Roasted garlic turkey burgers
Instructions:
- 1 1/ 4 pounds ground dark-meat turkey
- 1 1/ 4 cups coarsely grated aged provolone cheese (about 5 ounces)
- 1/ 4 cup Roasted Garlic
- 2 1/ 2 teaspoons finely chopped fresh sage
- Coarse salt and freshly ground pepper
- Vegetable oil, for brushing
- 4 small ciabatta rolls, split
- 1 tablespoon olive oil, plus more for brushing rolls
- Juice of 1/ 2 lemon
- 1 small bunch watercress, trimmed
- 3 / 4 cup grilled tomato sauce
- Using your hands, gently combine the turkey, cheese, roasted garlic, sage, and1/ 2 teaspoon each salt and pepper in a medium bowl (do not overwork the meat). Shape into 4 patties (about 5 inches in diameter). Refrigerate, covered, until cold, about 1 hour (or overnight).
- Preheat the grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush the grill and the burgers with vegetable oil. Grill, flipping once, until cooked through, 3 to 4 minutes per side. Toast the rolls, cut sides down, on grill; brush the cut sides with olive oil.
- Whisk the lemon juice and 1 tablespoon olive oil in a medium bowl; season with salt and pepper. Add the watercress; toss.
- Spread grilled tomato sauce on the bottom half of each roll. Top each with a burger, one-quarter of the watercress salad, and the top half of the rol