All content copyright Katrina Hall 2008 through 2025
juicy turkey burgers with salmoriglio sauce
I have had this scrap of paper taped to the side of the fridge for at least a year. I think I was in a doctor's office when it caught my eye in one of the magazines in the waiting room. You'd be proud of me - I did NOT slide the magazine into my bag, but I neglected to write down where it was from. This recipe seems to come close when I googled it today. It's really a sauce for fish, but as I was cooking up fresh ground turkey burgers this morning, it flashed into my sleepy morning brain that a sauce of fresh parsley, a little garlic, lemon zest and juice, and oregano just might be the perfect topping for those somewhat bland but juicy burgers. And oh, so it was.
I usually would stir everything together in a big bowl, as I do for turkey meatballs, but this time I spooned the pan juices over the burgers, then added a teaspoon of the salmoriglio sauce on top. It is a very bright but pungent sauce, so a teaspoon seemed just right. I can see this sauce in so many other dishes besides fish and turkey: pasta for sure, whether hot or cold pasta salads or sides. It's perfect with avocado, ramping up the buttery avocado with a little excitement. How about stuffed broiled mushrooms? Absolutely. And a spoonful stirred in to any number of soups would had a zing. I know the name is somewhat of a mouthful, but I haven't found any Italian to English translation, so we're stuck with it.
Salmoriglio Sauce
1 fat clove of garlic, peeled
about 1 cup roughly chopped Italian parsley, not packed down
2 heaping teaspoons grated lemon zest
a few pinches of kosher salt
freshly cracked pepper
2 tablespoons fresh lemon juice
1 teaspoon dried oregano ( I had no fresh)
3 tablespoons good olive oil
Place the garlic and parsley in a food processor and whizz until fairly fine.
Stop the processor and add in the lemon zest, lemon juice, salt and pepper, and oregano . Process briefly and scrape into a bowl, then drizzle on the olive oil and stir.
Taste test to see if it needs more salt, then use sparingly in desired dishes - a little goes a long way. If you plan to use this on fish or meats, chicken or turkey, just use your clean fingers to coat before baking.
Spring is coming here in New Hampshire- I planted my Italian parsley seedlings yesterday!
9 comments:
You made me laugh:)
I write down recipes instead of taking 99.9 % of the time..
I actually did take one.. after five visits over a period of 5 weeks.. and the same 60 magazines being there..
And the recipe turned out to be insipid or I can't find it..but insipid rings a bell and I remember thinking..serves you right.
So..usually I copy.
Hard to make sense of what I write..but they have been proven much more winning that the torn out one.
This looks fresh..
I am so excited about the last 2 days..cool..but sun and no rain..tomorrow..I will start with the minor herb outdoor adjust befoe really planting..And I hav ebeen tempering my Rosemary and geraniums..
I mulched..Bio..not colored..and only a few small beds..
My son-in-law built a coop and has chickens!
That's my food excitement this week!
Happy Gardening to you..and sunshine..
That looks quite tasty. I think I heard that Salmoriglio is from a Sicilian word for "light brine".
Nana - I have been gardening today, in spite of the coolness at night and early morning - heaven! I envy your son-in-law his chickens, which I was just musing about today. But We.Have.Bears., which puts a damper on the whole idea. Happy Spring, dear Nana!
Amazing, Donna - thank you, but not sure I understand the "light brine" - I used very little salt in it, actually. But it sure is a great combination, as long as you use a light touch with it. Several recipes that were similar suggested adding a little water to the herbs and garlic, which makes sense, if you're wanting a lighter sauce. Thank you so much for your always welcome information.
It makes me kind of think of a pesto??
Barb - the texture is a little different, as it doesn't have as much oil. I wouldn't even call it a paste. I suppose it could be thought of as a condiment . It would make a nice brush-on grilling sauce for the barbeque with a little more olive oil.
Hi Kat,
That definitely sounds like my kind of sauce! So fresh and versatile. And your writing is always so lovely. Thanks for the delicious inspiration. :)
P.S. I've been meaning to email you for ages! One of these days. . .
Fig (aka Farmgirl)!!! Gosh, it's been ages and we need to catch up, so mail away. This is right up your alley with all those delicious greens you have on your farm - and I'm sure you'll come up with a brilliant recipe. Hope all is well on the farm and that you are feeling better. Didn't you end up in the hospital for a whack on your head? Soooo hope you are well and enjoying Spring, along with your lambs -
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