if you like lamb, stick with the original recipe. Ground turkey is on sale at both Dominick's and Sunset Food's.
I served this with Wilted Brussels Sprouts Salad, a recipe I created after hearing about eating shredded brussel sprouts from a friend. I love roasted brussels sprouts which can take a long time to cook. The most time consuming piece of this recipe is shredding the brussels sprouts. You could save time by using a chopper or food processor, but thinly slicing with a sharp knife works best. Shredded brussels sprouts and shallots are lightly sauteed in olive oil, salt and pepper, then dressed with a lemon vinaigrette. Sauteing the sprouts caramelizes them same as roasting but because they are shredded your cooking time is reduced by about 30 minutes. This is perfectly delicious with just the lemon vinaigrette, but if you wanted to take it over the top you could add toasted pecans right before serving, or saute the sprouts with cooked chopped bacon or pancetta and dress with a honey Dijon vinaigrette.
Lamb and Turkey Pita Burgers
(picture copied from site)
Wilted Brussels Sprouts Salad
1 pound brussel sprouts, shredded
1-2 shallots, thinly sliced
2 tablespoons olive oil, divided
1 lemon
Saute brussels sprouts and shallot in 1 tablespoon olive oil on medium high heat for 3-5 minutes or until sprouts wilt slightly and begin to caramelize. Add salt and pepper to taste. In a large bowl add zest and juice from one lemon. Whisk in remaining 1 tablespoon olive oil to zest and juice in a slow steady stream until mixture is emulsified. Add brussels sprouts and shallots to the bowl and toss in dressing. May be served warm or at room temperature.
