Just Like the Song...

Seriously!?! I'm subjecting you all (that is... "all" 2-5 of you) to a post about the Burt Bacharach and Carole Bayer Sager-written, Dionne Warwick, Stevie Wonder, Luther Vandross and Whitney Houston-performed song that we all used to know by heart oh-so-many years ago?

What follows is worth it, trust me.

So what's all the fuss about? A few short days ago, my new food-blog and long-time Deacon friend, Christie, found, made, and posted this recipe, aptly entitled "Tasty Turkey Burgers" by Southern Living. After seeing her delicious post, she and I chatted and it was decided that my frozen lean ground turkey meat would indeed be put to use this very week - it was urgent.

I now understand why. And, well... if it's within my control, I don't believe I will ever... EVER prepare another recipe for turkey burgers (you can check me on this, but I don't believe I've ever made that kind of statement about another recipe... maybe guac, but I am at least tolerant enough of others' guacs to try it).

I changed a few things from both Christie's adaptation as well as the Southern Living version but only because of what was in my pantry, and we all know how happy I am when I don't have to visit the grocery store to complete a recipe.

The. TASTIEST. Turkey. Burgers... EVER.

1 pound ground turkey
1/2 c Italian-seasoned breadcrumbs
1 large egg, beaten
1/4 c finely chopped (defrosted) green, red and yellow bell pepper
1 tsp onion powder
1/2 TBSP minced onion
1/2 tsp salt
1/2 tsp freshly ground pepper
2 TBSP Fresh Herb Marinade
4 whole wheat hamburger buns
Herb-Grilled Onion Rings
freshly shaved Parmesan cheese

1. Combine first 7 ingredients. Shape mixture into 4 equal-size patties.
2. Grill 5 to 6 minutes on each side or until no longer pink in center, basting each side occasionally with Fresh Herb Marinade.
3. Grill buns, cut sides down, 2 minutes or until toasted. Serve burgers on buns with Herb-Grilled Onion Rings and a few slices of the freshly shaved Parmesan.

*Don't skip either the marinade, grilled onions, or the fresh Parm - it absolutely makes the entire burger.

Prepare yourself once you pull the burgers and the onions off the grill. You are in for a treat. Oh, and go ahead and make all 4 patties even if there are only two of you... I came this (picture me with my fingers VERY close together) close to eating a second burger last night, but if not, the left-overs are just as delicious the next day.

And, if anyone's still interested in our side after hearing that glowing recommendation... I made us a side of fresh string and wax beans with our burgers and for once, I think even without a recipe, it was pretty good.

I guess these are really no-fail, but just in case you need the pointers... I washed and trimmed our beans and then dunked them in a pot of boiling water for 1-2 minutes. I quickly drained that pot and added about 1/4 TBSP of butter and some diced onions to the beans to quick-saute. Once they were slightly sizzling, I added some garlic powder, salt, cumin (only because I add that to everything) and a drizzle of olive oil. I let it cook for another minute or two and then turned off the heat after covering the pot.

A great light addition to the perfect burgers.