the weather has been unseasonably warm lately. I (almost) hate to talk about it, for fear of a mother nature mood swing. we’ve seen high 60’s + low 70’s – in march! it’s definitely not the norm + practically unheard of. I’m contemplating hanging up my winter coat for the season, but I feel winter will fight hard to make a reappearance. regardless, my brain is on the fast-track to summer.
next week is a holiday I thoroughly enjoy, st. patrick’s day. since it’s not typically patio weather in march, I wanted to celebrate + throw together a recipe that screamed summertime and would pair well with green beer! it’s a win-win in my book.
reuben turkey burgers.
for your shopping list ..
• pretzel buns
• corned beef
• swiss cheese
• turkey burgers (I add a little diced onion, garlic, worstershire, bread crumbs + spices to ground turkey)
• thousand island dressing (to make at home: ketchup, mayo + relish)
I think turkey burgers cook best in a skillet on the stove. so that’s what I did for this meal. ensure the burgers are cooked all the way through (no pink). add to each burger patty: a slice of corned beef, spoonful of sauerkraut, and a piece of swiss cheese. turn the heat way down + put a lid on the pan. let the cheese melt + become delicious. cut the pretzel buns + toast in the oven, even for only a few minutes (because you’re in a hurry to eat). spread on a generous layer of thousand island dressing on the bottom bun. top with reuben burger concoction. serve with an extra side of thousand island, just in case. (this would also be scrumptious if you substituted beef for turkey, and cooked it on the grill).
are you a traditional or out-of-the-ordinary burger fan? do you have a favorite topping?