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Weekday dinner inspirations: Turkey Pepper Jack Burgers With Sun-Dried Tomato Mayonnaise, and more

Mon | French twist

Prepare a platter of greens and veggies "in the French way" by making Chopped Nicoise Salad. On a bed of ice-cold Romaine, layer diced cooked red potatoes, chopped cooked green beans and hard-boiled eggs, sliced green olives (or kalamatas), chopped red onion and a couple of cans of flaked tuna packed in water and drained. Dress it with a mustard vinaigrette.

Tues | American favorite

From yesterday's highbrow to today's, well, sort of lowbrow. Sloppy Joes, coleslaw and french fries come together quickly if you take some help from the store. Grab a seasoning mix and brown the ground beef; add fresh cabbage to store-made coleslaw to ease up on dressing; and look for frozen fries that don't have a lot of additives.

Wed | Rotisserie chicken

Carve the bird and serve it with ripe tomato slices dressed with Green Goddess. Buy a bottle or make it yourself by blending 1/2 avocado, 3/4 cup low-fat buttermilk, 2 tablespoons white wine vinegar, 2 tablespoons fresh chopped tarragon, 1 chopped scallion and salt and pepper to taste. Need more fresh flavor on the table? Boil a few ears of in-season corn.

Thurs | Easy to eat green

We're on a bit of an avocado kick because the Florida variety is in season now. To make Steak Tacos With Avocado, cut thin slices of marinated, grilled skirt steak and toss them with red cabbage, fresh cilantro leaves and lime juice. Heat flour tortillas with shredded Jack cheese, then layer on meat mixture. Top with slices of avocado and serve with lime wedges. Add seasoned black beans plus melon slices sprinkled with cayenne on the side.

Fri | Sneak peek

An advanced copy of Gourmet Today, a new compilation cookbook from Gourmet magazine, yields a yummy recipe for Turkey Pepper Jack Burgers With Sun-Dried Tomato Mayonnaise, below. The new door-stop-big book hits stores in October.

Read Stir Crazy online at www.blogs.tampabay.com/food. Submit your ideas for quick weeknight meals to jkeeler@sptimes.com.

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Turkey Pepper Jack Burgers

With Sun-Dried Tomato Mayonnaise

For burgers:

1/4 cup onion, finely chopped

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

11/2 pounds ground turkey (not "all breast meat")

5 ounces pepper Jack cheese, cut into 4 half-inch-thick slices

4 hamburger or kaiser rolls

For sun-dried tomato mayonnaise:

1/4 cup oil-packed sun-dried tomatoes, drained and coarsely chopped

1/4 cup mayonnaise

1 tablespoon water

2 teaspoons cider vinegar

1/4 teaspoon salt

Lettuce leaves (optional)

Preheat oven to 350 degrees.

Cook onions in oil with salt and pepper in an 8-inch skillet over moderate heat, stirring occasionally, until golden, 2 to 3 minutes. Transfer to bowl, add turkey, mix gently but thoroughly.

Turn out turkey mixture onto a sheet of wax paper and divide into 8 equal mounds. Pat 1 mound into a 4-inch patty and top with 1 slice of cheese. Put a second mound on top, patting it out to enclose cheese, pinch edges together to seal. Make 3 more burgers.

Grill burgers, turning once, until just cooked through, 10 to 12 minutes. While burgers are cooking, toast rolls.

To make the mayonnaise, combine all ingredients in a blender or mini food processor and puree, scraping down sides as necessary. Spread mayonnaise on toasted rolls. Dress with lettuce.

Makes 4.

Source: Gourmet Today edited by Ruth Reichl (Houghton Mifflin Harcourt, October 2009)

Weekday dinner inspirations: Turkey Pepper Jack Burgers With Sun-Dried Tomato Mayonnaise, and more 08/04/09 [Last modified: Tuesday, August 4, 2009 5:30am]

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