Soon I will have a beautiful DSLR in my hands, but until then, my recipes will have no accompanying pictures. So sad!
Anyway, today I’m posting a recipe at the request of the lovely and beautiful Danielle! I had so much fun making this, and it was so good. It definitely will be going into the rotation of dinner recipes during the week. I would say the prep time is moderate. It took about 20 minutes to get everything set out and prepped, but I am slow and distract easily, so take that time estimate with a grain of salt.
In any event, it was a big hit at the dinner table last night. Also, it’s really good with a glass of Chardonnay; just make sure it’s not too strong in flavor… otherwise you’ll have a Battle Royale in your mouth.
Caprese Turkey Burgers
2 tablespoons of balsamic vinegar
2 tablespoons of extra virgin olive oil
Salt & pepper to taste
4 to 8 slices of tomato, depending on preference
1lb lean ground turkey
1/2 cup fresh basil, chopped
1/4 cup parmesan cheese, grated
6 oz of fresh mozzarella, sliced (approximately one and a half egg-sized balls of mozzarella)
4 burger buns split (optional, see note)
1. Preheat your oven to 375 degrees.
2. Get your hands dirty! Combine the ground turkey, parmesan cheese, chopped basil, and a bit of pepper thoroughly. The best method in this case is just using your hands. Also, for your basil, you can use kitchen scissors to cut up the fresh basil, instead of chopping it.
3. Make four equal patties out of your meat. Remember to flatten them, but not too flat!
4. Lightly grease (with cooking spray or olive oil) a casserole dish or baking pan, and place your patties in the dish. Bake for 25 to 30 minutes, turning once about halfway through. (Don’t forget to wash your hands! You don’t want to handle other foods after handling raw meat.)
While your burgers are cooking…
5. Whisk together in a bowl your olive oil, balsamic vinegar, salt, and pepper. Dredge your tomatoes through the mixture, and set aside.
6. Brush a little olive oil across the top part of the burger buns, and sprinkle a little pepper on there for good measure, if you are a purveyor of pepper.
7. When your patties are done cooking, assemble your burgers, allowing the mozzarella to melt ever so slightly onto the patties before serving.
**NOTE: These burgers are really filling. In fact, while it tasted great with the bun (according to Patrick), I ate mine without the bun and was very full. Really, it depends on how hungry you are, and how big the bun is.