Southwest Turkey Burgers

So Jody was over for dinner, and we tried out a few new recipes - this one and the tomato crumble. The burgers were tasty with a bit of zip - I thought so more than others, but Liam ate his whole burger, so ...

1 egg, beaten
2 Tbps (30ml) water
2 Tbsp lemon juice
1 Tbsp (15 ml) Ve 3 onion Dip mix
1 Tbsp VE Louisiana Hot & Spicy dip mix
1 lb lean ground turkey
1/4 c breadcrumbs - I used dry
1/2 tsp each S & P

1) whisk 1st 5 ingredients together in a large mixing bowl - I used my stand mixer
2) mix in turkey, bread crumbs and S & P to taste
3) form patties - the book says 4 @ 1/2" Jody made 5 with 2 smaller for the little guys
4) Cook for 10 minutes on greased grill over med-high heat with lid closed, flip once and cook until thermometer is at 176 - I BBQed them to 185
5) Serve on crusty or whole wheat buns with lettuce, tomatoes, etc

Tomato Aspic

A recipe requested by Jody, and finally found in my pile of scraps of paper. In my family, this is always required when roast chicken or turkey is served for a family gathering.

4 cups tomato juice
1/3 cup chopped onion
1/4 cup chopped celery leaves
2 Tbsp brown sugar
1 tsp salt
2 small bay leaves
4 whole cloves
2 envelopes gelatin
3 Tbsp lemon juice
1 cup finely chopped celery

- Mix 2 cups of tomato juice with the next 6 ingredients. Simmer, uncovered 5 minutes. Strain.

- Soften gelatin in 1 cup remaining cold tomato juice, disolve in the hot mixture.

- Add the remaining juice and lemon juice.

- Chill until partially set.

- Add celery and chill until firm.