I will never be mother of the year, but I know how to make a turkey burger

I don’t know what is going on with my blogging site, but for some reason, it won’t post any pictures. It’s not right when you try something over and over and you are really trying, and nothing gets better. I’m having the same issue at the moment with Ferd. Getting a four year old to listen is nearly impossible most of the time, and some of the time, I really think that it would be easier if I tried to explain myself in my super calm voice in a super clear way, to a wall in the bathroom. At least then, when there was absolutely no indication that the wall had taken in even one word, I could take a hot shower instead of fooling myself into thinking that I should keep talking.

I’m making turkey burgers for dinner, and I love turkey burgers, not just because they’re good, but because if I make them , I don’t have to fight the fight. Ferdinand loves them too, and they always work if you know the tricks.
Soak your breadcrumbs in whole milk, or even cream if your heart is feeling like it wants to take on the challenge. Saute the onion with salt and fresh thyme or parsley and a little salt over a medium heat until they taste good enough that it is difficult not to eat them all right away. When the onion has cooled a bit (use about a half an onion for a pound of meat) add it to the turkey along with half a cup of FRESH crumbs that you made yourself soaked in enough milk just to get them really wet. You can’t cheat on the crumbs. Just pull stale bread apart into little chunks and let the milk do the rest of the work for you. Add one beaten egg, a teaspoon of tomato paste that you toasted in your onion pan, and salt and pepper to taste. You can cook up a teeny weeny little test patty to taste for salt.
Form into burgers and cook in your best olive oil until browned on both sides.
Serve with avocado that you chunked up with a fork and seasoned with fresh lime juice, minced garlic and salt, some tomato slices or homemade salsa, some thinly sliced shallot and some pieces of green olive. Or you could go the route of blue cheese on top with endive and red onion. Or cheddar cheese and jalapeno.
You could even make the whole thing into a meatloaf shape, cover it with fresh thyme sprigs, a few thin onion slices, tomato slices and olive oil, and serve it with roasted sweet potato and sauteed swiss chard.

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