Bruschetta Turkey Burgers
Makes 4 servings
20 oz. ground turkey (93% lean)
Zest of 1 lemon
1 Tbsp. light mayonnaise
1 Tbsp. basil, finely chopped
Kosher salt, black and red pepper, to taste
4 slices of mozzarella cheese
3/8 cup Double Tomato Relish (recipe below)
4 Hamburger Buns
Preheat grill to medium-high heat. Combine first 5 ingredients gently. Shape mixture into 4 patties, making the patties thinner in the middle then the edge. Coat hands in a little olive oil and rub on the outside of each patty.
Grill, covered with grill lid, 6 to 7 minutes. Flip burger and grill covered for another 4 minutes. At 2 minutes in, top each burger with 1 slice of cheese. Continue to cook 2 minutes until cooked through and cheese is melted. Place hamburger buns on the top rack of the grill to toast while cheese is melting. Serve on hamburger buns with Double Tomato Relish.
I sort of messed with the BHG Double Tomato Relish recipe a little. First, I made more because it was just that good. Second, I used the entire 3 oz. bag of dried tomatoes because I don't like having the little bit left in the pantry. Third, I used a Vidalia onion instead of red onion. I did not have red onion plus, I love the sweetness the Vidalia added to the recipe. I did add balsamic vinegar, basil and oregano. I thought it was necessary to make the relish more like the iconic bruschetta topping. It was delicious! Great on the burger, toasty bread, grits with a little grilled shrimp and in a salad. Any where you want a tomato try a little of this relish. It is so good!
Double Tomato Relish
Adapted from: Better Homes and Gardens
Makes about 3 cups
3 oz. moist packed, dried tomatoes, finely chopped
3 Roma tomatoes, finely chopped
1/2 medium Vidalia onion, finely chopped
2 Tbsp. extra-virgin olive oil
1 Tbsp. balsamic vinegar
1/4 cup Italian parsley, basil and oregano, chopped
Kosher salt, black pepper and red pepper flakes, to taste
In a medium bowl combine all ingredients. Season to taste with salt and pepper. Cover and refrigerate for up to 6 hours. Let stand 30 minutes before serving.
Notes: Look for dried tomatoes labeled extra moist and ready to eat; they will be plump and soft. Use a mix of herbs to your taste, I use 1 part parsley, 1/2 part basil and 1/4 part oregano.
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