This is a keeper, but only if you use good, good, and once again, good organic or home grown turkey meat. It makes such a difference that the burger taste completely different compared to meat that you have no idea where it comes from. And do make that tomato sauce, because it just gives that extra juiciness and taste that stays in your mouth for such a long and pleasant time.
4 ground turkey patties
4 good burger (preferably brioche) buns
120 g feta, chopped
2 tbsp mild olive oil for frying
500 g tomatoes (prepare as for Turkey in Tomatoes)
1 tbsp white wine or raspberry vinegar
50 g raisins
3 cloves garlic, peeled and finely chopped
handful basil leaves, chopped
1 small sprig rosemary, leaves only, chopped
50 g cucumber, thinly sliced (use a veggie peeler)
a bit of dill, roughly chopped
1 tsp mild extra virgin olive oil
sea salt to taste
freshly ground black pepper to taste
In a pan or pot, place all the ingredients for the tomato sauce and heat on medium heat until the mixture has thickened slightly – just enough to be able to spread, but not too runny. Like a really soft jam.
Mix all the ingredients for the cucumber salad in a bowl and set aside. Fry the turkey burgers on a grill or pan until done. You can toast the buns on the same grill or pan.
Build the burgers. On the bottom half of the bun, place a good dollop of sauce, then layer the cheese and cucumbers and top with the top half of the bun, which is also spread with the sauce, but in a thinner layer. Serve immediately.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s