Jalapeno Turkey Burgers Diner Style

Burgers! A hard days work is rewarded with fresh off the grill burgers. Not having great success with Not Greek Turkey Zucchini Burgers and having scored a box of turkey burgers at half price in the freezer, I figured it was time to try again with Jalapeno Swiss Turkey Burgers.

Modifications Made:

This was one of the most simply written recipes ever! Seriously. The burger was left wide open for many, many modifications.

After lasts weeks success of caramelized onions on the Sliced Brat Hoagies, I decided on another attempt with the same process on jalapenos instead of onions.

To a simple untoasted hamburger bun, mustard, lettuce, turkey patty, caramelized onion, pepper jack swiss, and garlic pickles slices were added.

Scaled for Likability: Good

You know the problem, this table and all of its counterparts love burgers. So much so, that a burger has to be really, really bad before its classified as a No, Thank You much less a Fail. This simple burger was like a fancy version of a school burger. Nothing over the top, filled the need for a burger, was good without being over the top, and most of all quick and easy.

To make this a great burger would be very simple, too. Butter and toast the bun, make fresh pressed turkey patties with onion and garlic powder/salt and pepper/a dash of canned jalapeno juice, caramelize a sweet yellow onion, a pablano pepper, and a jalapeno, and use garlic sandwich pickles for even thickness instead of garlic pickle spears cut into attempted slices. One could even add bacon or fry the patty in bacon grease, add avocado slices or a layer of guacamole, change the cheese to muenster or provolone or havarti, or switch the plain buns for a ciabatta or Texas Toast. Such a versatile burger.

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add po...

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almos...

Cold Corn Bean Salsa

Nothing says junk food like chips and salsa, chips and cheese dip, chips and guacamole. Over the years I have perfected my salsa. It's good on tacos, on nachos, on enchiladas, and of course on chips. Just because I have the best salsa doesn't mean I don't like to try new salsa's like this Best Black Bean and Corn Salsa. Modifications Made: Shoepeg corn was replaced with one can of standard yellow corn with no salt added. Petite diced tomatoes were reduced by half. Italian dressing was swapped for half teaspoon comino, half teaspoon of chili powder, and two tablespoon of fresh lime juice. Salsa was made and let rest for two hours before eating. Scaled for Likability: Good Salsa this was not. Good it was however. It was too much for chips by themselves but was great served over a soft beef taco.

Eating Waffles

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