And sometimes it’s all about the toppings.
But rarely is it about both.
And when it is, it’s just about magical.
Not Disneyworld magical. But happy tastebuds, fully belly, no guilt magical.
Last week, I got a text message from a friend with this recipe. And the words “this is awesome.” So, of course, I had to try it. It is a bit similar to other turkey burger recipes we’ve tried and loved, but just different enough to warrant its own time in the spotlight. And since I happened to have all the ingredients on hand (hello freezer prep!), it was kismet that it should become dinner.
With turkey burger recipes, what you combine with the meat is important because without the right combination, you can end up with a dry hockey puck for dinner.
Something which no amount of toppings can cure.
And it can also swear you off turkey burgers forever and a day.
Now when it comes to toppings, I’m all the-more-the-better. I especially like when there’s so much that they’re dripping through my fingers.
Which is something that perhaps should only be enjoyed in the confines of your own home, and not on a first date.
I served these on toasted whole wheat buns, and topped mine with goat cheese and sliced avocado.
And it doesn’t get much better than that.
These were also totally kid-approved too. After Nick’s first bite, he declared them “awesome,” and went about hoovering the rest. I served Madeline’s without the bread, and ketchup for dipping. Because that’s how she rolls.
If you’re looking for a side dish for this, the Verry Veggie Rice Bowl from yesterday’s post would be an excellent choice, or this couscous recipe or this Roasted Vegetable and Goat Cheese Pasta Salad (which I’m totally craving again).