Gobble Gobble.

This is NOT the burger we made. Whoever ate this is a pig.

I'm not a big burger and fries kind of gal. It isn't the taste, it's the way I feel after eating them. Heavy, bloated, and guilty.

I stumbled across this recipe last year for the most AMAZING sweet potato fries, and have been making them quite often. It isn't your typical "sweet" potato recipe, with the brown sugar, cinnamon, orange zest, etc. (though you won't find me complaining about any of those ingredients ever). It's more savory, and depending on how much red pepper you use, they pack quite a punch.

The recipe suggests you crush all of the spices with a mortar and pestle, but I use ground coriander, and keep the fennel seeds whole. Delish.

The turkey burger recipe is from Jewels and Jill Elmore, and it is yum-o. Because of the mushrooms, they stay super moist. Couldn't find a link, so here 'ya go:

2 lb light or dark ground turkey

extra virgin olive oil

1/2 large sweet onion; diced

1 large shallot; diced

2 hand fulls shitake or cremini mushrooms; diced

1/2 hand full fresh thyme (i have also used dried, and it's fine)

s & p to taste

1 clove garlic; minced

1/2 bunch parsley; finely chopped

In a hot skillet, add evoo. Sautee onion, shallot, mushrooms, thyme, s&p until cooked through and moisture is absorbed. Add garlic & parsley. Remove from heat, and let cool.

Add cooled mixture to ground turkey-season generously with s&p. Mix with hands, and form patties. Heat evoo in pan, and cook through turning once, about 8 minutes on each side, depending on thickness.

This makes about 8 burgers.

Serve with whatever you like. The mister loves Ezekial's sesame buns (toasted). I wrap mine in butter leaf lettuce (so I can eat more fries). We also used dijon, avocado, sliced provolone, and tomato.

It would all taste that much better with a big glass of wine.