INGREDIENTS:

½ slice                     sandwich bread torn into pieces

2 T                           milk

3/4 #                      turkey meat (grind your own or use pre-ground)

2 T                           minced onion

1 clove                    garlic, minced

2 t                            soy sauce

1/2 t                        cayenne pepper (or to taste)

½ t                           ground dry mustard

4 t                            minced parsley

2 oz.                        goat cheese, cut into disks and frozen

1 T                           prepared basil pesto (store bought or homemade)

salt and pepper

1 C                           eggplant caponata (store bought or homemade *see recipe link below)

                                spinach or leaf lettuce

                                basil mayo (see recipe below)

hamburger buns

METHOD:

Pulse the bread in the food processor to coarse crumbs. Remove from work bowl and set aside.  Pulse onion and garlic in food processor until chopped fine.

In a medium bowl, combine ground turkey, soy sauce, mustard, parsley and cayenne (if using). Add bread crumbs, milk, onion and garlic. Mix gently by hand until thoroughly combined taking care not to overwork the meat.

Divide meat into 2 portions and form into balls.  Flatten the ball slightly making an indentation to hold 1½ t pesto and a frozen disk of goat cheese. Shape meat over the pesto and cheese completely coving them. Form into a flat patty making sure no goat cheese or pesto is visible.  Refrigerate 30 minutes while you prepare grill.

Pre-heat grill to medium high.  Clean and lightly oil cooking grate.  Brush burgers lightly with oil.  Season patties with S & P.  Place burgers on grill and cook, turning once only after a good sear has been achieved (5-6 minutes) on the original side, flip and finish cooking on the second side until cooked through.

Transfer burgers to a plate, tent loosely with foil and let rest 5 minutes.  Toast buns lightly.  Assemble burgers and top with basil mayo, eggplant caponata and spinach or leaf lettuce.

BASIL MAYO:

Basil mayo – combine ½ C mayo (store bought or homemade) , ¼ C plain yogurt, 1 t lemon zest, 4 T minced basil, 1 T pesto. 

CAPONATA RECIPE LINK: https://petitefeastutah.com/product/virtual-dinner-club-info-2020/

Serves 2

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INGREDIENTS:

3 T high quality olive oil

½ onion, minced

2 T garlic, minced

1 large eggplant, unpeeled & diced

4 ribs celery, diced

1 red bell pepper, seeded and diced

1 large tomato, diced

1 small zucchini, diced

1 small yellow squash, diced

2 T white wine vinegar

½ t  granulated sugar

1 T capers, rinsed

2 T raisins

¼ C fresh basil, chopped

Salt and freshly ground black pepper to taste

METHOD:

In a large sauté pan heat olive oil over medium high heat.  Saute onions, garlic and eggplant until onions and garlic are fragrant and eggplant is slightly browned, about 3 minutes.  Add diced celery, red pepper and tomato, vinegar and sugar.  Cook, stirring occasionally for 3-5 minutes, until eggplant is tender but still has some texture.  Remove from heat and stir in zucchini, yellow squash, capers and raisins.  Cool to room temperature and stir in chopped basil.  Taste and adjust salt and pepper.

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