Thanks to a special combo of ingredients that get mixed right into the meat, these turkey burgers are so moist and flavorful you can skip the condiments and top them with nothing but crisp lettuce and sliced ripe tomato.
Finely chopped salami (we used Genoa), grated Asiago cheese and balsamic vinegar mixed right into the meat add the flavor, while mayonnaise and panko combine to enhance and retain the turkey’s natural juices as the burgers cook.
Asiago Turkey Burgers
- 1-1/4 lbs ground turkey
- 2 tablespoons thin-sliced salami, finely chopped
- 1/2 cup asiago cheese, coarsely grated
- 1 tablespoon mayonnaise
- 1-1/2 tablespoons balsamic vinegar
- 2 tablespoons panko
- 3/4 teaspoon salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 4 thick, 1/2-inch slices fresh tomato
- Green leaf lettuce
- 4 Kaiser rolls
- Place the turkey, salami, asiago cheese, mayonnaise, balsamic vinegar, panko, salt and a few grinds of black pepper in a mixing bowl. Combine thoroughly.
- Form the mixture into 4 uniformly-sized burgers, about 5/8-inch thick and using your thumb, make a depression in the center of each.
- Heat the olive oil in a heavy skillet over medium-high heat. Pan fry the burgers until cooked through, about 4 minutes per side.
- Allow the burgers to rest for 5 minutes before transferring to the rolls and topping with lettuce and tomato.