Blue Bacon Turkey Burgers and Infused Oven Fries

Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark              

So tonight’s dinner was a hit.
 Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
I’m really enjoying this #TripleSBites event. Or at least getting started. I’ve got at least 9 more recipes to show case these #sponsors goodies!
 Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
This is another one of those, “brainstorm dinner on the traffic drive home from work” dinners. It also helped that I received yet another sponsor’s ingredient today from Acala Farms, some heavenly infused Cottonseed Oil. This cottonseed oil is very versatile, with a high smoking point for fryng, baking, or even just drizzling over a salad or roasted vegetables. You can purchase it here, if you’d like.
I decided to make some juicy Blue Bacon Chicken Burgers with Infused Oven Fries. I used my olive oil mayo trick on the burgers, to give them that extra umph. And of course Voodoo Chef Red gave it the WOW. The French Fries, well the Chile Cumin Oil was perfect for those! They turned out incredibly roasted, soft inside and flavorful outside. I only added salt and pepper but the oil gave it so much more flavor that no regular oil could deliver.

Now to the recipe.
Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
Ingredients:
19 ounce package ground turkey breast
2 Tb olive oil mayonnaise
1/2 Tb Voodoo Chef Red seasoning (or any other seasoning salt)
5 Tb Gorgonzola cheese
1/2 cup chopped cooked bacon, preferably candied bacon
4 large Kaiser rolls
Optional:
1 avocado, sliced
1/4 cup olive oil mayonnaise
1 1/3 cups arugula
4 large russet potatoes, sweet potatoes or variety, peeled and rinsed
1 oz Acala Farms Chile Cumin Cottonseed Oil (or canola oil and desired spice)
Salt & Pepper to taste
Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
Preheat the oven to 450F. Line a baking sheet with parchment paper or a silicone baking mat. Cut the potatoes into long half inch strips. Drizzle some oil onto the baking sheet. Spread out the potatoes and drizzle the remaining oil over them.
Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
Sprinkle generously with salt and pepper and toss lightly. Bake for 15 minutes. Flip the french fries over carefully with a turner and bake for another 10 minutes, or until golden all around. Sprinkle with additional salt if desired.
Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
For the burgers, combine the turkey breast and remaining ingredients.
Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
Mix well. Divide the turkey mixture into four patties and grill over medium heat on a griddle sprayed with cooking spray.
Cook about 8 eight minutes on each side, until no longer pink and the juices run clear.
Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
Toast the Kaiser rolls lightly and spread generously with additional olive oil mayonnaise.
Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
Top with sliced avocados and arugula and a turkey breast patty. Serve with infused oven fries.
Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
This post was sponsored by Voodoo Chef and Acala Farms. I received one spice jar and two bottles of oil for participating in an upcoming event #TripleSBites. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

Blue Bacon Chicken Burgers and Infused Oven Fries

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Number of servings: 4

Per Serving 970 calories

Fat 44 g

Carbs 96 g

Protein 48 g

4


Blue Bacon Chicken Burgers and Infused Oven Fries

Weight Watchers PointsPlus®: 25

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Burgers

  • 19 ounce package ground turkey breast
  • 2 Tb olive oil mayonnaise
  • 1/2 Tb Voodoo Chef Red seasoning (or any other seasoning salt)
  • 5 Tb Gorgonzola cheese
  • 1/2 cup chopped cooked bacon, preferably candied bacon
  • 4 large Kaiser rolls
  • For the Garnish

  • 1 avocado, sliced
  • 1/4 cup olive oil mayonnaise
  • 1 1/3 cups arugula
  • For the Infused Oven Fries

  • 4 large russet potatoes, sweet potatoes or variety, peeled and rinsed
  • 1 oz Acala Farms Chile Cumin Cottonseed Oil (or canola oil and desired spice)
  • Salt & Pepper to taste

Instructions

  1. Preheat the oven to 450F. Line a baking sheet with parchment paper or a silicone baking mat. Cut the potatoes into long half inch strips. Drizzle some oil onto the baking sheet. Spread out the potatoes and drizzle the remaining oil over them.
  2. Sprinkle generously with salt and pepper and toss lightly. Bake for 15 minutes. Flip the french fries over carefully with a turner and bake for another 10 minutes, or until golden all around. Sprinkle with additional salt if desired.
  3. For the burgers, combine the turkey breast and remaining ingredients.
  4. Mix well. Divide the turkey mixture into four patties and grill over medium heat on a griddle sprayed with cooking spray.
  5. Cook about 8 eight minutes on each side, until no longer pink and the juices run clear.
  6. Toast the Kaiser rolls lightly and spread generously with additional olive oil mayonnaise.
  7. Top with sliced avocados and arugula and a turkey breast patty. Serve with infused oven fries.

Juicy Cuban Turkey Burgers with Pineapple and Avocado

20131206-195831.jpg

Like seriously, I think I’ve died and gone to turkey burger heaven. Juicy, flavorful, plump and light this turkey burger packs on flavor and punch.

I’ve been on this Clean Eating Around the World kick and I was dying to make some Cuban Black Bean Burgers I saw on Pinterest, but covered in Avocado Crema-I still will-still dying here. But the husband doesn’t particularly care for black beans-or ground turkey for that matter. Well, that was the case. I’ve had a couple of turkey burgers from different food joints and he liked my turkey burgers when he tried them. Because they were packed with juicy flavor.

So I did my research on how to make the juiciest turkey burger and what specific spices of Cuba I can add to my burger, and this creation (kisses tips of fingers) is muy bueno. Now I really wish this photo could capture this burgers true colors (the swirls of turmeric and Spanish paprika mixed in are gorgeous!) but this gal is none the photographer (practice makes perfect right?) but much the cook. So just get to the kitchen and make this okay. 😉

Ingredients for Cuban Turkey Burgers with Pineapple and Avocado:
2 lb ground lean turkey
1/4 cup Best Foods Mayonnaise with Olive Oil
2 Tb ground flax seed
1 tsp turmeric
1 tsp Spanish paprika
1 tsp oregano
1 tsp garlic salt
1/2 tsp ground cumin
1/4 tsp black pepper
1/4 tsp salt

20131206-141444.jpg

Combine the ground turkey, ground flax seed and mayonnaise in a large bowl. Combine the spices and add to the turkey mixture. Using your hands, mix the spices into the turkey well.

20131206-141457.jpg

Divide into 6 equal portions and shape into patties the size of a large hamburger bun.

20131206-141509.jpg

Heat a nonstick griddle or large skillet over medium high heat.

Spray lightly with cooking spray.

Salt and pepper the turkey patties if desired. Cook on griddle 5-8 minutes per side until cooked through and no longer pink in center. Just peak at the center of the patty with the tip of a sharp knife, but do not cut all the way through, to avoid the juices spilling out of the burger.

20131206-141846.jpg

Remove burgers to a plate and let rest five minutes to retain juiciness before serving.

Served on whole grain buns (yes I know my photo has white buns-hubby hates wheat) smeared with mustard. Top with pineapple slices, avocado and pickles if desired. Swiss cheese would also be wonderful on these burgers.

20131206-141906.jpg

Spear with a toothpick to hold together and serve with carrots sticks.

20131206-141934.jpg

Now these are mile high pretty babies! 1/3 pounders to be precise. Feel free to make 8 of these into 1/4 pound burgers if you wish. We were feeling awfully famished when I made these! These pack a whopping 38 grams of protein (great for finicky sharks with autism) and are super healthy with roughly 550 calories and plenty of high omega fats from olive oil and avocados.  Enjoy! My boys AND the neighbor boy “gobbled” these up. And for a gluten free meal, opt for gluten free bread. These burger patties are GFCF! This post is featured on ‘Healing with Foods Friday’.

Juicy Cuban Turkey Burgers

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 6

Per Serving 597 calories

Fat 30 g

Carbs 46 g

Protein 38 g

6


Juicy Cuban Turkey Burgers

Weight Watchers PointsPlus®: 14

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Patties

  • 2 lb ground lean turkey
  • 1/4 cup Best Foods Mayonnaise with Olive Oil
  • 2 Tb ground flax seed
  • 1 tsp turmeric
  • 1 tsp Spanish paprika
  • 1 tsp oregano
  • 1 tsp garlic salt
  • 1/2 tsp ground cumin
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • For the Burgers

  • 1 medium avocado, sliced
  • 6 pineapple slices
  • 6 whole wheat hamburger buns
  • 6 Tb mustard

Instructions

  1. Combine the ground turkey, ground flax seed and mayonnaise in a large bowl. Combine the spices and add to the turkey mixture. Using your hands, mix the spices into the turkey well.
  2. Divide into 6 equal portions and shape into patties the size of a large hamburger bun.
  3. Heat a nonstick griddle or large skillet over medium high heat.
  4. Spray lightly with cooking spray.
  5. Salt and pepper the turkey patties if desired. Cook on griddle 5-8 minutes per side until cooked through and no longer pink in center. (Just peak at the center of the patty with the tip of a sharp knife, but do not cut all the way through, to avoid the juices spilling out of the burger.)
  6. Remove burgers to a plate and let rest five minutes to retain juiciness before serving.
  7. Served on whole grain buns smeared with mustard. Top with pineapple slices, avocado and pickles if desired. Swiss cheese would also be wonderful on these burgers.

Notes

This recipe is for 6 - 1/3 pound servings. Recipe may also be divided into 8 - 1/4 pound servings. Nutritional value will be reduced.

Please comment and let me know what you think!

You may also enjoy Turkey Bruschetta Sliders