inspired edible++asian turkey sliders with sauteed spinach & portobellos

it has been awhile. quite awhile. i loved doing this. i can’t believe i let it slip this long! i used to visit great blogs that hadn’t been written in for months and dubiously i’d wonder: how could they have gone so long without writing? and then of course, i fell off. so with no excuses, i’m jumping back in, to for once, stick with it. i’ve asked my incredible b to be my wingman and to help keep me accountable.

 

doc too of course:)

1 recipe a week. four a month, and on it goes. full of love.

It is gorgeous out today for the first time in weeks! time to grill. asian turkey sliders with sauteed portobellos & spinach on fresh baked buns.

this all began about a year ago, with a big stack of library books, a new camera and a long mental list of recipes waiting to be documented. here’s to a new year full of love, productivity, happiness, delicious food, good friends and peace. thank you for everything. with all my love, happy happy new year.

asian turkey sliders with sauteed spinach & portobellos on fresh baked buns

for the burgers

1 lb organic, free range ground turkey

1 T sesame oil

1 T sesame seeds

3 T shoyu

1 tsp honey

swig of beer or mirin

1 tsp salt

fresh ground pepper

1/4 red onion, thinly sliced

7 cloves garlic

1 banana pepper, diced

1/4 bunch cilantro, chopped

for the spinach and portobellos

1/2 bunch spinach, triple washed and picked through

1 large portobello, sliced

3 cloves garlic

1/2 red onion, thinly sliced

2 tsp. sesame seeds

shoyu

beer

lemon

shredded cabbage for garnish

sliced avocado

1. Heat the grill to medium-hot.

2. brush the grill with oil. i use coconut for high smoking point.

3. using hands or a spoon, work all the ingredients listed under first section (for burgers) into the ground turkey until fully combined.

4. divide the mixture into about six patties- push down in the center to make them slightly thinner in the middle so they cook all the way through. brush burgers with oil and season with salt and pepper.

5. grill the burgers until cooked through, flipping only once, about 15-20 minutes. set burgers aside to rest covered.

6. heat a well seasoned cast iron pan and add a few glugs of oil.

7. drop mushrooms and onions in pan and toss. add shoyu (about 2 tsp. to taste) let it cook through for a few minutes, then crush in garlic and add sesame seeds. pour a little beer over and toss a few minutes longer.

8. Add spinach to the pan and wilt. Squeeze half a lemon’s juice over veggies along with a splash more shoyu, to taste.

9. put together burgers adding cheese if you desire! sorta smash the avocado into the top half of the bun so it doesn’t all squish out. season with s&p. i put the sauteed veggies on the bottom half on the bun so it wasn’t too dry without the addition of mayo. i hate mayo. so ours went:

bottom bun, veggies, burger, cheese, shredded cabbage, sesame seeds, chopped cilantro and green onions, top bun with seasoned avocado smushed in.

For the buns, I made little french bread rolls made out of this awesome dough that I usually have in the fridge waiting to be transformed into something delicious and add to five pounds to my frame.

take care of each other. love, lani.