Marie’s Freedom Station and Crispy BBQ Chicken Thighs

Marie’s Freedom Tire Shop

Marie, in her sixties, ran Freedom’s Tire Shop in Freedom Indiana. It had been years since anyone bought tires but they kept coming for the gasoline. The station sat at the edge of town across the street from the only grocery. Marie’s husband had been dead 15 years when I met her in the late 1980’s. Her only source of income had been her husband and his business. When he died she decided she would run the gas station and each day, with walking stick in hand, she would walk to work. She had never had possession of a drivers license nor did she want too. Continue reading

Turkey Burgers with Lemon Parsley Butter

These burgers are great bun or no.  The key here, at least for me, is not to use breast only ground turkey which really dries out but a combination of ground thigh and breast. Read the labels  on the packages carefully.

Lemon parsley butter is a natural for these.  While you make more butter then you need,  through out the week you can easily use it up.  Simply use the compound butter in all sorts of things like sauteed green beans, broccoli or Brussels sprouts.  It is delicious way to finish off veggies and all you have to do is add it at the end of the cooking time, stir it around to just melt it, and voilà,  an extra punch at the table.

Cost to make the burgers:

  • Ground turkey $4.29
  • Curley leaf parsley .69 cents
  • Dried herbs and lemon $1.50
  • Butter $2.99 per pound or 1 stick @.75 cents

Total cost: $7.23

Makes 4 six ounce patties

For the patties:

1 pound 3 ounces ground turkey, a mix of breast and thigh

2 teaspoons curly leaf parsley

2 teaspoons lemon juice

1/2 teaspoon dried thyme

1/2 teaspoon garlic powder

a heavy 1/2 teaspoon salt

canola oil for sautéing

For the butter:

1 stick unsalted butter at room temperature

2 teaspoons fresh lemon juice

2 teaspoons lemon zest

1 tablespoon curly leaf parsley, minced

two finger pinch of salt

1. Combine all the patty ingredients in a mixing bowl.  Using your hands need it all together until it is well mixed.  Let the mixture sit, refrigerated for at least an hour.

2. While the turkey is melding, combine all the butter ingredients and mix well.  Set aside.

3. Form 4 patties of equal size.

4. Heat a heavy bottomed pan over medium high heat.  Add a glug of oil to coat the bottom of the pan.  Add the patties and brown them on each side.  Adjust the heat as necessary so you can brown them but also cook them through without burning them.  Serve topped with a dollop of lemon parsley butter.