Prosciutto Turkey Burger & Rosemary Delta Blues

Carrots & peas, peanut butter & jelly, cream cheese & bagels; some foods just feel like they were meant for one another. A burger & fries fall among those classic couples. It's possibly even the champion of them. Warm, oozy, cheesy, mmm just talking about it makes me want to drop every thing and run to In-n-Out. As good as it may be, sometimes it's just too much. I can't count the times I've instantly regretted downing a double-double animal style faster than I can say "double-double animal style."

So, the prosciutto turkey burger is my alternative to archetypal burger & fries. It's light but rich. The prosciutto lends a classic smokey flavor while the bed of arugula relieves it of its weight. Basil pops every now and then, further brightening the bite. When paired with roasted rosemary potatoes (delta blues or otherwise) you're left is a subtle nod to the American classic.

Prosciutto Turkey Burger

1/2 lb. ground turkey

2 slices prosciutto

2 tbsp. dijon mustard

1 clove garlic, minced

1 shallot, minced

1 tbsp. fresh basil, minced

1 tbsp. fresh arugula, minced

1/4 c. bread crumbs

1 tbsp. olive oil

1 c. fresh arugula

2 - 3 basil leaves

2 tsbp. goat cheese

1 avocado half

salt to taste

pepper to taste

In a medium bowl combine the all ingredients, except prosciutto. Once well combined, form into two patties. Slice the prosciutto slices lengthwise down the middle & wrap around the patties.

In a skillet heat the olive oil & place the burgers in prosciutto side down. Cook until the prosciutto begins to crisp (about 6 - 8 minutes). Flip and cook the other side through (another 6 - 8 minutes).

Make a bed of arugula. Top the arugula with avocado slices. Place the burger on top of the arugula & avocado. Finally, top the burger with a slice of goat cheese & a basil leaf.

Rosemary Delta Blues

4 - 6 small delta blue potatoes

1 large sprig fresh rosemary, coarsely chopped

6 - 8 cloves garlic, skinned whole

1 tbsp. olive oil

salt to taste

pepper to taste

Preheat the oven to 350F. Slice the potatoes on a bias and place in a small lined roasting pan. Drizzle with olive oil, salt, pepper, & rosemary. Nestle the garlic cloves between the potatoes.

Roast for 35 - 45 minutes or until the skin on the potatoes begins to crisp.