Mustard Turkey Burgers w. Asparagus & Bacon, Rosemary Roasted Smashed Potatoes

I recently received some beautiful Mother's Day gifts, courtesy of UncommonGoods. Among those gifts was a pack of Foodie Dice. These babies are so fun—perfect for when you feel like you've simply run out of ideas for what to cook for dinner!

It's sort of like being on a episode of "Chopped." A roll of these dice and you get a mission: a protein, cooking method, grain/carb selections, herb choices, and bonus ingredients. Accept the mission and start cooking!

Here was my roll:

 

I decided to make Mustard Turkey Burgers topped with Asparagus and Bacon, and a side of crispy Rosemary Roasted Smashed Potatoes.

Ingredients

serves 4 

for the burgers:

• 1 pound ground turkey (I used 85/15)
• 2 Tablespoons spicy brown mustard
• 3 or 4 Tablespoons minced red onion
• a couple of pinches of coarse sea salt
• 1 bunch of asparagus, trimmed and cut into bite-size pieces
• 4 to 6 strips of bacon (I like Applegate Natural Sunday Bacon)

In a bowl, combine turkey, mustard, onions, and salt. Loosely pack and shape into patties. Chill in the refrigerator.

Lay your strips of bacon in a large frying pan and set it to low. When it starts to release some of its fat and curl, use tongs to flip the strips to cook on the other side. Keep flipping the strips so that they brown evenly. When the bacon is cooked to your liking (I prefer it very well done), remove it to a plate covered in paper towel to drain and cool. It will crisp more as it cools.

Turn the pan up to medium-high and add the asparagus and a pinch of salt to the bacon grease. Saute it, stirring frequently, until the asparagus is tender-crisp, about three to four minutes. Remove to a plate.

Using the same frying pan, lower the heat to medium and add a little drizzle of olive oil or some ghee. Cook the burgers for about 5 minutes on each side, until browned and crispy; the interior should no longer be pink.

Serve the burgers hot, topped with the asparagus and crumbled bacon.

 for the potatoes:

• about 2 pounds baby red potatoes, scrubbed but not peeled
• olive oil
• dried rosemary, chopped finely
• coarse sea salt and freshly ground pepper 

Using a steamer insert in a pot (or a steamer pot), fill the pot with water to about a 1/2 inch below the bottom of the steamer. Place the potatoes in the steamer. Bring the water to a boil and cover the pot. Turn down the heat so that the water remains at a low boil. Cook until the potatoes are tender—about 15-20 minutes for these small new potatoes. The potatoes are ready when you can easily pierce them with a fork.

Preheat oven to 450 degrees. Drizzle a generous amount of oil on a baking sheet. Place the steamed taters on the baking sheet.

Using a measuring cup, press down and flatten each potato. You don't want to totally obliterate them—each potato should still be whole. Just flat.

Brush additional oil on the potatoes. Again, don't skimp. Sprinkle the tops with a generous amount of salt and pepper, as well as the chopped rosemary. (I took this picture before I seasoned them and forgot to take one after. Don't hate.)

 

Cook them in the top rack of your oven for about 22-25 minutes. They should be crispy and sizzling hot. 

Serve hot, next to the turkey burgers. You can even sprinkle some of the crumbled bacon over the tops of the taters, too. 

This was such a good, easy meal. Thanks to Foodie Dice for the inspiration!

And, hey, if you're feeling stuck about what to make for dinner, just comment below—I'll roll the dice for you and tell you just what to make!

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