Have you ever had one of those moments, while enjoying a meal set before you, where you’re whisked off into another dimension? There’s a symphony of flavors and textures playing sweetly, bite after bite. You completely lose yourself in this spectacular combination, and before you know it, it’s OVER!
I guess there’s a reason why things don’t last forever. We’d never stop eating with burgers like this hanging around.
This right here is the first component of this lovely symphony. I know it’s going to sound weird, but it really works well together. It’s my blueberry / onion compote.
It starts with the onions, slowly cooked for about 30-40 minutes until golden…
…and then the blueberries get added, and cooked until they burst.
Balsamic vinegar ties everything up nicely, adding a sharpness to this sweet and savory combo.
Butter finish. Tadaaa! Season with s & p.
You can use this compote on any grilled meat really… Pork chops, steak, chicken… It’s really pretty versatile! This time, ground turkey was the winner. Winner winner, destruction dinner!
Arugula has been the green of choice around our house lately. It’s so fresh, slightly peppery, and despite it’s delicate look, has a very firm, nearly crispy texture when fresh.
The final touch ends with the goat cheese. The sharp flavor of the cheese plays well with the sharpness of the compote, but also lends a creamy texture that is to die for!
Now that we’ve got all of our components, all that’s left is to assemble! I slid the assembled burger under the broiler for a minute or two, just to give that goat cheese a head start.
Heaven help me.
The only thing missing is a nice cold craft beer.
Symphony Of Destruction Turkey Burger
Published: March 9, 2012
Indulge in the fantastic symphony of flavors!
4 Sandwich Thins (Orowheat)
1 ¼ Pounds Lean Ground Turkey
2 Tablespoons Olive Oil
1 Cup Onion, sliced
¾ Cup Blueberries
1/3 Cup Balsamic Vinegar
1 Tablespoon Butter, unsalted
2 Cups Arugula
4 Ounces Goat Cheese (Chevre)
½ teaspoon Sea Salt
Salt and Pepperto taste
Heat 1 tablespoon olive oil in a pan over medium-low heat. Add in onions, and cook about 30 – 40 minutes, stirring occasionally, until caramelized. Meanwhile, shape your turkey burgers, season them with salt and pepper, then divide the cheese into four equal parts. Once the onions are caramelized, season with salt and pepper, turn up the heat to medium, and add in the blueberries. Closely monitor until the blueberries start bursting, about 3-5 minutes, then add in the balsamic vinegar. Keep stirring until the mixture reduces to a thick paste, about 10 minutes more, mashing the berries that haven’t yet burst. Remove from heat, stir in the butter until melted. Heat another pan over medium-high heat, adding in the remaining olive oil. Cook the turkey burgers until done, about 4-5 minutes each side. Build your burgers by placing even amounts of the compote on top of each burger, followed by the cheese. You can place the burgers under a broiler at this point to warm the cheese up a bit if you like. Top with arugula, and enjoy the symphony!
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Yield: 4 servings
Serving size: 1 Burger
Calories per serving: 466
Fat per serving: 18.5g
Saturated Fat per serving: 6.9g
Cholesterol per serving: 124.9mg
Sodium per serving: 671.8mg
Carbohydrates per serving: 34.9g
Fiber per serving: 7g
Sugars per serving: 10.5g
Protein per serving: 45.8g