Cullen's Italian Chunky Turkey Breast Burger
1/4 cup Ketchup
1 tbl Balsamic vinegar
3/4 lb Skinless boneless turkey breast cut large chunks
1/4 cup Italian seasoned bread crumbs
1/3 cup Club soda or seltzer
4 x Scallions thinly sliced
1/3 cup Chopped fresh parsley
1/4 cup Grated Parmesan cheese
1/2 tsp Dried oregano
1/4 tsp Salt
1/4 tsp Freshly-ground black pepper
1 x Red bell pepper halved lengthwise,
and seeded
1 lrg Onion cut 1/2"-thk slices
2 tsp Olive oil
4 x Rolls - (2 oz ea) split
1 lrg Tomato thinly sliced
Method :
In a small bowl, combine the ketchup and vinegar. Set aside Preheat the grill to
a medium heat. (When ready to cook, spray the rack - off the grill - with
nonstick cooking spray.)
In a food processor, process the turkey until finely ground, about 1 minute.
Transfer to a large bowl and add the bread crumbs, club soda, scallions,
parsley, Parmesan, oregano, salt, and black pepper. Mix until well combined and
form into 4 patties.
In a medium bowl, combine the bell pepper, onion, and oil until lightly coated.
Grill the burgers, bell pepper halves, and onion slices, covered, turning once,
for 10 minutes, or until the burgers are cooked through and the vegetables are
crisp-tender. Grill the rolls, cut-sides down, for 30 seconds to lightly toast.
Slice the pepper halves into 1/2-inch-wide strips. Toss the pepper strips the
onions and divide among 4 plates. Place a roll on each plate and top with a
burger, tomato slices, and the reserved ketchup mixture, and serve.
This recipe yields 4 servings.
Helpful hint: Balsamic vinegar, a product of Italy, is slow-aged in a succession
of wooden casks for a mellow, sweet flavor. It's now sold in many supermarkets,
although the finest balsamic vinegar - as pricey as Cognac - is available only
at gourmet shops