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Tuesday, November 9, 2010

Turkey, Feta and Herb Burgers (Wendy and Susan)

-About 1 pound ground turkey
-4 to 6 ounces feta cheese, patted dry and crumbled
-2 to 4 spring onions or scallions, finely chopped (chives also work)
-Scant ¼ cup (or less to taste; the recipe calls for 1 tablespoon, but we use more) finely chopped fresh mint, basil or coriander leaves. If not available, use the contents of one or more mint tea bags.
-Pinch ground cinnamon
-Pinch ground allspice
-Freshly ground black pepper and salt if desired, to taste.

1. In a bowl, mix together the turkey, feta, onion, herbs, spices salt and pepper until thoroughly combined. Divide the mixture evenly into 4 or 6 portions. Gently pat each portion into a flat patty.
2. In a large skillet over medium-high heat, heat about 1 tablespoon of oil. Reduce heat to medium and add as many patties as will fit in the skillet without crowding. Cook, turning once, until browned and cooked through, about 5 to 7 minutes per side. There should be no trace of pink.

Skillet (we prefer cast iron)

The recipe in the paper calls for broiled sandwich or hard rolls, split. We eat the burgers without bread, with roasted vegetables. They are moist and tasty, rivaling beef burgers for taste and tenderness. A great way to use garden mint!

(makes 4 to 6 servings)

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