I was searching for inspiration in my old Martha Stewart magazines and found this recipe from the June 2005 issue. I did a search online and couldn’t find it anywhere on your site or on any other blogs, which is weird. I wonder if it’s one of those flavour combinations that just fell out of style so she cut it in the last website redo? I didn’t take it as a bad omen as I love garlic and provolone. As I mentioned earlier, my original plans to make these burgers were dashed when I realized I needed more time to roast the garlic. I later noticed that I would have needed an extra hour to chill the meat after adding the garlic, so I said to heck with that and modified the original recipe. I roasted the garlic and made a garlic mayo, didn’t bother chilling the meat, then pan fried it in my cast iron skillet, topped it with the provolone and mayo, and done. (Didn’t bother with the tomato sauce either.) The burgers were moist and the flavour combination was quite good. I was wondering why the original recipe called for adding the cheese and the garlic to the meat and I think it probably would have added some welcomed fat to the very lean ground turkey. In the future I will give it a shot and report back.
Roasted-Garlic Turkey Burgers
1 1/4 lb of ground turkey
1 1/2 cups coarsely graded aged provolone cheese (about 5 ounces)
1/4 cup roasted garlic
2 1/2 tsp finely chopped fresh sage
vegetable oil for brushing
4 hamburger buns of your choice, preferably chiabatta
juice of 1/2 lemon
1 small bunch of watercress, trimmed
3/4 cup grilled-tomato sauce
salt, pepper to taste
Using your hands, gently combine turkey, cheese, roasted garlic, sage, and 1/2 tsp each of salt and pepper in medium bowl (do not overwork meat). Shape into 4 patties about 5″ in diameter. Refrigerate, covered, until cold, about 1 hour (or overnight).
Preheat grill to medium high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches about grill for just 3-4 seconds) Brush grill and burgers with vegetable oil. Grill, flipping once, until cooked through, 3-4 minutes per side. Toast rolls, cut sides down, on grill; brush cut sides with olive oil.
Whisk lemon juice and 1 Tbsp olive oil in a medium bowl; season with salt and pepper. Add watercress; toss.
Spread grilled-tomato sauce on bottom half of each roll. Top each with a burger, one-quarter of the watercress salad, and top half of roll.
4 heads of garlic, tops cut off to expose cloves
1 Tbsp olive oil
Preheat oven to 400F. Place garlic, cut sides up, on a large piece of foil. Drizzle with oil; wrap in foil. Bake until softened, about 1hr 15 min. Let stand until cool enough to handle. Squeeze pulp from skins into a small bowl.
2 Tbsp olive oil, plus more for brushing
2 large beefstead tomatoes, halved crosswise
coarse salt and freshly ground black pepper
1/4 cup Roasted Garlic
Preheat grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches about grill for just 1-2 seconds). Brush grill and the tomatoes with oil. Season tomatoes with salt and pepper. Grill tomatoes until softened and slightly charred, about 3-4 minutes per side. Let stand until cool enough to handle. Peel tomatoes; discard skins. Put tomatoes, garlic, and oil in a bowl; mash with a fork. Season with salt and pepper. Sauce can be refrigerated in an airtight container, up to 3 days.