Turkey Pepperoni Burgers


1 ½ pounds of ground turkey
¼ pound sliced pepperoni, chopped (about 1 cup)
1 large sprig of rosemary or sage, leaves only, chopped
1 clove garlic, minced
Sea salt and fresh ground pepper
1/3 cup mayonnaise
½ cup fresh parsley and/or basil
½ teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice (from 1 lemon)
8 slices provolone cheese
4 onion rolls, split
4 slices tomato
Lettuce leaves


  1.  Put the turkey, pepperoni, rosemary, half of the garlic and ½ teaspoon each salt and pepper in a large bowl and mix with your hands until combined.  Form into four ½ inch thick patties.
  2. Heat a large cast-iron skillet over medium-high heat.  Add the patties and cook, undisturbed, until browned, 5 minutes. Turn and cook until golden brown on the bottom, 3 more minutes. 
  3. Meanwhile, whisk the mayonnaise, parsley, lemon zest and juice, and the remaining garlic in a small bowl.  Season with salt and pepper.
  4. Top each patty with two slices of cheese, cover and cook until the cheese melts, about 1 minute.  Transfer the patties to a plate.
  5. Toast the rolls cut-side down in the skillet, then remove from the pan and spread with herbed mayonnaise.  Season the tomato slices with salt and pepper. 
  6. Add the lettuce, burger patties and tomatoes to the buns.

Cooking With Crevolyn
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