Greek Turkey Burgers and Casino Egg Salad

Last night, I made some turkey burgers for my mom with steamed potatoes and carrots. She made us a lot of hamburgers back in the day, and since I had gotten nice turkey from the co-op that had thawed, this was a very quick way to make something with it. Sometimes crumbled ground turkey doesn't have the greatest texture.

1lb ground turkey

2T chopped onion

1 egg

2T chopped parsley

salt and pepper

.5 t cumin

.25 t cinnamon

handful of oats

Mix all the ingredients above together.

Heat pan and add olive oil. Form the patties in the pan with your fingers. Flip after two or three minutes. Cover and let cook through for 10 minutes.

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And I just saw this from The Splendid Table and it looks wonderful:

This egg salad supposedly originated with a chef who cooked for European royalty before a stint at the National Casino in Budapest, Hungary. Odds are you won't find this delicious dish on any Las Vegas or Atlantic City menu, but it is a sure bet for lunch or at the dinner hour. Butter and sour cream lend a rich foundation, but it's still lighter than a typical mayonnaise-based egg salad. And the anchovies add a hint of salt and briny depth. This is terrific served with lettuce and fresh vegetables as a salad, or with lettuce and tomato on toast as a sandwich.

• 6 hard-boiled eggs, halved
• 3 tablespoons unsalted butter, melted and cooled slightly
• 3 tablespoons sour cream
• 2 teaspoons distilled white vinegar
• 1/4 teaspoon freshly ground black pepper
• 3 anchovy fillets packed in oil, drained and minced
• 1 tablespoon chopped capers
• 1 tablespoon snipped fresh chives
• 1 tablespoon finely chopped red onion or shallot

Scoop the yolks from the halved eggs and put them in a medium bowl. Add the butter, sour cream, vinegar, and pepper. Whisk together until a creamy, smooth paste forms.

Coarsely chop the egg whites and add them to the egg yolk mixture, along with the anchovies, capers, chives and red onion. Gently fold the ingredients until fully mixed.

Serve immediately, or cover and refrigerate until ready to serve. The egg salad can be made up to 3 days in advance.

I also want to try this.