Blue Cheese Buffalo Turkey Burgers, Pesto Asparagus, and Air Fryer Ranch Potato Wedges

I love making different types of burgers. I usually eat my burgers over a spinach salad, but this would taste great on a bun too! The burger uses some Wildtree spices and oils. If you have never tried Wildtree I highly recommend them, but I’m sure you can find something similar at most grocery stores. I love potato wedges with burgers and I was in the mood for asparagus the night I made this dish.

Blue Cheese Buffalo Turkey Burger

Ingredients:

1 pound lean ground turkey

1/2 cup shredded/diced carrots

1/2 diced sweet onion

1/4 cup crumbled blue cheese

1 tablespoon Hickory Smoked Grapeseed Oil (or other olive oil)

1 tablespoon Wildtree Rodeo rub (or similar Buffalo spices)

Directions:

1. Dice carrot and onion.
2. Add all ingredients except blue cheese to a large bowl. Mash to break up turkey and mix in other ingredients.
3. Gently mix in blue cheese.
4. Divide mixture into 4 sections. Use a patty cutter or your hands to make four balls and “smush” them to make patties.
5. Tip: Freeze patties for 30 minutes prior to cooking to make them easier to flip.
6. I grilled these for 5 minutes on high on each side in my ninja grill.
7. Drizzle with buffalo sauce and/or ranch dressing to serve. I topped with tomatoes and served over a spinach salad.

Ranch Potato Wedges

Ingredients:

2 medium size Russet potatoes

1 tablespoon olive oil

1 tablespoon Ranch seasoning

Directions:

1. Wash and slice potato into wedges.
2. Soak potatoes in a bowl of cold water with salt for 20-30 minutes.
3. Dry potatoes.
4. Add potatoes, olive oil, and ranch seasoning to a bowl. Shake to mix.
5. I air fried my potato wedges at 370 for 20 minutes shaking a few times to ensure even cooking.

Pesto Asparagus

Ingredients:

1 bunch asparagus

1 tablespoon vegetables broth or olive oil

1-2 tablespoons your preferred pesto

dash of grated Parmesan cheese

Directions:

1. Spray a nonstick pan with olive oil.
2. Sauté asparagus over medium low heat with vegetable broth until asparagus is bright green.
3. Add 1-2 tablespoons of pesto and mix to distribute. Remove from heat. Sprinkle Parmesan cheese.