This week my husband is working out in the field and has nowhere to heat up his food, so I didn’t make a large crock pot meal this week. Because of his acid reflux issue, he can’t eat past 6pm, and he’s been getting home later than that. He is also not allowed to have me bring him anything. What does all that mean? Well, I’m making individual daily meals for only me. In a few weeks, we have ½ a deer coming, so I’m trying to eat some things that we have in the freezer to make room for the meat.
We had half a sweet potato left over from Thanksgiving, and we had the frozen turkey patties on hand. We also had one Kinnikinnick gluten free hamburger bun left, so it was perfect! The dogs’ noses were going crazy while I was cooking this meal! My little living vacuum cleaners were hanging around by my feet waiting to clean up any little morsel I might have dropped 🙂
This week’s featured meal is delicious, stays within my dietary restrictions (no gluten, dairy, unfermented soy, refined sugars or anything artificial), and satisfied my craving for a burger and fries! Never one to do things in the typical manner, I don’t’ care for sweet potato fries with brown sugar. I actually prefer them with Cajun spices. It may sound weird, but the sweet potato with spicy actually went very well!
- One turkey burger (fed proper diet & free of hormones & antibiotics)
- 1 gluten free hamburger bun
- ½ a medium sweet potato
- ¼ cup organic baby arugula
- Dijon mustard to taste (or mayo if you prefer)
- 2 tbsp olive oil
- Sea salt, black pepper, garlic powder, onion powder & Cajun seasoning to taste
- Use toaster to heat bun (I toasted it one round at the highest setting in our toaster & that was perfect)
- When toasted, remove and spread condiment of choice
- Lightly coat each side of burger with dry seasonings
- Place thawed turkey burger in a skillet (I used a small cast iron skillet)
- Cook on medium heat for approximately 5 minutes or until top of burger begins to turn light brown
- Flip & cook on the opposite side for 3-5 minutes
- When done, remove & place on bun – allow to cool while potatoes are cooking
- Peel & slice the sweet potato into strips (no more than ¼ inch in thickness)
- Heat olive oil in skillet on medium to high heat
- Place potatoes in skillet & turn to coat with oil
- Spread potatoes evenly across skillet & lightly coat with dry seasonings
- Allow to cook for 3-5 minutes, then turn
- As potatoes are cooked completely, remove from skillet & place on a paper towel to soak up some of the oil
- Once the potatoes are cooked and plated with the burger, add the arugula & the top of the bun – if you put the arugula on top of the burger fresh out of the pan, it may wilt the arugula.
- Enjoy the meal!!
If you’ve never had turkey burgers, keep in mind that they have less fat than beef & have a tendency to stick to the pan. You may want to use a light coating of olive oil to prevent this. However, if you keep the heat low enough & watch the burger closely, it should be fine. When I cooked this, the best way that I could tell the sweet potatoes were done is by the change in color. The flesh is a bit darker & seems almost translucent. Another way to tell is by sticking a fork in them & if it goes through easily, the potato is cooked. In case you’re wondering, the Kinnikinnick gluten free hamburger bun was really good! It didn’t fall apart & it didn’t leave that weird coating in my mouth that I sometimes notice with other gluten free products. Definitely buying these again!
Please note: I DO NOT recommend using a nontstick pan, as the chemicals used the coatings are toxic (especially if there are scratches in the pan). There’s some awesome nontoxic cooking options in my Amazon store in the kitchen gadgets section: http://astore.amazon.com/mycrnoli-20
If you’re in the market for a burger & fries but want to do it in a healthier way, this meal is for you! Of course, you can make this for your entire family instead of just for one the way I had to. I plan to make this for my stepson while he is here visiting us for the holidays.
I hope you enjoy this recipe! As always, thanks for reading!