epicurious.com

I don't know if many of you regularly visit epicurious.com, but if you don't, you should find the time. It's a wonderful site for home cooks who aspire for more or who entertain a lot. The site consists of recipes from Gourmet and Bon Appetit magazines. It's amazing. You should imagine basically having years worth of both magazines at your fingertips .... for free and with lots of nice features for searching and storing.

My favorite feature is the online recipe box. It lets you save recipes you find to your own personal recipe box. And it must last a long time, because I recently perused mine and I find that I added my first recipes on February 13, 2002. Below, I'm pasting in a recpie I added that day - a favorite of ours, Boursin Stuffed Turkey Burgers.

(The photo above is of another burger - the Open-Faced Lamb Burger with Mint Yogurt Sauce. I have a dear Greek girlfriend whose mother used to use ingredients like these in the authentic food she used to prepare for us. I will try this recipe in honor of Mrs. Hontzas.)

Boursin Stuffed Turker Burgers - Gourmet Magazine, August 1999

Serves 2

Ingredients:

1/2 small red onion

3/4 pound ground turkey

2 tablespoons Boursin cheese (preferably peppered)

4 slices challah or 2 English muffins

1 1/2 tablespoons olive oil
Accompaniments: tomato slices and watercress sprigs

Preparation:

Prepare grill.
Finely chop onion. In a bowl gently combine onion and turkey (do not overmix) and form into four 1/2-inch-thick patties. Center 1 tablespoon Boursin on each of 2 patties and top with remaining 2 patties, pressing edges together to seal. Season burgers with salt and pepper and grill on a lightly oiled rack set 5 to 6 inches over glowing coals 6 to 8 minutes on each side, or until just cooked through.
While burgers are grilling, brush bread with oil and toast on grill.
Serve burgers on bread with tomato and watercress.