Herbed Turkey Burgers

Along with my new job I started this week comes a 20+ minute commute through the outskirts of Richmond. At first the drive didn't sound like much fun, but so far I love it! I crank up the tunes and try to keep my eyes on the road meanwhile basking in the view. Spring here is beautiful. The whole landscape has turned a vibrant shade of green. Cherry and Dogwood blossoms line the streets and even the ordinary shrubs outside our front door have turned into a brilliant bouquet of pink.

With weather this pleasant, we've been spending a lot of time out at the grill. I refuse to wait for the official start of summer to enjoy burgers and barbecue. By summertime it will be hot and sticky and I'll miss these warm breezy spring days. I managed to get my garden planted just last week, including several pot-fulls of herbs. That's what sparked my interest in this burger. I had most of the ingredients growing in my backyard. (Minus the sage- which I didn't plant- and thus omitted. It wasn't missed.) Even using ground turkey breast, these burgers were tender and juicy. And these can be topped however you please- Dustin went with mayo and cheese, while I stuck with just mustard (and lettuce, onion, and tomato).

Herbed Turkey Burgers

INGREDIENTS
1 lb. ground turkey breast or thigh (I used ground turkey breast)
3 Tbsp. onion, minced
2 cloves garlic, minced
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 tsp. crushed red pepper flakes
2 Tbsp. fresh parsley, chopped
1 tsp. fresh thyme, minced
2 tsp. fresh rosemary, minced
2 tsp. fresh sage, minced (I omitted because I didn't have any on hand)
2 tsp. Dijon mustard
1 Tbsp. extra virgin olive oil
4 light brioche or whole wheat hamburger buns
4 slices Havarti cheese (optional)
tomato, lettuce, red onion, mayonnaise or mustard, for serving

DIRECTIONS
1. Preheat outdoor grill or indoor grill pan to medium-high heat.

2. Combine turkey, onion, garlic, salt, pepper, crushed red pepper, herbs, mustard, and olive oil in a large bowl. Mix with your hands to incorporate (being careful not to overmix or your burgers will be tough) and form into four patties.

3. Grill until the burgers are cooked through. If using, top with the sliced cheese a minute or so before the burgers are done to allow the cheese to melt. Serve on hamburger buns with lettuce, tomato, onion, mayonnaise and/or mustard.

Makes 4 burgers.

(Adapted from Pink Parsley)