Lately, we’ve been mixing a little bit of flour with burger (lamb or turkey) and cooking “burger balls” for Rylee. The other day, I thought his turkey burger balls tasted a lot like a chicken nugget, so today, after adding in some flour to the burger, I decided to do a bit of an invention. It has resulted in some pretty good nuggets. I served them up with beet “fries.” I’m pretty lucky because I don’t have McDonalds to compete with; when I asked Rylee if he wanted nuggets for lunch, he asked, “What’s that?”. After trying them, he told me, with a really big grin, “those are good!” I’m sure I could tweak them some more, but for the first shot, I think they turned out “blog-worthy” and are super simple to make!
1-pound turkey burger
1-1/4 cup sorghum flour
1 teaspoon sea salt
2 tablespoons palm shortening
Heat up a skillet over medium heat. Put burger and 1/4 cup of sorghum flour into a bowl, mix well. In a separate bowl, place additional cup of sorghum flour and sea salt, mix well. Place palm shortening in pan. While it melts, shape burger mixture into small round balls, then coat each side with the sorghum flour and salt. Put in skillet and cook for about 7 minutes on each side, until they start to get brown and crispy.
1 large beet sea salt, to taste
Peel the skin off one large beet and cut into long thin pieces, like french fries. Place in skillet, already heated and oiled from nuggets, and cook for about 7-10 minutes, until the beets are tender. Sprinkle with sea salt, to taste.