Well, if you need some cool and refreshing ideas for no- or low-cook meals then check out my last post. I’ve stared at the pictures of the edamame and chickpea salad so much that I definitely need to make it again. With the poached egg obviously….
Anyway, back to today! Twitter friends will know that I was brainstorming my grocery list and fun-things-to-make list yesterday.
I sent the list to the husband today and let him decide what was on tonight’s agenda. OBVIOUSLY he picked this.
Because he is clever and knowing and right.
And because it’s the most ridiculously delicious sounding thing in the whole flipping world! I can’t believe I’ve been rambling on about grilling all summer and not even produced one burger for us all to stare longingly at! For shame.
This one goes out to my lady Kristin! Kristin writes a blog called Iowa Girl Eats. She is awesome. She also lives in the Midwest, pretty near me so she understands the ridiculous winters and crazy-humid summers…sigh. She’d understand when I say the sky is YELLOW right now (tornado yellow) and that it makes me want to gather up my cats and head to the basement. Aye aye aye.
She also understands how to make a damn good burger. This recipe is hers. Fire up that grill right now, you will not be sorry!
- 1 lb 99% lean ground turkey breast
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried basil [note: we actually used fresh just because it’s the one time of year we CAN!]
- 1/4 cup shredded parmesan cheese
- 1 cup mozzarella cheese, divided
- 1 cup balsamic vinegar
For the bruschetta mixture:
- 5 Roma tomatoes, chopped
- 2 cloves minced garlic
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon balsamic vinegar
- 1/4 cup fresh basil, sliced
- Salt & pepper, to taste
- In a large bowl combine turkey, salt, pepper, basil and parmesan cheese. Divide mixture into 8 portions.
- Line a peanut butter jar lid with foil, then plastic wrap and press 1 portion of the turkey mixture into the lid. Heap 1/4 cup mozzarella cheese into the middle, then top with another portion of turkey. Press down to seal, then invert the patty onto a plate. Continue until you have 4 burger patties.
- Grill burgers for 3 to 3 1/2 minutes per side over medium heat.
- For Bruschetta mixture: combine all ingredients, and refrigerate for at least 30 minutes. Taste and adjust seasonings accordingly.
- For Balsamic Glaze: heat balsamic vinegar in a sauce pan over medium heat. Let simmer, and stir frequently, until the vinegar has reached the consistency of thin maple syrup.
- Top grilled burgers with Bruschetta mixture and drizzle with balsamic glaze.
You know what it is, don’t you? It’s a fancy juicy lucy! Are those famous anywhere other than Minneapolis? I devoured one after my ten mile race last year at Matt’s Bar (the place for a juicy lucy in Mpls). Now I am dreaming up versions of this with bleu
cheese and all sorts. Blimey.
I am preeeetty sure I don’t need to spell out for you how good these tasted, do I? It is a complete given and we all knew it from the get go. Just do yourselves and your loved ones a favour and put these on your agenda for the weekend, k?
K, thanks bye.