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Churchill Chimichurri Burger

2019 Kentucky Derby Burger Champion: The Chimichurri Churchill Burger

Hey, y’all!

Recently over on my Instagram, I shared the winner of the 2019 Kentucky Derby Burger Competition (brought to you by the Kentucky Beef Council + held at Kroger). This year was an immense privilege because I got to be one of the judges!

Lori Poe of Montgomery County, Kentucky submitted this year’s winning burger. The Chimichurri Churchill Burger is a very interesting take on the classic — it features avocado, salsa golf, chimichurri, and is wrapped in a gorgeously browned tortilla. Simply put, it is delicious!

Churchill Chimichurri Burger

Full creative credit goes to Lori Poe; however, I had to share the recipe with y’all! All ingredients can be found at your local Kroger. As always, Kroger is your one-stop shop this Derby Season!

Chimichurri , JC Phelps (JCP Eats)

Lori Poe's Chimichurri Churchill Burger

Burger Ingredients:

  • 2 pounds Kentucky Cattlemen’s ground beef
  • 1 ripe avocado, sliced
  • 1 – 1/4 cups shredded Mexican cheese
  • 6 flour tortillas, burrito size
  • 1 tablespoon salted butter, divided

Salsa Golf Ingredients:

  • 2 tablespoons pimentos, drained, and patted dry
  • 1/4 cup mayo
  • 1- 1/2 tablespoons ketchup
    • All ingredients are combined in a bowl until well-mixed.

Chimichurri Sauce Ingredients:

(best if made day in advance)

  • 4 cloves garlic
  • 1 bunch of parsley
  • 1/3 cup olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 tablespoons red wine vinegar

Directions:

  1. Shape beef into 1/3 pound round patties.
  2. Place 3 patties in a skillet over medium heat, cooking for 10-12 minutes, or until 160o F.
  3. Warm tortillas 20-30 seconds or so individually in skillet.
  4. Add 1/2 tablespoon of butter to skillet – on medium – to melt and spread around pan.
  5. Spread 2 teaspoons of Salsa Golf in center of tortilla and top with 2 tablespoons of shredded cheese blend.
  6. Top this with the burger.
  7. Spread 1 tablespoon of Chimichurri Sauce on burger and add sliced avocado
  8. Top with 1 tablespoon of shredded cheese blend.
  9. Fold tortilla over the top of the burger and fold it over until it is completely covered with the tortilla.
  10. Place the tortilla, folded side down, in the buttered skillet until it is lightly browned.
  11. Flip and brown the second side.
  12. Enjoy!

You’ll love this recipe — and upon having a bite, you’ll realize as to why it won the competition this year!

As always: Happy Eating, Happy Traveling, Happy Living!

Y’all come back now, ya hear?

My best,

JC

FTC: This is not a sponsored post; however, as always, all opinions are my own.

Herb-Roasted Turkey Breast

Hey, y’all!

Thanksgiving is quickly approaching – and, of course, that means one thing: turkey. I have heard horror stories my entire life about preparing one; it is perceived to be a stress-inducing, difficult, hated task.

Wrong.

I want to fight that preconceived notion; preparing the turkey can be simple, while still remaining elegant – and I’m so excited to be partnering with my friends at Kroger to tell you how!

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My top tip is to use a turkey breast instead of an entire turkey. They are much easier to cook, to clean, and to handle. You also still get quite a bit of meat out of it; the breast that I picked up was 7 lbs. If you need to do a couple of them, the accompanying recipe can easily be doubled or tripled.

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Herb-Roasted Turkey Breast

Ingredients:

  • 1 Turkey Breast (approximately 7 lbs)
  • 5 lemons, juiced
  • 1/3 c. extra virgin olive oil
  • 2 tbsp. minced garlic
  • 1 tbsp. dry mustard
  • 2 packs Simple Truth Organic Poultry Herb Blend (Rosemary, Sage, Thyme)
  • 3 tsp. salt
  • 2 tsp. black pepper
  • 1 stick of butter
  • 1 c. white wine (dry)

Directions:

  • Preheat oven to 325.
  • Combine lemon juice, olive oil, minced garlic, dry mustard, herbs, salt, and pepper in a bowl.
  • Place turkey breast in a roasting pan, skin side up.
  • Evenly distribute the herb mixture on top of the turkey breast, reserving 1/4 of it.
  • Loosen the skin and put the remaining fourth of the herb mixture directly on the meat.
  • Cube the stick of butter and place cubes underneath the skin, directly on the meat.
  • Pour the wine into the bottom of the roasting pan; similarly, line the pan with the squeezed lemons.
  • Bake for approximately 1 hour 40 minutes; you want the internal temperature to be 165 degrees.
  • Remove turkey from oven, cover with foil, and allow to rest for 15-20 minutes.
  • Enjoy!

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Now, y’all – how easy is that? Simplified, yet oh-so-delicious. You can find all of these ingredients, just as I did, at your local Kroger. They are your one-stop shop this holiday season!

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Tell me – do you prepare the turkey for your family? What are some of your family traditions this time of year?

From my roasting pan to yours, I hope y’all have a Happy Thanksgiving!

As always: Happy Eating, Happy Traveling, Happy Living.

Y’all come back now, ya hear?

My best,

JC

FTC: This is a sponsored post; all opinions, however, are my own.

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