A turkey burger doesn’t have to settle for being the lighter alternative. When it’s seasoned well, filled with melted mozzarella, and finished with a fresh tomato bruschetta and tangy balsamic glaze, it becomes something you’ll crave in its own right.
These burgers strike a balance between hearty and fresh, making them just as welcome at a backyard cookout as they are around the dinner table on a weeknight. I like serving them with garlicky pea purée, but they’re equally delicious alongside a simple green salad or roasted vegetables.
Ingredients
For the Turkey Burgers
2½ pounds lean ground turkey
½ cup shredded Parmesan cheese
1 tablespoon dried basil
1 teaspoon dried oregano
2 garlic cloves, grated
½ red onion, grated
1 teaspoon olive oil
6 tablespoons shredded mozzarella cheese
Salt and freshly ground black pepper, to taste
For the Bruschetta Topping
8 Roma tomatoes, diced
½ cup diced red onion
2 garlic cloves, grated
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper, to taste
For the Balsamic Glaze
1½ cups aged balsamic vinegar
1 teaspoon olive oil
1 tablespoon dark brown sugar
½ small garlic clove, grated
1 teaspoon freshly ground black pepper
Directions
Turkey Burgers
In a large mixing bowl, combine the ground turkey, Parmesan cheese, dried basil, oregano, grated garlic, grated onion, olive oil, salt, and pepper until just combined.
Divide the mixture into twelve equal portions. Flatten six portions into thin patties. Place one tablespoon of shredded mozzarella in the center of each, leaving a small border around the edges. Top with the remaining patties and firmly pinch the edges together to seal in the cheese.
Heat a large nonstick skillet with a lid over medium-high heat. Add the burgers and cook until nicely browned on the first side. Carefully flip and brown the second side.
Reduce the heat to low, cover the skillet, and cook for about 10 minutes, or until the burgers are cooked through and reach an internal temperature of 165°F.
Bruschetta Topping
While the burgers cook, combine the tomatoes, red onion, grated garlic, basil, parsley, balsamic vinegar, olive oil, salt, and pepper in a large bowl. Toss gently to combine and set aside.
Balsamic Glaze
Combine the balsamic vinegar, olive oil, brown sugar, grated garlic, and black pepper in a small saucepan.
Bring to a gentle simmer over medium heat and cook until the glaze reduces to the consistency of maple syrup.
To Assemble
Transfer the burgers to a serving platter. Spoon the bruschetta topping generously over each burger and finish with a drizzle of the warm balsamic glaze.
Serve immediately with garlicky pea purée, a crisp green salad, or your favorite roasted vegetables.
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