I have a confession to make: Sometimes we eat burgers and fries for dinner. But it's not what you think.
Our schedule is probably a lot like yours. We're always rushing here or there to meetings, events, errands or family gatherings. It's constantly go, go, go. And it can be tempting to pick up something in a greasy paper bag to quiet growling stomachs at the end of a long day.
With a little bit of foresight and planning, putting a quick meal together at the end of the day is completely possible and not at all stressful.
One tip for making this possible is picking up some pre-made or quick cooking things to round out your meal. For ages, we have been totally smitten with Alexia Foods Frozen Sides. {Specifically their Waffle Cut Sweet Potato Fries. Oh my yum. The husband could take down a whole bag all by himself.} We appreciate the fact that they're creatively crafted with real ingredients, which is probably what makes them taste so darn good!
Keeping a bag of these {or one of their many tasty frozen sides} in the freezer is sort of like our version of "Break Glass in Case of Emergency". We don't eat them all the time, but they're sure nice to have around for those evenings when quick comfort food is all that will do.
Our version of "burgers and fries" is guilt-free and all natural. These "loaded" turkey burgers cover all the bases -- flavorful, satisfying and even filled with some greens! Wrapped with a big piece of Swiss chard or your favorite large leafy green, you get a double dose of veggies to even out the tiny bit of bacon that crept its way into this luscious burger. Caramelized onions and a splash of balsamic add a little extra something, too.
Served with a side of Alexia Waffle Cut Sweet Potato Fries {or Seasoned Waffle Cut Fries as pictured here}, you'll be glad you didn't pull up to the next window. It's the best version of "fast food" you can have!
Stay in the loop of Alexia's products and promotions by joining their Club 350 newsletter, or head over to their recipe page for more ideas!
Bacon & Kale Balsamic Turkey Burgers
Ingredients
- 1 bag Alexia Waffle Cut Fries
- 2-3 slices bacon
- ½ large onion finely diced
- 2 cups finely chopped kale
- 2 tablespoons balsamic
- 2-3 tablespoons chicken broth or water
- Pinch of salt
- 1 pound ground turkey meat
- 4-5 large leaves of Swiss chard or favorite large-leafed green washed, dried & stemmed
Instructions
- Preheat oven to 425. Line a large baking pan with foil and bake fries as directed on package.
- Meanwhile, heat a large skillet {preferably non-stick} over medium-high heat on the stovetop. Add bacon and cook until beginning to crisp up. Add onion and saute until soft and translucent.
- When the skillet begins to look a bit dry, deglaze the pan with balsamic and chicken broth or water. Add chopped kale and cook for about 2-3 more minutes until wilted. Remove from heat and set aside to cool slightly.
- In a medium bowl, season turkey meat with a pinch of salt. Add cooled kale mixture. Gently incorporate throughout turkey meat; divide and shape into 4-5 patties.
- In same skillet over medium-high heat, add a bit of olive oil or spray with non-stick cooking spray. Place burgers in skillet and cook for 4-5 minutes on one side or until browned. Flip and cook 2-3 minutes on the other side or until burgers are cooked through. Remove from skillet and allow to rest.
- **Don't forget your fries in the oven!**
For Assembly:
- Place condiments & toppings on burger {tomatoes, sauces, etc.}. Place burger on top of Swiss chard leaf to create an edible wrapper.
- Serve with Alexia Waffle Cut Fries!
Alexia Foods offers frozen potatoes, appetizers, breads and side dishes with minimal, but distinctive, real ingredients that serve-up exceptional taste. Alexia frozen sides are a delicious addition to a balanced meal with that little something extra and can be ready in 25 minutes—or less. Sign up for Alexia’s Club 350 newsletter for more great meal inspiration!Alexia. Farm to Flavor.This is a sponsored conversation written by me on behalf of Alexia . The opinions and text are all mine.
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