Iowa offensive tackle Tristan Wirfs made his mark on Mount Vernon. Many in town made their mark on him, too. Wirfs and his mother, Sarah, took The Gazette on a tour of his hometown, revisiting scenes around what essentially is the one square mile where he grew up. This story is a little about what can hold you back. This is mostly about what moves you forward.

Food & Drink

Texas Turkey Burger perfect for any summer barbecue

Celebrate the Fourth of July with this sparkling burger. (Linda Gassenheimer/TNS)
Celebrate the Fourth of July with this sparkling burger. (Linda Gassenheimer/TNS)

These burgers get their bang from jalapeno peppers that are mixed with mayonnaise. Barbecue sauce is mixed in with the turkey giving it extra flavor and keeps the burger moist.

Mix corn kernels and black beans together for a colorful, tasty side dish.

Helpful Hints

• Any type of barbecue sauce can be used.

• Place corn in a sieve and run hot water through to quickly defrost the corn or place in a microwave oven for 2 minutes.

Countdown:

• Make salad and set aside.

• Prepare burgers.

• While burgers saute, mix jalapeno and mayonnaise together.

TEXAS TURKEY BURGERS

Yield: 2 servings

3/4 pound ground, white meat turkey

3 tablespoons low-sodium barbecue sauce

Salt and freshly ground black pepper

Vegetable oil spray

1 jalapeno pepper, seeded and chopped (about 2 tablespoons)

3 tablespoons reduced-fat mayonnaise

2 whole wheat hamburger rolls

1 small tomato, sliced

Mix ground turkey with the barbecue sauce. Add salt and pepper to taste. Form into 2 patties, about 4 inches in diameter and 1/2 inch thick. Heat a nonstick skillet over medium-high heat and coat with vegetable oil spray. Add the burgers and cook 3 minutes. Turn and cook 3 minutes. Turn heat down to medium and cover the skillet with a lid. Saute 2 to 3 minutes or until a meat thermometer reads 165 degrees.

While burgers cook, mix chopped jalapeno pepper and mayonnaise together.

When burgers are cooked, place each burger on the bottom half of a hamburger roll. Place several slices of tomato on each burger. Spread the mayonnaise on the top half of the roll and close.

Source: Linda Gassenheimer

Per serving: 495 calories (29% from fat), 16.2 g fat (2.3 g saturated, 3.9 g monounsaturated), 90 mg cholesterol, 45.2 g protein, 42.2 g carbohydrates, 6.3 g fiber, 721 mg sodium.

CORN AND BLACK BEAN SALAD

Yield 2 servings.

Several lettuce leaves

1 1/2 cups defrosted frozen corn kernels

1/2 cup reduced-sodium rinsed and drained black beans

2 tablespoons reduced-fat oil and vinegar dressing

Salt and freshly ground black pepper

Divide lettuce leaves between two plates. Mix corn and black beans together in a small bowl. Toss with dressing and add salt and pepper to taste. Spoon over lettuce leaves.

Source: Linda Gassenheimer

ARTICLE CONTINUES BELOW ADVERTISEMENT

Per serving: 160 calories (11% from fat), 2 g fat (0.2 g saturated, 0.6 g monounsaturated), 1 mg cholesterol, 7.1 g protein, 32.5 g carbohydrates, 6.8 g fiber, 59 mg sodium.

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Give us feedback

We value your trust and work hard to provide fair, accurate coverage. If you have found an error or omission in our reporting, tell us here.

Or if you have a story idea we should look into? Tell us here.