Sun-Dried Tomato Turkey Burgers with Basil Mayonnaise
Serves: 4
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 22 minutes
BEER PAIRING
Pair with a German Pilsner, like Saint Archer® Hoppy Pilsner
Saint Archer Hoppy Pilsner is crisp and clean, with an aromatic punch of hops that makes it the perfect pairing for this dish.
The floral, spicy Saaz hops in this German Pilsner highlight the oregano and basil in this dish. And the beer’s bready malt flavor harmonize perfectly with the ciabatta rolls. To top it off, the bitterness and lively carbonation balance out our rich basil mayonnaise.
INGREDIENTS
Turkey Burgers
8 sun-dried tomatoes
1 pound ground turkey
½ tablespoon fresh oregano, chopped ½ teaspoon salt
¼ teaspoon black ground pepper
1 tablespoon canola oil
4 slices provolone
4 ciabatta rolls, sliced in half
1 cup arugula
Basil Mayonnaise
¼ cup mayonnaise
2 tablespoons fresh basil, chopped
PREPARATION
STEP 1
In a bowl, cover tomatoes with hot water and allow to steep for 10 minutes until softened. Remove from water and dice.
STEP 2
In a large bowl, combine turkey, diced sun-dried tomatoes, oregano, salt, and pepper. Divide mixture into 4 equal parts and form into patties.
STEP 3
Heat oil in a large skillet over medium-high heat. Sear patties 4 minutes a side until cooked through. Top each burger with a slice of provolone 1 minute before finishing.
STEP 4
Toast ciabatta buns under the broiler until lightly golden. To assemble, place burger with cheese on bottom bun, top with ¼ cup arugula, spread a spoonful of basil mayonnaise on the remaining bun and place on top of arugula. Serve.
Ingredients
INGREDIENTS
Turkey Burgers
8 sun-dried tomatoes
1 pound ground turkey
½ tablespoon fresh oregano, chopped ½ teaspoon salt
¼ teaspoon black ground pepper
1 tablespoon canola oil
4 slices provolone
4 ciabatta rolls, sliced in half
1 cup arugula
Basil Mayonnaise
¼ cup mayonnaise
2 tablespoons fresh basil, chopped
Preparation
PREPARATION
STEP 1
In a bowl, cover tomatoes with hot water and allow to steep for 10 minutes until softened. Remove from water and dice.
STEP 2
In a large bowl, combine turkey, diced sun-dried tomatoes, oregano, salt, and pepper. Divide mixture into 4 equal parts and form into patties.
STEP 3
Heat oil in a large skillet over medium-high heat. Sear patties 4 minutes a side until cooked through. Top each burger with a slice of provolone 1 minute before finishing.
STEP 4
Toast ciabatta buns under the broiler until lightly golden. To assemble, place burger with cheese on bottom bun, top with ¼ cup arugula, spread a spoonful of basil mayonnaise on the remaining bun and place on top of arugula. Serve.
