+
0 (0)

Sandwiches

Taste of Italy turkey burger

Taste of Italy turkey burger
Kirk McKoy / Los Angeles Times

To any real fan, a hamburger is never "just a burger." A great burger is a work of art, passionately thought out and painstakingly executed. It's the very extension of the grill master's identity. And, of course, determining what makes ... Read more

Total time: About 1 hour | Serves 6

Turkey burgers

  • 2 pounds ground turkey, a combination of white and dark meat
  • 1/4 red onion, chopped
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon plus 1 1/2 teaspoons chopped fresh basil
  • 1 tablespoon plus 1 1/2 teaspoons chopped fresh oregano
  • 1 egg
  • 1/3 cup tomato-basil pasta sauce
  • 1 tablespoon olive oil
  • 1/4 cup drained and chopped sun-dried tomatoes
  • 3/4 cup Italian seasoned bread crumbs
  • 1 1/2 cups grated pecorino Romano cheese, divided

Step 1In a large bowl, crumble the ground turkey along with the chopped red onion, garlic, salt, pepper, crushed red pepper flakes, basil and oregano.

Step 2In a medium bowl, beat the egg. Beat in the pasta sauce and olive oil. Pour the sauce mixture over the seasoned turkey and mix to combine.

Step 3Mix in the sun-dried tomatoes, bread crumbs and one-third cup of the cheese, mixing gently by hand until all the ingredients are thoroughly combined.

Step 4Divide the mixture and form 6 patties, coating them with the remaining cheese. Set aside to rest briefly. The patties can be assembled up to one day in advance, covered and refrigerated until ready to grill; remove the burgers from the refrigerator 15 minutes prior to cooking to temper slightly.

Sauteed mushrooms and olives

  • 1 tablespoon olive oil
  • 1 1/2 cups sliced baby portobello mushrooms
  • 1/4 teaspoon kosher or sea salt
  • 1/8 teaspoon ground black pepper
  • 1 cup white wine
  • 1 cup sliced kalamata olives, drained and rinsed

Step 1Just before cooking the burgers, heat the oil in a small saute pan over medium-high heat until hot. Add the mushrooms with the salt and pepper and saute until lightly colored, 3 to 4 minutes. Stir in the wine and olives, and keep the mixture over low heat until ready to make the sandwiches.

Taste of Italy turkey burger

  • Turkey burgers
  • 6 slices provolone cheese
  • 6 focaccia rolls
  • Sauteed mushrooms and olives
  • 6 slices tomato
  • 1 1/2 cups of tomato-basil pasta sauce, warmed

Step 1Heat the oven to 200 degrees.

Step 2Cook the burgers: Because the burgers are delicate, you might want to heat a cast iron grill pan on the grill, or cook them in a large frying pan. Heat the grill or frying pan over medium high heat. Coat the surface with a little spray oil and gently add the patties. Lower the heat to medium and cook the burgers for 4 minutes, careful not to move them until they are ready to turn. Gently and carefully flip the burgers using a spatula and your hand. Cook an additional 4 minutes, and check for doneness; a meat thermometer inserted should read 165 degrees.

Step 3Reduce the heat to medium-low and top the burgers with cheese. Continue cooking until the cheese melts, an additional 2 to 3 minutes. Gently remove the burgers and set aside to rest for a couple of minutes.

Step 4While the cheese is melting, slice the rolls. Place them in the oven to warm for a few minutes.

Step 5Assemble the burgers: Spoon the sauteed mushrooms and olives over the bottoms of each of the 6 rolls, followed by a slice of tomato. Place a burger on top of each. Divide the pasta sauce among the 6 burgers, spooning one-fourth cup of sauce over each. Cover each burger with a roll top and serve immediately.

Note: From George Levinthal of Goleta, Calif. Prepared tomato-basil pasta sauce is available at most markets.

HAVE YOU TRIED


Salted caramel snickerdoodles
Salted caramel snickerdoodles

Kendall's Brasserie's braised beef short ribs
Kendall's Brasserie's braised beef short ribs

Apple borsellini
Apple borsellini

Artichoke salad with harissa
Artichoke salad with harissa

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sandwiches

STG (Save The Gravy) burgers
Italian tuna and shiso sandwich
Shooter's sandwich
Muffuletta