Monday, August 25, 2008

Pesto Turkey Burgers

After a long separation due to travel, my roommate Rachel finally returned. Naturally, I had to make a meal utilizing her favorite ingredients to welcome her back- pesto and sun dried tomatoes. I know I know, my last post included those two ingredients as well, but this is much different and just as delicious!
I love making chicken and turkey burgers- it's one of my signatures that I can make 1,000 different ways. Tonight's is an Italian turkey burger that I have to admit is one of my best :)

Italian Turkey Burgers

1 pound ground turkey breast
1/4 cup diced red onion
1 teaspoon Italian seasonings
8 sun dried tomatoes, chopped
Salt and pepper to taste
1 tablespoon pesto
1/4 cup light mayo
5 ciabatta rolls

1 teaspoon dried rosemary

olive oil

Heat a grill pan on medium high heat and coat with cooking spray. Combine turkey, onion, seasonings, tomoes and salt and pepper in a large bowl. Shape into 5 patties. Place patties on grill and cook about 5 minutes on each side.

In the meantime, combine pesto with mayo for a pesto aioli of sorts, add a little lemon juice for extra zing.

Slice ciabatta rolles in half lengthwise and drizzle a little olive oil on the cut side. Sprinkel rosemary on and broil for 2-3 minutes, until lightly toasted. Slather on some pesto aioli and include a patty.

I served these with Sofrito Mashed Potatoes, a recipe from Guy Fieri of Food Network. My friend Emily said I simply HAD to try them, and she was right-- these potatoes were the most interesting ones I've ever had! Granted, sofrito doesn't really go with Italian I realize, but both dishes were so good nobody cared :)

2 tablespoons salt
2 pounds potatoes (recommended: Yukon gold)
3 tablespoons canola oil
1/4 cup chopped red onions
1 red bell pepper, chopped
1/2 green pepper, chopped
3 tablespoons chopped garlic
2 tablespoons tomato paste
1/4 cup white wine
3 ounces tomato sauce
3 tablespoons unsalted butter
1/2 cup heavy cream
3 tablespoons salt
Salt and pepper
2 tablespoons chopped cilantro leaves

Fill a large pot with water, salt and potatoes and bring to boil. Cook until fork tender.

Meanwhile, heat oil in a medium sauce pot over medium heat. When oil is hot add onions and peppers and saute for 3 minutes. Add the garlic and cook
until it begins to brown. Lower the heat and add tomato paste and stir for 3 to 5 minutes. Deglaze with white wine and reduce by half.

Add tomato sauce and bring to simmer for 5 minutes. Then stir in butter and cream and set aside, covered to keep warm.

When potatoes are fork tender, drain water and mash slowly adding the sofrito mixture. Season with salt and pepper and garnish with cilantro.

I toyed with the idea of putting the sofrito mixture in the food processor, but in the end the chunkier potatoes won out and were delicious! I might try that method next time to see how it compares though.

Question: What's your favorite kind of burger?


Brittney said...
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Brittney said...

First things first - feel better BESTIE!

Now, on to my fave burger! I like to call it Tropical Burgers - avocado, honey mustard, grilled pineapple and caramelized onion, anyone? Deee-lish!

And for the record: real burgers are cooked on an open flame.

Also for the record: I am incapable of cooking on an open flame, and therefore can only enjoy things cooked in this manner when with Chad.

mister sandwich said...

That tater recipe looks great -- it's going on the list of things to try soon.

Jodi said...

We were cooking TWINS! At least fraternal...I made lamb burgers spiced with garlic salt, pepper, cumin, and dill served with a cucumber/tomato salad on the side. The starter was pita brushed wtih olive oil and topped with tomatoes, goat cheese, parmesan, and PESTO!