Burger Friday - Turkey-Pepperoni Burger

PRE-STORY:

Friday Burger just so happened to come right after I got my Food Network magazine.  They had this recipe, so I had to modify it.

DISH: Turkey Burger

SOURCE/ADAPTED FROM: http://www.foodnetwork.com/recipes/food-network-kitchens/turkey-pepperoni-burgers-recipe/index.html

ACTIVE TIME: ~20 minutes TOTAL TIME: ~30 Minutes

•  1 1/4 pounds ground turkey – used 1 lb
•  1/4 pound sliced pepperoni, chopped (about 1 cup) – only used ½ Cup
•  1 large sprig rosemary or sage, leaves only, chopped – used rosemary
•  1 clove garlic, grated
•  Splash of garlic flavored olive oil
•  Kosher salt and freshly ground pepper
•  Added 4 small diced mozzarella balls
•  1/3 cup mayonnaise – used light mayo
•  1/2 cup chopped fresh parsley and/or basil – used basil
•  1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice (from 1 lemon)
•  8 slices provolone cheese – only 2 slices
•  Added one red carmelized onion
•  4 onion rolls, split – used Kaiser rolls
• 4 slices beefsteak tomato – 1 tomato per person
• Lettuce leaves, for serving - skipped

Put the turkey, pepperoni, rosemary, half of the garlic and 1/2 teaspoon each salt and pepper in a large bowl and mix with your hands until combined. Form into four two 1/2-inch-thick patties by using a large patty maker. Make an indention with your thumb in the middle of the burger (this prevents the burger from ballooning into a huge lump and cooks flat – thank you Food Network for the tip!). Set burgers aside while heating the grill.

Caramelize the onions (my method that may not be the correct way to do it, but it seems to work): Heat some EVOO in a large skillet over medium heat. Add sliced onion and a sprinkling of salt. Brown the onion for about 5 minutes. Add a tiny bit of butter (or substitute). Lower heat to low, and let onions simmer for about 20 minutes, stirring occasionally. Add another sprinkling of salt and a sprinkling of sugar or brown sugar (just a sprinkling!). Simmer for another 5 minutes. Remove from heat, set aside.  Because it was a red onion, I added slightly more brown sugar.

Heat a large cast-iron skillet over medium-high heat. Add the patties and cook, undisturbed, until browned, 5 minutes. Turn and cook until golden brown on the bottom, 3 more minutes. While onions are finishing caramelizing, grill burgers ~6 minutes a side, start with thumb indention up.  Add provolone cheese in the last minute of cooking.

Meanwhile, whisk the mayonnaise, parsley, lemon zest and juice, and the remaining garlic in a small bowl. Season with salt and pepper. Top each patty with 2 slices cheese, cover and cook until the cheese melts, about 1 minute. Transfer the patties to a plate.

Toast the buns cut-side down in the skillet, then remove from the pan and spread both sides of the buns with the herb mayonnaise. Season the tomato slices with salt and pepper. Sandwich the lettuce, burger patties and tomatoes on the buns.

I don’t like tomatoes on my burger so I just sliced the tomatoes and sprinkled with salt, some garlic flavored olive oil, and fresh sliced basil.

SERVES / NUTRITIONAL INFORMATION:

My version serves 2 – They were really big burgers.  There was plenty of mayo mix left over and I used that on our turkey/ham sandwiches for Saturday lunch.

RATING/DIFFICULTY:

Fantabulous / Easy Peasy

SERVED WITH:

Wine and sliced tomatoes

FINAL NOTES:

I thought last week’s bison burger was good, this one may have been better.  The pepperoni, olive oil, and mozzarella kept the turkey very moist and the mayo mix was fantastic!  Don’t tell Dude it was light mayo though!