Spiced with herbs and lemon, these turkey burgers are a lighter and healthier alternative to regular beef burgers. Alternatively, enjoy the meatballs on their own, perhaps with a roasted pepper salad.
For 6 meatballs
stale bread soaked in a little warm water
The new place is Turkey
Garlic cloves, finely chopped
Rosemary, needles plucked and finely chopped
Thyme, leaves picked
Zest and juice of 1 organic lemon
Black pepper from the mill
Squeeze the soaked bread with your hands to remove excess water and then finely chop. Add the minced meat, breadcrumbs, garlic, chives, parmesan, lemon zest, egg and a pinch of sea salt and pepper and mix the ingredients well. Divide the mixture into six equal portions, shape into patties, and dust with flour.
Heat the olive oil in a large pan and fry the meatballs for 2-3 minutes on each side until they are golden brown and slightly crispy. Mix lemon juice with 4 tablespoons of water, pour over the meatballs and cover the pan with a lid. Cook for 2 minutes on medium until liquid is absorbed. Remove from heat and immediately serve on buns with lemon mayonnaise, a little rocket, Parmesan shavings and fresh lemon zest.
lemon mayonnaise (see below)
light olive oil or sunflower oil
Whisk together the egg yolks and sea salt until smooth. Add the oil drop by drop and whisk constantly until the mixture thickens. Now slowly stir in the lemon juice.
Be careful when slowly adding the olive oil and lemon juice. It’s best to add a drop at a time so that the mayonnaise doesn’t separate (you may need a little more or less oil than the recipe calls for). A hand mixer makes it super quick and easy.
Enjoy immediately or refrigerate covered until ready to serve.
Perfect not only with hamburgers, but also with salad or steamed vegetables or fish.
for the book
Italian food and cooking with lemon
ars vivendi publishers
192 pages, many photos
€28.00 (D) / €28.90 (A)