My neighbors over the fence have generously offered to let me harvest their herbs any time I want. (They’re really great neighbors!) They are growing basil, rosemary, dill, and chives–a very nice complement to our oregano, sage, thyme, and just-planted basil. Since their basil is especially profuse and mine is barely 3 inches tall, I took them up on their offer and gathered a whole quart-sized ziploc bag full of the vibrant, fragrant leaves the other night. While not quite enough for making pesto, it’s more than enough for daily use. Thus, I’ve been seeking out opportunities to use it.
Tonight, I tossed some chopped basil into a vegetable saute of green onion, asparagus, and spinach that I served over scrambled eggs. It was delicious. A few nights ago, I minced a generous amount and added it to our favorite apple cider vinegar vinaigrette. But last night? Last night was the biggest success so far. I was hesitant to post this made-on-the-fly ”recipe” at all, considering how simple it is. Yet the simplest food can often be the most satisfying. So here it is. Very simple but very flavorful. Next time, I’ll certainly serve it with steamed green beans and that fabulous carrot salad we devoured earlier this week.
Grilled Basil-Garlic Turkey Burgers
1.2 pounds ground turkey (I prefer 93/7 for this recipe, but you can use whatever you like)
3 large cloves garlic, crushed
3 to 4 tablespoons chopped fresh basil
1/2 to 3/4 teaspoon sea salt
several grinds fresh black pepper
Preheat grill to high. In a bowl, mix all ingredients by hand until well combined. Form into five patties, then place on lightly oiled grill rack. Cook on each side 4-5 minutes (depending on thickness of the patties), turning only once. Serve immediately.