Since we’re watching the Vikings vs. Packers game this afternoon, I thought it would be appropriate to share our go-to football gameday dinner — ground turkey sriracha sliders with sweet potato fries.
These sliders were inspired by one of the new foods at this year’s Minnesota state fair. Although we didn’t try them at the fair, Michael enjoyed a version at work, and we decided they would be good enough to make our own.
I like to bake the sliders in the oven, which works great — they cook evenly, don’t dry out, and it would be easy to scale up for a crowd. They’re great paired with sweet potato fries, which are one of our Trader Joe’s favorites.
One of my recent goals is to find more quick and healthy dinner recipes. Under 20 minutes? Great. Under 20 minutes and healthy? Even better. These grilled portabella mushroom burgers fit those requirements perfectly, so I can have a delicious vegetarian dinner on the table in 10 minutes.
If I’m in a hurry, I like to heat up some refried black beans to go along with the burgers. But if you have a little more time, you could make some home-fried potatoes instead — just wait to grill the portabella mushrooms until you’re frying the potatoes.
I first shared this kofta recipe a couple summers ago, and since then, it’s become one of our favorites. These koftas are quick, delicious, and versatile — you can make them out of ground beef, lamb, or turkey.
I often serve them sandwich-style in pita pockets with cucumbers, tomatoes, and feta cheese, but you can also serve them over rice. I’ve also used this recipe to make burgers a couple times — it’s a delicious option if you’re looking for something a little different from a traditional hamburger!
After reading this turkey burger recipe on Crepes of Wrath several months ago, I bookmarked it and then promptly forgot about it — until last Friday, when I was searching for some dinner inspiration online.
These turkey burgers were absolutely delicious. I modified several of the ingredients to the what I had on hand, and since we didn’t have buns or bread, I used our pizza dough recipe to make flatbread instead.
The pita-like breads were the perfect complement to the juicy, savory turkey burgers, which we topped with Dubliner cheese and caramelized onions and mushrooms. Served alongside a simple spinach salad of carrots, cheese, pistachios, and raisins, it’s a meal that we will definitely be repeating in the future.