Burgers, Potatoes and Iced Tea!

This is a great meal if you're planning a Fourth of July barbecue or just want to do dinner on the back patio. All I can say is YUM!


Denny and I have turkey burgers pretty often. I saw this recipe for Mar-A-Lago turkey burgers on the last Oprah's Favorite Things episode. She had these burgers at one of Trump's restaurants and fell in love with them. I can see why! I halved the recipe because there was no way Denny and I could eat all of this. But it would be really easy to make the entire recipe and freeze half of it for a later meal. I actually ommited the scallions because the grocery store I went to didn't have them, and I'm sure you can add or subtract anything you'd like. I was worried about finding the chutney, but had no problems locating it in the mayo/salad dressing aisle of the supermarket. These burgers are SO GOOD! We toasted up some buns and added some sliced tomato and they were just perfect. I don't think I can ever make another turkey burger recipe again. Here's a pic before they went on the grill.


Mar-a-Lago Turkey Burger

1/4 cup scallions, thinly sliced
1/2 cup celery, finely chopped
3 Granny Smith apples, peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt
1 Tbsp. black pepper
2 tsp. chipotle Tabasco™
1 lemon, juice and grated zest
1/2 bunch parsley, finely chopped
1/4 cup Major Grey’s Chutney, pureed

1. Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

2. Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

3. Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.


Oven Fried Potato Wedges:

The potato wedges are a perfect complement to the burgers. They were really simple to make. Just slice the potatoes, coat them with the dressing you make, and then roll them in a cornbread mixture before placing in the oven. They have such a great taste. We ate them with ketchup and they were great!


Oven-Fried Potato Wedges

3 large baking potatoes
1/2 cup mayonnaise
1/2 tsp. hot sauce
1/4 tsp. onion salt
1/4 tsp. seasoned salt
1/8 tsp. black pepper
2 cups Pepperidge Farm cornbread dressing mix

1. Preheat oven to 375 degrees. Wash the potatoes and cut into thick wedges (each potato should yield six wedges).

2. Mix the mayonnaise with the hot sauce, onion salt, seasoned salt, and pepper. Coat the potato wedges with the mayonnaise mixture and roll them in the dressing mix.

3. Place in a greased baking dish and bake for 45 to 50 minutes, or until the potatoes are tender.


Pineapple Iced Tea Punch:

I have been a really big fan of sweet tea ever since we moved down south. When I came across this fun variation of tea, I knew I had to try it. The recipe makes a very large amount... we'll be drinking this all week. I used half of the amount of pineapple juice that the recipe calls for and I still thought it was very pineapple-y, so I'll save the rest of the can for the next batch. Very refreshing and perfect for a hot summer day.

Pineapple Iced Tea Punch

5 cups water, divided
2 family-size tea bags
1 cup sugar
1 (46-oz.) can unsweetened pineapple juice
1 cup lemon juice

1. Bring 3 cups water to a boil; add tea bags. Boil 1 minute, and remove from heat; cover and steep 10 minutes.

2. Remove and discard tea bags. Add sugar, stirring until dissolved.

3. Pour into a 1-gallon container. Stir in remaining 2 cups water, pineapple juice, and lemon juice. Serve over ice.