At first it sounded kind of weird - probably because I've never had the combination before, let alone think about those two ingredients together. Thankfully, I decided it didn't matter, and made the burgers anyway.
What a ridiculously juicy and delicious burger! The turkey was surprisingly light, and every few bites the zing of pepperoni shot through. I loved the herb mayo - I snipped both fresh basil and parsley from our window-box herb garden, and they played along perfectly with the juicy tomato (tomato and basil are just meant for each other) and melty provolone slices. It screams summertime, and was a perfect dinner after a long pool day with the manchild.
Also, let's just say I got Ryan to eat a Turkey burger (he's all about the manly man meat/steak burger), and he LOVED these. He said they could easily be served at a restaurant, and he'd gladly pay mucho for them.
Turkey Pepperoni Burgers
1 1/4 lbs ground turkey
1/4 lb sliced pepperoni (we just used mini pepperoni)
1 large sprig rosemary, leaves only, chopped
1 clove garlic
salt and pepper to taste
1/3 C mayo
1/2 C chopped fresh parsley/basil mix
1/2 t finely grated lemon zest
2 T fresh lemon juice
1/2 t garlic powder
8 slices provolone cheese
4 ciabatta rolls, split
4 slices large tomato
fresh spinach leaves
In a large bowl, mix ground turkey, pepperoni, rosemary, garlic and 1/2 t salt and pepper (use clean hands to mix). Form 1/2 inch thick patties. Heat large skillet over medium-high heat. Add the patties and cook, undisturbed, until browned (about 5 minutes). Turn and cook until golden brown on bottom.
Meanwhile, whisk the mayonnaise, parsley, lemon zest and juice, and garlic powder in a small bowl. Season with salt and pepper. Top each patty with 2 slices provolone and cover until cheese melts (about a minute). Transfer patties to a plate.
Toast the buns cut-side down on the skillet, then remove from the pan and spread with herb mayo. Season the tomato slices with salt and pepper. Sandwich the spinach leaves, burger patties, and tomatoes on the buns.
*This burger would go well with some oven-baked potato wedges or homemade sweet potato fries.
Recipe from Food Network Magazine, June-August 2012 issue, pg. 124