celebrex dizziness


Lunch


7
Feb 10

Southwestern guacamole burgers

I don’t usually watch the Superbowl… not even for the commercials.  I’ll turn it on and won’t look up after the first commercial break.  The highlights (and by this, I mean of the advertisements) are always on YouTube the next day anyway.

But the puppy bowl, I can get on board with.  In fact, I throw a watch party.  This means preparing food to be eaten in front of the TV.

burger

Southwestern guacamole burgers

1 lb. ground turkey
8-10 corn tortillas
1 recipe simple guacamole
1/2 can black beans, drained
1/4 onion, sliced
sea salt

Serves 4-5

I tried making these a few weeks ago with real beef on my trusty George Foreman, but I just wasn’t satisfied with the results.  So I went to my roots – my grandma’s pan-fried burgers, seasoned with only a sprinkle of salt – and formed my lean ground turkey into fist-sized balls.  You’ll get about 4-5 patties, depending on how large you make them.  Meanwhile, I heated about a tablespoon of olive oil on the stove and sauteed the onion until just brown.

onion

burger

Then the burgers went on.  I cooked one side until brown, then the other, then cut into one.  It wasn’t done, so I gave the burgers about another minute on each side at medium heat, then reduced the temperature to low so they’d stay warm.

tortilla

I’ve been meaning to make my own tortillas since Bob’s Red Mill expanded their dedicated gluten-free facility to include the production of corn products.  I’ve made my own tortillas before, pre-diagnosis, and I love how it feels to take those toasty homemade corn patties off the griddle.  But if you have to go with store bought, heat a little oil (I’m talking a drop) in a shallow skillet, shake around and toast each side.  You’ll need two tortillas for each patty.

burger

Time to assemble!  I start with a toasty warm tortilla, smeared with some guacamole and a sprinkle of slightly smushed black beans.  Then, I add the burger and the grilled onion, sprinkling the whole concoction with a Mexican cheese blend (I recommend the new Kraft Natural white shredded cheese with queso and asadero ).  I served these burgers with a simple salsa made from a chopped tomato, frozen corn and the rest of the black beans.

The best part of these burgers?  They’re totally gluten-free.  They’re something that you can make without any specialty ingredients for your Celiac friends so they aren’t the freak not eating the bun.  And they’re DELICIOUS.

Happy Superbowl Sunday, everyone… GO PUPPIES!