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

Herb Cubes

I love using fresh herbs - like cilantro, basil and rosemary - for cooking.
But I really hate going to the store, buying a HUGE bunch of an herb, and then only using a tiny bit for a recipe...and throwing the rest out. And, of course, I always end up tossing the yucky stuff a day before I need it for another recipe. A great way to save the 'extras' is to freeze them in ice cube trays.

Rinse and dry the herb, pulse it in a food processor until finely chopped, then add a tablespoon or so to as many squares as you can fill. Pour water over them, put the tray in the freezer until frozen, then pop the cubes out and put them in a ziploc bag until you need them. (If you freeze basil, instead of adding water use olive oil and you have the beginnings of pesto).

I frequently use 'cilantro cubes' in the chicken tortilla soup.