Turkey Avacado Hummus Burger and Fries ($5/pp feeds 4)

This turkey burger is so moist and full of flavor that my guest from out of town almost considered moving back here, just to have access to such good food. I told her that it not my cooking that makes it good, it is the great products from the vendors at the Shed! As I always say we are very lucky here in the Mohawk Valley!

1 lb Sweetgrass ground turkey, thawed
1 8 oz container of HN4Y Avocado Hummus, room temperature
1/2 pkg of HN4Y onion crackers, crushed
4 slices Red onion (the Farm B/B or Old Path)
Lettuce slices
4 rolls

4 med/large, the Farm B/B potatoes, cleaned
olive oil
s/p
1 tsp sweet paprika
1 tbsp JFF Caldwell cheese, grated


Preheat oven to 425 degrees F. Line a baking sheet with foil. Cut potatoes in wedges. In a large bowl, drizzle the potatoes with oil, to coat. Sprinkle with s/p, paprika and cheese. Toss to coat each potato well. Spread out on baking sheet. Bake for 20 minutes, then flip and bake another 15-20 or until crisp and fork tender.

Meanwhile, in a large mixing bowl combine turkey and hummus. Sprinkle crushed crackers over mixture, and gently mix together. Cover with wax paper and let stand for 20 minutes in refrigerator. Form the mixture into 4 equal burgers.

Heat a large skillet pan over med/high heat. Drizzle with olive oil (or melt 2 tbsp lard). Carefully cook burgers in pan (2 at a time, to prevent over crowding). Flip over after 5 minutes. Cook until golden on other side, about 5 minutes.

I served my burger with a roasted pepper aioli.