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JeremyCooks.com • ON-THE-GO
Friday Night Turkey Burgers
Yield: 4 - Quarter Pound Burgers
• 1 lb ground turkey meat (not breast)
• 2 Tablespoons Roasted Tomato Aioli (recipe below)
• 4 1/3 inch-thick red onion slices (1 red onion)
• 1 12 oz. jar Roasted red bell peppers, sliced
• Arugula
• ¼ cup olive oil
• 4 hamburger buns
Place the turkey in a medium sized bowl, add the 2 Tablespoons of aioli and mix gently. Evenly divide the turkey mixture into four equal portions (1-inch thick patties). Sprinkle salt and pepper in a large skillet over medium high heat. Add the patties to the pan and cook all the way through, about four minutes each side. Brush each bun (cut side up) with olive and toast (cut side down) in a medium sized pan until golden brown.
Assembly: Spread Aioli on tops and bottoms of each bun, place 1 turkey burger on each of the 4 bun bottoms, top with pepper and red onion slices and some arugula. Cover burgers with bun tops and serve.
Roasted Tomato Aioli
• 2 whole medium tomatoes
• 1 teaspoon dried basil
• 2 garlic cloves
• 2 tablespoons olive oil
• 1/3 cup Mayonnaise
• ¼ tsp paprika
• Salt and pepper to taste
Preheat the oven to 375°F
Quarter the tomatoes and cut each quarter in half. In a medium size bowl toss the tomatoes with dried basil, and olive oil. Roast in the oven for 35-40 minutes on a regular sheet pan. When the tomatoes are done let them cool completely. In a food processor combine a ¼ cup of the tomatoes, garlic, mayonnaise, olive oil, paprika and salt and pepper to taste. Pulse until thick and smooth. Can be made one day ahead. Cover and refrigerate.
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