This recipe is from the post: Go Grill! Sun-dried Tomato Turkey Burgers, that is…
1 lb. ground turkey breast
1/4 cup sun-dried tomatoes in oil, chopped
1/4 cup chopped fresh basil
1/4 cup finely chopped shallot or red onion
1/2 teaspoon ground cumin
2 teaspoons of the sun-dried tomato oil, divided
1 large sweet onion, peeled, trimmed, halved, halved again and thinly sliced
1 1/2 tablespoons aged balsamic vinegar
Salt and fresh ground pepper to taste
In a large bowl combine the ground turkey breast, 1/4 cup chopped sun-dried tomatoes in oil, 1 teaspoon of the oil from the tomatoes, 1/4 cup chopped fresh basil, 1/4 cup finely minced red onion or shallot, 1/2 teaspoon of ground cumin and a pinch of salt and pepper. Mix well with your hands and form into 4 equal sized patties. Make a little indention into the center of each patty to insure even cooking.
For the onions, place the onion pieces into the center of a large piece of heavy duty aluminum foil. Sprinkle with 1 teaspoon of the sun-dried tomato oil and 1 1/2 tablespoons of aged balsamic vinegar, then salt and pepper to taste. Mix the ingredients with your hands to make sure the onions are well coated. Bring the two long ends of the foil together and roll it down until tight, then take the ends and roll towards the center to secure the packet.
Place the onion pack on a medium high grill first, and cover. Let the onions cook by themselves for about 15-20 minutes. Then put the turkey patties on the grill and let them cook about 6 to 7 minutes per side until they are opaque and just firm to the touch. Remove burgers from the grill to a plate, cover, and let them rest for about 5 minutes. While the burgers are resting, lightly toast both sides of your onion rolls or hamburger buns on the grill. Remove onion pack and buns from the grill. Serve burgers on onion rolls or buns, and top with the onions, some fresh arugula and either crumbled blue cheese or soft goat cheese. Garnish with bread and butter pickles, if desired.
Recipe ©2011 Betsy Burts. All reproduction rights reserved.
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