Turkey Burger with Sweet Potato and Pecan Topping

Turkey Burger with Sweet Potato and Pecan Topping

I saw a posting online last week regarding a sweet potato, pecan burger. I went searching for the recipe, which I learned was featured in the recent issue of Cooking Light magazine.

When I found the recipe, it was actually a patty made out of mashed sweet potato, rolled oats, ground pecans and onions. The reviews were overwhelmingly negative and the thought of the patty's texture turned me off.

I was still intrigued by the flavor combinations, so I decided to create my own version. This is a wonderful blend of classic fall comfort foods. The combination of textures - provided from the crunchy pecans, caramelized sweet potatoes with their chewy edges and the slightly charred grill marks on the burger patty - takes this burger to the next level.

Turkey Burger with Sweet Potato and Pecan Topping

Ingredients
Frozen Lean Turkey Burger Patty
Schwan's roasted sweet potato chunks
Chopped pecans
Brown Sugar
Butter
Balsamic Vinegar
Onion Powder
Salt & Pepper

Directions
Sprinkle the turkey patty with onion powder, salt and pepper.
Grill turkey patty until cooked through over medium heat - about 3-4 minutes per side.

While the burger is grilling, place 1/2 cup of sweet potato chunks and the chopped pecans in a small bowl. Top with 1/2 tablespoon of butter, spoonful of brown sugar and a drizzle of the balsamic vinegar. Microwave for four minutes or until sweet potatoes are tender all the way through.

Top the grilled turkey burger with the sweet potato and pecan mixture. I prefer to serve this without a hamburger bun.

Caramelized Pecans - Sweet, Salty & Deep Fried

These Caramelized Pecans are my all time favorite snack that I make for Christmas. They are the perfect combination of sweet, salty and crunchy.

The recipe for these couldn't be easier. Make sure you make a large batch, these babies are addicting!

• Boil pecan halves for 3 minutes
• Drain pecans and generously top with powdered sugar

• Stir the pecans to melt the powdered sugar and create a glaze over the pecans. Add more powdered sugar, if needed, to make the glaze nice and thick.

I add the powdered sugar and stir to coat all in the strainer to cut down the amount of dishes. The thick glaze won't fall through the strainer's holes.
• Cook the coated pecans in hot oil (350 degrees) until deep brown. It will take about 3-5 minutes, depending on the size of the batch you are frying

Of course I have a fryer, I'm a Kansan.
You can also do this in a skillet if you don't have a fryer.

• Use a slotted spoon to remove pecans from the oil and spread over wax paper to cool
• While still warm, sprinkle lightly with cayenne pepper for a light, spicy kick and generously with kosher salt.
  See the yummy salt specs? Don't be afraid to add it on liberally.
• Once cooled, break apart the clustered pecans and store in an air tight container.

I hope you enjoy these pecans. They really are amazing! My Dad can eat an outstanding quantity of these things. Every year, he claims they are good enough to sell. I can't think of a better compliment.

Christmas Baking

Tis the season to be jolly....and roly-poly.

I LOVE baking for the holidays. For weeks ahead of Christmas, I'll pour through cookbooks and blogs to find the perfect recipes. I always add some new goodies to my family's annual favorites.

This year, my baking plans for cookies and sweets will consist of the following recipes:

Oreo Truffles: This will be a new recipe for me this year. I learned about it on an online community forumn where everyone raves about the ease and tastiness of this recipe.

Spiced Carmalized Pecans: My Mom and sister's favorite holiday treat that I make.

Decorated Sugar Cookies: The recipe for these sugar cookies is delicious! Ethan loves to help with the decorating! Often, more frosting and sprinkles end up on him than the cookies!

Chocolate Chip Cookies: This recipe is called "The Chewy" and is from Alton Brown, a cook on the Food Network. This by far the best chocolate chip cookie that I have ever tasted! If you try anything from this list, make it this one.

I just ordered the new cookbook from The Pioneer Woman. I love her blog! She reminds me of my mother, who moved from Los Angeles, CA to our small, rural Kansas town. (The Pioneer Woman also moved from a city in CA to a cattle ranch after marrying her husband.) The stories throughout her blog and cookbook all seem very familiar to me. The photographs on her blog are beautiful and the recipes are simple, hearty and a crowd pleaser around these parts.

I plan on trying two of her recipes for Christmas this year.

Cinammon Rolls: These look so goey and rich! I plan on making these for Christmas morning breakfast. I'm hoping the recipe scales down well, as I certainly don't need seven pans of cinammon rolls.

Chocolate Cake: I plan on trying a new tradition this year for Christmas. In an effort to keep the focus on the reason for Christmas and to teach my three year old that it is about Jesus being born, I plan on having a "birthday party" for Jesus on Christmas Eve afternoon. I think this cake looks just perfect for our little birthday party. I'm sure that Jesus would approve of chocolate cake being served at his birthday party. :)

I'll do my best to review each recipe after I make them and to photograph the results to share with you all.

I'm not a natural domestic goddess, so I'll need all the luck I can get!