Sesame Smashed Turkey Burger Tostadas with Asian Slaw
Easy MealsIngredients
| Sesame Aioli | |
|---|---|
| ½ | cup mayonnaise |
| ½ | cup roasted sesame marinade |
| 2 | tablespoons rice vinegar |
| Asian Slaw | |
|---|---|
| 2 | cups thinly sliced red cabbage |
| 2 | green onions, thinly sliced |
| 2 | tablespoons thinly sliced Thai basil |
| 1 | tablespoon finely chopped ginger |
| 1 | jalapeno, finely diced |
| ¼ | cup rice vinegar |
| 2 | tablespoons sriracha mayo |
| Salt to taste |
| Sriracha Aioli | |
|---|---|
| ¾ | cup sriracha mayo |
| ¼ | cup sriracha chili sauce |
| 2 | tablespoons rice vinegar |
| Turkey Burger | |
|---|---|
| 2 | tablespoons tablespoons oil, divided |
| 1 | medium onion, thinly sliced |
| 1 | red bell pepper, thinly sliced |
| Salt and pepper, to taste | |
| 1 | (16-ounce) package JENNIE-O® Lean Ground Turkey Breast |
| ¼ | cup teriyaki sauce |
| 4 | blue corn tostadas |
Directions
For the Sesame Aioli
In small bowl, combine ingredients.
For the Asian Slaw
In medium bowl, combine ingredients. Toss to combine.
For the Sriracha Aioli
In small bowl, combine ingredients.
For the Turkey Burger
In large skillet, over medium-high heat, heat 1 tablespoon oil. Sauté onion and red bell pepper 5 to 7 minutes, or until tender and lightly caramelized. Season to taste with salt and pepper. Reserve.
Divide turkey into 4 portions and shape into patties.
On heated griddle or in large skillet over high heat, heat remaining oil. Add burgers. Top burgers with a piece of foil or parchment paper. Using a small skillet bottom, press down on burgers to flatten. Cook 3 minutes. Flip burgers. Cook 2 to 3 minutes, or until cooked through. Always cook to well-done, 165°F as measured by a meat thermometer. Brush each burger with teriyaki sauce.
Top each tostada with 1 tablespoon Sesame Aioli, 2 tablespoons onion and pepper mixture, 1 smashed turkey burger and Asian Slaw. Finish with 1 tablespoon Sriracha Aioli drizzle.
Shawarma Salad
EntertainingIngredients
| 1½ | pounds JENNIE-O® Extra Lean Ground Turkey Breast |
| ¼ | cup Shawarma seasoning |
| ½ | head butter lettuce |
| ½ | head romaine lettuce |
| 2 | cups halved cherry tomatoes |
| ½ | English cucumber, seeded and diced |
| ½ | cup chopped mint |
| ½ | cup chopped parsley |
| 1 | small red onion, thinly sliced |
| Lemon Yogurt Sauce | |
|---|---|
| 6 | ounces non-dairy Greek yogurt |
| 1 | tablespoon lemon juice |
| ½ | teaspoon lemon zest |
Directions
Cook ground turkey according to package directions, sprinkling with shawarma seasoning. Always cook to well-done, 165°F as measured by a meat thermometer.
Layer lettuces, turkey, tomatoes, cucumber, mint, parsley, and red onion. Drizzle with Lemon Yogurt Sauce.
For the Lemon Yogurt Sauce
In small bowl, combine all ingredients.
Mediterranean Turkey Pita
EntertainingIngredients
| 1 | (16-ounce) package JENNIE-O® Lean Ground Turkey |
| ½ | teaspoon dried oregano |
| ½ | teaspoon garlic salt |
| ⅔ | cup fat-free ranch dressing |
| ¾ | cup chopped cucumber |
| 6 | (6-inch) pita flat breads |
| 1 | cup chopped fresh spinach leaves |
| 1 | large tomato, chopped |
| 1 | (2.25 ounce) can ripe olives, drained and chopped |
| ½ | cup crumbled feta cheese |
Directions
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer. Add oregano and garlic salt; mix well.
In small bowl, combine dressing and cucumber. Top each pita with turkey mixture. Drizzle with dressing mixture.
Top with spinach, tomato, olives and feta cheese.
Spicy Turkey Lasagna Rollers
Easy MealsIngredients
| 1 | (16-ounce) package JENNIE-O® Lean Ground Turkey |
| 1 | (24-ounce) jar prepared spaghetti sauce, divided |
| 1 | (8-ounce) can tomato sauce |
| ½ | chopped red pepper, roasted |
| ¼ | teaspoon dried Italian seasoning |
| ½ | teaspoon crushed red pepper flakes |
| 1 | (15-ounce) container ricotta cheese |
| 1 | (10-ounce) package frozen chopped spinach, thawed, squeezed dry |
| 3 | cups Italian blend cheese, divided into 3 parts |
| 1 | cup egg substitute or 1 egg, lightly beaten |
| 12 | lasagna noodles, cooked, drained |
Directions
Heat oven to 350°F.
Mist 13 x 9-inch baking pan with non-stick cooking spray; set aside.
Mist 13 x 9-inch baking pan with non-stick cooking spray; set aside.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer. Stir in half jar spaghetti sauce, tomato sauce, red pepper, Italian seasoning and red pepper flakes. Simmer 5 minutes.
In medium bowl, mix ricotta cheese, spinach, 2 cups cheese and egg. Spread ¼ cup ricotta mixture over each lasagna noodle. Top with ⅓ cup sausage mixture. Tightly roll up each lasagna noodle from short end.
Place rolls, seam side down, in prepared pan. Pour remaining spaghetti sauce over rolls. Sprinkle with remaining cheese. Cover with foil. Bake 30 minutes
Remove foil and bake 15 minutes or until sauce is bubbly.
Mexican Turkey Burger
EntertainingIngredients
| 4 | cooked JENNIE-O® Lean Turkey Burger Patties |
| 4 | lettuce leaves |
| 4 | slices tomato |
| sliced red onion | |
| 1 | jalapeno pepper, diced |
| Avocado Cilantro Lime Dressing | |
|---|---|
| 1 | avocado, peeled and pitted |
| ¼ | cup non-dairy Greek yogurt |
| ¼ | cup chopped cilantro |
| 3 | tablespoons tablespoons olive oil |
| 1 | tablespoon tablespoon lime juice |
| 1 | clove garlic |
| ¼ | teaspoon sea salt |
| ¼ | teaspoon ground black pepper |
Directions
Place cooked turkey burgers inside lettuce leaves. Top with tomato, red onion and jalapeno pepper. Drizzle with dressing.
For the Avocado Cilantro Lime Dressing
In blender cup or bowl of food processor, place all ingredients. Blend or pulse until smooth. Refrigerate until ready to use.
Quattro Formaggi Turkey Burger
Easy MealsIngredients
| 4 | frozen JENNIE-O® 1/3 LB Turkey Burgers |
| ¼ | cup shredded mozzarella cheese |
| ¼ | cup gorgonzola cheese crumbles |
| 4 | sliced burger buns |
| Pesto Parmesan Aioli; recipe follows | |
| 1 | cup baby arugula leaves |
| ½ | cup sautéed mushrooms |
| ½ | cup grilled red onions |
| Manchego Crisps; recipe follows |
| Parmesan Pesto Aioli | |
|---|---|
| ½ | cup mayonnaise |
| ½ | cup pesto |
| ¼ | cup grated Parmesan cheese |
| Manchego Crisps | |
|---|---|
| 1⅓ | cups shredded Manchego cheese |
Directions
Prepare burgers according to package instructions. Always cook to well-done, 165°F as measured by a meat thermometer.
Heat broiler to HIGH. Transfer burgers to a rimmed sheet pan. Top each burger with 1 tablespoon shredded mozzarella and 1 tablespoon gorgonzola crumbles. Broil for 1 minute, or until cheese melts completely. Remove from broiler.
On cut sides of each bun, spread Pesto Parmesan Aioli. Top bottoms of buns with arugula leaves. Add burger. Top each burger with mushrooms, red onions, Manchego Crisp and bun tops.
For the Parmesan Pesto Aioli
In bowl combine ingredients.
For the Manchego Crisps
Heat oven to 325°F. Line a rimmed baking sheet with parchment paper.
Create 4 (6-inch) circles of shredded cheese on prepared sheet.
Bake 8 to 10 minutes, or until cheese is golden brown and crispy. Let cool on pan.
Greek Gyro Turkey Burger
Easy MealsIngredients
| 4 | frozen JENNIE-O® 1/3 LB Turkey Burgers |
| 4 | small flatbreads, grilled and split |
| ½ | cup tzatziki sauce |
| 1 | cup shredded lettuce |
| Pickled Red Onions; recipe follows | |
| Heirloom tomato slices |
| Pickled Red Onions | |
|---|---|
| 1½ | cups water |
| 1 | cup red wine vinegar |
| 2 | teaspoons kosher salt |
| ½ | cup sugar |
| 1 | cup sliced red onions |
Directions
Prepare burgers according to package instructions. Always cook to well-done, 165°F as measured by a meat thermometer.
On cut sides of each flatbread, spread tzatziki sauce. Top bottoms of flatbreads with lettuce. Add burgers. Top each burger with Pickled Red Onions, tomato slice and flatbread tops.
For the Pickled Red Onions
In a medium saucepan over medium-high heat, bring water, vinegar, salt and sugar to a boil; allow to boil until sugar and salt dissolve completely.
Turn-off heat.Pour hot pickling liquid over onions; allow to cool to room temperature before serving.
Store unused portion in airtight container in refrigerator.
Korean Kimchi Turkey Burger
Easy MealsIngredients
| 4 | frozen JENNIE-O® 1/3 LB Turkey Burgers |
| 4 | sesame seed hamburger buns, split and toasted |
| 1 | cup chopped kimchi |
| ¼ | cup sliced green onions |
| Mayonnaise | |
| Sliced cucumbers | |
| Korean BBQ sauce | |
| Black and white sesame seeds |
Directions
Prepare burgers according to package instructions. Always cook to well-done, 165°F as measured by a meat thermometer.
On each side of buns, spread mayonnaise. Top bottoms of buns with cucumber slices. Add burgers. Brush or drizzle burgers with Korean BBQ sauce. Top each burger with kimchi, green onions, sesame seeds and bun tops.