Turkey Carrot Cilantro Burgers

This entire meal was inspired by my friend Mollie Katzen.

She posted the following on Facebook and I thought to myself “How can I create entire meal around this wonderful recipe.”

Mollie writes:

Prepare to fall in love with this ridiculously simple little sauce. Best on roasted Brussels sprouts, but good on fish, tofu, portobellos, eggplant slices – any savory cooked anything.

Please don’t use any syrup other than pure maple. Nothing “maple-ish” or “maple-esque,” or heaven forbid, “maple-flavored.” Promise me. And I promise you your ingredient integrity will be rewarded.

It keeps forever in a tightly lidded jar or container in the refrigerator.

1/2 cup Dijon mustard
1/3 cup pure maple syrup
2 teaspoons toasted sesame oil
2 teaspoons soy sauce
Optional: A few drops of chile oil or some red pepper flakes to taste

Combine all the ingredients in a medium-small bowl, and whisk until blended. Serve at room temperature.

Makes just under 1 cup.

I didn’t have Brussels Sprouts, which Susan and I love and eat once a week, but we did have asparagus.

To 1/2 pound of ground turkey I added 1 finely grated carrot, 1 finely diced shallot, 1 heaping tablespoon of chopped cilantro–who knows, maybe it was closer to 2 tablespoons! Some salt and pepper and three incredibly tasty burgers.

Now, you may wonder to yourself, “Why only 1/2 pound.?”

I will explain. I am usually cooking only for Susan and I and I used the other 1/2 pound of ground turkey the night before for Stuffed Peppers:

Continuing right along, I made three burgers (Susan’s Mom ate over for dinner). I roasted the asparagus for about 10 minutes at 450. And I toasted the Quinoa to which I added 1 finely diced shallot and a cup of currants.

Mollie’s simple, but magical sauce, we all enjoyed on the asparagus, the quinoa, and the burgers!

You can follow her on Twitter, too.
And on Facebook.

I would love to hear from you!

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