Hello! Hello! Ok. I’m still here. Kiki, Sous-Chef and I are happy, healthy, and going about our lives. I just, sort of, ran out of juice. In fact, I’m still a little out of juice. But I’m here. It’s been a sprint marathon for awhile now but we’re going to make it.
I was in LA recently and I had one day all to myself – no work, no running through the airport, no phone calls, just me and all the time in the world. So I indulged in all things touristy, feeling the breeze and sun on my skin and feeling content. It was a perfect day. I ate my way through all the healthy, green, raw, sustainable delicacies, joined the yoga class on Santa Monica Pier, and snapped pictures like there was no tomorrow.
I wanted to take it all in and take it with me….memories, taste, smell, noise, silence, peacefulness, mindfulness….
Even the palm trees looked more beautiful….
So of course as soon as I got home I was super inspired by the healthy lifestyle and decided to give it my take on the burgers with some California flare. Kiki wasn’t too thrilled about the shredded carrots (yes we have entered the zone of “vegetables are an enemy” unless dipped into hummus, but I am fighting through it). With some negotiating skills I was able to persuade her that carrots are the best veggies out there and they keep her eyes healthy so she can have the super eyesight. Hey, whatever it takes I say!!!
Thai Turkey Burgers with Peanut Sauce
1 lb lean ground turkey breast
1/2 cup shredded carrot
1/2 cup finely chopped broccoli
1 green onion, sliced
1/2 teaspoon salt
baby spinach leaves
For the peanut sauce:
3 Tablespoons smooth peanut butter
1 Tablespoon rice vinegar
1 Tablespoon soy sauce
1 Tablespoon water
1 clove garlic
1 teaspoon sesame oil
1 teaspoon honey
1/4 teaspoon ground ginger
1. Create peanut sauce by combining peanut butter, rice
vinegar, soy sauce, water, garlic, sesame oil, chili garlic sauce, honey and
ground ginger and heat it all up in a pan until it’s all melted and smooth. Reserve
2 Tablespoons + 2 teaspoons and set aside.
2. Combine remaining peanut sauce with turkey, carrots,
broccoli, green onion, salt and red pepper flakes in a large bowl.
Mix well and form into 4 patties. Heat a large skillet over medium-high heat
and spray with non-stick spray. Cook patties for 3-4 minutes on one side, then
spray the top with more non-stick spray. Flip and cook for 3-4 more minutes or
until burgers are no longer pink in the middle.
3. Place a burger patty on each bun and top with 2 teaspoons
of the reserved peanut sauce. Add baby spinach and serve.
And the best thing about coming home, is princess Kiki and all her handbags! I wonder where she gets that one from.
So until next time, I will be California dreaming…..burger, California, peanut sauce, thai, thai burger, travel, vegetables