Well well well, looks like I’ve decided to emerge from my vacation and get back to blogging.
After an 8 day Canadian vacation, Wes and I are back in Texas. Back to work, working out, and not eating 8 times a day. I’ll miss that. My family is all Canadian, so I thought it might be nice for Wes to meet the extended family before we tied the knot. Naturally everyone liked Wes, even though he through the occasional “eh” around, taunting the family. We enjoyed time in Toronto and Saskatchewan, and even made it down to the cabin at Kenosee for a day!
Next time we are hauling our clubs to Canada so we can play on the beautiful course at the Lake. Everything is just so beautiful, fresh and green. Not being 100 degrees is also a plus.
The flowers were in full bloom at Grandma’s.
And even some of the leaves were starting to change to a nice fall red. Jealous!
We made it home just in time to properly celebrate the Labor Day holiday, with burgers and mini peach crisps of course!
Chipotle burgers were one of the many different type of burgers on the menu.
So lately I’ve really been into the chipotles in adobo sauce. They add a warm, smoky flavor to a dish, instantly enhancing the flavor. You have to be careful not to put in too many, as they have a tendency to over power.
Mixed with a hatch green chile bun (courtesy of Central Market) and a heaping spoonful of street corn, this burger was a great way to celebrate Labor Day. I am still in disbelief that all of our summer holidays are officially over and that fall is just around the corner.
I’m looking forward to the plethora of squash, fall apples, and pumpkins that are about to take over our grocery stores. Sadly this week will be lacking in dessert as I am really trying to follow the Isagenix cleanse plan to look my best for my upcoming bridal shots. I do foresee some pumpkin pies and mini-tarts in the near future though!
If you are looking for a spicy burger with the deep flavor of chipotles, give this turkey burger a try!
- 1 lb extra lean ground turkey
- ½ lb cube steak
- 4 chipotles in adobo, sauce included
- ½ white onion
- ½ cup cilantro
- ½ hatch chile pepper
- Juice from one lime
- 1 tsp salt
- ½ tsp pepper
- 1 tsp cumin
- 1 batch of street corn
- 4 – 6 hamburger buns, depending on the size of your patties
- In a food processor, combine chipotles, onion, cilantro, hatch chile, lime juice, salt, pepper, and cumin. Pulse until combined.
- In a medium sized bowl, add meat and pour in chipotle mixture. Using your hands, blend ingredients together, then form patties. Let sit for 15 to 30 minutes.
- Cook on barbecue grill over medium high heat for about 8 minutes, or until burgers are cooked through.