For the candied pecans:
- about 4-5 ounces of pecan "pieces" (smaller than halves)
- 1/4 stick of butter
- 3 tablespoons of brown sugar
- 1 tablespoon of sugar
- 1 tablespoon of cinnamon
Add just enough water to allow thorough mixing of these ingredients in a small frying pan, and slowly cook it down over medium heat until no liquid remains. While cooking these down, start on the turkey...
For the patties:
- ground turkey patties (or shape your own)
- Worcestershire sauce
- Worcestershire black pepper
- Montreal steak rub
Cook the patties in water in a large, flat-bottomed frying pan, adding the sauce and seasoning as you go.
Finishing the burgers:
- put them on seeded rye bread
- add pepper jack cheese, sriracha mayo, spinach leaves, and tomato slices
Finishing the salad:
- spinach leaves are the base
- add goat cheese crumbles, candied pecans, cucumber slices and berry vinaigrette dressing
- optional: strawberries and blueberries also work well in this salad
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| Cooking down the candied pecans |
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| Delicious, sweet, buttery goodness |
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| These patties don't know what's about to hit them. |
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| Worcestershire sauce! |
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| Plus seasoning! Anything works, really, as long as it has plenty of black pepper. |
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| Almost done! |
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| Reebar sliced the vegetables! She's much less of a danger to herself when slicing, peeling and dicing than I am to myself. |
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| A couple of the salad ingredients. |
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| What we used for our sriracha mayo. |
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| We both liked this dressing quite a bit. |
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| Spinach in bowls! |
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| The sriracha mayo. Like everything else in this "recipe," just choose the proportions by your own feel or taste |
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| Finished salad - spinach, candied pecans, cucumber, goat cheese, and raspberry walnut vinaigrette. |
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| Finished burgers - rye bread, turkey burger, pepper jack cheese, sriracha mayo, spinach and tomato |
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