Tarragon Turkey Burgers

Olivia, I know you don't like tarragon but try this recipe first before swearing off the herb. I have had three men (two unrelated) that asked for seconds on these burgers. Not only are they healthy but flavorful and moist, two characteristics that I never associate with ground turkey. This is from the January 2002 issue of Cooking Light Magazine.

2 lbs ground turkey

1/2 C dry breadcrumbs

1/2 C finely shredded zucchini

1/4 C chopped onion

1 Tbs chopped fresh tarragon (or 1 tsp dried)

1/2 tsp garlic salt

1/2 tsp black pepper

8 (1 1/2-oz) hamburger buns

Preheat broiler.

Combine first 7 ingredients in a large bowl. Divide turkey mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a broiler pan coated with cooking spray; broil 6 minutes on each side or until thoroughly cooked. Serve on hamburger buns with desired toppings.

N.B. Grilling and pan-frying did not work so well on these - outside was charred, inside hardly done. Broiling is really the best method. I've also found that too many toppings mask the great flavor of these burgers so I usually serve these with dijon mustard, mayo - which go very well with tarragon - and lettuce for a crunchy contrast, nothing else.

Enjoy! -TML

Chicken Nuggets

You can probably find this on every website possible and your mothers must have made a rendition of this many times but I put this together with a slight twist the other night and Aidan loved it. Normally, he will only eat chicken nuggets from Swansons or Wendy's. The measurements are estimations.

1/3-1/2 C Flour

1/2 tsp salt

1/8 tsp pepper

1 lb chicken breasts, cut into nugget-sized pieces (love those kitchen shears!)

2 eggs, lightly beaten

2 Tbs milk

1 1/2 C Japanese Panko breadcrumbs (for crunch and flavor - don't substitute - this is the twist! I know, not that exciting.)

Vegetable oil

Combine flour, salt and pepper in shallow dish. Combine eggs and milk in another shallow dish. Place Panko in yet another. Heat enough vegetable oil to coat the bottom of a fry/saute pan (I use a 12in pan with 2in sides) over medium to med-high heat. Dredge nuggets in flour combo, shaking off excess, then coat with egg combo and finally coat with Panko. Place as many nuggets in pan as possible without touching. Turn when golden on the bottom. Adjust the heat as needed (I was on med-low about halfway through cooking). Transfer to paper towel-lined plate. Salt to taste.