Sandwiches

Bahn Mi-Style Turkey Burger
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Bahn Mi-Style Turkey Burger

This is a two heads bobbing approval from Lyn and Steve

Lyn says it’s like a Big Mac but good for you. Now remember we have not had a Big Mac in years so can only go by what our memory says they taste like but she was very close in her description. You just have to try this even if you hate the thought of a turkey burger.

Weight Watchers Recipe

Prep time:  15 min

Cook time:  10 min

Serves: 4

A taste of Vietnam in an American favorite. Serve with grilled corn and peppers for a marvelous meal.

Ingredients

  • 2 spray(s) cooking spray

Slaw

  • 1 cup(s) packaged coleslaw mix (shredded cabbage and carrots)    I used broccoli and carrots coleslaw mix.
  • 1/4 cup(s) English cucumber(s), julienned or sliced super thin
  • 1 Tbsp. fresh lime juice, or to taste
  • Added some seasoned rice wine vinegar
  • 1/4 tsp. kosher salt

 Burger

  • 1 pound(s) uncooked 93% lean ground turkey
  • 2 Tbsp. cilantro, fresh, finely chopped
  • 1 Tbsp. low-sodium soy sauce
  • 1 Tbsp. ginger root, grated or finely chopped
  • 1-2 clove(s) (medium) garlic clove(s), finely chopped
  • 4 tsp. reduced-calorie mayonnaise
  • 1 tsp. chili sauce, sweet variety
  • 4 muffin(s) light English muffin, toasted I used a whole wheat organic hamburger bun for mine Lyn likes the English muffins.

How

Coat a large griddle, outdoor grill rack or stove top grill pan with cooking spray; preheat to medium-high.

I used a Panini grill it cut the cooking time in half

In a medium bowl, combine slaw mix, cucumber, lime juice and salt; toss to coat and set aside.

In a large bowl, combine turkey, cilantro, soy sauce, ginger and garlic; divide mixture into four balls and then gently press each one into a 4-inch patty.

In a small bowl, combine mayonnaise and chili sauce.

Grill or broil patties until internal temperature of burgers reaches 165°F, about 4 to 5 minutes per side.

Spread half of each English muffin with 1 1/4 teaspoon chili-mayonnaise; top with a burger, a scant 1/3 cup slaw mixture and a muffin top.

Yields 1 burger per serving.

Notes

The slaw that tops these burgers is quite basic. For added flavor, add some seasoned rice wine vinegar, minced cilantro, hot chili oil or hot sauce

Ingredients  Turkey Burger ready to grill  Turkey Burger slaw and sauce

Cooked Turkey Burgers  Turkey Burger on Whole Wheat bun  Turkey burger plated bun Turkey Burger on English Muffin weight watchers picture

Other recipes from stevesacooking

Turkey burger

Grilled Turkey Salisbury Steaks with Tomatoes and Cheddar Sauce

Poached-Chicken Salad Roll Up with Creamy Vinaigrette
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Poached-Chicken Salad Roll Up with Creamy Vinaigrette

Adapted from a recipe from the Tasting Table Test Kitchen

Had to use what I had on hand.

Yield: Serves 4

Cook Time: 30 minutes

Ingredients:

  • Two 6-ounce boneless, skinless chicken breasts
  • 2½ tsp. kosher salt
  • 2 tsp. extra-virgin olive oil
  • 1 medium shallot, halved and thinly sliced
  • 2 garlic cloves, smashed
  • 10 sprigs fresh thyme
  • 2 dried bay leaves
  • 2 cups chicken broth or stock
  • 1 cup water
  • 1.5 Tbsp. lemon juice or the left over lemon from juicing

 

  • Whole wheat roll up (low carb)

Salad

  • ¼ cup sunflower seeds or more
  • 2 Tbsp. Lemon juice or juice of one lemon
  • 1 Tbsp. Trader Joe’s Dijon mustard
  • 1 Tbsp. finely chopped fresh tarragon
  • 1 tsp. kosher salt
  • ¼ cup extra-virgin olive oil
  • 2 celery stalks–trimmed, peeled and thinly sliced on a bias
  • 3 scallions, white and light green part only, thinly sliced

How:

Poach the chicken: Set the chicken on a plate and season with ½ teaspoon of the salt. Set aside for 20 minutes at room temperature. Meanwhile, in a medium saucepan set over medium heat, add the olive oil, shallot and garlic and cook, stirring often, until the shallot is translucent, 4 to 5 minutes. Stir in the thyme sprigs, bay leaves and remaining 2 teaspoons of salt, then pour in the chicken broth and water.

If using whole lemon, juice the lemon and set the lemon juice aside for the vinaigrette. Add the juiced lemon halves or 1.5 Tablespoons juice to the saucepan, bring the broth to a simmer, then add the chicken breasts and reduce the heat to low. Gently cook the chicken in the broth until it registers 160° on an instant-read thermometer, about 30 minutes. Turn off the heat and cool the chicken in the broth for 10 minutes, then remove the chicken breasts from the broth and set on a paper-towel-lined plate to cool for 10 minutes. When the chicken breasts are cool enough to handle, use two forks to shred them into shards. Set aside.

In a large bowl, whisk together the lemon juice, mustard, tarragon and salt together. While whisking, slowly drizzle in the olive oil until all of the olive oil is added and the vinaigrette is thick and creamy. Add the pulled chicken to the bowl along with the sunflower seeds, celery and scallions. Gently toss to coat and serve on roll up, buns or wrapped in lettuce leaves.

Five Spice Chicken in Lettuce wraps
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Five Spice Chicken in Lettuce wraps

A long time ago when my sister was managing the new Joyce Chen’s Restaurant in the Transportation Building in the theatre district downtown Boston I was served minced chicken or pork in lettuce wraps it was out of this world. Years later in San Jose my boss took me to a friend’s restaurant and he gave me what he called Chinese tacos, essentially the same tastes and style. Ever since I have grabbed a bottle of hoisin sauce now and then, minced chicken or pork and came up with something like this, always slightly different always depending what I have lying around.

Ingredients:

Remember I eyeball most times but I have been eyeballing into spoons and cups for the blog, at least for now.

  • 1 Tbsp. Peanut Oil.
  •  About 1 ½ chicken diced 1/2 “or smaller this time I used breast was on hand but is better with thigh (dark). (If you have partially frozen chicken it makes the dicing much easier).
  • 1 small onion 1 diced about 1/3 “or smaller.
  • 1 carrot diced small.
  • 1 stalk celery strings removed and diced small.
  • ¾ tsp. Chinese Five Spice.
  • 1/3 cup finely chopped water chestnuts.
  • 3 Tbsp. chicken broth (water is fine if you don’t have).
  • 2 ½ to 3 tsps. Hoisin sauce.
  •  About 2 Tbsp. roughly chopped fresh cilantro (could fresh basil).
  • 2 scallions white and greens sliced thin.
  • ½ tsp. sesame oil (use light colored not dark)
  • Kosher salt and pepper to taste
  • Boston bib Lettuce romaine or iceberg would work in a pinch

How:

IN large skillet, heat the peanut oil until shimmering. Add the chicken and stir fry over high heat until just cook through about 5 minutes. Use slotted spoon to remove the chicken and put aside.

Add the onion, carrot and celery to the skillet cook over medium or slightly lower heat until soften about 4 minutes. Add the 5 spice and stir cook about 20-30 seconds you will smell it. Stir in the chestnuts, chicken stock and Hoisin sauce. Return the chicken to pan stirring to coat evenly about 1 minute.  Hint, you may have to remove pan from heat if it is too hot so it does not thicken up too much. YA YA I had the heat to high so be quiet! Now remove from heat add the Cilantro, scallions and Sesame seed oil and mix thoroughly. Spoon the mixture into lettuce leaves for wrapping.

 

          

Sloppy Joes (light)
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Sloppy Joes (light)

I remember bringing this to work one day and the owner told me we had a lunch meeting one of our hard drive vendors. I offered it to one of my sales people who I knew would eat anything and keep on going. When I returned he attacked me and asked me who made it…My Wife…he was ready to propose to her then and there who cared about me.

Sloppy Joes (light)

Ingredients

Ingredients

  • 1 pound of ground round
  • ¾ cup minced onion
  • ½ cup diced green pepper
  • ¼ cup diced celery
  • 1 clove garlic, minced
  • ½ cup water
  • ½ cup low calorie organic catsup
  • 2 Tbsp. brown sugar
  • 2 Tbsp. tomato paste
  • 1 Tbsp. vinegar
  • ¼ tsp. dry mustard
  • ¼ tsp. chili powder
  • ¼ tsp. fresh cracked pepper
  • 6 whole wheat hamburger buns, or sandwich thins

Combine first 5 ingredients in a non-stick skillet. Cook over medium heat until beef is browned, stirring to crumble.

combine and brown                    brown

Drain and pat dry with paper towels. Wipe the skillet clean with paper towel.  Return beef mixture to the skillet and add water and the next 7 ingredients stir to mix well.

Add remianing ingredients bring to boil and simmer

Reduce heat and cook uncovered about 15 minutes occasionally stirring. Spoon about ½ cup of mixture onto a bun and serve. Sides your choice I prefer a salad or in this case Kale with Smoked Paprika by Lyn.

sloppy joe with kale and potatoe

or try this Sloppy Joe Salad

 

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Pulled Pork Sandwiches

While in the film distribution business I had the great please of being transferred to New Orleans and then Texas offices for 20th Century Fox. I handling the territory including Memphis areas, Louisiana, Arkansas, Florida panhandle, Gulf coast, Oklahoma  and Texas but not the first run houses the small independent owners in the smaller city’s and towns. When I got transfer back to Boston I was a lot heavier and had a fond appreciation for many of the foods especially BBQ. I remember bringing my parents to Sonny Bryant’s in Dallas and my Dad, after taking a look at the outside,  saying quietly to my Mom “I am not eating here again”. We went in, were lucky enough to hit him before he ran out for the day, sat in the old school chairs and devoured some damn good sandwiches. We went back 3 or 4 times before their visit was over. That was beef this recipe is pork but I have those also. I can’t remember where I got this one but we liked it.

Pulled Pork Sandwiches

Prep: 30 minutes and then overnight (preferred)

Cooking: about 6 hours

Serves: 12

For the pulled pork

  • 3 tablespoons smoked paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon brown sugar
  • 1 tablespoon dry mustard
  • 2 tablespoons sea salt
  • 1- 5-pound pork roast, preferably shoulder or Boston butt
  • 12 hamburger buns, for serving

Mix the spices and salt together in a small bowl, and then rub the spice blend over the pork, cover, and let stand for at least 1 hour and up to overnight in the refrigerator. (In the meantime, prepare the sauce.)

Preheat the oven to 300 degrees. Put the pork in a roasting pan and bake, covered, until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees, about 6 hours. Remove the pork from the oven and transfer to a large platter and let rest for 10 minutes. While still warm, use two forks to shred the pork. Put the shredded pork in a bowl, add barbecue sauce, and mix well to coat. Serve with coleslaw, chips or fries, Ice tea or beer. Yes ice tea, I miss the huge glasses of ice tea served in the south and they always left a pitcher on the table when you ordered.

For the barbecue sauce

  • 2 tablespoons brown sugar
  • ½ cup hot water
  • 1½ cups apple cider vinegar
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper

In a small saucepan, stir the brown sugar into the hot water until completely dissolved. Add the remaining ingredients and cook on low heat for approximately 5 minutes.

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Gyros Sandwich “Lambie Pie”

I borrowed some pictures from the web for but will put mine in soon

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Serve in bread or on a bed of lettuce. You could make french fries, homemade potato chips or we usually have kettle baked salt and vinegar potato chips.

Ingredients:

  • Meat Mixture:
  • 1 lb. ground lamb
  • 1/4 cup minced red onion
  • 1-2 cloves garlic, minced  (depends on how much garlic taste you want)
  • 2 tsp. salt (I did only 1 tsp. salt)
  • 1 tsp. black pepper
  • 1 1/2 tsp. cumin
  • 1/4 tsp. nutmeg
  • 1 tsp. dried oregano
  • I added about 1 tsp. of fresh mint minced.
  • 2 tsp. fresh lemon juice
  • Sandwich:
  • 4 rounds of flat bread or pita. Still looking for the best flat or peta bread to use any suggestions. It has to be soft and pliable. I usually heat mine in low oven or toaster oven. Microwave can make rubbery.
  • Lettuce shredded
  • tomato; sliced very thin or chopped
  • Have also added crumbled feta cheese.
  • Tzatziki Sauce see below

Preparation:

Meat mixture
1. Thoroughly combine all ingredients in a bowl. At first I did this and refrigerated for about 3-6 hours not sure if this helped or not but we were not having until dinner and I thought maybe the flavors would come together. Now that it is a staple Monday night dinner I mix  it on Sunday

2. I roll out on parchment paper until very thin into oblong patty, 1/4″ or thinner. Refrigerate for an hour. Then divide into 4 parts.

3. I tried on broiler but could not get the crispness I was looking for at least with my broiler. I have been grilling it for about 3 minutes per side it got crisper. I might try the new 360 cookware pan Lyn ( my wife)  got us to see how that crisps up. You can see i am still looking for that crispness the open flame spit cooking method gets.

Sandwich

3. Grill patties over a hot fire for 2 – 4 minutes per side.

4. Spread tzatziki sauce down the center of a flat bread round, add a lettuce , add some sliced or diced tomato, some very thinly sliced onion (optional) and some crumbled feta cheese (optional), fold the bread over the lamb wrap with tin foil, and enjoy.

Note: wrapping in foil helps hold things together while you eat it.

Tzatziki” is the Greek name for this yogurt-based sauce recipe.

Makes 1 cup.

Prep Time: 10 minutes

Total Time: 10 minutes

 

Ingredients:

  • 1 cup plain Greek style yogurt
  • 2-4 garlic cloves to taste; roasted and finely chopped (see below)
  • If you want a bit more pungency, add a small clove of finely chopped garlic instead of roasting
  • 1/2 lemon juiced about 2-3 tbsp.
  • 1/4 cup finely chopped cucumber without seeds
  • Salt to taste

Optional:

  • 2 tsp. finely chopped mint
  • A pinch or two of cumin to this.
  • I also have added Dill to mine.

Preparation:

1. Place whole, un-peeled garlic gloves in a small, un-oiled skillet over medium low heat and cook for about two minutes per side – until lightly browned. Peel and chop finely.

2. Combine all ingredients in a small bowl.

Note: The sauce is better if you allow it to sit in the refrigerator for a couple of hours before using.