Hi, I’m Amy Riolo. Today I’m working in the kitchen at Silertab in Arlington, Virginia. And I’m making dill and fetes stuffed turkey burgers with cucumber, string beans and olive tapenade salad. In this segment, I’m going to show you how to make our burgers. So let’s get started. And what I’m going to use is a pound of ground turkey. And the great thing about this turkey, I got this from Harris Thiter and you can actually buy ground turkey breasts instead of just random turkey meat. So this is about 98 percent fat-free. It’s a wonderful option that you can eat all the time. You don’t have to be worried about the fat content in it all. So it’s really great thing to start with placing some of the other more fatty meats with this turkey. So I’m going to add that right into our food processor. You don’t need a food processor, you can just stir this up together at home and you’ll be absolutely fine. But I’m using a food processor here because it makes combining it easier and it actually makes everything a little bit more fine. Now what I’m going to add to the food processor is a tablespoon of desian mustard. This is one of the things that gives our turkey breast a lot of flavor. These are mustardous kind of one of those secret things that not only helps bind but it gives you a lot of flavor. No one really knows what it is in the recipe. It just makes a lot of tastes. So I’m going to also add coushure salt and here is the freshly ground pepper. And then I have a quarter cup of baby dill which I’ve just chopped finely. You can use another herb if you prefer but I really like the baby dill. I think it goes great with the turkey burger and it is very nice with our feta. And also baby dill is full of a lot of mineral salt which are great for us. So I’m gonna go ahead and pulse this, I don’t know, just until everything is mixed. Ok. So now we can see how the herbs are really incorporated in with the turkey breast. So that’s exactly what we want. This gives us a nice texture for the burger and it also is gonna taste really great. And make sure that we have a lot of dill in each bite. So then I’m just gonna form this into small patties. Remember for poultry, about 3 to 4 ounces per person is a perfect serving. It’s going to shrink a little bit as it cooks. We also have to leave room for our bun and our feta which is going to be on top. I’m just going to keep making these patties. And you know you can make a lot of these at one time and freeze them after they’re already cooked. And then when you need them, you have the turkey burgers ready to go. You don’t have to go through this whole process. That’s a really good thing to do especially with children or if you entertain a lot or you want to bring this for lunch for work or to have for an easy supper. Just keep things big double, triple batches and keep some in the freezer. And the great thing about that is if you’re trying to eat healthy, this will prevent you from going out and getting fast food or getting take- out because you’ve already got things that are already waiting for you at home. A lot of times when we do the carry out, it’s because we don’t have time to do anything else or think about anything else. So if you do cook extra, when you do have time to cook, you really set yourself up to have more success in the kitchen and to be a lot healthier. So now we have all of our patties and I’m going to wash my hands. When we come back, we’ll pan fry the burgers and bake them.