Jennie - O Turkey Recipe of the Week - Sriracha Turkey Burger

It's all about the Turkey Burgers for this week's recipes. This week's Jennie - O Turkey Recipe of the Week - Sriracha Turkey Burger. Made using the JENNIE-O® Lean Ground Turkey along with a Chili-Mayo Dressing (Recipe included). Just one of the many Delicious and Healthy Recipes you can find at the Jennie - O Turkey website. So Enjoy and Make the SWITCH in 2019!  https://www.jennieo.com/

Sriracha Turkey Burger
Sriracha sauce is mixed into these lean ground turkey patties and the chili-mayo dressing for heat that hits the spot! Too hot? The thinly sliced cucumber and carrot topping will cool you right off! At under 300 calories per serving, this bold burger recipe will be great on the grill.

INGREDIENTS
TURKEY PATTIES
1 (16-ounce) package JENNIE-O® Lean Ground Turkey

¼ cup egg substitute or 1 egg, beaten
½ cup fine dry breadcrumbs
2 tablespoons sriracha sauce
2 cloves garlic, minced
¼ cup chopped fresh cilantro
1 teaspoon ground cumin
salt and freshly ground pepper, if desired

BURGER FIXINGS
¼ cup low-fat mayonnaise
1 tablespoon Sriracha sauce
1 tablespoon sweet chili sauce
6 whole wheat or grain buns, split and toasted
¼ cup thinly sliced red onion
½ cup thinly sliced cucumber
½ cup grated carrot

DIRECTIONS
1) To make patties, in large bowl, combine turkey, egg, breadcrumbs, 2 tablespoons Sriracha sauce, garlic, cilantro, cumin, salt and pepper, if desired. Cover and chill 30 minutes.
2) Shape mixture into 6 (½-inch thick) patties. Heat non-stick skillet to medium-high heat. Lightly coat with cooking spray. Cook 16 to 18 minutes turning 2 to 3 times. Always cook to well-done, 165°F as measured by meat thermometer.
3) To make the burger fixings, in small bowl, combine mayonnaise, 1 tablespoon Sriracha sauce and sweet chili sauce.
4) Spread mayonnaise mixture on cut sides of each bun. Top bottom halves of buns with turkey patties, red onion, cucumber and carrot. Replace bun tops.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION

PER SERVING

Calories 270
Protein 20g
Carbohydrates 30g
Fiber 4g
Sugars 6g
Fat 7g
Cholesterol 55mg
Sodium 620mg
Saturated Fat 2g
https://www.jennieo.com/recipes/835-sriracha-turkey-burger

Jennie - O Turkey Recipe - Sriracha Turkey Burger

It's all about Turkey and  Sriracha in this week's Jennie O Turkey Recipe, Sriracha Turkey Burger. This one uses  JENNIE-O® Lean Ground Turkey. Enjoy!


Sriracha Turkey Burger

Ingredients
TURKEY PATTIES
1 (20-ounce) package JENNIE-O® Lean Ground Turkey
¼ cup egg substitute or 1 egg, beaten
½ cup fine dry breadcrumbs
2 tablespoons sriracha sauce
2 cloves garlic, minced
¼ cup chopped fresh cilantro
1 teaspoon ground cumin
salt and freshly ground pepper, if desired
BURGER FIXINGS
¼ cup low-fat mayonnaise
1 tablespoon sriracha sauce
1 tablespoon sweet chili sauce
6 whole wheat or grain buns, split and toasted
¼ cup thinly sliced red onion
½ cup thinly sliced cucumber
½ cup grated carrot



Directions
To make patties, in large bowl, combine turkey, egg, breadcrumbs, 2 tablespoons sriracha sauce, garlic, cilantro, cumin, salt and pepper, if desired. Cover and chill 30 minutes.

Shape mixture into 6 (½-inch thick) patties. Heat non-stick skillet to medium-high heat. Lightly coat with cooking spray. Cook 16 to 18 minutes turning 2 to 3 times. Always cook to well-done, 165°F as measured by meat thermometer.

To make the burger fixings, in small bowl, combine mayonnaise, 1 tablespoon sriracha sauce and sweet chili sauce.

Spread mayonnaise mixture on cut sides of each bun. Top bottom halves of buns with turkey patties, red onion, cucumber and carrot. Replace bun tops.



Nutritional Information
Calories 290 Fat 9g
Protein 23g Cholesterol 70mg
Carbohydrates 30g Sodium 620mg
Fiber 4g Saturated Fat 2.5g
Sugars 6g


http://www.jennieo.com/recipes/835-Sriracha-Turkey-Burger

Fried Ocean Perch Sandwich w/ Pineapple Salsa and Cheese & Shells Pasta

Today's Menu: Fried Ocean Perch Sandwich w/ Pineapple Salsa and Cheese & Shells Pasta

While at Jungle Jim's a while back I purchased some beautiful Ocean Perch fillets. I usually only find small fillets of Ocean perch but these were all good size fillets. I fried 2 of the fillets, one for dinner tonight and one for lunch tomorrow. I first scored the skin side of the Perch. By scoring the flesh side with a sharp knife it helps to keep the Perch from curling up so bad on the sides. If you have real small walleye fillets they will do this also. Next I rubbed a very light coat of Extra Virgin Olive Oil on the fillets. I then seasoned them with McCormick Grinder Sea Salt and Black Peppercorn. To finish I rubbed a light coating of Italian Style Bread crumbs on them. i fried the Perch in extra Virgin Olive Oil for 8 minutes, turning once. After turning after 4 minutes I a few drops of Sriracha Hot Chili Sauce, a few drops of this plenty! I served it on a Sara Lee Deli Roll with a slice of Bordon Sliced Smoked Cheddar and topped with Pineapple Salsa. I don't know if I was starving or it was just that good! I practically inhaled it. Came out golden brown and delicious with just a hint of heat from the Sriracha and the sweetness of the Pineapple Salsa. I'll have to try this combo of Sriracha Sauce and Pineapple Salsa on Pork Chops sometime soon.

The Pineapple Salsa I used was Amish Wedding Old Fashioned Pineapple Salsa. This is another item I picked up from Jungle Jim's my last visit. Amish Wedding has a huge line of products including, Salsaa, Pickles, Cider, Relish, and Jams just to name a few.  I've left the web site link at the bottom of the post. For a side to Perch Sandwich I had a Velveeta/Kraft Shells and Cheese (2% Milk Cheese * 1//2 The Fat). For dessert/snack later some good old fashioned Peanut Butter and Crackers using Jif Reduced Fat Peanut Butter and Ritz Whole Wheat Crackers.

Amish Wedding Old Fashioned Pineapple Salsa

http://www.troyercheese.com/awf/products.html