Although we’ve been having typical southern California weather, most of the country has been blistering in 90+ temperatures, and just like those folks,I’d rather be firing up the grill or stoking a beach bonfire than inside cooking on the range. So following an afternoon spent lazily floating in the pool and dodging kids hurtling themselves off the diving board, I decided the evening called for succulent grilled turkey burgers and a garden-to-table summertime salad.
I have never seen a purple pepper, but The Don planted these gorgeous organic Purple Beauty peppers this year.
Cutting into the peppers, I was surprised to discover that their flesh was green – red peppers have red skin and flesh, yellow peppers – yellow, etc. – this gave them an unusual striped look when chopped. For the salad, I simply diced one of the purple peppers and combined it with a tablespoon of basil chiffonade and a small pile of chopped red onion, then tossed the mixture with a handful of halved grape tomatoes and the kernels from two ears of corn and splashed with a bit of olive oil and balsamic vinegar; this crunchy salad, chock full of vibrant color, shouted “Hooray, it’s summer!” Of course, crisp green peppers will do nicely, if you don’t have purple ones growing in your backyard.
Southwestern Turkey Burgers
1¼ lb. ground turkey
2 tsp. Southwestern Rub or Cajun seasoning
1 tablespoon Worcestershire sauce
1 tsp. prepared barbecue sauce
cracked black pepper to taste
4 whole wheat buns
sliced red onion
sliced beefsteak tomato
romaine or butter leaf lettuce leafs
bread and butter pickles
Heat the grill to med-high. Spray the grill rack or use a piece of crumpled up tin foil to spread oil on the rack – a tip I read somewhere which prevents flare-ups and the possibility of singed eyebrows
Combine the ingredients and form 4 patties, be careful not to overwork the meat – this makes for tough burgers. Carefully place the patties on the grill and cook for 7 minutes. Turn only once and cook for about 5 minutes more or until the burger is fairly firm to the touch (gives just a little) and meat juices are clear.
Yield: 3-4 burgers depending on how big you make them