Turkey Burgers

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Makes 6 servings

Ingredients

• 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

Directions

1. 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.
2. 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.
3. Mix together the mayonnaise, red pepper ketchup, and red pepper flakes. Keep covered in the refrigerator until you are ready to serve the burgers.
4. 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.
5. 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.
6. 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.

Ingredients

• 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

Directions

1. 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.
2. Deglaze the pan with the white wine, making sure to scrape up anything that is stuck to the bottom of the pan.
3. Add the broth and simmer until reduced to half the original volume. Allow the mixture to cool to room temperature.
4. Purée the mixture until smooth. Season the ketchup with the salt and pepper.

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