Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

The focaccia adds to the Italian flavor of these juicy burgers. However, bread selections are endless--toasted country bread, onion rolls, or whatever you like.

Recipe by Food & Wine January 1997

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Yield:
4
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Ingredients

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Directions

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  • In a medium bowl, combine the ground turkey, bread crumbs, Parmesan cheese, parsley, scallions, 3/4 teaspoon salt, the pepper, milk, and egg. Form the mixture into four patties, each about 1-inch thick.

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  • In a large nonstick frying pan, heat the oil over moderate heat. Add the turkey burgers and cook for 5 minutes. Turn and then top each burger with the provolone cheese. Cook until just done, about 6 minutes longer.

  • Meanwhile, in a small bowl, combine the mayonnaise and the pesto. Cut the focaccia into quarters. Cut each piece in half horizontally. Spread the cut surfaces of each piece with the pesto mayonnaise.

  • Top the bottoms of the focaccia with the turkey burgers and then the tomato slices. Sprinkle the tomato with a pinch of salt. Cover with the top piece of focaccia.

  • Menu Suggestions: Burgers go best with other finger food--oven-roasted potato wedges and raw carrot or fennel sticks, for example.

  • Wine Recommendation: This meaty sandwich should be paired with a fresh, full-flavored red, perhaps one made from the versatile, food-friendly barbera grape. Several are imported from Italy's Piedmont region.

Source

Quick From Scratch Chicken

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