TURKEY BURGERS WITH PINEAPPLE GUACAMOLE
1/2 red bell pepper chopped
1/2 onion chopped
1 large carrot peeled and diced
2 garlic cloves minced
1/4 cup chicken broth
1/2 cup bread crumbs
6 oz. mushrooms sliced
5 cups fresh spinach
4 tablespoons oil for frying
1 tablespoon steak seasoning or poultry seasoning
Heat oven to 350
1)In a large frying pan, heat to medium, add half of broth, onions, carrots and pepper. Saute for 10 minutes. If the pan gets too dry add a couple tablespoons more broth.
2)While veggies are cooking, put meat in a big bowl. Add bread crumbs and seasoning and combine.
3)add mushrooms and cook for an additional 5 minutes with more broth
4)add garlic and spinach. Bring temperature down to low if necessary and add only a couple tablespoons more of broth. This mixture should be pretty dry when complete. Continue turning spinach into other vegies.
5)Turn off heat and pat dry with towel. Sprinkle with salt and pepper.
6)When veggies are cool enough to handle, incorporated into meat and form into patties and place on plate. Wet hands periodically so the meat doesn’t stick to hands.
7)Clean pan out of excess veggies. Heat pan to medium high and add a couple tablespoons of oil. I use coconut.
8)Fry burgers in batches of 2-3 at a time for 3-4 minutes per side. You are wanting to get a crust on each side, cooking will finish in oven. Place burgers from pan onto cookie sheet.
9)Finish in oven for 10-15 minutes. Cooking time varies by thickness of burger.
1 container of store bought guacamole
2 fresh avocados forked into mix
1 tablespoon lime juice
1 tablespoon finely chopped cilantro
1 teaspoon red onion
splash of extra virgin olive oil
1/3 cup diced pineapple