It’s Friday!! Friday’s are a day I have dedicated to new food finds and favorite things. A few months ago I went to the Philly Farm & Food Fest here in of course Philadelphia. There were tons of new local products there, but only a few that I came home with. Bacon Jam caught my eye. Who doesn’t love Bacon? Yes, I am a dietitian I love bacon! There I said it!!
Bacon Jam is made with Cooked Bacon, Dark Brown Sugar, Onions, Apple Cider Vinegar, Evaporated Cane Juice, Pectin, and Garlic Powder. There are many recipes for bacon jam online, but why make your own when you can buy this yummy stuff already made?
I have another confession! Oh my!! I love bacon on a burger. To be clear I don’t always have bacon in the house and I only cook bacon 1-2 times a month. I also only have some sort of burger every 2 months or so anyway. So don’t think I live on bacon burgers. Bacon Jam is though great to have on hand if you want bacon on a sandwich, but don’t have bacon, the time or the desire to cook it.
To compare: 1 slice of bacon (cooked) contains 43 calories, 3 gm Fat, 1 gm Saturated Fat, and 3 gm Protein. Bacon Jam (1 Tablespoon) contains 50 calories, 2 gm Fat, 0.5 gm Saturated Fat, 7 gm Sugar, and 2 gm Protein. So Bacon Jam is comparable to adding 1 slice of bacon to your sandwich. Do you really ever just add one piece? I know you don’t.
Bacon jam is awesome on these Gruyere Mushrooms Turkey Burger. I usually cook beef burgers, because we just prefer the taste over leaner meats. I do buy grass fed organic beef like the good dietitian I am. I recently found the perfect way to prepare turkey burgers that everyone in my family loves. Turkey is a leaner meat than beef meaning that turkey is lower in fat and calories. Turkey is a bit more challenging to work with because of the low fat content. You need to add ingredients like egg and bread crumbs (or some other binder) to help the turkey burgers stay together. I also find turkey less flavorful, so I need to jazz it up a bit.
Turkey burgers with gruyere and mushrooms are so tasty and moist. This recipe was a winner with my 12 years old. I expected him to not eat the turkey burgers because of the mushrooms in the recipe, however I diced them so fine he never noticed. I still have not told him he ate mushrooms and I have made them multiple times. What he doesn’t know will not hurt him, right?!
- 2 teaspoons butter
- 2 cloves garlic, minced
- ¼ cup diced shallots
- 4 ounce mushrooms, diced (I used baby Portobello)
- 1 lb ground turkey
- ½ cup shredded Gruyere cheese
- ½ cup whole wheat bread crumbs
- 1 egg
- Pinch of Salt and Pepper
- 2 teaspoons olive oil.
- In a small skillet melt butter over medium heat.
- Add in shallot and garlic, saute until shallots are translucent.
- Add in mushrooms, cooking for 2-3 minutes until tender.
- In a large bowl combine turkey, bread crumbs, cheese, vegetable mixture, egg, and salt and pepper.
- Mix well with your hands.
- Form burger patties with about 3 ounce of meat (you should get about 5 burgers).
- In a large skillet heat olive oil over medium high heat.
- Cook turkey burger, slipping every few minutes until well done.
- Serve turkey burger as desired on a hamburger bun, roll, or lettuce for a lower carb option.