Ingredients:

  • 1/2 cup (120 ml) Balsamic Vinegar
  • 1 tablespoon (15 ml) granulated white sugar (optional)
  • 2 medium ripe Vine Tomatoes, finely diced
  • 1/4 cup (60 ml) extra virgin Olive Oil
  • 1/4 cup (10g) fresh Basil leaves, thinly sliced (chiffonade)
  • 2 cloves Garlic, minced finely
  • 1 tablespoon Red Wine Vinegar
  • 1/2 teaspoon Kosher Salt (for bruschetta)
  • 1/4 teaspoon freshly ground Black Pepper (for bruschetta)
  • 1 lbs (500g) lean Ground Turkey (93% lean recommended)
  • 1/4 cup (30g) Panko breadcrumbs
  • 1 large Egg, lightly beaten
  • 1 teaspoon dried Oregano
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1 teaspoon Kosher Salt (for patties)
  • 1/2 teaspoon freshly ground Black Pepper (for patties)
  • 2 tablespoons extra virgin Olive Oil (for cooking patties)
  • 4 Brioche or Ciabatta Buns, split
  • 4 oz (115g) fresh Mozzarella cheese, sliced into 4 rounds
  • Optional: Arugula or baby Spinach leaves

Instructions:

  1. Prepare the Balsamic Glaze: Combine the balsamic vinegar and optional sugar in a small saucepan. Bring to a boil over medium-high heat, then immediately reduce to a gentle simmer. Simmer for 8–10 minutes, stirring occasionally, until the liquid has reduced by about half and coats the back of a spoon. Remove from heat and set aside to cool, allowing it to thicken.
  2. Prepare the Bruschetta Topping: In a medium bowl, combine the diced tomatoes, olive oil, minced garlic, sliced basil, red wine vinegar, salt, and pepper. Stir gently to combine. Set aside at room temperature for at least 15 minutes, allowing the flavors to marry.
  3. Mix and Shape the Turkey Patties: In a large mixing bowl, gently combine the ground turkey, Panko breadcrumbs, beaten egg, oregano, garlic powder, onion powder, salt, and pepper. Mix using very light hands until just combined (do not overmix). Divide the mixture into four equal portions and gently shape them into patties, creating a shallow indentation in the center of each. Chill the patties for at least 15 minutes.
  4. Cook the Burgers: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, or preheat your grill to medium heat. Cook the patties for 5–7 minutes per side (do not press the patties). After flipping and when the burgers are nearly cooked, place a slice of mozzarella cheese on top of each patty. Cover the pan (or close the grill lid) for 1–2 minutes until the cheese is melted and gooey. Ensure the internal temperature reaches 165°F (74°C) before removing the burgers from heat.
  5. Toast Buns and Assemble: Lightly brush the cut sides of the buns with olive oil or butter, and toast them briefly until golden brown. Assemble the burgers: Place optional arugula or spinach on the bottom bun. Add the cooked, cheesy turkey patty. Spoon a generous amount of the fresh bruschetta topping over the melted mozzarella. Drizzle the cooled balsamic glaze liberally over the topping. Top with the bun crown and serve immediately.