|Thanksgiving Burger with Sweet Potato Fries|
Nancy Silverton, the esteemed founder of La Brea Bakery and the restaurant Campanile in Los Angeles is our next Woman Game Changer. She is an American chef and baker whose career path changed when, as a liberal arts major at California State University Sonoma she took a job working as a cook in her dormitory kitchen. She has authored several cookbooks and has been at the forefront of efforts to revitalize sourdough and artisan breads in the United States. After apprenticing at a small Northern California restaurant, she trained at the Le Cordon Bleu cooking school in London and at the Ecole Le Notre in Plaiser, France. Upon returning to Los Angeles she worked as an assistant pastry chef. Ms. Silverton, who now owns two of Los Angeles’s most popular restaurants, Osteria Mozza and Pizzeria Mozza, with Mario Batali and Joe Bastianich, has just published her eighth book, “The Mozza Cookbook. Her esteemed career has guaranteed her a spot as #22 on the list.
When loaves of soft white bread stocked bakery shelves and bagels were the biggest breakthrough in breads, Nancy Silverton brought our culinary attention to the soul-satisfying pleasures of artisan baking. There have been many who have followed on her chef coat tales. She and her (then) chef-husband opened the doors to La Brea Bakery in conjunction with their restaurant Campanile in 1989 after finding no one in the Los Angeles area capable of supplying them with the flavourful crusty loaves that they had sampled in Europe.
Although we love to cook do we really want to spend all day in the kitchen for that feeling of satisfaction and gratification? We already did turkey and all the trimmings back in October for our Canadian celebrations but the celebrations never end here on these pages!!! I didn't bake any beautiful artisan loaves of my own to honour Nancy for this challenge but I did use some artisan buns for some gorgeous turkey burgers to celebrate the American Thanksgiving. What a perfect way to have a quick "turkey dinner" with all the holiday flavours inspired by your centerpiece turkey with sage, thyme and celery... plus a spoonful of cranberry sauce for a dash of star quality with its brightness and acidity.
White-meat turkey burgers can be dry, so chefs Amy Pressman and Nancy Silverton used a mix of white meat, dark meat, and skin (ask a butcher to grind the combination for you). I happened to have white meat only so to moisten the burger I changed the recipe a little, made only 1/2 of the sauteed leek, onion and herb mixture and added it into the turkey meat itself for a moist and satisfying burger! Good choice!!! Serve them sith sweet potato fries that are not only delicious but they also provide an extra hit of nutrition compared to fries made from regular potatoes. Plus, they're baked another reason they are a healthy choice. I also LOVE the "baby" single serving ketchups. These are a purchase I always make when I find myself in the States.
What have we been up to this week with our 23rd Game Changer Nancy Silverton....
More Than Burnt Toast - Thanksgiving Burger with Sweet Potato Fries
Joanne of Eats Well With Others Gorgonzola Dolce, Fingerling Potatoes, Radicchio and Rosemary Pizza
Susan of The Spice Garden
Heather of Girlichef - Prosciutto Parmesan Braids
Miranda of Mangoes and Chutney - Unforgettable Foccacia
Jeanette at Jeanette's Healthy Living - Cranberry Ginger Upside Down Cake
Kathleen Van Bruinisse at Bake Away with Me - Nancy's Ginger Scones
Sue of View from The Great Island - Nancy's Meatballs
Barbara of Moveable Feasts - Bran Muffins
Nancy of Picadillo - Tuscan Bean Soup with Prosciutto and Grated Parmigiano-Reggiano
Mireya - My Healthy Eating Habits
Veronica of My Catholic Kitchen - Banana Bread
Annie at Most Lovely Things - Balsamic-Glazed Onion Wedges with Fennel
**Thanksgiving Turkey Burger**
Recipe created by Amy Pressman and Nancy Silverton
O, The Oprah Magazine , May 17, 2011
- 2 tablespoons butter
- 2 large leeks, white and light green parts only, thinly sliced (about 1 1/2 cups)
- 2 stalks celery, thinly sliced (about 1 1/2 cups)
- 2 teaspoon finely chopped thyme
- 2 teaspoon finely chopped sage
- 1 1/2 teaspoon kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1 3/4 pounds ground turkey, preferably a mix of dark and white meat, shaped into 4 (4 1/2- to 5-inch) patties
- Canola oil, for greasing grill
- 1/4 pound aged white Cheddar, cut into 4 slices
- 4 hamburger rolls, such as challah buns, split
- 3 tablespoons mayonnaise
- 3 tablespoons spicy brown mustard
- 1/2 cup whole berry cranberry sauce
Season turkey patties all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper. (At this point I added some of the leek herb mixture to the turkey meat for moistness) .Carefully grease grill grates with oil, arrange patties on grill, and cook, flipping once, until they reach desired doneness, about 10 minutes. During the last few minutes of cooking, top burgers with cheese and toast buns on grill until golden brown, 1 to 2 minutes.
Combine mayonnaise and mustard in a small bowl, then spread on buns. Top with burgers, leek and celery mixture, and cranberry sauce, and serve.
**Sweet Potato Fries**
•2 large sweet potatoes, peeled
•2 tablespoon canola oil
•1 teaspoon salt
Preheat oven to 450°. Slice sweet potatoes into sticks, about 1/3 inch thick. In a large bowl, toss together with the oil and salt.
Place fries on a sheet tray and cook, turning once, until they start to crisp and brown, about 15 minutes. Remove and serve immediately.
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