Roasted Carrots with Dill and Greek Yogurt
I am pretty sure we ate more than a pound of carrots when I made these.
We’ve had turkey burgers planned since the weekend, but things kept changing and they didn’t actually happen until Tuesday night. They were worth the wait! I can still taste the bacony goodness. I actually and for real licked my fingers with this one.
Taking the time to be creative with food is a big stress reliever for me, something I apparently needed. Yesterday I:
– Couldn’t take a decent photo to save my life
– Couldn’t find anything (still missing 3 sports bras. How does that happen? but Dave found my beloved Cookie Monster water bottle)
– Was having stress dreams which involved snakes and having the lead in a ballet, but not at the same time (equally scary for me).
Making these for dinner helped me loosen up a little after a few days of worrying about schedules, organizing, travel and to-dos.
Even though its not the world’s most complicated recipe, the creative time paid off, (and so did some great time spent chatting with Karen – love you!) and these turned out to be so tasty. I added a few things to the burger, but the most important thing was that I cooked it in something special. Let’s just say there’s more bacon than meets the eye.
Here’s what you need for the burgers:
And for the rest:
Start by cooking the bacon in a skillet. While the bacon cooks, work the burger ingredients together and split into two patties.
Remove the bacon from the pan when cooked through, and cook the turkey parties in the bacon grease. Oh yes. That is what made these soooo delicious. About halfway there begin toasting the sliced onion rolls with the Swiss cheese on them. Remove as soon as the cheese is melty.
The rest doesn’t really need explanation. Assemble! Then devour.