Thai Turkey Burgers and Brussels Sprouts by Heather

Brandon and I spent the weekend in a cozy house in upstate New York, and even though it was very cold out, we decided to do some grilling since the house had a nice grill.  It was 3 degrees outside, and the pipes in the house were frozen, but that didn't stop us from having a great weekend curled up enjoying each other's company by the cozy fireplace.

Thai Turkey Burgers:
whole wheat buns
1 lb. ground turkey (light and dark meat)
1 tbs. Greek yogurt
1/4 Jalapeño (I removed the seeds and ribs, but if you want more spice, keep them on)
2 shallots, minced
2 garlic cloves, minced
5-6 dashes of soy sauce
ground black pepper to taste

Combine all ingredients (besides buns) in a medium bowl and mix together with your hands.  Form the mixture into 5 patties, using your thumb to make an imprint on one side of the patty so that it doesn't puff up into a ball while cooking on the grill.  Heat the grill up to a medium high temperature and cook for 7-8 minutes on the first side, and about 3-4 minutes on the other side.

While the burgers are cooking on the second side, toast the buns on the grill until slightly browned.  Take burgers off the grill and assemble with some or all of the toppings below.

Suggested Burger Toppings:
Avocado
Sriracha
Greek yogurt
Pickled radishes
Cilantro
Sprinkle of lime juice

Brussles Sprouts:
1 1b. brussels sprouts outer leaves removed and quartered
couple of slices of hard sausage
5 tbs. extra virgin olive oil
Juice of half a lemon
2 tbs. sriracha
1 tbs. fish sauce

Roast at 375 for about 25-30 minutes or until crispy on edges

Who wouldn't want to spend a weekend in this cute little house??