Juicy Turkey Burgers with Spicy Dill Sauce
This dinner was inspired by a recipe in the August 2009 issue of Food and Wine. Here’s a link to the recipe for reference: Turkey Burgers with Spicy Pickle Sauce. However, I did change things around a little and came up with my own method.
While I liked the idea of the recipe’s spicy pickle sauce, I didn’t have Greek yogurt on hand, so couldn’t follow the recipe exactly. Also, I was looking for something that could be not only a sauce, but something I could mix into the turkey to keep it juicy while it cooked.  The concoction pictured above is what I came out with.
I mixed together approximately 1/3 cup light mayonnaise, 2 tablespoons minced cornichons (tiny French pickles), 2 tablespoons finely minced onions, a teaspoon of chopped fresh dill, and a couple dashed of paprika. I actually minced a little extra onion and pickle to use as toppings for the burgers in addition to the sauce.
I mixed approximately 2 tablespoons of the mayo mixture into my ground turkey before forming two patties. I then rubbed a little olive oil on the outside of the patties and seasoned them with salt and pepper before putting them on a very hot grill.
The turkey patties stuck to the grill a little, but they did stay juicy. I cooked them for around 12 minutes.
I really liked the flavor of the dill sauce as a topping on the burgers, and mixing a little of it into the patties did keep them juicy. For sides, I served grilled corn on the cob and slaw dressed with lime vinaigrette.
Tagged with corn on the cob, cornichons, dill, food and wine, grilled corn, lime vinaigrette, onions, pickles, slaw, turkey burgers
