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Turkey Burgers with Fresh Herbs
from the kitchen of Sharmagne Leland-St.John

2 tablespoons extra virgin olive oil
1 small red onion, minced
4 garlic cloves, minced
2 pounds ground dark turkey meat, from leg or thigh
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ cup loosely packed parsley, chopped
1 tablespoon fresh rosemary, minced
1 tablespoon fresh sage leaves, minced
2 teaspoons fresh thyme, chopped

In an iron skillet, over medium heat, sauté the
onion in the oil for 3 minutes. Add the garlic
and continue to sauté for an additional two minutes
or until browned. Remove from heat and transfer to
a large bowl.  Allow to cool down. As soon as they
are cool to the touch add the turkey, the herbs, salt
and pepper. 

Using your hands, mix the ingredients into the
turkey, until well combined, but do not over work.
Form the meat into 8 patties. 

Cook for 5 to 6 minutes in the skillet, adding a bit
of oil and salt first to keep the patties from sticking.
Cook until they reach 165º  on a meat thermometer.  
You can also cook them on a grill.  Be sure to oil the
grill to keep them from sticking. 

Serve on toasted buns slathered with mayonnaise, 
mustard and your favourite toppings.


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