Thursday, April 28, 2011

Get rash with Lemon & Thyme Turkey Burgers

The recipe called for four thin rashers.
   This scared me when I first read the ingredients for Lemon & Thyme Turkey Burgers (click for the recipe) in BBC GoodFood magazine.
   What – put a rash in food?
   I blinked my eyes, read again, and saw: Four thin rashers streaky bacon.
   It turns out when the Brits say rashers, they mean strips of bacon.
   I breathed a sigh of relief upon double-checking this online. Bacon – I can do that.
   The strips of bacon, wrapped around each burger patty, add an unexpected but welcome crunch and flavor to these delicious burgers.
   Thyme is the star, though. Its flavor lights up every bite of the moist patties. The recipe says you can use fresh or dried thyme leaves, but I highly recommend using fresh.
   The recipe suggests serving the burgers with sliced tomatoes and lettuce leaves. These are definitely good choices, but instead of the suggested tomato sauce, we used mayonnaise. Spread on the bun, it was a perfect condiment for the turkey burgers.
   The burgers are very easy to make.
   Minced turkey (ground turkey) is combined with lemon zest (finely-grated lemon peel), thyme, parsley and cooked onion. The mixture is shaped into four patties and a “rasher” of bacon is wrapped around each of them.
   The patties are baked in a roasting tin (a shallow roasting pan) for 20 to 25 minutes, then pan-fried for a few minutes on each side to crisp up the bacon.
   The burgers are served on a bun with lettuce, tomatoes and mayonnaise.

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