Get ready for backyard cooking

Time to refill the propane tanks, pull the BBQ out of storage, clean it and start grilling. 

Last weekend I had some friends over and had one of the first of many backyard evenings and tried a new burger recipe. It was fantastic.  Give it a go, the consensus was this recipe would work equally well with lamb!  Wine suggestion… Riesling… maybe from Alsace.

Complete your backyard meal with appetizers and side dishes from Tracy’s Kitchen. We offer a wide variety of options to suit every taste including a daily fresh selection of delicious salads. Check out In the Kitchen this Week for a list of what’s available.

Asian Turkey Burgers

For 4 Burgers
1 garlic clove, smashed
1″ piece of ginger, peeled and finely chopped
1 lb ground turkey (chicken or lamb)

1/4 cup each FRESH chopped cilantro, mint and basil

1 cup panko crumbs
1 egg
2 Tbsps lime juice
salt and pepper
Tabasco if desired
4 burger buns, toasted

Mix all ingredient together, divide into 4 and form into burger patties.  BBQ until fully cooked (the juices should run clear).  Serve on a toasted bun with picked cucumbers and wasabi mayo.

Pickled Cucumbers

1/3 cup seasoned rice vinegar
2 Tbsps peeled and chopped ginger
1 Tbsp sugar
1 long English cucumber, sliced

Mix first 3 ingredients, pour over cucumbers and marinate 30 mins to 4 hours.  Serve in burgers

Wasabi Mayo

1 cup mayo
1 tsp wasabi paste, or to taste