Italians enjoy hamburgers, but it cannot be only about meat. For a balance, a little vegetables and cheese rounds out this meaty meal.
Hamburger di tacchino ripieni (Italian)
Serves 6
1 1/2 pounds (680 g) of organic ground turkey pork
1/2 cup (65 g) oil-packed sun-dried tomatoes, drained, finely chopped
2 Tbs. (30 ml) balsamic vinegar
4 ounces (115 g) mozzarella, cut into small cubes or dairy-free cheese
6 large basil leaves, chopped
1 Tbs. (15 ml) olive oil
optional: hamburger sauce
1. In a bowl, combine the meat, sun-dried tomatoes, and vinegar.
2. Mix together with your hands for form six equal-sized balls.
3. In another bowl, toss together the cheese and bail.
4. Make an indentation in each ball, and press in some of the mixture.
5. Seal the mozzarella in and press to form patties.
6. Heat a large cast-iron skillet over medium-high heat.
7. Add the oil.
8. Cook the patties until they cooked through and the cheese inside is melted, about 8-10 minutes.
9. Check if the cheese has melted inside, stick a toothpick into the center.
(a) If the cheese has melted, it will stick to the toothpick.
10. Serve with lettuce, tomato slices, pickles, ketchup, and/or a sauce, etc. on (gluten-free) buns or by themselves.
Try homemade ketchup: https://veggiefernandezs.blogspot.com/2018/06/homemade-ketchup.html
Try homemade ketchup: https://veggiefernandezs.blogspot.com/2018/06/homemade-ketchup.html
