Today we decided to have turkey burgers and chips for dinner. In a normal family that would mean a simple turkey burger and some Ruffles. In our family that means an experiment with miso-turkey burger, homemade sweet potato chips with various dips, and some toppings that most people wouldn’t think about.
For the dips, we made two. One based on an idea of Ranch and the other on Tzatziki. For the Ranch, mix together:
- 1 carton plain goat yogurt
- handful dill
- shake of garlic powder
- 2 green onions
- handful cilantro
- some dried oregano
- some dried basil
- salt and pepper
Mix it all up and done.
For the Tzatziki:
- 1/2 cucumber, grated
- 1 carton plain goat yogurt
- shake of garlic powder
- salt and pepper
For the miso-turkey burgers, we mixed:
- 1 lb ground dark turkey meat
- 2 Tbsp red miso
- 1 inch grated ginger
- 3 cloves grated garlic
Mix it all together and let rest in fridge for at least an hour. Then grill, either inside or out, until done. Make sure they are not pink anymore.
For the chips, we tried a bit of an experiment in that we used the “ripple” side of the mandolin tonight as well as the flat side. We did 3 yams/sweet potatoes and sliced them thinly. Fry over medium heat until the bubbles nearly stop and they are slightly brown.
Serve everything with some vegetables for toppings and whatever topping you want.
As an additional experiment, we made soy-honey onion jam. We used:
- 3 onions, halved and sliced into 1/8-1/4 inch thick slices
- 1/4 C. olive oil
- 1/3 C. rice vinegar
- 2 big squirts honey
- 1/4 C. soy sauce
Put onions and olive oil in pan over low heat for about 30 minutes until onions start to turn translucent but not brown. Mix together other ingredients and add to the pan and continue to cook over low for another 30 minutes. When liquid separates from oil, turn off heat. Let cool and using a slotted spoon separate onions from oil and set aside in a mason jar. Cool and serve whenever you want a little pizzazz.
Working Dad Cooks 