After I had finished the fish in my ceviche, there was a load of aromatics left over. The well seasoned mix of onion, cilantro, lime juice, jalapeno, and oregano was too good to throw away, there was so much potential. It could be thrown in the blender and used as a marinade for chicken breasts. Or I could go over to a friend’s and make a green curry. The simplest thing to do would be burgers. I like onions and oregano in burgers, the extra herbaceous cilantro, spicy jalapeno, and tart lime should add enough flavor for some exotic burger of sorts. I combined the mix – about 1 1/2 cups – with a pound of ground turkey (dark and white meat), shaped the patty in to an oblong shape to go on a baguette (which is the only bread that I had), and ran it through my George Forman grill for about 5 minutes. I topped my sandwich with mayo, tomato and avocado to round it out. The result was a burger/sausage-like combo, quite good and flavorful, the sour lime adding an unexpected dimension. I wouldn’t necessarily start from square one to make the salsa in order to make the burger, but as an improvised leftover, I would do it again.


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