Peaches & Brie Turkey Burger with Spicy Peach Arugula Salad
Ingredients
1 lb Ground Turkey (Pork also works)
¼ Cup Crumbled Feta
1 Tbsp Olive Oil
1 Tbsp Minced Garlic
2 Peaches
½ Tsp Salt
Basil, Rosemary, & Thyme (fresh or dried – spices are optional but will enhance the flavour, especially fresh basil)
¼ Cup Balsamic Vinegar
¼ Cup Brown Sugar
1 Wheel Brie Cheese
1 Package of Hamburger Buns (I like Brioche)
Salad
4 Cups Arugula
6 Large Strawberries
¼ Cup Diced Red Onion
1 Baby Cucumber
Pecans to Top (optional)
Salad Dressing
Optional to make your own by following the recipe below or using store bought. I would recommend raspberry or strawberry vinaigrette.
1/3 Cup Orange Juice
1/3 Cup Olive Oil
1 Tbsp Vinegar (or White Wine Vinegar)
1 Tbsp Mustard (or Dijon Mustard)
1 Tsp Minced Ginger (fresh grated, dried, or jarred)
2 Tbsp Lemon Juice
½ Tsp Salt
1 Diced Peach
2 Tbsp Diced Jalapeños (appx half a jalapeño)
2 Cloves of Garlic
1 Tbsp Sugar or Melted Honey
Instructions
Total Cook & Prep Time: 30 minutes
Makes Appx: 6 Patties
Lay out a plate or container with a layer of parchment paper or saran wrap and set aside.
Combine raw turkey meat in a large bowl with feta, olive oil, garlic, salt, basil, rosemary, thyme. If you are using fresh herbs, either chop them finely or grind with a pestle and mortar.
Dice one peach up into very small pieces (about the size of a kernel of corn). Add diced peach into the turkey bowl.
Combine ingredients by massaging your hands into the meat until evenly incorporated.
Form the meat into patties and press onto the lined plate or container. Place in the freezer for approximately 10-15 minutes or until you are ready to grill.
While the burgers are cooling, prepare the salad and dressing.
Place arugula in a large bowl, slice strawberries, dice onion and cucumber and add all to the salad bowl – set aside.
In a blender combine the salad dressing ingredients, ensure the jalapeños and peach are pre-diced. Blend until smooth, taste and adjust if needed.
Preheat your grill to 400-450 degrees F or a frying pan to medium/high heat.
Pre-heat a secondary pan on the stove to medium heat, this will be used to make a peach topping for the burger.
Place the burgers on the grill/pan and allow to cook for 4-5 minutes before flipping. Burgers are done when the internal temperature reaches 160 Degrees F.
While burgers are cooking, slice up the final peach and add slices to the hot secondary pan. Peaches should start to sizzle, if not increase the pan temperature slightly.
Add balsamic vinegar and brown sugar to the peach pan, reduce heat and allow it to bubble and simmer for 2-4 minutes.
Slice brie wheel into 6 wedges.
Once burgers are cooked on both sides, turn the heat down to low. Add several slices of the cooked peaches on top of each burger, along with a piece of brie.
Allow burgers to rest in low heat for another 2-4 minutes or until brie has begun melting. You can toast buns directly on the grill at this point for the best texture!
Plate the burger on a toasted bun, with a handful of arugula. Add salad on the side of the plate, top with pecans and dressing, and you are ready to enjoy!
