The best turkey burgers ever

There's something magical about showing up at the Union Square Greenmarket without a shopping list or a recipe in mind. The trip becomes a type of foodie dérive, and we are able to wander the stalls, drooling over the freshest, most local produce in New York without the premise of a specific search. At some point, the things we covet come together on their own and become a meal.

This past Saturday that meal was turkey burgers with Austrian fingerling potatoes and peas. We picked up fresh tomatoes, potatoes, and peas, still in the pod, from a few different Jersey farms, and we got organic jalapeño cheddar and whole-wheat sourdough rolls from Hawthorne Valley Farms, which is upstate in Columbia County. The turkey meat is from Trader Joe's, seasoned with a marinade I came up with on the spot. Most of its components are interchangeable; for the best turkey burger, the cumin is not.


THE BEST TURKEY BURGERS EVER

Time: 20 minutes, plus 30 minutes to marinate

1 1/3 lbs ground turkey
1 1/3 tbsp cumin
1 tsp hot paprika
1 jalapeño pepper, finely diced
1 tbsp garlic, finely diced
1/2 tbsp ginger, finely diced
1 cup teriyaki sauce (we used Soy Vey)
salt and pepper to taste
a few tomato slices
a few leaves of spinach
garlic mayo (add 2 tbsp minced garlic to 3 tbsp mayonnaise)
organic jalapeño cheddar cheese
caramelized onions

1. Put ground turkey in a ziploc bag with salt, pepper, cumin, paprika, jalapeño, garlic, ginger, and soy vey. Shake vigorously, then let marinate in refrigerator for 30 minutes.
2. Shape meat into four patties, then cook in a skillet until well-done. A grill might be even better, if you're fortunate enough to have one.
3. Serve burgers on whole-wheat sourdough rolls, and top them with jalapeño cheddar, tomato, spinach, garlic mayo, and loads of caramelized onions.

Yield: 4 servings


SMASHED BAKED POTATOES
(inspired by this recipe from The Pioneer Woman)

Time: 15 minutes, plus 25 minutes in the oven

6 fingerling potatoes
olive oil
sea salt
freshly ground black pepper
rosemary

1. Boil potatoes in well salted water until slightly tender.
2. Preheat oven to 450 degrees. Drizzle oil on a baking sheet, and lay the potatoes out on it.
3. Sprinkle generously with salt, pepper, and rosemary, then bake for 20 minutes or so.
4. Finish the potatoes under the broiler for 2 minutes or until the tops have browned to your liking.

Yield: 2 servings


FRESH PEAS WITH SHALLOTS, TARRAGON, AND BUTTER

Time: 10 minutes

1 qt fresh peas
2 shallots
2 tbsp minced tarragon
1 tbsp salted butter
salt

1. Shell the peas (make sure to eat a few right out of the bowl).
2. Sauté the shallots in butter until they start to melt a little. Add the peas and cook for a minute or two, just until the color starts to turn. Add salt and tarragon, then serve.

Yield: 2 servings