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.
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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.
[stnsvn-spacer height=”40px”]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
