Satay Burgers with Roasted Poblano Sauce

So Father’s Day weekend is coming up. For many, after the events of this morning in Virginia, some father’s won’t be home with their kids and families, that makes me very sad. But here’s a little inspiration on yet another icky day we all woke up to due to the times we live in. I was on my morning walk, minding my own business, and come across a couple also out on their walk, headed in my direction, you know the usual, move over to make room situation. Well they both looked up at the same time, smiled at me, big happy smiles, and said good morning, and how was I doing today. I exchanged the same greeting. It was just such a nice gesture, and boy, did that make my day. That tini-tiny acknowledgement, it helped me to remember there are so many more good people in the world than bad people. Let’s not forget that, and remember to say ‘hi’ on your walks, it really can improve a persons day, really. Those people were happy, and I was going to just guess that he was a really great dad. I am so fortunate to be married to the best dad around, he helps and is so kind to people every single day. Dad’s sure do make a difference. So Happy Father’s Day to all the great dads out there and happy memories for all the dad’s we’ve lost. Eat together and celebrate!

Great dad’s love burgers. Some like ‘burger’ burgers, some like turkey or veggie burgers. But just about everyone loves burgers! These burgers are especially delicious and a little on the unusual side, but I know you and the dad’s in your life will love them. My little trick (but you certainly don’t have to do it) is to use chicken breasts and pork shoulder. I cubed both meats into 1″ (or so) pieces then put them in the freezer for about 20 minutes, transfer meat to food processor and pulsed until burger consistency. You can certainly use purchased chicken and pork, it’s just what I had on hand. They are very savory burgers (get the link to the burger bun company I’m highlighting today!) so be sure to add some onion and tomato on the bun. Maybe I should rename them to Great Dad Be Kind Savory Burgers? What do you think?

I would love to hear what you think of this recipe blog, so far. Are you trying the recipes? Are you sharing with others? What’s been your favorite post so far? Let me know. xo

Satay Burgers

Serves 6

½ cup chopped fresh cilantro
¼ cup finely chopped unsalted dry-roasted peanuts
1½ tablespoons brown sugar
2 tablespoons fresh lime juice
1½ tablespoons fish sauce
1½ teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon salt
1 tablespoon finely chopped jalapeno
2 garlic cloves, minced
¾ pound ground pork
¾ pound ground turkey breast
Cooking spray
6 whole wheat burger buns (I used Savor Crafted buns, made with sprouted wheat, really delicious)

I only have the empty package because we gobbled them all up! Even tried and true white bread eaters will love these buns. Loaded with protein and fiber, but taste great. They have a good story too, farm to table. Give them a try.

www.savorcrafted.com

Additional toppings to the burger (besides the yummer sauce): sliced tomato, fresh spinach leaves, sliced red onion. These are all options, but add extra crunch and flavor.

Prepare grill. Combine first 12 ingredients. I use a fork so as not to over work the meat, which can make it tough. Divide mixture into 6 equal portions, shaping each into a ½-inch-thick patty. Place patties on a grill rack coated with cooking spray; grill 7 minutes on each side or until a thermometer registers 165°. Remove from grill; let stand 5 minutes. Serve with Poblano Sauce on your favorite buns.

Roasted Poblano Cream Sauce
2 poblano chiles
4 oz. (½ package) cream cheese, softened
3 tablespoons greek yogurt
¼ cup cilantro
Salt and pepper to taste

Preheat grill to high, grill chiles until blackened OR place chiles on an aluminum foil-lined baking sheet and broil chiles 3 inches from heat 8 to 10 minutes on each side or until charred. Place chiles in a bowl; seal with plastic wrap and let stand 10 minutes to loosen skins. Peel and seed chiles, discarding skins. Chop chiles and combine with cream cheese and cilantro in food processor (affiliate link) or blender; process until smooth.

Really tasty with baked Sweet Potato Fries with smoked paprika.