Bolognese Burgers with Sun-Dried Tomatoes and Green Olives
These burgers are bursting with the flavors of Emilia-Romagna, Italy’s culinary heart.
They boast two of the region’s most famous foods: Parmesan cheese and balsamic vinegar.
Serve on toasted semolina bread brushed with a little olive oil —perfetto!
Ingredients
MAKES 4 BURGERS
- 1½pounds ground turkey, half dark and half white meat
- 1 cup minced sun-dried tomatoes
- tablespoons minced pitted green olives (preferably the large Cerignolas
- 1 tablespoon good-quality balsamic vinegar ¼ cup dry red wine
- ¼ teaspoon salt
- ¼ teaspoon coarsely ground black pepper 8 thin slices Parmesan cheese
Instructions
- Place all the ingredients except the Parmesan in a large mixing bowl and thoroughly combine, using your hands.
- Form into 4 patties, each 1 inch thick.
- Lightly oil the grill or a skillet over medium-high heat. (These also can be broiled.)
- Cook the burgers for 3 minutes, then turn and place 2 Parmesan slices on top of each.
- Continue to cook to the desired degree of doneness, at least medium, about 4 minutes more.