Saturday afternoon at work I had thought of the perfect idea for dinner on Sunday night, Super Bowl Sunday night. I knew I would have to do some convincing when it came to getting Kate on board, but I was up for the challenge. You see neither one of us are sports fans, so I knew I couldn’t approach it from that angle. Quite frankly I know I was more excited in Animal Planet’s Puppy Bowl, especially since it features adoptable dogs that need homes and uses this event to promote adoption. P.S. We didn’t get to watch that much of the Puppy Bowl because Ollie was so into it, he kept standing in front of the TV on his hind legs and barking along with the puppies, cute, but not conducive to apartment living, ha!
My goal Super Bowl Sunday menu was going to feature all game day themed appetizers. Yes! As I had predicted Kate wasn’t into it, but as she often does she humors me and my crazy themed meal ideas. On one condition, that the menu items had to be healthier versions. Got it, the challenge was on.
I found this amazing hot spinach and artichoke dip recipe on Skinnytaste.com it was amazing. We paired it with Stacy’s Simply Naked Pita chips that were on sale at Shaw’s yesterday, bonus. As an added tip, because Kate had her contribution to the meal cooking in the oven, we made the dip and baked it in the toaster oven my parents gave us for Christmas and it came out perfect.
Kate wanted to make her Mom’s stuffed mushroom recipe, so we had those as well. Upon returning home from grocery shopping she realized that she didn’t buy the French Onion Soup packet that her Mom’s recipe called for, to substitute she finely chopped some shallots, sautéed them and added some garlic salt to the recipe and they were amazing.
On to our main course…
Turkey Burgers with Sriracha Aoli
1lb Ground Turkey
1/4 c Panko breadcrumbs
3/4 small white onion grated
1/2 tsp smoked paprika
1/2 tsp cumin
1 tsp grill seasoning
3 dashes of Worcestershire Sauce
2 TBS Dijon mustard
1) Place ground turkey into a medium size bowl
2) Grate the white onion directly into the ground turkey in order to get all of the onion juice into the mix
3) Add the remaining ingredients
4) Combine with your hands
5) On medium heat, heat a medium-sized skillet drizzled with 1 TBS of olive oil or sprayed with non-stick spray
6) Form the slider patties, make them approximately 3″ in diameter and 1″ thick
7) Cook for 3 minutes on each side, a meat thermometer should read the internal temperature as 165 degrees.
1 tsp Sriracha (hot garlic chili sauce)
4 TBS light mayonnaise
juice of 1/2 lemon
dash of salt
1) Combine the Sriracha, mayo, and lemon juice in a small bowl
2) Season to taste with a dash of salt
1) We used Sara Lee dinner rolls for buns and they were the perfect size
2) To melt cheese on your sliders, once the burgers are done cooking, remove the pan from the heat, add one half of a slice of your favorite cheese to the top of each burger and place a sheet of aluminum foil over the pan, be sure to fold the foil in half so that it looks like a tent prior to covering the pan, this will keep your cheese from sticking to the foil.
3) The portions were two sliders per person and there was a little more than half of the ground meat mixture left last night, so tonight we are having ground turkey soft tacos in order to make our leftovers count.
4) For best flavor spread the aoli on each side of the bun, the bottom that the meat will sit on as well as the top to help anchor the greens.