1 large sprig rosemary or sage, leaves only, chopped
1 clove garlic, grated
Kosher salt and freshly ground pepper
1/3 c. mayonnaise
1/2 c. chopped fresh parsley and/or basil
1/2 t. finely grated lemon zest, plus 2 t. fresh lemon juice (from 1 lemon)
8 slices provolone cheese
4 onion rolls, split
4 slices beefsteak tomato
Lettuce leaves, for serving
Instructions
Put the turkey, pepperoni, rosemary, halk of the garlic and 1/2 t. each salt and pepper in a large bowl and mix with your hands until combined. Form into four 1/2-inch-thick patties.
Heat a large cast-iron skillet over medium-high heat. Add the patties and cook, undisturbed, until browned, 5 minutes. Turn and cook until golden brown on the bottom, 3 more minutes. Meanwhile, whisk the mayonnaise, parsley, lemon zest and juice, and the remaining garlic in a small bowl. Season with salt and pepper. Top each patty with 2 slices cheese, cover and cook until the cheese melts, about 1 minute. Transfer the patties to a plate.
Toast the buns cut-side down in the skillet, then remove from the pan and spread with the herb mayonnaise. Season the tomato slices with salt andpepper. Sandwich the lettuce, burger patties and tomatoes on the buns.
Originally Submitted
6/21/2012
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