Monday, January 21, 2013

Buffalo Turkey Burgers with Blue Cheese Broccoli Slaw

Just the title of this lovely meal makes my mouth begin to water! When you say Buffalo anything, I get excited because I'm a big fan of foods that make your nostrils flair and your eyes water. Spicy is a-ok in my book.  Curtis? Not so much.  He needs it a bit lighter which is why I loved this recipe. The blue cheese inside the burger (an addition on my part) + a little bit of the dressing on the bun was just the perfect way to cut down the spice in the burger. I also love the addition of some extra fiber in the way of grated carrots. I used my colorful ones from my Doorganics delivery.  Purple, yellow and orange. So much color! After dinner tonight it was decided that this was a new favorite for food prep.  They keep well in the fridge or freezer and they are absolutely delicious! I can't wait to try a burger over a salad and skip the bun. YUM! Right around 300 calories with a sandwich thin, this recipe is simply amazing all the way around!

Buffalo Turkey Burgers with Blue Cheese Broccoli Slaw 
Adapted from Skinnytaste  

1 1/2 cups broccoli slaw
1/4 cup blue cheese dressing (see below for recipe)

1.25 lbs 93% lean ground turkey
2/3 cup grated carrots (grate in food processor) 
1/4 cup seasoned whole wheat breadcrumbs
1/4 cup blue cheese

2 cloves garlic, grated
1 tbsp red onion, grated
1/4 cup Franks Hot Sauce
salt and fresh pepper
oil spray

6 Sargento Ultra Thin Slice Colby Jack or Mild Cheddar cheese
6 whole wheat burger buns (I use Ezekial buns or Sandwich thins, pictured)

In a medium bowl combine broccoli slaw and skinny blue cheese dressing. Set aside.

In a large bowl, combine ground turkey, carrots, breadcrumbs, garlic, onion, hot sauce, salt and pepper. I was able to get six good patties out of this recipe, but you can also do 5, 5.5 oz patties too.

Heat a large skillet or grill pan on high heat. When hot, lightly spray the oil. Add burgers to the pan and reduce the heat to medium-low.

Cook on one side until browned 4-5 minutes, then flip. Cook another 4 minutes or until burgers are cooked all the way through (keep heat medium-low to prevent burning); top with cheese and place on a toasted burger buns topped with broccoli slaw.
If grilling, clean grill well before cooking and spray with oil spray to prevent sticking.

Freezer Tip: To freeze raw, place them on a baking sheet with wax paper in between, when frozen transfer to ziplock bags.
To freeze cooked, you can fully cook them, then freeze in ziplock bags for quick meals; to re-heat you can microwave or thaw first then place on a skillet

Homemade Creamy Blue Cheese Dressing

  • 1/2 cup crumbled blue cheese
  • 6 oz fat free Greek yogurt
  • 1 tbsp light mayonnaise (I eliminated this and it was fine without it)
  • 1 tbsp lemon juice
  • 1 tbsp white wine vinegar
  • 1/4 teaspoon garlic powder
  • salt and freshly ground black pepper

In a small bowl, mash blue cheese and yogurt together with a fork. Stir in mayonnaise, lemon juice, vinegar, and garlic powder until well blended. Season to taste with salt and pepper. Makes 1 cup.

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