Camp Cooking

The last day at New Hampshire Motor Speedway this weekend. After yesterday's horrendous weather, we are being rewarded with sunnier skies, although it's still awfully windy and chilly.

As Mr. W is rocketing around the track, I am busy preparing today's lunch, which involves grilling some Thai Curry Turkey Burgers.

Here's the recipe:

1 1/4 lb. ground turkey
2 Tbs. red or green Thai curry paste
Kosher salt and freshly ground black pepper
Vegetable oil, for the grill
1 medium lime
2/3 cup mayonnaise
3/4 cup thinly sliced seedless cucumber
1/4 cup fresh cilantro leaves
1 small shallot, thinly sliced
1 Tbs. seasoned rice vinegar
4 sesame seed hamburger buns
Sliced tomato, for serving

Heat a gas grill to medium or prepare a medium charcoal fire.

In a medium bowl, gently mix the turkey, curry paste, and 1/4 tsp. each salt and pepper with your hands just until blended. Form the mixture into four 1/2-inch thick patties.

Oil the grill grate. Grill the burgers, flipping once, until an instant-read thermometer inserted into the centers of the burgers registers 165 degrees F, 12 to 15 minutes total.

While the burgers cook, finely grate 1 tsp. zest from the lime, then squeeze the lime to yield 1 Tbs. juice. In a small bowl, combine the zest and juice, mayonnaise, and 1/4 tsp. salt. In another small bowl, toss the cucumber with the cilantro, shallot, and vinegar.

Toast the buns cut side down on the grill until browned and heated through, 1 to 2 minutes.

Spread the tops and bottoms of the buns with the mayonnaise. Serve the burgers in the buns, topped with a slice of tomato and the cucumber mixture.

Serves 4.