Lions and Tigers and Brussels Sprouts...Oh My!

Tonight was not a Giada night, however, I still had to eat and I much prefer to cook than buy something. Since I didn't have a recipe to follow tonight, I let my creativity take over! Pictured above is a Turkey Burger (it's kind of hidden, I know) and some Roasted Brussels Sprouts. Yum, yum, and more yum.

For starters, I preheated the oven to 450 degrees. As it heated, I chopped the Brussels sprouts. Side note: for those that think they don't like Brussels sprouts, 1) you've probably never tried them or 2) you've never tried them like this. Once again, I take no credit for this idea, it was all my mother. When you roast Brussels sprouts at a high temperature, they caramelize on the outside and lose their cabbage-like flavor. They become really nutty and crisp and you really have to take my word for it. Even my father that doesn't like Brussels sprouts prepared the conventional way loves these. Anyhow, I halved them each and took off most of their outer layers since those get a little wilted from being in the fridge. I then placed them all cut-side down on a cooking sheet sprayed with EVOO and sprinkled them with salt and pepper.

As those cooked, I prepared my turkey burger. I've never made these before and had to look up how long they need to be cooked because, as Rachael Ray says, no one wants a rare poultry burger. From what I read, they need to be cooked about three to four minutes on each side. Of course, had I not been on the phone the entire time I was cooking, I probably could have timed this, but my sister and I had much to discuss from the VMAs to Irish dancing. I didn't want to just make the burger out of ground turkey meat, so I decided to add a wedge of Garlic and Herb Laughing Cow cheese. I also added a splash of balsamic vinegar to keep the burger moist. For some extra flavor, I added some oregano.

I combined the whole mixture with my hands (for some reason I love mixing raw meat dishes by hand. It's so much easier. It was one of my favorite things about making meatballs) and formed it into a patty. I then cooked it in a heated pan that had been sprayed with EVOO and seasoned with salt and pepper. As this cooked, I took the Brussels sprouts out to flip them and let the other side cook up a bit. I was a little paranoid about the burger being cooked through all the way, so I probably cooked it more than necessary on each side. It was a bit dark, but I figured I would rather have a dry, well-done burger than one that was pink in the middle.

Once this was all finished, I headed back down to my room (with ease other than almost losing my phone while I was still on it) and assembled the dish. I used a Multigrain Arnold's sandwich thin for my burger (for those doing the Weight Watchers point system, I HIGHLY recommend these. They are one point each!) and then halved two cherry tomatoes to add to the burger. These are the reason my burger is hidden in the picture, they made it a bit of a big bite. Guy Fieri would be proud. And let me tell you, this dish was money.

I don't know how I do it, but I once again cooked the meat perfectly. It wasn't dry in the least and was cooked all the way through. The cheese made the texture very smooth and the oregano really stood out among the other flavors. My Brussels sprouts were roasted to perfection as well and I had more than anyone probably ever should (but I needed to use them before they went bad, and they're Brussels sprouts, they're good for you). Overall, another successful night of food :)