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)
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 – 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/