Day 2: Turkey Burgers, Roasted Broccoli, Roasted Smashed Potatoes

Today I made turkey burgers. They were tasty! I really liked them. The potatoes were not worth the time. I would have rather had red potato oven fries. And they would have been so much easier.

Turkey Burgers

Ingredients

1	turkey thigh , about 2 pounds, skinned and boned (or 1 1/2 pounds skinless, boneless thighs) cut into 1-inch chunks; arranged on sheet pan; frozen until semifirm, about 30 minutes
1/2	teaspoon table salt
1/2	teaspoon ground black pepper
2	teaspoons Worcestershire sauce
2	teaspoons Dijon mustard
1	tablespoon vegetable oil or canola oil

Instructions

Mix together. I pan-fried them. They would be awesome grilled. I used ground turkey and added a scoop of ricotta cheese (that's would the directions suggested). Definitely a keeper.


Roasted Smashed Potatoes

This recipe is designed to work with potatoes 1½ to 2 inches in diameter; do not use potatoes any larger. It is important to thoroughly cook the potatoes so that they will smash easily. Remove the potatoes from the baking sheet as soon as they are done browning—they will toughen if left too long. A potato masher can also be used to “smash” the potatoes.

Ingredients

2	pounds small Red Bliss potatoes (about 18), scrubbed (see note)
6	tablespoons extra-virgin olive oil
1	teaspoon chopped fresh thyme leaves
	Kosher salt and ground black pepper

Instructions

1. Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Arrange potatoes on rimmed baking sheet, pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.

2. Drizzle 3 tablespoons oil over potatoes and roll to coat. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick. Sprinkle with thyme leaves and season generously with salt and pepper; drizzle evenly with remaining 3 tablespoons oil. Roast potatoes on top rack 15 minutes. Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.

Check them the last time earlier. They got a little burned. Like I said, I wasn't super impressed.

Roasted broccoli is super easy. Cut, drizzle with olive oil, season with kosher salt and pepper. Roast in a 425 degree oven for about 15 minutes. You will never eat broccoli any other way. Ever.