TURKEY BLACK TRUFFLE, GORGONZOLA BURGER:
We must talk burgers as Labor Day weekend is upon us! Recently my daughter asked me to make turkey burgers. I was bored with just a burger, so I asked everyone in my family what kind of burger would they like. Danielle wanted a Mexican burger with guacamole and cheddar cheese! That recipe will follow this one, but, Steve and I both craved Black truffle and Gorgonzola! This burger is rich in flavor, very earthy from the black truffle oil and creamy from the Gorgonzola....I topped off the burger with Arugula and balsamic glaze to heighten this flavor combination to OVER THE TOP YUMMY!
Give these burgers a try this weekend and have a burger making cook out, actually put out different ingredients of 2 to 3 burger options and let your guests mix their own burger and top it and finish it! It is so much fun to watch everyone use their imagination...I've had pizza making parties, but this is a new and fun barbecue party! Let me know your many combinations! Enjoy!
Ingredients: Yields: 4 burgers
1 lb.Ground turkey
1 T. Black Truffle oil to put in burger mixture.
1/2 c. red onion
1/2 c. finely chopped crimini mushrooms
1t. Garlic powder
1t. onion powder
1T. Worcestershire sauce
3T Black truffle oil , use 1T. to saute onion and mushrooms.....Use the other 2T. for Arugula topping.
11/2 c. or more to your own taste of Gorgonzola cheese....1/2 c. crumbled into burger mixture.
4 flat breads, one per person, of garlic Naan ( Indian flat bread)
3 c. arugula
4 t. balsamic glaze
1/4 c. parmegiano reggiano cheese
salt and pepper to taste
In medium bowl combine: Ground turkey, garlic powder, onion powder, Worcestershire sauce, 1 T. black truffle oil, parmesan cheese, 1/2 c. Gorgonzola cheese, salt and pepper to taste.
In medium saute pan add 1 T. black truffle oil, add red onion, mushrooms and salt and pepper to taste...saute until tender, approximately 5 minutes on medium/high heat. When done, add this to the Turkey mixture.
Divide mixture into 4 sections and make burgers out of the mixture. Two tips, 1. Do not over mix the meat, it will make the burgers tough. 2. when you flatten out the burger, put a two finger dent in the center so the fat will spill into the burger dent vs. roll off into the pan, this preserves all the flavor in the right place!
When burgers are done, it's all about plating. Toast your Naan in the oven until crisp on 400 degrees, just a few minutes. Cut the bread in half. Top with more Gorgonzola. Meanwhile toss the Arugula with 2 T. black truffle oil, and salt and pepper it as well....mix well. Top the Arugula onto the burger and drizzle the balsamic glaze on each burger. Top with the other piece of Naan.........Now crunch into it and enjoy.
I served ours with Sweet Potato fries...............Any potato dish would work!