It’s a busy week of cooking so let’s not wear ourselves out, right? Thanksgiving week meals should be uncomplicated. And since our refrigerators are full of turkey and provisions, let’s use this week as an opportunity to clean out the fridge and pantry! I shared my Thanksgiving recipes yesterday. Be sure to have a game plan, make your shopping list and tackle it tomorrow and get ready to rock!
We are grilling burgers and making a simple green salad with my favorite dressing. I have some okra from Farmhouse Delivery I plan to roast at high heat with za’atar and extra-virgin olive oil. My burgers are an adaptation of an Ina recipe, she uses a combination of both ground sirloin and chuck. Tonight I’m just using two pounds of 90% ground chuck. We may also serve these with sriracha mayo.
- 1 pound ground chuck
- ½-1 pound ground sirloin
- 1 1/2 tablespoons steak sauce
- 2 egg yolks
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chilled unsalted butter
- 6 hamburger buns
- Arugula or iceberg, for serving
- Sliced tomatoes, for serving
- Optional: Sliced cheddar, American or a slice of blue cheese
In a large bowl, carefully toss the meat, steak sauce, egg yolks, salt, and pepper with a fork, but do not mash the mixture. Lightly form patties and press gently into shape. Press a thin pat of butter into the top of each hamburger, making sure the meat encases the butter.
Prepare a charcoal or gas grill and cook the hamburgers for 4 minutes on one side, turn, and cook 3 minutes on the other side for medium-rare. Don’t smash or mess with the burgers–dudes, I’m talking to you! If you’re using cheese, add it to your burger as soon as you flip. After the patties cook, move them to a plate and tent with aluminum foil. Allow the burgers to rest for 5 minutes. Meanwhile, grill the buns, cut side down, for 1 minute, until toasted. Adapted from Ina Garten
I have butternut squash soup in the freezer that’s getting transferred to the fridge Sunday. Grilled cheese on sourdough as a side for the kiddos.
If you haven’t made your pie crust, today’s the day. I’ll teach my food processor technique for easy all-butter pie crust on my Facebook group today at 2pm central if you’d like to join and watch the demo!
I have a private online cooking class tonight and we’re making my simple mashed potatoes, miso maple roasted carrots (this is a cooking class recipe that isn’t on the site yet), glazed brussels sprouts (recipe in this post) and grapefruit palomas. I’ll grill a pork tenderloin to serve as the protein.
Today is the day to open up your turkey and set it in your roasting pan. Dry is well with paper towels and salt it all over and in the cavity. This will draw out the moisture and help you get extra crispy skin.
The night before Thanksgiving and all through the house, all the Smarts want to go out for Mexican food! If you’re cooking at home, check out this post on easy dinners. Or this post on Trader Joe’s “cheater meals.”
This afternoon I plan to bake my pie. Usually I get up early and bake it Thanksgiving morning, but I want a low key Thanksgiving day. If you haven’t set out your serving platters and labeled them, do that before going to bed. And enlist some helpers to set the table!
Turkey day! All the details are here.
Tortilla soup with leftover turkey, cornbread muffins and a big wintery green salad.
The cornbread muffins are a recipe I taught to my membership group, Smart in the Kitchen School, as part of our October lessons. I’m opening my membership to welcome new members from November 27-December 4. Be sure to join the waitlist to be notified when doors open! I’m teaching a five-week online meal planning course in January and February and won’t add new members again until that course wraps up!
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