- Gluten-free
Asparagus-Potato Hash with Goat Cheese and Eggs
Crispy potatoes sautéed with tender asparagus and topped with perfectly cooked eggs. A hearty, wholesome hash that’s simple, satisfying, and perfect any time of day.
Instructions
Combine the turkey, salt, pepper, and parsley in a large bowl, mixing to season evenly. Stir in the egg and milk.
With damp hands, divide the meat into 4 portions and gently shape into patties about 3/4-inch thick — the mixture will feel sticky from the egg, which helps the burgers hold together as they cook. Place the patties on a parchment-lined tray. Cut the butter into slices and one slice of cheese into 4 small squares about the same size as the butter. Press a piece of each into the center of every patty and shape the meat around it to seal it in. Refrigerate for 10 minutes while you heat the griddle.
Heat a griddle or cast-iron skillet over medium-high heat and lightly coat with butter. Cook the burgers until browned and a thermometer inserted into the meat (avoiding the cheese center) reads 165°F, about 4 minutes per side. In the last 2 minutes, top each burger with a remaining cheese slice to melt.
Remove from the heat and build the burgers on buns with avocado and your favorite toppings. Serve warm.
- Gluten-free
Bacon Egg Cups
Classic breakfast in individual bacon cups! There are a couple extra steps but so worth it and can be made ahead for easy grab and go! There's an easy option too!
Baked Spicy Barbecue Chicken Wings
- Gluten-free
Baked Spicy Barbecue Chicken Wings
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