Lemon Dill Turkey Burgers

1 pound ground turkey, preferably dark meat
1 /2 cup finely chopped onion
1 1/2 teaspoons lemon zest
1 1/2 tablespoons lemon juice
2 tablespoons fresh chopped dill
1 teaspoon Kosher salt
1 /2 teaspoon freshly ground black pepper
Vegetable oil for oiling grill rack or stove top grill pan

4 hamburger buns, lightly toasted
Whipped Goat Cheese (Recipe follows.)
Red leaf or crispy leaf lettuce
1 large ripe tomato, cut into 4 slices about 1/2 -inch thick
1/2 medium red onion, thinly sliced

1.Place ground turkey, onion, lemon zest and juice, fresh dill, salt, and pepper in large mixing bowl and mix well with a spoon to combine. Divide into four equal portions and shape into patties about 1/2 inch thick. (Patties can be prepared 4 hours ahead; cover with plastic wrap and refrigerate.)

2.To cook, arrange a rack 5 inches from heat source. Oil grill rack lightly and preheat grill. Grill burgers until completely cooked through and juices run clear when pierced with a sharp knife, 4 to 5 minutes per side. You could also use a stove top grill pan. Oil pan and set over medium heat; when hot, add burgers and grill about 4 minutes per side, or until juices run clear when pierced with a sharp knife.

3.To serve, spread both sides of each bun with a generous tablespoon (per side) of the whipped goat cheese. (You will have some cheese left over. It’s delicious spread on pita or tortilla chips.) Place a lettuce leaf or leaves on bottom half of each bun, top with a tomato slice, and then with sliced red onion, and burger. Cover with tops. Serves 4.                                     

Whipped Goat Cheese
1 cup (8 oz) creamy goat cheese
1/4 cup olive oil
4 teaspoon chopped dill
2 teaspoons grated lemon zest

1.For the whipped goat cheese, place cheese in a medium deep bowl and, with an electric mixer on medium speed, beat 30 seconds. Then gradually, a little at a time, beat in the olive oil. Stir in the dill and lemon zest. Mixture should be light and fluffy. (Whipped goat cheese can be prepared 1 day ahead; cover and refrigerate. Bring to room temperature an hour before using.)

Adapted from The Big Book of Backyard Cooking by Betty Rosbottom (Chronicle Books 2004)