Earlier in the evening I laid out a fun simple snack tray of flatbreads, olives and herb-crusted salami. But later I was rummaging the kitchen for a late night snack. I do enjoy a good antipasto platter, but sometimes you just want a little more. These are the times when a passion for cooking really shows. It's easier to grab a bag of chips, or a bowl of ice cream, even something healthy like carrots! But I just have a preference for more. So into the fridge I go to assess the situation; left over black beans and green chili along with 1/2 pound of ground turkey meat. I'm leaning towards Mexican here. But I don't want just a basic taco. so I decide on mini burgers. Creating something like this takes a little more time but it is so worth it when you take that first bite! Treat yourself well, you deserve it!
Keep in mind this is a tiny burger, as round as a roma tomato slice. Think if it as a small plate or a tapa. Dice 1/4 cup white or yellow onions and begin to sautee with olive oil just until slightly softened. Begin warming the black beans and the green chili. In a mixing bowl add the ground turkey, chili powder, cumin, seasoning salt and pepper. Now add the sauteed onions and mix your hands. Never be afraid to use your hands; they are the best tool you will ever own (just be sure to wash them early and often!) You should be able to form about ten mini patties. Now add them back to the same pan used for the onions. Place them on medium low heat. If you can't fit them all in the pan, fry in two batches. While those are cooking, slice your tomato and avocado, grate a little cheese and chop your arugula with some parsley. Take a lime wedge and squeeze it over the avocado and arugula for a zesty kick and to keep the avocado from turning brown. Turn the mini burgers over and place a pinch of shredded cheese on each. Take a tortilla and cut it into about 8 triangles. Now begin the plating process. Place a tortilla triangle on a small (salad) plate, place a spoon of black beans and a spoon of green chili on it. Top that with a pinch of chopped arugula and then a mini burger. Now top the burger with sour cream and add the avocado and tomato slices on the side. Enjoy!
...is Turning Healthy! We are keeping the good fat and getting happy about living a more full and painfree life. I'm combining my cooking background and passion with a Health Coaching certification to guide myself and others to burn toxins, boost energy and mood, lose weight and increase our health and longevity without giving up flavor, rituals and dinners out with the gang. Read on, eat on and be Fat and Happy
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Sunday, December 23, 2007
Mini Mexican Burger
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