Simple Sunday Night Meal: Turkey Burgers and Grandma's Potato Salad

by Michele Cheplic | More from this Blogger

22 Feb 2009 06:57 AM

Whether you are settling in to watch uninterrupted coverage of the Academy Awards or you just don't feel like spending half the day in the kitchen preparing a single meal, then the following recipes should come in very handy. This simple Sunday night menu proves that you don't have to sacrifice taste for convenience:

CLASSIC TURKEY BURGERS

Ingredients:

1 1/2 pounds ground turkey

1/8 cup seasoned breadcrumbs

3 tablespoons finely diced onion

1 egg white, lightly beaten

3 tablespoons chopped fresh parsley

1 teaspoon garlic salt

1/2 teaspoon ground black pepper

Directions:

In a large bowl, mix ground turkey, seasoned breadcrumbs, onion, egg whites, parsley, garlic salt and pepper.

Form into 4 to 6 patties.

Cook the patties in a medium skillet over medium heat, turning once. Make sure burgers reach an internal temperature of 180 degrees before removing from pan. Serve with favorite condiments.

GRANDMA'S POTATO SALAD

Ingredients:

3 pounds baby red or Yukon gold potatoes

1/2 cup extra virgin olive oil

4 tablespoons champagne vinegar

2 tablespoons Dijon mustard

1 clove garlic, finely chopped

Salt and pepper

1/2 cup finely chopped chives or green onions

1/3 cup chopped flat-leaf parsley

2 tablespoons capers, drained

1 1/2 cups cooked fresh green beans

6 pieces of bacon, cooked and crumbled

Directions:

Quarter or slice potatoes and boil in salted water until just tender.

Whisk together oil, vinegar, mustard, garlic, salt and pepper in a medium bowl. Set aside.

Transfer warm potatoes to a large bowl.

Add chives, parsley, bacon, beans, capers, and dressing and toss gently to coat.

Serve warm at room temperature.

CHOCOLATE VOLCANO CAKE

Ingredients:

8 (1 ounce) semi-sweet chocolate baking squares 10 tablespoons butter

1/2 cup all-purpose flour

1 1/2 cups confectioners' sugar

3 large eggs

3 egg yolks

2 teaspoons vanilla extract

Directions:

Preheat oven to 400 degrees.

Grease 6 (6-ounce) custard cups.

Melt chocolate and butter in a double boiler. Add flour and sugar to chocolate mixture. Stir in eggs until smooth. Stir in vanilla.

Divide batter evenly among custard cups.

Bake for 12 to 18 minutes. Edges should be firm but the center will be runny.

Run a knife around the edge to loosen and invert onto dessert plate.

Top with vanilla ice cream or whipped cream.

Related Articles:

Two Tasty Potato Salad Recipes

Pasta Salads with Punch

Hearty Ham Salad

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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