Makes 6 servings
- 1 tablespoon olive oil
- 1 large shallot, minced
- 1 clove garlic, minced
- 1 tablespoon chopped flat-leaf parsley
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 pounds ground turkey
- 1 cup panko breadcrumbs
- 1 tablespoon chopped chives
- 1 tablespoon chopped oregano
- 1 tablespoon chopped basil
- 1 tablespoon chopped rosemary
- 1/2 cup mayonnaise
- 1/4 cup Red Pepper Ketchup (recipe follows)
- 1 teaspoon red pepper flakes
- 6 slices provolone cheese
- 6 Kaiser rolls
- 6 leaves lettuce
- 6 slices tomato
- 6 slices red onion
- Heat the oil in a large sauté pan over medium-high heat. When the pan is hot, add the shallots and garlic and sauté until translucent, about 2 minutes. Remove from heat and add the parsley, 1 tsp of the salt, and 1/2 tsp of the pepper. Allow to cool to room temperature.
- Gently mix together the turkey, breadcrumbs, herbs, cooked shallot mixture, and the remaining salt and pepper until completely blended. Form 6 patties. Chill in the refrigerator for 30 minutes.
- Mix together the mayonnaise, red pepper ketchup, and red pepper flakes. Keep covered in the refrigerator until you are ready to serve the burgers.
- Preheat a gas grill to medium. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
- Grill the turkey burgers until cooked through, about 6 minutes per side. About 2 minutes after you turn the burgers, top them with a slice of cheese. Cover the grill so the cheese will melt.
- Spread the mayonnaise and ketchup mixture on the buns and top with the burgers. Garnish the turkey burgers with the lettuce, tomato, and red onion.
Red Pepper Ketchup
Makes 2 cups.
- 1/4 cup olive oil
- 5 red peppers, diced
- 2 tablespoons minced shallots
- 3/4 cup dry white wine
- 3/4 cup chicken or vegetable broth
- 1 teaspoon salt, plus to taste if needed
- 1/2 teaspoon ground black pepper, plus to taste if needed
- Heat the olive oil in a large sauté pan over medium heat. Add the peppers and shallots and sauté until tender, about 5 to 6 minutes.
- Deglaze the pan with the white wine, making sure to scrape up anything that is stuck to the bottom of the pan.
- Add the broth and simmer until reduced to half the original volume. Allow the mixture to cool to room temperature.
- Purée the mixture until smooth. Season the ketchup with the salt and pepper.