I just love a good burger. As part of my January with Jenna Challenge, I have been in the kitchen creating some tasty, healthy recipes that won’t have you snoozing with boredom.
My goal with this dinner was to create something that doesn’t feel quite like healthy eating, but doesn’t leave you feeling heavy either.
First off, the chimichurri sauce. This is a bright, tangy Argentinan sauce made with parsley, garlic, red wine vinegar and olive oil. I’d probably eat a shoe if it had chimi on it. It’s traditionally served with steak (which is AMAZING) but I’ve enjoyed it on everything from eggs to steamed broccoli.
The chimichurri gives these juicy turkey burgers a tangy, garlicky kick. I love it on burrito bowls, too!
Second, baked sweet potato fries? Yeah, ’nuff said.
Lean & Juicy Turkey Burger w/ Chimichurri Sauce & Sweet Potato Fries
Total time: 50-60 min
Total time: 10 min
1 c. packed fresh, chopped Italian parsley*
2 garlic cloves, minced
2 t. dried oregano
1/4 c. red wine vinegar
1/4 t. red pepper flakes
1/4 t. salt
a pinch of ground black pepper
1/4 c. extra virgin olive oil
* all ingredients, including parsley, can be placed in a food processor for a smoother consistency sauce.
Combine and refrigerate to allow to marry while the rest of the dinner is being made.
Baked Sweet Potato Fries
Total time: ~45 min
Preheat oven to 400°. Line a baking sheet with parchment paper.
3 medium sweet potatoes
~4 T olive oil
Salt & pepper to taste
Peel and julienne sweet potatoes. Rinse with cold water & pat dry. Toss with olive oil, salt & pepper to coat well.
Bake at 400° for 25-45 minutes, depending on how done you like your sweet potato fries. 25-35 minutes will render soft fries, 35+ will give you crispier fries. If you like them even crispier, stick them under the broiler for a few minutes before serving.
While the fries are baking, get the burgers ready.
Total time: 20 min
Ingredients for patties:
1lb. 99% lean ground turkey
1 egg yolk
1/2 t. pepper
1/4 t. salt
1/4 t. onion powder
Ingredients for sandwiches:
wheat buns or sandwich thins (lower calorie)
Directions: Mix ingredients thoroughly and form into 4 equal patties. In a large skillet on medium heat, cook burgers for 3-5 minutes per side, until just done and juices run clear. Internal temp should be 165°.
The last and most important step? Enjoy! I made extra patties and froze them for a super quick dinner on a night when I probably won’t feel like cooking. They freeze wonderfully! Just set on the counter until they’re defrosted and cook in a skillet as normal.
The chimichurri sauce will keep in the fridge in an airtight container for about a week. You may find as the days go on that it tastes even better! That’s because the ingredients really having time to mingle/marry makes a big difference. I suggest making this sauce first before starting the rest of the dinner, just to get the optimum flavor out of it.
Tell me how you like it! I love feedback on my recipes. Let me know if there’s anything you would change. I am always open to revising and reinventing my recipes.