Curried dill turkey burgers

In my quest to lose some pounds, I have been moonlighting with turkey. (with Bruce Willis and Cybil Shepard, obvi.) I've made some turkey meatball thing (the sight of white meat balls skivvies me out though) and have kind of been threatening to rock some turkey nachos. But before I get to that point, I decided that turkey burgers were the way to go.
You can't really mess up a burger. Or rather, I've never met a burger I didn't like. But then again, like Joey Tribioni, sandwiches, in any form, are my favorite food. Yeah, I said it.
So I was watching Rachel Ray (don't ask) and she was making open faced turkey burgers with some kind of gravy topping with peas and carrots and stuff on top of an english muffin. Blorf, right? But what she did say that stuck was that turkey dries out quicker than beef and that to maintain moisture inside the patty, it's crucial to incorporate herbs. Herbs are different than spices in that herbs retain their essential oils in their leaves and can be used fresh or dried. Whereas spices essenial oils are located in their pods, seeds, bark, etc and must be dried. In addition, you or I could grow herbs in any pot of soil we found, but spices are almost all cultivated in a land far, far away. (Thank you Alton Brown!)

So here is the recipe that I used/altered/ made my own:
2lbs ground turkey
3 green onions, cut to make lots of little circles (I'm sure there's an exact term. I just don't care enough to look)
6 or so branches of dill, chopped (disclaimer:my boyfriend and I love dill more than anything, so you may want to use sparingly)
Cumin
Turmeric
garlic salt
normal people salt (not rock, or pink or seasoned. Think like the salt of the 80's)

The reason that I didn't put measurements down for the powdery stuff is because I kinda just went with the flow. A friend once said that "cooking is an art, baking is a science." So I probably take more liberties with flavors than I should. Anywho, combine all the ingredients in a bowl and work it with your hands until the meat is uniform in shape. It wont be in color. But think like you're in need to put it all into a sausage. Or don't, whateves. Who am I to judge if you like your patties lumpy?

Ok, now here's the ancient Chinese secret: take a SMALL little nugget of your concoction, make a patty fit for a mouse, and fry that sucker up! Once it's all cooked through, taste it and see what it is missing. I did this about twice, and added more Cumin and more dill, respectively. This really is such a no brainer, I don't know why I didn't think of it before!

Once I was satisfied with the taste, I made a ball of the whole turkey/herb thing and then made a cross through the whole thing. Now I know I have the ability to make 4 equal patties.
I shaped them all up and then tossed them in a pan over medium heat. No oil. They ended up taking about 8 minutes per side. But that doesn't mean I didn't flip them more than once. I am all about rare beef burgers, but turkey is a dirty bird (see what I did there?) and like chicken, you need to cook them all the way through. I waited until the outside had a kind of hard caramelization. Then I cut them in half because I was so neurotic about whether or not they were done, but that's a story for a different time.


Once those little suckers were done, my boyfriend and I dug in. The bread we used was the almond rosemary focaccia. It could have been as though God himself made us dinner because it was SO effing amazing! Legend.......dairy! My BF said that it was so tasty that he didn't even want to put condiments on it. But he did insist on cheese. It's always something.

Almond rosemary focaccia

So, in my lack of writing, I have started cooking... a lot. Thus far my specialties are weird casseroles, elaborate versions of tuna, impossible combinations of pasta sauces (lobster ravioli with a curry tomato sauce anyone?) My boyfriends favorite thing I make is over roasted chicken and broccoli. Any way, what I am getting at is, I'm going to start documenting my recipes and their aftermath. Was it yummy? Has it been requested again? And what tweaks would make it better.
Thus far I've made a meatloaf that would knock your socks off. And I have ideas for more. But as of right now, meatloaf is on a back burner. Because I am now in the mood for baking. So here is what is on the menu tonight: Rosemary and almond focaccia bread with a dill curried turkey burger. I know, right? Sounds fancy!

So here is where I am, focaccia wise. I put together all the ingredients, and this time around I am waiting the appropriate amount of time to allow it to rise. Because I didn't last time. I didn't let that bread rest for even one nano second! I was like a bully. (but it was still delicioso) Thus far, I've let it rest twice. And I'm having weird versions of Lucille Ball getting pushed up against the wall! My goodness, they ain't kidding when they say it doubles in size. SCIENCE!

This is the recipe:
2 cups warm water
2 tsp dry yeast
1 tsp sugar
1/2 cup (or olive oil)
5½ cups high-grade flour
1½ tsp salt
10 almonds (finely crushed)
about 3 twigs of rosemary, leaves only (do I really need to be more specific? Don't throw in the wood part)

I mixed the water, yeast and sugar in the bowl for about five minutes. As this was happening, I crushed the almonds and the rosemary with a SlapChop (best invention EVER!) I put the almond/ rosemary portion in the olive oil (it seemed like the right thing to do) into the water yeast sugar concoction. Then I put in the flour and and then got down and dirty with kneading a loaf, know what I mean?
Once I combined all the ingredients together by hand (cause I'm old school like that) and kneaded for about 8 minutes, I left it in a bowl and put plastic wrap over it and left it alone for 20 minutes (I didn't do that before.)
During this time I looked up stupid celebrity gossip.
After 20 minutes, I went to look at my beautiful loaf and it beamed back at me with pride. I floured a cutting board and kneaded it some more until it looks more like what you think it should look like. Like a raw loaf of bread that was smooth and not sticky.
I then shaped the bread and let it rest for another hour and a half. (yeesh! I didn't do this AT ALL the first time) Then I got the urge to write this. So this is where we are now.

Can you tell I didn't really believe the whole "double in size" thing?.

From here I tossed that puppy in the oven (450f) after slathering some olive oil on the top and sprinkled on some more rosemary. It's done when it sounds hollow inside (think Heidi Montage) and it should be golden brown.
Now, I understand that Focaccia actually means "flat bread" but I don't like flat bread. So I didn't weigh it down with any stones or whatever. And instead, what I got was a bread that looked so happy and proud to be alive that I almost didn't want to eat it. Almost. But when I did...it was totally worth making the apartment about 137 degrees.