Happy Hangover Day!

Joelle said in the early morning on July 5, 2007

To be honest, I’m not hungover in the slightest. I only had half a beer, but I bet all the people on my block that I saw cruising the streets at fireworks time last night with red plastic tumblers sure are. I was going to post one of my pitiful attempts at fireworks photos, but really, I can’t hold a roman candle to these by ktpupp.  Absolutely stunning.  I wish I had read more about exposure… I’ve got this ISO thing down, but while that seems great in some cases, it sucks in true dark because it makes everything grainy.  I’ll figure it all out eventually… by the time I have to buy the camera. Heh.

Last night, I grilled turkey burgers at The Bar (read: my front yard) and watched the fireworks up on the terrace at GFI’s (my upstairs neighbor and friend, for those playing along at home). I have to tell you, these were, by far, the best turkey burgers I’ve ever made.  You know how turkey burgers can get really dry?  These were so delicious, I’m excited that I have one left in the fridge today. Here’s a quick run-down of the ingredients:

• Roughly 1 pound of extra lean ground turkey (to feed 4 people)
• Palm-full of grill seasoning
• 1 big tablespoon of light sour cream
• 3 strips of crisp cooked bacon (chopped)
• 4 scallions (diced)
• 1 tablespoon of spicy brown mustard
• Several good shakes of Worcestershire sauce
• 1/2 cup shredded cheddar cheese
• 1 1/2 teaspoons of fresh minced garlic
• Salt and fresh cracked pepper (I just went for a couple good turns on the salt and pepper mills)

Moosh it all together with your clean hands and stick it in the fridge for an hour or more.  I covered it in plastic wrap right against the meat, then put that in a tupperware, so it kept the moisture it and allowed the flavors to really get into the turkey.

When you pull it out, score it into 4 servings with your hand (a trick I learned from Rachel Ray), make your patties, then stick your thumb in the middle of each one to keep the burgers from bulging in the middle. This way, your burger stays flat and doesn’t get round, like burgers tend to do.  (Another tip I learned from Rachel Ray.)

I dragged my electric Cuisinart Griddler out to the porch and after it got super hot, I threw the burgers on to a very satisfying sizzle and smoke result. About 8 to 10 minutes later, I had some hot, hot, perfectly moist, not overdone turkey burgers.  They were topped with a thin slice of swiss cheese, lettuce and tomato and devoured by all in under 15 minutes. 

GFI made an incredible salsa, too.  I was in cilantro and onion heaven.  In swear, I felt like I woke up smelling like an onion — I took a shower first thing!  Ooo… I think it’s time for salsa and eggs…

I hope everyone had a safe and happy July 4th.  Now get your hungover bums back to work!