We’ve been plugging away in the Palmer house, keeping ourselves alive and enjoying our lady babies. It’s shocking how little time I have to do extra things like take pictures of the food we eat so that I can write about it. I’m doing good most days to just get things on the table before someone needs a nap or a diaper change or to be held, all of which are pretty difficult while cooking or taking photographs. I say this to excuse myself for not writing for a month and to tell you that not everything is perfect all the time and I can’t and am not even trying to keep all the balls in the air that I used to. Looking back, having just one kid was a dadgum BREEZE. In fact, that’s when I started this blog – when Olive was just seven months old! My days are filled with super baby joy and crazy games of pretend and doing lots of laundry (Eleanor is a super spitter-upper) and cooking and reading endless Olivia books and knitting and sometimes working on my “real” job of editing photographs. It’s a whirlwind and I know that it will slow down soon and these babies won’t need me every five minutes. But in the meantime, the meals coming out of here are going to be pretty basic, pretty tasty and pretty easy.
If you are in the stage of life where a little person is needing YOU every five minutes, you’ll appreciate this recipe. It was mega easy. Super tasty. Didn’t miss the beef, AND it is covered in SriRancha. That’s right, Sriracha sauce and ranch dressing. Sriracha mixed with most things is wonderful, but mayo or ranch is especially awesome. I topped them with super crunchy cucumber slices and icicle radish (hadn’t ever tried those before – they were a fun supermarket find and we loved them!) Try these tonight – you won’t be sorry!
1 lb ground turkey
1 shallot, diced (about 1/4 cup – you can use any kind of onion)
1 garlic clove, minced
1 tsp salt
1/2 tsp pepper
1/2 cup shredded cheddar cheese
Slider hamburger buns
1/2 a cucumber, sliced thin
Any kind of radish, sliced
Slices of American cheese (although you could use any, but I like the traditional taste of American and how it melts)
Sriracha sauce and Ranch dressing, mixed. Use a ratio of 3 parts Ranch to one part Sriracha
In a large bowl, combine the turkey, shallot, garlic, salt, pepper and cheese until well mixed. Form into about 1/4 cup size patties and cook in a skillet until a thermometer inserted reads at least 160F. If you don’t have an instant read thermometer, you should invest in one, and if you don’t want to invest in one, I would guess I cooked these for about 10 minutes per side on a medium-level heated cast iron skillet.
Turn on your oven’s broiler to high and place patties on a serving plate and top with slices of cheese (I used a quarter of a slice on each) and melt under the broiler. Serve with generous amounts of SriRancha, cucumber and radish.