Another riff on Turkey Burgers

After looking up my poke recipe the other day, and then enjoying some defrosted turkey chile tonight that I have no idea how I made, I was reminded of the usefulness of this blog, if only for my own purposes. I seem to have more time to type in  a recipe these days than to jot it down in my old notebook, and my mind is a sieve, I forget favorites from week to week and then wonder what foolproof thing I can whip together for dinner.

Last night featured turkey burgers, or really, ground turkey seasoned and grilled, with a South Asian/Middle Eastern/North African fusion thing happening. I made my usual mixture with 1/4 cup matzoh meal, 2 minced green onions (whites and pale green stems), and 1 t salt, and added 2 teaspoons of Penzey's balti mix (intended to be simmered into a sauce, but the combination of spices worked for my purposes) and 1/2 t of Penzey's Trinidad Lemon Garlic spice mix. Forming the patties into thick cigars like a sikh kebab would have been better than the round burgers I made.

The turkeys were great with some garlicky hummus R and MZ had made earlier that day. We had a package of Sam's merguez sausages around, so we threw these on the grill, too, and I made a yogurt sauce with some minced green onion and a teaspoon of the yogurt masala I bought in Jodhpur, in imitation of a presentation we'd enjoyed at Aziza several months ago.  

And with two lovely bunches of carrots from successive CSA deliveries, Moroccan carrot salad was in order. I used the recipe from the first Greens cookbook, adding 1/2 cumin and the finely sliced green portions from the green onions I used for the turkey mixture instead of the called-for orange flower water. I love carrots with cumin, and the green onion slivers against the peels of carrot made for a pretty dish.

All of this would have been perfect with whole wheat pita or chapati, but we had grilled corn on the cob, and it was good.

Riff references: Moroccan Carrot Salad, Spicy Turkish Chickpea Spread