There’s nothing quite like digging your hands into a bowl of raw meat stuffed full of little hidden gems and working it into something to sink your teeth into. The entendres are almost too obvious to be stated, but I do love working meat into patties. Delicious, nourishing, juicy patties bursting with flavors and surprises.
These burgers are that.
I wish I had something delightfully more clever to share about them, but I just don’t. Burger see, burger do, youknowwhatIamsayingtoyou? I wanted a burger whose flavors weren’t so meaty and smoky that they sat heavily on the taste buds. Instead, I wanted something that tasted lighter. Fresher. Easier. Few things feel as fresh as Mediterranean flavors, so I mixed those right in. Got my hands full of meat. Rolled it around and smooshed it, tenderly, of course (ouch… right, DTH?) into moist submission (ick). Then I threw those bad boys over some pipin’ hot coals, finished them with a drizzle of olive oil, sliced a tomato out of the garden and had a mouth dance (in which the flavors tip-tap-tap-River-Dance-Crazy-Legs-style across the buds o’ taste). Go on… getcha hands dirty with meat.
Greek Turkey Burgers
3 lbs. ground turkey
3/4 c. feta cheese
3/4 c. sun dried tomatoes
12 basil leaves, torn or chopped
2 T. oregano
Juice from a jar of kalamata olives
Sea salt
Olive oil
Combine ground turkey, feta cheese, sun dried tomatoes, basil leaf pieces, oregano and a pinch of sea salt. Mix. Add some oil from sun dried tomatoes and olives into the meat until you’re happy with the consistency (roughly 1/4 cup). From into 6-8 patties. Grill until outside is crispy and slightly charred and patties are cooked through. Top with tomato and drizzle with olive oil.
So many entendres. My kind of post. Love the writing, Caroline. Keep it coming!
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