There's nothing like the zest that fresh herbs add to a dish. In my experience, the use of fresh herbs allows for and even commands simplicity in cooking. Pairing one or two fresh herbs with simple, unobtrusive ingredients really allows their flavor to take center stage. My turkey burgers this week were both wonderfully simple and full of flavor. They are seasoned with chopped fresh rosemary (from my herb garden) and store-bought parsley (mine's not quite ready for cutting).
Keeping it simple allows for a pleasant, fuss-free weeknight meal. A simple meal also lends itself to taking on greater baking endeavors - such as made-from-scratch burger buns! For these buns, I followed the recipe for Tassajara Yeasted Bread in the Tassajara Bread Book (the recipe can also be found at Culinate.com). I divided the recipe in half and then separated the dough into six rolls instead of placing it in a loaf pan. This recipe calls for the dough to rise three times. I assumed that it would only need to rise twice so I hadn't budgeted time for a third rise. Therefore, I omitted the first rise and all still turned out fine.
Turkey Burgers with Fresh Herbs and Goat Cheese
-adapted from MyRecipes.com-
Yield: 4 medium burgers
- 1 pound lean ground turkey
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon salt (or to taste)
- pinch of black pepper (or to taste)
- 1 egg
- 1/4 cup plain bread crumbs
- 2 ounces goat cheese, cut into 4 slices
- olive oil or cooking spray
