So I am burnt out on blueberries. I have taken a small break to collect my thoughts and get the kids ready for school. There have been doctors appointments and meetings at school and last minute trips. We have to squeeze every drop out of summer while we still can! I think the family and myself can agree that this was one packed summer! Alex went to Washington D.C. with his eight grade class, then he came home for one day and went on a mission trip to Cincinnati with the church youth group. For his 14th birthday, Alex and his dad went to a gaming convention in Memphis. We took Isabelle and Gabe to Chicago for their birthdays. Isabelle went the American Girl Doll store and to a Big Time Rush concert and then we went to Lego Land! So much fun!!!!!!!!
So that was a quick recap of what we did this summer. School will be super exciting this year. A new ninth grader at the high school, a seventh grader and a third grader already!!! Where is the time going?!? So dinner has centered around quick and easy (as it should) and this fall is going to be no different. The inspiration for this dinner came from one of my favorite restaurants in Traverse City. Bubba’s is fantastic hamburger joint with the best hamburgers anywhere. My favorite hamburger is the Curry Burger. It is a juicy curried flavored hamburger served on a deliciously soft bun, topped with a sweet onion aioli and crispy onion straws. SO YUMMY! I usually order it with the sweet potato tots. I seriously could eat this hamburger everyday!
Well inspiration struck and I recreated it at home. It’s not exactly the same, but it kept my cravings at bay. I used ground turkey instead of ground beef and topped it with a sriracha mayonnaise and mango chutney all on a pretzel roll. I baked some sweet potato fries and the dinner was complete! The flavors of the ginger, garlic and curry really came through The kids loved it!!! Ted said it probably would have been a little better with ground chuck. Maybe next time.
If you want to spice up your day, give this a try! Try it before it’s time to put the grill away! Or head to Bubba’s in Traverse City, Michigan to try the original first hand. I promise you won’t be disappointed.
Thai Curry Burgers
2lbs ground turkey or ground chuck
2 tablespoons vegetable oil (if using ground chuck omit oil)
2 1/2 tablespoons curry powder
3 tablespoons Worcestershire sauce
4 cloves garlic, grated
1/2 onion, grated
1 large knob of fresh ginger, grated
1 tablespoon of green curry paste
Jarred mango chutney
Sliced lettuce, tomato and red onion for topping
1. In a large bowl combine the turkey, vegetable oil, curry powder, garlic onion, ginger and green curry paste.
2. Mix to combine, but don’t over work the meat. Turkey has a tendency to become tough.
3. Divide into 7 6oz burgers and season with salt and pepper.
4. Cover and refrigerate for an hour to let the flavors develop.
5. Preheat the grill and oil the grates. Because of it’s low fat content, turkey also has a habit of sticking. We don’t want that.
6. Place burgers on the hot grill and cook for 6 minutes aside or until a thermometer reads 165 degrees.
7. Let rest while you prep the buns. Cut the buns in half and brush cut sides with butter. Place the buns on the grill and warm while the burgers are resting.