Thursday, January 17, 2013

Turkey Burgers with Rosemary Mayo & Sauvignon-Blanc/Garlic Pickles

I felt like burgers last night, but I wasn't in the mood for one of those glorious brisket/short rib burgers. Turkey sounded better. As I have written before, Paisanos sells the best turkey burgers I have ever had.

The patties are stuffed with parsley, peppers and spices.

I grilled it for a few minutes and placed it on a white roll.

I roasted a pepper and set it aside to let the skin loosen.

Then peeled off most of the charred skin, diced the pepper and added it to the patty.

A week or so ago I sliced up a seedless cucumber and tossed it into a jar with sauvignon-blanc vineger and lots of chopped garlic. Every once in a while I pull one out and eat it.

Three of them went onto the burger.

The other day I was out for a walk and stopped into Empire Mayonnaise Co. They had a rosemary mayo that sounded good so I picked up a jar.

This was one of those things I make where each step gives me new anticipation. By the time it was ready, I was really looking forward to it.

I loved it.


Amy W said...

do you refridgerate the pickles or countertop?

JustinM said...

I keep them in the fridge, though I'd never really thought about it much.

Anonymous said...

justin where did you get that mayo? that looks AWESOME

Anonymous said...

yummy burger

Banana Wonder said...

Looks awesome - and inspired to make some pickles!