Poor and Hungry: Turkey Burgers and Lemon Mousse

There's something about a delicious burger that I have been craving lately.  And this was just perfect.  I had some onions and pimiento cheese around.. and 3/4 pound of lean chuck.  After having a get together and some left over dip and a little onion.. you'll spend just a few bucks for the fresh (grass-fed) ground beef and another few bucks when you buy day old sliced bread from Whole Foods.  I can never keep their bread long enough to use a whole loaf anyways, so this is perfect.

The trick for the onions is to carmelize them just right.. a tiny bit of butter and saute them on low/med for about 20 minutes.. get them nice and brown on the edges (and a little translucent in general). 

For the burgers -- Worcestershire sauce is absolutely essential.  A handful of breadcrumbs and an egg yolk will help it all bind together when you're using a pan. (rainy days have a downside..)

Then I found this amazing recipe from Serious Eats for a low-fat lemon mousse.  It was delicious, and with one cup of fat-free greek yogurt, it made 3 large servings.

Materials:

1 cup plain fat-free Greek yogurt (1 container)
1 lemon worth of lemon zest

1 large lemon's worth of juice (but it could have standed to have another half lemon worth)
1 teaspoon vanilla extract
1/4 cup water
1 envelope (about 2 1/2 teaspoons) unflavored gelatin -- whole foods sells 4 packets to a box
4 egg's worth of egg whites (large eggs)
Pinch of salt
3/4 cup sugar

Method:
- Mix yogurt, zest, juice, and extract in a small bowl. Whisk together and set aside.

- To a separate small bowl, add water. Sprinkle gelatin on top and set aside.

- Fill a medium saucepan halfway with water (this will make the bottom half of a double boiler). Boil over medium heat. In another bowl, add egg whites, salt, and sugar, stirring gently to combine. Once water is boiling, carefully lower the bowl with the egg whites and others into saucepan. Whisk gently until sugar is dissolved and eggs are near-scalding to the touch. Remove bowl from pan.

-Scrape gelatin water into egg mixture and whisk quickly and thoroughly to combine.

-Put the hot bowl into a bowl of ice water and whisk quickly. Once the mixture is cool to the touch, add yogurt mixture. Continue whipping a few more seconds, until it's all combined.


-Divide mixture among serving vessels and refrigerate for at least 45 minutes. Serve cold.. and they suggest berries which would have been an absolutely delicious addition.

Their final product (ours disappeared pretty quickly haha).  And there's no guilt (not that I ever have any) with this dessert.