no repeats

Sicilian Turkey Burgers

Roasted Asparagus, Cherry Tomatoes, Shaved Shallots, Pecorino Romano Cheese, Arugula and Balsamic Vinegar

​The other day I was stumped as to what to prepare for supper. My sweet husband started rattling off several suggestions. As a food blogger, I rarely repeat a recipe, but I did like his suggestion for turkey burgers. I found a new recipe on www.epicurious.com for Sicilian Turkey Burgers.
 
In addition to ground turkey, you’ll need tomato paste, currants, capers, dried basil, crushed fennel seeds, salt, vegetable cooking spray, grated Parmesan cheese, ciabatta rolls, balsamic vinegar and optional sliced tomato. The burgers are cooked either on a grill rack or grill pan on a stove top. 

​The combination of ingredients may seem a bit odd. Let me tell you, these burgers were moist and very tasty. They held together despite no eggs or breadcrumbs for binding. The combination of ingredients resulted in very flavorful burgers. The Parmesan cheese is placed on top of burger towards the end of cooking to allow it to melt, which gave a hint of saltiness.   Instead of ciabatta rolls, I opted for soft dinner rolls and with the balsamic vinegar drizzled on both sides of the bun. The currants gave a hint of sweetness and saltiness from the cheese...delicious! The next time I’ll use ciabatta as the chewiness of the bread will play nicely against the tender burger. I’m sure kids of all ages will approve of these burgers.
 
Our local artisanal pizza “joint”, recently had a new pizza on the menu, roasted asparagus, cherry tomato, shaved red onion, shaved pecorino Romano cheese, arugula and a drizzle of balsamic vinegar. I couldn’t resist making it myself at home. This veggie pie was marvelous, sweetness from the roasted asparagus and tomatoes and tanginess from the arugula made for marvelous combination. I also swapped the red onion for shallots, which worked well with the other ingredients. 

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Sicilian Turkey Burger
By Marge Perry
Epicurious September 2011
 
Yield: makes 4 servings
 
INGREDIENTS
 
1-pound lean ground turkey
3 tablespoons tomato paste
3 tablespoons currants
2 tablespoons capers
1/2 teaspoon dried basil
1/2 teaspoon crushed fennel seeds
1/2 teaspoon salt
Vegetable oil cooking spray
1/2 cup grated Parmesan
4 ciabatta rolls, split
4 teaspoons balsamic vinegar
Sliced tomato (optional)
 
PREPARATION
 
In a bowl, mix turkey, tomato paste, currants, capers, basil, fennel seeds and salt. Form turkey mixture into four 3/4-inch-thick patties. Coat a grill rack or grill pan with cooking spray. Grill patties over medium-high heat until underside is well browned, about 7 minutes; flip and cook 5 minutes more. Top each patty with 2 tablespoons Parmesan; close lid or cover pan. Cook until internal temperature reaches 165°F, about 2 minutes. Brush bottom of each roll with 1 teaspoon vinegar; top with 1 burger, tomato, if desired, and other half of roll.

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