Mediterranean Turkey Burger with TomaProvence
Makes 3 burgers
This isn’t the boring turkey burger of your past– it’s flavorful, moist and perfectly charred. TomaProvence and tzatziki sauce give it a deliciously light feel, perfect for the hottest of summer days.
1 lb ground turkey
1 tablespoon mixed fresh herbs, finely minced (we like a combo of sage, thyme & chives)
2 tablespoons fresh parsley, chopped
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
3 lettuce leaves, washed and dried
1 tomato, sliced
½ cup tzatziki sauce (store-bought or homemade)
3 oz Point Reyes TomaProvence, thinly sliced
3 hamburger buns (toasted, if desired)
In a bowl, mix ground turkey, mixed herbs, parsley, garlic, salt and pepper until fully combined. Divide the mixture into 3 burger patties slightly larger than the hamburger buns.
Heat a large cast iron skillet over medium heat. Cook turkey patties for 4-5 minutes on each side, until internal temperature reaches 165°F when checked with a meat thermometer.
To assemble the burgers, place lettuce, tomato and a layer of tzatziki sauce on the bottom bun. Top with turkey patty, TomaProvence and top bun.
Note: If you want your cheese melty, leave cooked patties in cast iron skillet, top with TomaProvence, and cover pan. Cheese should be melted within a couple of minutes.