Monday Night Meal: Cowboy Turkey Burgers

Every Monday on Twin Cities Live, local chefs and cooks stop by to make a tasty dinner recipe that you can easily make during the busy work week. Culinary and Branding Director at Kowalski’s, Rachael Perron stopped by to make a cowboy turkey burgers and a delicious side dish that’s perfect for the summertime.

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COWBOY TURKEY BURGER

Ingredients:

  • 4 Kowalski’s Cowboy Turkey Burgers
  • 4 Butter Burger Buns, split and lightly toasted
  • Toppings, to taste: Kowalski’s Classico Guacamole or fresh avocado slices, thinly sliced red onion, arugula or mixed baby greens and Brianna’s Cilantro Lime Salad Dressing

Directions:

On a grill preheated to medium-high, grill burgers directly over heat until done (4-5 min. on each side), lid down, turning once.

Remove from heat and tent burgers loosely with foil; let stand for 3-5 min.

Serve on warm buns with toppings to taste.

 

CORN AND EDAMAME SALAD

Ingredients:

  • 4 cups fresh corn kernels
  • 12 oz. frozen shelled edamame, thawed
  • 1 cup matchstick-cut jicama strips
  • 1 cup matchstick-cut red bell pepper strips
  • ½ cup chopped red onion
  • ⅓ cup finely chopped fresh cilantro
  • ⅓ cup Kowalski’s Extra Virgin Olive Oil
  • ¼ cup Kowalski’s Freshly Squeezed Lime Juice (from the Produce Department)
  • 1 ½ tsp. freshly ground Kowalski’s Sea Salt
  • – freshly ground Kowalski’s Black Peppercorns, to taste
  • ¼ tsp. cayenne pepper (or to taste)

Directions:

Combine first 6 ingredients (through cilantro) in a large salad or mixing bowl; drizzle with oil and lime juice.

Sprinkle with salt, pepper and cayenne; toss to evenly coat.

Refrigerate, covered,  for up to 3 days or serve immediately.

 

Nutrition Information per Serving:

  • Total Calories       254
  • Total Fat               16 g
  • Saturated Fat        2 g
  • Sodium                  591 mg
  • Fiber                       6 g
  • Protein                   9 g
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