When your garden's bounty is herbs...

It's Spring.
It's hot.
It's almost Summer.
I love it.
Because I love the BBQ.
And herbs.

PRINT ME!

The Herby Turkey
Serves 4 - 6

Foccacia buns or slab, cut into burger size squares, sliced

patty:
1 1/2 lbs ground turkey
1 - 2 shallots, finely minced
a good handful finely chopped fresh parsley
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper

pesto:
about 10 sage leaves, finely chopped
one parsley sprig, finely chopped
1 clove garlic
1/2 tsp coarse salt
1/4 cup raw almonds
1/4 cup olive oil
3 tbsp grated Parmesan

to cook:
2 - 3 tbsp olive oil
1/2 tsp garlic powder

mayo

To make the herby pesto, place garlic and salt in a blender. Pulse for a few seconds. Add almonds, pulse again. Add everything else and pulse just enough to combine. Done!

Fire up the BBQ on high, get it good and hot. To make the herby turkey patties, mix your patty ingredients with the turkey, only until just combined. The more you mix, the tougher the end result. Oh, and use your hands, they are your best tool. Shape into 4 - 6 even patties.

Stir 1/2 tsp garlic powder into some olive oil, and using a pastry brush, coat both sides of each patty.

Turn the BBQ down to medium, gently place the patties about 2 inches apart on the grill. Now leave them alone for 6 - 7 minutes (use a timer!), then flip, only once, never more, and cook another 5 - 8 minutes, or until firm to touch.

Quickly toast foccacia on the BBQ, then spread the bottom half of each with a little mayo. Add a patty, spoon a little pesto on it and finish with the top half of the foccacia. Serve with a simple tomato salad.