Caseificio Gelmini Carlo S.r.l.
  • Caseificio Gelmini Carlo S.r.l.

Recipes

Hamburger di Tacchino con Gorgonzola e pere

Let’s just take a brief moment of silence and soak in this photograph. A perfectly seared turkey burger with roasted pears, caramelized onions and melted gorgonzola cheese.

Hungry yet?? I am so excited!! My parents bought me a new camera lens for Christmas and it’s making me look like a genius!!! I barely have to do anything and I look like a master photographer (which I am not!). I debated just leaving this small detail out and let you think that I’m just really mastering my photography skills but that’s just not fair. It’s not me, its the lens, and I don’t care – I LOVE IT!

I feel a little weird posting this recipe because I’m in full-on health mode right now trying to get my eating back on-track and lose some weight so I can win that $600 in our challenge! I suppose if you dropped the gorgonzola and the bun, this wouldn’t really be that bad for you, but I can tell you one thing, it tastes AH-MAZING! Jodi – I ate this last week, I swear!

 

Preparation

I wasn’t sure what the pear would be like on the burger but it ended up working really well.  It paired perfectly with the gorgonzola and added a nice subtle sweetness.

I’m not going to post a recipe for this because it was super easy.  Simply cut the pear into thin slices and place on a baking sheet. Roast at 400 F until nicely browned (about 10-15 minutes).  I did this in my toaster oven since I was only roasting a few.

Then I caramelized some onions by browning them on high heat and then cooking on low heat for 30 minutes.

For the turkey burkers I mixed the meat with some salt, pepper, red pepper flakes, a little greek yogurt, sage & cinnamon and cooked them on a nice hot cast-iron skillet.  At the end of cooking, sprinkle the gorgonzola on the burgers & put a large lid on the pan so the cheese melts.

Complete with the roasted pears, caramelized onions & serve on a fresh brioche roll.  Now THATS what I call a turkey burger!

Enjoy!

text & images by Mai-Lis from  http://asunshinyday.com/