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The focaccia adds to the Italian flavor of these juicy burgers. However, bread selections are endless so use toasted country bread, onion rolls, or whatever you like.
This meaty sandwich should be paired with a fresh, full-flavored red, perhaps one made from the versatile, food-friendly barbera from Italy.
- 1 1/2 pounds ground turkey
- 1/4 cup dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 scallions including green tops, chopped
- 1/4 teaspoon ground black pepper
- 2 tablespoons milk
- 1 egg, beaten
- 2 tablespoons cooking oil
- 1/4 pound provolone cheese, sliced
- 1/2 cup mayonnaise
- 3 tablespoons pesto, store-bought or homemade
- 1 10-inch round or 8-by-10-inch rectangle of focaccia
- 1/2 pound tomatoes, sliced
In a medium bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, parsley, scallions, 3/4 teaspoon salt, the pepper, milk and egg. Form the mixture into four patties, each about 1-inch thick.
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.
Burgers go best with other finger food like oven-roasted potato wedges and raw carrot or fennel sticks, for example.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
1137 calories; 67g total fat; 232mg cholesterol; 1396mg sodium; 79g carbohydrates; 4g fiber; 55g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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