Springtime brings generally improving weather (at least here in the northern hemisphere) as winter transitions away allowing for the thaw and bloom. With that comes a few great perks! The first is that grilling becomes easier to get in the right mood to do (although my mom would disagree with that since one of her favourite quotes was, “All weather is grilling weather!”). The second is that certain vegetables begin to grow! A few of our favourite springtime veggies are Asparagus, Artichokes, Morels, Ramps, and Rhubarb.
Put those two things together, and you get an artichoke turkey burger! We served ours on a flat sandwich roll with spinach and a slice of tomato and a little garlic aioli.
Time: 35 Minutes
- Ground Turkey
- Roasted Red Peppers
- Sweet Onion
- Artichoke Hearts (if starting with whole artichoke, check out our process guide on how to work with it.)
- Sliced Provolone
- For your aioli:
- A little Mayo
- A little Garlic Powder
- Optional: Smoked Paprika
- Dice and sautee your onions until they begin to caramelize.
- While your onions cook, slice your roasted red peppers.
- Start your grill.
- Combine your ground turkey with your onions, red peppers, and a pinch of salt, and form into patties. If you like you can use some egg and bread crumbs for this, but it’s not necessary.
- Place your burgers on the grill, and cook for about 5 minutes on the first side.
- As your burgers cook, slice your artichoke hearts.
- When your burgers are ready, flip, and place your artichoke hearts on top, and cook for another 3 minutes.
- Place your cheese atop, and cook your burgers for another 2 minutes to finish and melt your cheese.
- When your burgers reach an internal minimum temperature of 165 degrees F, you’re done. Remove from the grill.
- Build your burgers, devour, and enjoy!