Sometimes things just happen. I had a completely different recipe planned today, but things took a turn. I was talking to my mom about what to do with her abundance of tomatoes. (She has like 13 plants!!!) So, I offered up the idea of Bruschetta.
Bruschetta is acutally defined as grilled bread rubbed with garlic and topped with olive oil, salt, and pepper (source: wikipedia). I didn’t know that actually – I thought it was the tomato mixture! The grilled bread is often topped with a tomato salad that consists of tomatoes, basil, and garlic. It has to be one of my absolute favorite flavor combinations, and with the incredible tomatoes this time of year, it becomes even more irresistible. Add a bit of balsamic reduction (gently boil balsamic vinegar, until it is reduced by at least half), and talk about HEAVEN!!
After getting off the phone with her, I remembered I still had some tomatoes of my own left over from the farmer’s market last week. I had a couple green zebras (a fav), and some others. Lunchtime was rolling around, so I went for it! At first, these were going to be chicken sandwiches. The ground turkey was about to go bad though, so voila! Bruschetta Turkey Burgers were born, and they turned out pretty bomb!
Any chance to enjoy the summer tomatoes that are piling up, I’ll take! I hope you use this recipe to get rid of some of your tomatoes!
What’s your favorite way to “get rid of” your tomatoes? 😉
Lycopene Lovin’,
- For The Tomato Mixture
- 1 1/2 Cups Diced Heirloom Tomatoes
- 4 Cloves Garlic, finely diced
- 1/4 Teaspoon Salt
- 1/4 Cup Chopped Fresh Basil
- For the Burgers
- 1 1/4 Pounds Ground Turkey
- 1/3 Cup Finely Diced Red Onion
- 1/2 Teaspoon Poultry Seasoning
- 1/4 Teaspoon Freshly Cracked Black Pepper
- 1 Teaspoon Sea Salt
- 1 Tablespoon Olive Oil
- 2 Ounces Cheese of your choosing (I used a Spicy Red Pepper Asiago)
- 4 Ciabatta Rolls
- Combine the first four ingredients, and place in the refrigerator to keep cold.
- Preheat a skillet over medium high heat.
- Mix together the ground turkey, onion, poultry seasoning, and pepper, and form four patties. Make an indentation in the middle, pushing all the way through the patty. This will prevent the dreaded burger bulge.
- Season both sides with the sea salt.
- Add the olive oil to the pan, turn to coat, and place the patties inside.
- Cook for about 5 minutes for each side, or until the patties are cooked through.
- Meanwhile, toast the buns under the broiler for 2-5 minutes, depending on your toasty preference.
- Place the burgers on a cookie sheet, add your cheese, then place under the broiler for a minute to melt.
- Place the burgers on their buns, and top with the tomato mixture. Serve extra of the tomato mixture on the side. Enjoy!
How am I just finding your blog?! Wow! I love it here. And these burgers look sensational!
These look absolutely delicious! Such a wonderful way to get rid of all those tomatos that will grow in our yard soon (I think we have about 50 plants lol). I use to mash them and add some olive oil and salt to make a tasty spread for my toast, yum!! Maybe you could try that too!
p.s: So I glad I’ve just discovered your blog, your recipes are great xx
Glad to found your blog Natalie! These burgers look absolutely DIVINE, and super delicious with the balsamic reduction.
Cheers,
J+C
These look absolutely delicious! (y)
I was just going to criticize ya for using turkey burgers. Cmon now, its turkey for pete’s sake! but having been a willing guinea pig to various amounts of your recipes, they probably came out great! Thanks for reinforcing my need for a burger today 🙂
what a delicoius foood