Hello, my pretties. How was everyone’s weekend? I tell ya what, it’s freakin’ hotttt up in here! I think it’s around 90 today. Thank goodness for central air. Anywho, I’m going to start with the side dish I made last night to go along with our salmon burgers <— didn’t make those, they came in a box ;-). This succotash is extremely simple to make, and I just love all the textures and flavors together.
inspired by Ruby Tuesday’s succotash
2 slices extra-lean turkey bacon, chopped
1/3 of a medium red bell pepper, chopped
1 cup frozen, shelled edamame
1 cup canned corn
salt and pepper
-Start the bacon in a skillet coated in cooking spray
-Add the edamame, corn and red pepper; season with salt and pepper
-Saute until heated through (add 1-2 Tbsp water to speed up the process if desired)
Now we’ll fast forward to tonight’s dinner… burgers! I had some corn leftover from the succotash, and a whole lotta chipotle peppers in the freezer, so this recipe worked out perfectly.
Chipotle-Corn Turkey Burgers
Modified from Everyday with Rachael Ray, June/July 2010 issue
1 pound lean ground turkey
1/2 – 3/4 cup canned corn
1 canned chipotle pepper in adobo, finely chopped
2 Tbsp chopped cilantro, plus whole leaves for topping
salt and pepper
4 Arnold’s Sandwich Thins, tomato slices, Miracle Whip Light for topping
-Combine the turkey, chipotle, chopped cilantro, salt (about 1/2 tsp) and pepper in a large bowl
-Shape meat into 4 patties and place on a baking sheet lined with foil and non-stick spray
-Bake burgers at 425 for approx 8-10 per side (time may vary… sorry, I didn’t keep good track of how long mine took!). Or you could cook these on an outdoor grill.
-Place burger and toppings on sandwich thin and enjoy!