Whiteley Creek Homestead

Dick and I are leaving today for Walnut Grove Minnesota, one of the locations where Laura Ingalls lived as a child. We are going to camp at Plum Creek Campground for 3 days so we can visit historic sites, bike, and attend an outdoor pageant on Friday evening. I made some basil turkey burgers yesterday to bring along for a meal during our stay. We had some for our supper last night. So good! I used whole wheat buns that I purchased from our local farmers market.  

Basil Turkey Burgers

Makes 8 patties.

1 cup mayo (I use Grapeseed Oil Vegenaise instead. It has a wonderful flavor with no cholesterol and no preservatives… just grapeseed oil, filtered water, brown rice syrup, apple cider vinegar, soy protein, sea salt, mustard flour, and lemon juice concentrate.)

2 tbsp dried basil

3 tbsp chopped dill pickle

1 tbsp brine from pickle jar

2 green onions, finely chopped

1 ¼ pounds ground turkey breast

8 hamburger buns, toasted (or 4 if you serve the burgers “open-face”)

Mix mayo, basil, pickles, brine, and onions in small bowl. Season with salt and pepper. In large bowl, mix turkey with ½ cup basil mayo. Using wet hands shape turkey mixture into eight 1/3 cup patties. Cook burgers, about 5 minutes per side. Spread buns thickly with basil mayo. Top each bun with lettuce, tomato, burger, and a dollop of basil mayo. Garnish with a sprinkle of dried basil.