The taste of rosemary, lavender and thyme pop while the wild rice and goat cheese give the burger texture and layers of flavor. Great the next day as an appetizer dipped in any type of pesto. Instead of putting the burger on a bun, serve it on a grilled pita with lots greens and fixins’.
Makes 4 burgers or 20 mini appetizer burgers
- 1 lb free-range natural ground turkey thigh meat
- 1 cup cooked wild rice
- 2 Tablespoons organic ketchup
- 1 egg
- sea salt and pepper to your taste
- 4 large pita
- 4 Tablespoons goat cheese
- Mix all ingredients except turkey and goat cheese. Once blended, add turkey and incorporate completely.
- Pat into 4 – 6 patties
- Cook on medium high grill, flipping once. Depending on the doneness of the meat and heat of the grill, cook time varies. For a medium-well burger this size it takes about 6 minutes each side.
- Just before the burgers are done, brush the pita with a bit of olive oil and place on the high rack of the grill until golden brown.
- The fixins’
- Smear the warm pita with the goat cheese and Sriracha mayo (equal parts of mayonnaise and Sriracha sauce). Pile high with any baby greens (bib, micro greens, arugula) sliced sweet yellow or red peppers, chopped carrots and avocado.
- Making the burgers as early as the morning of serving — keep them in the fridge.
- Brush the grill with a bit of canola oil just before putting the burgers on; this will keep them from sticking.
- If pan-frying, use a non-stick pan and no additional oil. Cook on medium high covered for about 5 minutes each side.