Tonight's Dinner: Buffalo Slaw Burgers & Sweet Potato Fries

I recommend preparing the burgers first, then returning them to the oven shortly before the fries are done if they need reheating.

Buffalo Slaw Burgers

Tangy, spicy, delicious!

Prep: 25 minutes
Cook: 10 minutes
Servings: 4

Slaw

• 1/4 cup thinly sliced cabbage or pre-cut coleslaw mix


• 1/4 cup shredded apple


• 1/4 cup thinly sliced celery


• 2-3 tablespoons bleu cheese dressing

Sauce

• 3 tablespoons Louisiana-style hot sauce (Tabasco, Frank's, etc.)


• 2 teaspoons ketchup


• 2 teaspoons butter, melted

Burgers

• 2 tablespoons chopped red bell pepper


• 2 cloves garlic, minced


• 2 tablespoons thinly sliced green onions


• 1 tablespoon unsweetened applesauce


• 1/4 teaspoon salt


• 1/4 teaspoon black pepper


• 1 pound ground turkey

Finish

• 4 teaspoons thinly sliced green onions


• 4 lettuce leaves


• 4 hamburger buns

Directions

In a small bowl, combine slaw ingredients. In another small bowl, combine sauce ingredients. Set aside.

In a large bowl, combine the burger ingredients. Shape into four burgers.

Preheat broiler. Broil burgers 6 inches from the heat for 5-7 minutes on each side or until a meat thermometer reads 165°F and juices run clear, basting occasionally with reserved sauce. Serve on lettuce-lined buns; top each with 2-3 tablespoons slaw and sprinkle with remaining green onions.

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Sweet Potato Fries

It's hard to get sweet potato fries crisp, even if you deep-fry them. These are made in the oven but they are pretty crisp outside, steamy sweet inside. A nice combination.

Prep: 10 minutes
Cook: 25 minutes
Servings: 4

Ingredients

• 1/2 cup all-purpose flour


• 3/4 teaspoon coarse salt


• 1/2 teaspoon ground black pepper


• 2 large egg whites


• 1-1/3 cups finely grated Parmesan


• 4 smallish sweet potatoes (about 2 pounds), scrubbed and cut into wedges

Directions

Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or aluminum foil and set aside.

In a shallow bowl, stir together the flour and seasonings. In another shallow bowl, lightly beat the egg whites with 2 tablespoons of water. Place the Parmesan on a sheet of waxed paper or in another shallow bowl.

Dip the sweet potato wedges first in the flour mixture, shaking off excess. Then dip each wedge into the egg white mixture until coated. Finally, dip the sweet potato in the Parmesan, pressing the exposed flesh of the potato into the cheese. (Don't worry if some gets on the potato skin.) Arrange potato wedges on the prepared baking sheet as you go.

Bake potatoes until tender and crisp, about 25 minutes. Serve sprinkled with more salt if desired.