Some divine light shone on us Tuesday night and we had a really fantastic mostly leftovers dinner at 5:45 pm with Bear.
Despite my best intentions, we mostly don’t eat dinner with Bear. He goes to bed really early, and needs a bath to keep the rashiness under control, which means we’d have to eat at 5:30 or so. I can pull together a simple dinner for him between when I get home from daycare pickup and 5:30, but I can only very rarely pull together a real dinner for all three of us in that time.
Except Tuesdsay night! We had turkey burgers topped with the extra salsa verde from the summer squash gratin along with the leftover carrot and chickpea salad. The salsa verde was perfect on the turkey burgers, and the whole dinner was filling and light. The carrot and chickpea salad saves really nicely in the fridge. The turkey burgers only take maybe 15 minutes.
Here’s the salsa verde recipe:
- 1 tablespoon thyme leaves
- 1 teaspoon marjoram or oregano leaves (I used approximately 1/2 a teaspoon of the ancient dried oregano leaves I found in the pantry)
- 1/4 cup coarsely chopped mint leaves
- 1 cup coarsely chopped flat-leaf parsley
- 2 small cloves garlic
- 1 salt-packed anchovy, rinsed and bones removed (I think I used two anchovies, not rinsed, bones not removed, and didn’t use any capers)
- 1 tablespoon capers, drained (and rinsed, too, if salt-packed)
- 1/2 cup olive oil
- 1/2 lemon, or more to taste
Blend the herbs, garlic, anchovies, and capers (if you’re using them) in a food processor or blender until they become a paste. You may need to scrape down the sides once or twice. It was more like a very fine chop/rough paste for me and it was fine. With the machine running, pour in the olive oil (my food processor has a little indentation thing in the lid with two holes so I can pour oil into the lid and it drips slowly into the mixture). Season with the lemon juice and salt and pepper.
It keeps well in the fridge, although the oil solidifies.
This is my general process with turkey burgers. This time I used:
- about 3/4 lb ground dark meat turkey
- about a teaspoon of mustard
- chopped parsley
- chopped sage
- a large garlic clove, minced
- lemon zest
- salt and pepper
- sometimes I toss in some breadcrumbs, but I didn’t have any.
I folded the ingredients together with a fork (to avoid mashing the turkey too much), made them into three rough patties, and cooked them in a skillet with olive oil.
When they were done, I added a spoonful of salsa verde on top.