MUSHROOM PESTO BURGER ITALIANO

Mushroom Pesto Burger Italiano image

We love Italian cooking and, of course burgers of all kinds, so I decided to combine the two and make an Italian burger. I use ground turkey, which I use in many recipes and I have found a way to keep the meat it moist. Then I made a great pesto and a mushroom/olive topping sauce, coated the burgers with grated Romano-Pecorino...

Provided by George Levinthal

Categories Burgers

Time 45m

Number Of Ingredients 33

Ingredients

1-1/2 lb ground turkey
1/2 lb spicy italian sausage, casing removed
1/4 c red onion, chopped
2 clove garlic, finely chopped
1/2 tsp kosher or sea salt
1/2 tsp fresh ground black pepper
1 Tbsp fresh chopped basil
1 Tbsp fresh chopped oregano
1 tsp crushed red pepper flakes
1/2 c italian seasoned bread crumbs
1/2 c grated romano-pecorino cheese
2 Tbsp olive oil, extra virgin
PESTO
1/2 c fire roasted peppers, rough chopped
1 c fresh basil, stems removed
1 c flat leaf parsley, stems removed
1/3 c toasted pine nuts
1/2 c grated parmesan cheese
1/4 tsp kosher or sea salt
1/2 c olive oil, extra virgin, divided
MUSHROOM/OLIVE MIXTURE
1-1/2 c sliced baby portabella mushrooms
1/4 tsp kosher or sea salt
1/4 tsp fresh ground black pepper
2 Tbsp butter, unsalted
1/4 c maranara or pasta sauce
1/4 c red wine
1/4 c chopped kalmata olives
SANDWICHES
6 ciabatta rolls
12 slice provolone cheese
6 sheet(s) large tomatoes
6 large romaine lettuce leaves, torn in half

Steps:

1. Heat a medium sized sauté pan to medium high. Add the olive oil, chopped red onion, a pinch of salt and pepper and cook for 3 to 4 minutes until the onions are translucent. Add the garlic and cook for another minute. Turn off the heat and let cool slightly.
2. Crumble the turkey and sausage into a large bowl and add the remaining Burger ingredients except for the cheese. Add the onions and garlic and remaining oil to the turkey and combine thoroughly. Don't over mix
3. Separate the meat into 6 patties, sprinkle the cheese onto a plate or small cookie sheet, and coat the burgers with the cheese. Cover with parchment paper and set in your refrigerator until it's time to cook the burgers
4. Sauté the mushrooms in the butter in a small sauté pan on medium heat. Season with the salt and pepper. After 3 to 4 minutes add the wine, marinara sauce and the olives. Cook for another couple of minutes. Turn the heat down to simmer and reduce slightly. Keep warm.
5. For the pesto, add all of the Pesto ingredients except the oil to a food processor. Pulse to combine and with the food processor running add the oil until you have a coarse, thick paste. Don't add too much oil. Scrape into a bowl and set aside
6. Grease a hot grill pan or large frying pan and put on the patties. Lower heat to medium. After 4 minutes turn & cook 4 more minutes and check for doneness, about 150 deg. at this point.
7. Reduce heat add 2 slices of cheese to each burger and cover for 2 to 3 minutes until melted. The patty temperature should be at 160 deg. Remove the patties to a warm plate and cover loosely with aluminum foil.
8. Brush a small amount of olive oil or mayonnaise on both sides of the 6 buns and toast until lightly browned.
9. Divide the lettuce between the bun bottoms, followed by the tomatoes, two tablespoon of the pesto and then the burgers. Spoon the mushroom olive mixture over each burger, cover with the bun tops and serve.