Although I don’t get to experience the lovely Northern California grill-outs mid-March like Sara Forte, I have still managed to incorporate her recipes into the cold Virginia winter. While these delicious burgers called for a grill, I cooked them on the stove-top and they turned out great! I am often skeptical of cooking turkey burgers on the grill also because they tend to fall apart.
These burgers are delicious if you like a little spice in your burger. I have never used canned chipotle peppers in adobo sauce, and I think I have found a new fave spice. The recipe only calls for use of one of the peppers, so I am trying to think of where else I can use the sauce and peppers. Chipotle spiced mac ‘n’ cheese? Chili? No idea, but if you are at UVA and want to join forces, I am down to experiment with recipes! This recipe is great for making ahead of time as well. I individually wrapped up the burgers after I formed them and froze them for later. They were a great quick burger for guests a few days later! You need to buy the Sprouted Kitchen cookbook if you haven’t already!!!
saute garlic onions celery
I’m really sorry if this pic grosses you out, but here’s what I did to save them for later! mmm burgers with apple, celery, thyme, onions, garlic, chipotle peppers etc
english muff + spinach + burger + a bit of agave nectar/mustard