Mediterranean Turkey Burger

This recipe is for the burger as interpreted by an Italian-American from Rhode Island, paying simultaneous homage to old world Mediterranean culinary roots and to the new world tradition of the tasty, nourishing, all-American, hamburger.The ingredients represent the same: fresh, local produce from New England farmers and dairymen coupled with timeless Mediterranean condiments. At the end we have something that represents our locality and our heritage. Something American, something wonderful.

Ingredients:

Burger:

2lbs. ground turkey
1 small red onion, peeled, sliced, roasted until tender and chopped.
1 red bell pepper, char roasted, peeled, seeded & chopped
1 medium carrot, peeled and finely shredded
¼ cup oil packed sun-dried tomatoes, drained, squeezed dry, and chopped
3 cloves garlic smashed and minced
2 Tbsp Italian parsley minced
2 Tbsp basil minced
1 Tbsp dried Greek oregano rubbed in the palms of your hand
1 Tbsp fresh ground black pepper
1 tsp Kosher salt
3 egg whites

Caprese Tomato topping:

2 large vine-ripened tomatoes, peeled, seeded, and diced”
2 cloves garlic smashed and minced
¼ cup basil chiffonade
¼ cup extra virgin olive oil
1 tsp kosher salt
Few grindings of black pepper

Balsamic-yogurt sauce:

1¼ cup plain yogurt
¼ cup good aged Modena balsamic vinegar
Few grindings of black pepper

Garnishes:

½ lb. good sheep’s milk feta, crumbled
1 cucumber, washed, peeled, sliced”
3 cups Arugula washed and dried
Juice of ¼ lemon
1 oz extra virgin olive oil
6 local bakery ciabatta rolls

Instructions:

Step 1: Prepare the burger patties.

Combine all ingredients in medium bowl and mix JUST TO COMBINE. Let rest 15 min. then form into 6 patties and keep cold until needed.

Step 2: Prepare Caprese Tomato topping

Toss all ingredients in a bowl and let rest at room temperature until needed.

Step 3: Prepare the balsamic-yogurt sauce.

Mix ingredients until smooth. Keep cold until needed.

Step 4. Cook and assemble the burger.

Toss Arugula with oil and lemon juice.

Heat grill medium to medium hot (you’re able to hold your hand 2″ above the grill for 3-4 seconds). Char-broil the burgers until done, 8-12 minutes total, until no longer pink. You want a good sear but not a crispy exterior. With a few minutes to go on the second side, top with feta and cover grill to melt the cheese.

After flipping the burgers, put the split ciabatta rolls on the grill to toast and get a little char.

After the burgers come off the grill, spread a layer of balsamic sauce on top and bottom buns. Put arugula & cucumber on the bottom bun, top with burger, then top with caprese tomato topping, and top bun.

Enjoy.