In a small bowl, combine the ingredients for the
tzatziki sauce. Cover and place in the fridge for a 1 hour to allow
flavors to meld (optional).
To make the burger patties, mix the
ground turkey, oregano, garlic, onion, parsley, cumin, pepper and salt
in a bowl with your hands until fully combined. Divide the mixture into 6
evenly sized burger patties, slightly larger than the hamburger buns.
Heat
the oil in a large cast iron skillet set over medium heat. Season the
outside of the patties with a little sprinkle of salt. Cook the patty
for 4 minutes on each side. Use a food thermometer to be sure they have
reached a safe minimum internal temperature of 165 °F.
To assemble the burgers, layer them with tzatziki sauce, the patty, tomato, lettuce more tzatziki sauce and feta. Enjoy.
Servings: 3 to 4 as a light meal; double it for a party
Ingredients
Salt
1/2 pound pasta (I used Setaro’s organietti, but other radiatore shapes are great here)
Additional olive oil
1 medium eggplant (1 pound)
Freshly ground black pepper
Additional sherry or red wine vinegar
2 ounces ricotta salata, crumbled
2 tablespoons chopped flat-leaf parsley or basil
Dressing
3/4 cup (2 3/4 ounces) walnuts, toasted and cooled first for best flavor
3 tablespoons grated Parmesan cheese
1 small garlic clove, peeled
2 sprigs of thyme, cleaned
Salt
2 teaspoons sherry vinegar, plus more at end
1/4 cup olive oil, plus more at end
2 tablespoons (about 3) minced sun-dried tomatoes (oil or dry-packed will both work)
Freshly ground black pepper and/or red pepper flakes
Cook pasta: In very well salted water until 1 to 2 minutes before doneness and drain.
Prepare eggplant: Trim eggplant and slice into 1/2-inch coins. Brush
both sides with olive oil and sprinkle with salt and freshly ground
black pepper. Heat grill to medium-high. Arrange eggplant in one layer
and cook until charred underneath, about 8 minutes. (If it’s sticking to
the grill, it wants to cook longer.) Flip pieces over and cook until
charred on second side, about 5 to 8 minutes more. Set aside to cool
slightly then chop into chunks.
No grill? Heat oven to 425. Trim eggplant and slice into 1/2-inch
coins. Coat a baking sheet generously with olive oil, arrange eggplant
on top and sprinkle with salt and pepper. Roast, without disturbing, for
15 to 20 minutes. Carefully flip each piece: the undersides should be
blistery, dark and a bit puffy and should release easily; if they don’t
want to, cook them a few minutes longer. Flip each piece, sprinkle again
with salt and pepper, and roast on the second side for 10 to 12
minutes, or until charred underneath again.
Make dressing: In food processor, coarsely grind walnuts, cheese,
garlic, thyme, salt and freshly ground black pepper and/or red pepper
flakes. Stir in oil and tomatoes, then whisk in vinegar to taste.
Assemble salad: Toss cooked pasta with walnut dressing and additional
vinegar and oil to loosen (I used about 1 tablespoon extra oil and 2
tablespoons extra vinegar in total). Chop eggplant into chunks, add to
bowl and toss again. Adjust seasonings to taste, then stir in cheese and
herbs.
My Notes: I really like this and I like the flexibility of this. Ricotta or mozzarella or a harder cheese. Sun-dried tomatoes or artichokes or roasted red peppers. Maybe an anchovy? Maybe some salami? MXF
